In a large bowl, mix gluten-free flour, sugar, and salt. Cut in non-dairy butter until mixture looks like breadcrumbs.

Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!

Roll out dough in between two parchment paper or using hand press the dough into a disc. Cover with plastic and place in the refrigerator to chill for 30 minutes, while you prepare the peaches.

Preheat the oven 400 degrees F.

Place peach slices in a large bowl and toss with sugar, cornstarch, vanilla, salt and toss to coat.

Remove the dough from the refrigerator, place dough on a sheet of parchment paper, cover it with another parchment paper, and roll the dough to about 1/4 inch thickness. Remove the parchment paper on top and transfer the dough to an inverted baking sheet or circular 10-inch pizza pan with parchment paper.

Add the filling to the center of the dough, leaving about 2-3 inches of border around the edges, and fold the edges over the filling.

Bake for 35-40 minutes or until golden brown. Allow to cool completely or serve slices of it warm with scoops of vanilla ice cream.