Serves 3-4 humans
1 1/2 cup tapioca flour
1/4 cup coconut flour
1/2 teaspoon coarse ground sea salt
6 tablespoons grass-fed butter
1 cup filtered water
1/2 teaspoon dried basil, plus more for topping
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 organic egg, beaten
6oz tomato paste
1/4 onion, sliced
2 garlic cloves, minced
Preheat the oven to 475F.
Add tapioca flour, coconut flour and sea salt to a large mixing bowl.
Melt butter in a small saucepan over low heat. Once melted, add butter to mixing bowl and stir in.
Add 1/4 cup of water at a time, mix thoroughly, until the full cup is added and mixed.
Add dried basil, garlic powder, dried oregano and beaten egg to the bowl. Mix well to combine.
Pour mixture into a 10 1/4-inch cast iron skillet and transfer to the pre-heated oven. Cook for 5 minutes.
Remove skillet from oven, flip the dough over and cook for 3 minutes.
Spread tomato paste over the top and add your favorite toppings.
Some of our favorite toppings are sliced onion, minced garlic, fresh herbs such as basil along with shaved Parmigiano-Reggiano and chorizo pepperoni (as listed in the ingredients).
Return the skillet to the oven for 3-5 minutes or until all the toppings are warmed. Slice and serve immediately.