Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg replacer.
Mix egg replacer, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400 degrees F. Lightly oil
Lightly oil baking sheets.
Saute garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
Divide dough into 12 equal pieces and roll each into a ball.
Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).