Pizza

Ingredients:

1 cup water

2 cups tapioca flour

1/2 cup coconut flour

2 teaspoon Celtic sea salt

3 tablespoons ghee

2 large eggs

1 1/4 cups shredded mozzarella cheese

For the sauce:

3 tbs of organic tomato puree, 1 tsp of oregano, 2 tsp of basil (or Italian seasoning), salt, and olive oil

For the toppings:

Pick which ones you prefer such as cheese, bell peppers, olives, onions, meat or chicken or mushrooms, etc.

Instructions:

Preheat the oven to 425ºF and adjust the rack to the middle position. Line 2 large baking sheets with unbleached parchment paper.

Pour the water into a medium saucepan and bring to a simmer. Place the tapioca flour, coconut flour, salt, ghee, eggs, and cheese in the bowl of a food processor and pulse to combine. With the processor turned on, slowly add the hot water and process until smooth. Let sit for 5 minutes.

Spoon the mixture onto the lined baking sheets, placing 2 mounds on each sheet. Using an offset spatula, spread each mound into an 8-inch round (about 1/4” thick). Bake for 12-15 minutes, or until just golden brown on the edges.

Spread 2 heaping tablespoons of the sauce on each crust. Top with any toppings you want. Bake for 10 minutes, or until the cheese is bubbly and just turning golden brown.