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1
Pour 2 tablespoons boiling-hot water over flaxseed.
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2
Whisk quickly until you have a thick paste.
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3
Cool.
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4
In a stand mixer fitted with a paddle attachment, combine the flour and salt.
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5
In a separate small bowl, gently stir together the yeast and olive oil with 1/2 cup warm water.
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6
Let it rest a few minutes to activate the yeast.
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7
Add the flaxseed to the dry ingredients and mix for 10 seconds.
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8
Pour the yeast-oil-water mixture into the dry ingredients.
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9
With the mixer on medium, mix for a few moments, until the dough comes together into a soft ball around the paddle and feels soft and pliable.
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10
If the dough feels too dry, add a little more warm water in small amounts until the dough feels soft and pliable.
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11
Let the dough rise in a warm place for 1 hour.
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12
Meanwhile, heat the oven to 450 degrees, with a rack in the upper third.
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13
If you have a pizza stone, put it on the rack and let it heat.
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14
If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.
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15
Divide the dough in half.
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16
Roll out each piece between two pieces of parchment paper into 1/4-inch thick rounds.
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17
(Put one in the refrigerator while baking the first.)
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18
Remove the top parchment layer, and gently flip the dough onto the pizza stone or baking tray.
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19
Remove the other piece of parchment paper.
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20
Crimp the edge if you like.
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21
Brush the top with olive oil.
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22
Bake until the dough has started to crisp up and brown at the edges, 8 to 10 minutes.
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23
Remove the crust from the oven and add half the garlic slices, grape tomatoes, olives, mozzarella, parmesan and chile flakes.
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24
Drizzle with olive oil and bake for about 8 minutes, until the cheese is melted and bubbling.
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25
Drizzle with more oil and, if you like, flaky salt.
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26
Repeat with remaining dough and toppings.
