400 grams Caputo Fioreglut gluten-free flour or blend of choice 2 eggs 30 ml (2 tablespoons) extra-virgin olive oil 140 ml (⅔ cup minus 1 Tablespoon) tepid water
As this dough is gluten-free, kneading will only need to be done for 1-2 minutes.
Without gluten, this dough will be more delicate so will be unable to be rolled out as thinly without tearing.