In a large skillet, brown the ground sirloin over medium-high heat. Remove from the pan and set aside. Reduce heat to medium; add the pepper, onion, garlic, raisins, chili powder, and salt to the pan and cook until the vegetables are soft, about 8 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the ground sirloin back to the pan along with the almonds, olives, and canned tomatoes and chilies. Cook until heated through, about 3 minutes. Let cool in the pan.
Preheat oven to 375F. Line 2 baking sheets with parchment paper or silicon baking mats.
In a large mixing bowl, combine the Chebe Focaccia Mix, oil, cheese (if using), 4 eggs, sugar, and milk. Mix with a fork. Dump the mixture onto a clean work surface and knead until the dough is smooth.
Divide the dough into 2 equal portions. Place a piece of waxed or parchment paper on the work surface, place one portion of dough on top, cover with another piece of waxed or parchment paper, and roll into a rectangle 1/8 of an inch thick. Cut the dough into 3-inch circles using a cookie or biscuit cutter. Repeat with the remaining portion of dough. If needed, gather up the scraps and re-roll.
Bake for 30 minutes or until golden brown. Serve hot or warm.
These can be baked ahead and frozen, just let them thaw and re-heat in the oven at 350 F for a few minutes until hot.
Recipe courtesy of Simply Gluten Free