½ cup blanched almond flour
¾ cup tapioca flour or arrowroot starch (plus more for kneading)
6 TB coconut flour (split in half)
½ tsp onion powder
½ tsp garlic powder
1 tsp italian seasoning blend
¾ tsp of sea salt
⅓ cup warm water
⅓ cup olive oil
1 TB apple cider vinegar
1 egg, whisked
Preheat oven to 450 degrees
In a large mixing bowl, combine the flour, tapioca or arrowroot starch, 3 TB of coconut flour and seasonings. Mix well and set aside
In a measuring cup combine the water, oil and apple cider vinegar.
Pour the oil mixture into the dry mix and combine until a dough forms.
Stir in the whisked egg.
Add coconut flour one tablespoon at a time, allowing the dough to rest between each tablespoon.
Line your pizza pan with parchment paper and sprinkle with tapioca or arrowroot.
Work the dough into a 10 inch circle, using additional tapioca or arrowroot if the dough becomes too sticky to work with.
Bake in a preheated oven for 10 minutes.
Remove, add toppings and bake for additional 10-15 minutes depending on how crispy you like the crust.