Preheat the oven to 400 degrees. Meanwhile, in a mug or small bowl, combine the water and 2 teaspoons of sugar; mix til sugar dissolves. Add the yeast and stir. Set aside for about 2 minutes until the yeast is frothy. In a separate box or small bowl, combine the flaxseed with 6 tablespoons of hot water. Stir and let sit until the mixture turns into a gel. Set aside.

In a large bowl, combine the flour, psyllium husk, 1 tablespoon of sugar, garlic powder, dried oregano, thyme and dried basil. Mix well. Then add the flaxseed gel, lemon juice and the yeast mixture. Mix well.

Transfer the batter to a baking sheet, lined with a sheet of parchment paper or silicone baking liner. Spread out the batter with a spatula (I dip it in water to make it easier to spread). Set the pan on the oven while it is preheating. Cover with another baking sheet and let it rise for about an hour.

After rising, lightly brush the top of the bread with some water or vegetable broth. Press the tomato slices into the dough at various depths. Sprinkle garlic, coarse salt and fresh herbs over the top. Then bake for 30-40 minutes, depending on your oven. Remove from oven. Then using th edges of the parchment paper, lift the bread off the pan and put it on a cooling rack for at least 10 minutes. Cut into squares or slices, then serve.