In a mixing bowl, combine the gluten-free flour and salt. Add the chilled butter and mix until it resembles coarse crumbs. You can use a pastry cutter or your fingers for this dance of dough-making. Make sure those butter pieces are tiny; it’s what will give us that flaky texture!

Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Form it into a disk, wrap in plastic, and chill for at least 30 minutes. If it's crumbly, you might need another drop of water — we want it pliable, not a sad pile of crumbs.

Preheat your oven to 375°F (190°C). On a lightly floured surface (use more gluten-free flour), roll out the dough into a large circle about 1/8 inch thick. Don’t stress about imperfections; rustic is the name of the game!

Transfer the dough to a lined baking sheet. Spread the cream cheese over the base, leaving a 2-inch border for folding. Top with mozzarella cheese and sprinkle those fragrant fresh herbs. Channel your inner artist!

Fold the edges of the dough over the filling, overlapping where necessary to create a free-spirited border. Brush the crust with the egg wash (or a dairy-free alternative) to get that golden shine. Pop it in the oven!

Bake for 35-40 minutes, or until the crust is golden and crispy. Your kitchen will smell like a warm hug! Let it cool for a few minutes before slicing it up like the free-spirited chef you are!