Preheat oven to 450 convection bake or 475 in a regular oven.

Pulse flour and salt in a food processor to combine.

Add water and oil to flour mixture and process until dough easily pulls away from sides.

Turn dough out onto a lightly floured surface. Knead by hand until a smooth ball of dough has formed.

Cut the dough ball into two equal pieces. Roll each into a ball. Make sure your work surface and rolling pin are dusted with flour. Use the rolling pin to roll one dough ball into a THIN circle, oval or square...your choice. ⅛" thickness all around is the goal. If your flatbread dough is rolled too thick, it will burn on the top before it's cooked through in the center.

Lightly dust rimmed baking sheet or pizza stone with coarse cornmeal.

Place rolled out dough onto prepared pan and prick with a fork all over. Baked in preheated oven for 7 minutes. Brush top with olive oil and return to oven for additional 7 minutes, until golden brown and crisp.

While flatbread is baking, collect you favorite topping ingredients. See below for flatbread topping ideas.

Not all toppings need to be cooked, but if yours do, return to oven until everything is heated through, about 5 minutes.

Use a pizza cutter to cut into portions and serve this delicious flatbread pizza warm.

Leftover flatbread can be stored in an airtight container in the fridge and reheated in a 425 oven for 5 minutes, until heated through.