1.  In a medium sized bowl, mix together sugar, yeast and warm water.  Cover and set aside until bubbly, 5-7 minutes.  If the mixture doesn’t bubble, then the yeast is dead and you need to start again with fresh yeast.

2.  In a large mixing bowl, mix together oat fiber, vital wheat gluten, lupin flour, baking powder and 2 teaspoons kosher salt.

3.  You can use a stand mixer with a bread hook, or use a wooden spoon and your hands to knead the dough.  Once the yeast mixture is bubbly, slowly mix it into the flour mixture with a wooden spoon or a bread hook.  Slowly mix in 1/4 cup olive oil.  Mix until no dry spots remain and dough forms one mass.

4.  Knead or mix on low with the bread hook for 5 minutes.  The dough should be rather wet.  If it is still stringy and doesn’t easily form a ball, add more warm water, by the tablespoon, until it does.

5.  Add 2 tablespoons olive oil to a large (11 inch) cast iron pan and grease all sides with it.

6.  Form the dough into a ball by folding under the sides.  Place the dough into the cast iron pan.  Flatten the ball into an approximately 8 inch disk.  Brush 1 tablespoon olive oil over the top of the dough.

7.  Cover the pan with a cloth towel and set aside to rise for 60-90 minutes until the dough reaches the sides of the pan.

8.  Pre-heat oven to 450 degrees F.

9.  Use the handle end of a wooden spoon or knife to press indentations into the dough, about 1 inch apart.  Press until the utensil hits the bottom of the pan.  Brush remaining 1 tablespoon olive oil over the top of the dough.

10.  Sprinkle rosemary and course sea salt over the dough.

11.  Bake until the top is medium brown and the internal temperature reaches 200 degrees F, 10-15 minutes.

12.  Cool in the pan for 5 minutes and then remove from the pan and cool on a rack for 30 minutes before cutting.