1

Preheat the oven to 400 degrees.

2

Line a 9 by 13 inch pan with parchment paper.

3

Mist the bottom and sides of the pan with olive oil spray.

4

Mix last four ingredients in a small bowl (olive oil through pepper). Set aside.

5

To make the dough, combine almond flour, garbanzo bean flour, baking powder, xanthan gum, and salt in a large bowel and whisk until well mixed.

6

Put the egg whites in a medium bowl.

7

Using an electric mixer with the whisk attachment at medium speed, or whisk by hand, beat eggs for 3-5 minutes, until stiff peaks form.

8

Add water to flour mixture and stir to make smooth.

9

Gently fold in the egg whites with a rubber spatula, deflating the eggs as little as possible to make a smooth, sticky dough that is slightly fluffy.

10

Gently transfer the dough to the pan, spreading it out in an even layer.

11

Dip your fingers in the herbed oil mixture, then dimple the dough all over.

12

Drizzle the herb oil over the entire surface.

13

Bake for 25 minutes, then rotate and bake for another 20-25 minutes, until golden brown on top and springy when pressed in the center.

14

Add 1/2 cup grated Parmesan cheese, if desired.