Combine the olive oil, rosemary, ½ tsp salt and pepper in a small bowl. Mix well.
In a large bowl, whisk the almond flour, baking powder, xanthan gum and ½ tsp salt.
In another bowl, beat the egg whites until you get stiff peaks.
Add the almond milk to the flour mixture and stir. Then, gently fold in the beaten egg whites. Do not overmix.
Preheat the oven to 400F. Line a 9x13 baking pan with parchment paper and grease with olive oil. Pour the dough into the pan and, dipping your fingertips into the olive oil and rosemary mixture, make dimples in the dough. Decorate with tomatoes and asparagus (or other vegetables of choice). Drizzle any leftover oil all over the dough.
Bake 15-20 minutes until golden. Let cool for 5-10 minutes before enjoying.
