Proof the yeast: Warm the water, add yeast and whisk in sugar. Rest for 10-15 minutes until yeast doubles in size.

In mixer bowl, whisk together the flour, xanthan gum, and salt.

Add starter; use an electric mixer with paddle, not dough hook (hand or stand) to mix on low speed until just combined.

Add the olive oil, egg, and water-yeast mixture, and beat on high speed for 2 to 3 minutes. The batter will have a thick, paste-like consistency.

Allow the dough to rest for 1 to 1 1/2 hours, or until puffy. The rise won't be dramatic.

Preheat your oven to 400°F. Stir the dough to deflate it. Brush three pieces of parchment paper with olive oil or use unoiled silicone mats, and set them on three baking sheets.

Using a jumbo cookie scoop (2-tablespoon capacity), portion dough onto the paper and, with oiled hands or pastry roller, flatten it into a 4"to 5" round. (Do not brush with additional oil.) (Squares/rectangles better.)

Sprinkle with seeds or topping seasonings if desired. Repeat with the remaining dough; you should be able to get about 6 rounds onto each baking sheet. (Keep dough covered and moist.)

Place the baking sheet(s) into the oven, or transfer the parchment directly to a preheated pizza stone. Bake for 5 minutes, spin sheets and switch rack levels, bake 4-5 minutes, flip breads, cook 3-4 minutes; for crispier breads, bake an additional 3 to 5 minutes, until the edges are golden brown.

Cool on a rack; or serve warm from the oven.