Take a large mixing bowl and add the cassava flour, the salt and oil to it. Then add half of the hot water and stir using a spatula to wet the flour. Then add all the rest of the water and the extra olive oil. Knead using your hands to form a smooth dough.
Line a baking tray with Al foil and brush liberally with the olive oil. Place the dough on this tray and flatten it using your fingers to form a rectangle / flatbread like shape. Pierce lightly with a fork.
Place the toppings on top and again press to get them inside the dough.
Place tray in the oven and bake at 425 F for about 10-12 mins until the bottom is crispy. Take out and brush again with olive oil on top and bake again for another 3-4 mins.
For the sauce:
Add all sauce ingredients to food processor or blender and blend till smooth and creamy. Check for salt and add more if needed.
For the herbed dipping oil:
Mix all ingredients together in a small bowl.
Notes
I use Anthony's Goods Cassava flour. If you use a different brand, then the dough consistency and consequently the consistency of the flatbread may come out different.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/11/olives-cranberries-stuffed-flatbread-avocado-spinach-basil-pestopaleo-vegan-aip.html