(PALEO, NUT FREE)

INGREDIENTS

• 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

INSTRUCTIONS

1. Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.

2. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling

3. 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.

4. Add beaten egg and mix again until full combined.

5. 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.

6. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

NOTES

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.

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