Preheat the oven to 200°C (fan)/220°C/gas mark 7. Line a baking tray with greaseproof baking paper.
Sift the flour, baking powder and salt into a large mixing bowl. Rub through the spread with your fingertips, or in a food processor, until you have the consistency of breadcrumbs.
Stir through the oregano, olives and sundried tomatoes.
Add 75 ml of the almond milk and mix until it comes together into a soft dough. If it's too dry add the remaining milk a little at a time.
Scrape out onto the prepared baking tray and shape into a round, flattening to about 2cm thickness as you do so. Mark the top of the round into six or eight pieces with a sharp knife.
Bake in the centre of the pre-heated oven for 20 minutes until turning brown and cooked through.
Delicious served warm or will keep for a few days in an airtight container.