Mix together flour, non-fat dry milk, golden flax meal, xantham gum, 1 tablespoon fresh rosemary salt in a mixer fitted with a paddle.

Warm water to 110 degrees F.

Add yeast and sugar.

Once the yeast mixture is bubbly, add to flour mixture.

Mix until incorporated.

Add vinegar to egg whites.

Add egg whites mixture, butter.

Mixture will be very sticky. That's okay.

Place batter into vessel you will be using. It is recommended that you use parchment paper that has been lightly greased on both sides.

Poke holes with finger all over.

Preheat oven to 400 degrees.

Allow to rise for 25 minutes.

Before baking, you can brush with egg wash or melted butter if you desire.

Bake for 35-40 minutes or until golden brown. This will depend on your baking vessel.

Cover for the first 15 minutes with lid or foil.

Allow to cool for at least ten minutes before cutting.

Brush with olive oil.

If you are using cherry tomatoes, roast those separately, and add during last 10 minutes.

If you are adding fresh mozzarella, add at the last 10 minutes.