I am on a bit of a roll with the "two ingredient" dough, making use of the baking powder that comes with self-raising flour along with the acid from either buttermilk or yoghurt.
A very natural alternative use of the gluten-free flatbread dough, which I shared recently, is as a pizza base!
I used the exact same recipe and split in two to make two thin-crust pizzas.
I used the air-fryer for this, so flattened the dough out onto a sheet of parchment that fit the basket and par-baked for 8 minutes at 200C, until the top was starting to brown.
While the other one was par-baking, I flipped the first one and added my toppings. When the second par-baking was finished, I put the first back in for 6 minutes at "max crisp", which is 240C.
These could easily have been done in a regular oven. I might use the grill / broiler for the second bake with the toppings.