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A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 2 3/4 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Combine the rice flour, tapioca starch, salt, and baking powder in a large mixing bowl and whisk until evenly blended. Add the warm water and 2 tbsp olive oil, then stir with a fork until a soft, pliable dough forms — it should hold together without crumbling and feel slightly tacky but not sticky. If the dough is too dry, add water 1 tsp at a time. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.
While the dough rests, combine the 3 tbsp olive oil and the smashed garlic cloves in a small saucepan over low heat. Warm gently until the garlic is fragrant and just beginning to turn golden at the edges, about 5–7 minutes — watch closely, as garlic can brown quickly. Remove from heat, stir in the 2 tsp finely chopped rosemary, and let the oil steep for 5 minutes. Remove and discard the garlic cloves, then set the infused oil aside.
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