Preheat oven to 180°C/350°F (160°C fan). Oil spray a 23 x 33 cm (9 x 13") metal pan then line with baking / parchment paper (Note 3).

Whisk Dry ingredients in a large bowl.

Whisk Wet ingredients in a separate bowl until combined.

Combine Wet & Dry - Pour Wet into the Dry ingredients. Mix with a rubber spatula until the flour is mostly mixed in but you can still see a bit of flour. Add cheese then stir until you can no longer see flour. Some small lumps is fine, they will bake out.

Assemble - Scrape into the baking pan and evenly spread - it's not that thick, remember it rises! Spread the surface with pizza sauce. Sprinkle with cheese, then (in this order) onion, capsicum, olives then pepperoni.

Bake 40 min - Bake 25 minutes uncovered. Cover with a baking tray (or foil) then bake for a further 15 minutes.

Cool 10 minutes in the pan then use the paper overhang to lift or slide out onto a cooling rack. Cool for a further 10 minutes before slicing to serve.

Serving - Great at room temp though for VIP's, sometimes I warm it in the oven, drizzle with a swish of olive oil and sprinkle with a pinch of oregano.