Quinoa Tomato Flatbread

Ingredients

• 2/3 cup gluten free flour + 1/4 more for kneading, dusting
• 1/3 cup arrowroot flour
• 3 Tablespoons sprouted quinoa (can be substituted with cooked quinoa or left out or use any other sprouted grain)
• 1 teaspoon raw agave syrup
• 1.5 teaspoons quick rise yeast
• 1/4 cup water
• 2 Tablespoons Virgin olive oil
• 3/4 teaspoon salt or to taste
• 1 roma tomato or any juicy medium tomato
• 1/2 teaspoon dried basil flakes