In a medium bowl, combine the gluten-free all-purpose flour, almond flour, gluten-free baking powder, and salt. Set aside.

Mix instant yeast, ½ cup warm water, and granulated sugar in a large bowl. Mix and cover with plastic wrap for 10-15 minutes or until it appears foamy.

After the yeast mixture is foamy, add the remaining water and dry ingredients. Mix well using a wooden spatula until combined. The dough will be wet and sticky.

Then add the olive oil and mix again until incorporated and the texture is like soft butter.

Cover with plastic wrap and let the dough rise to double its size (around 45-60 minutes depending on the room temperature).

Prepare a 9x13-inch baking pan, and line it with parchment paper on the bottom. Grease with generous olive oil (around 2-3 tablespoons) on the bottom and sides.

If the dough has doubled in size, scrape it into the baking dish. Moisten your fingers with olive oil and gently spread the dough out by creating dimples.

Drizzle some olive oil and sprinkle rosemary, sea salt, and black pepper on top of the dough before baking.