Ingredients:

  • 1.5 cups warm water (105°F–110°F)
  • 2 tsp granulated sugar
  • 2.25 tsp active dry yeast
  • 3.25 cups (480g) gluten-free all purpose flour blend
  • 2 tbsp whole psyllium husk
  • 1.5 tsp fine sea salt
  • 1 tsp baking powder
  • 0.25 cup olive oil (for dough)
  • 0.33 cup olive oil (for topping)
  • 2 tbsp fresh rosemary
  • 1 tsp flaky sea salt

Instructions:

  1. In a small bowl, combine warm water, sugar, and yeast. Whisk gently and let sit for 5–10 minutes until a thick, frothy foam forms.
  2. In a stand mixer with a paddle attachment, combine the gluten-free flour blend, psyllium husk, fine sea salt, and baking powder. Pour in the yeast mixture and 0.25 cup of olive oil.
  3. Mix on medium speed for 3–5 minutes. The dough will be wet and sticky, similar to a thick cake batter.
  4. Generously grease a 9x13 inch non-stick baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan and spread it evenly to the edges using a wet spatula.
  5. Cover the pan with plastic wrap or a damp towel and let the dough rise in a warm, draft-free spot for 1 hour 30 minutes until puffed.
  6. Preheat your oven to 400°F (200°C). Drizzle the remaining olive oil over the dough and use your fingertips to create deep dimples across the surface. Sprinkle with fresh rosemary and flaky sea salt.
  7. Bake for 25 minutes or until the crust is a deep golden brown and the internal temperature reaches 205°F-210°F. Cool in the pan for 10 minutes before transferring to a wire rack.