(PALEO, NUT FREE)
1 cup tapioca flour
1/4 cup coconut flour
1/2 tsp unrefined sea salt
1/2 cup full fat coconut milk
1/4 cup ghee or coconut oil or avocado oil
1 egg, beaten
1 tsp finely chopped fresh rosemary
1–2 cloves of garlic, chopped fine
olive oil and extra sea salt for garnish
Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
Add beaten egg and mix again until full combined.
CAREFULLY remove hot stone/pan from the oven, cover with parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about 1/4 inch thick. Sprinkle on rosemary and garlic.
Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!
The best results come from using ghee or butter. I have also recommended using coconut oil OR avocado oil, but the flavor will not be as savory. If using coconut oil, I recommend using a combo of coconut oil and ghee/butter to mellow out the coconut flavor.