Instructions
• In a large bowl, combine gluten-free flour, salt, yeast, and sugar.
• Add warm water and 2 Tbsp olive oil, then mix until a sticky dough forms.
• Lightly oil the bowl, cover, and let the dough rise in a warm place for about 1 hour until puffy.
• Preheat oven to 220°C (425°F).
• Transfer the dough to a greased baking pan and spread it evenly.
• Use your fingers to gently press dimples into the surface.
• Drizzle remaining olive oil over the dough.
• Sprinkle garlic, rosemary, tomatoes, and flaky salt on top.
• Bake for 25–30 minutes until golden brown and crisp on the edges.
• Let cool slightly before slicing and serving.
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