In a large bowl, whisk together gluten-free flour blend and salt until fully combined.

Preheat your oven to 475º F and place pizza stone inside to heat.

Stir in warm water and olive oil. Mix until a dough starts to come together.

On a surface sprinkled with flour, roll out the dough into a thin rectangle, about 1/16 inch thick.

Use a fork to score the dough and cut it into your desired shapes.

Optionally, lightly brush the top of the dough with olive oil.

Sprinkle with coarse salt or any toppings of your choice.

Transfer the shaped dough onto the hot pizza stone or a baking sheet and bake for 5 minutes, then flip and bake for another 5 minutes.

Once baked, remove from the oven and let your matzo cool before serving.