Choose your favourite toppings, like arugula, tomato, mushrooms, bittersweet chickpeas or olives.
Preheat the oven to 220°C. Put all the dry ingredients in a large bowl and mix well. Add little by little the water and olive oil. Mix everything very well. I really recommend using your hands, you can also put the dough on the table with a little bit of flour and knead it well until it is elastic. It should not stick to the hands. Put it in a roaster with a little bit of olive oil and bake for 20 minutes or until the dough is really crunchy. Do not be guided by the color of the dough since it does not brown.
Heat the Ecomil bechamel cooking cream and add some sea salt. Dilute the cornstarch in the water, mix well and add to the cooking cream. Stir well for about 4 minutes. Once it starts to thicken, turn off the heat and let it cool.
Put the salsa on the dough and add your favourite ingredients with more sea salt, pepper and olive oil.