Servings: Serves: Makes two 10 inch pizzas

1½ cups cassava flour 1½ cups cassava flour
1 cup arrowroot, flour 1 cup arrowroot, flour
2 teaspoons sea salt 2 teaspoons sea salt
1 teaspoon onion powder 1 teaspoon onion powder
1 teaspoon garlic powder 1 teaspoon garlic powder
½ cup olive oil, plus more for oiling dough ½ cup olive oil, plus more for oiling dough
1 cup water 1 cup water
2 eggs (or gelatin egg if not reintro) 2 eggs (or gelatin egg if not reintro)
 
Topping ideas: subheading: Topping ideas:
Olive oil/garlic infused olive oil Olive oil/garlic infused olive oil
Nutritional yeast Nutritional yeast
Roasted garlic Roasted garlic
Prosciutto Prosciutto
Bacon Bacon
Red onion Red onion
Artichoke Artichoke
Olives Olives
Fresh basil Fresh basil
Fig butter (thinned) Fig butter (thinned)

Preheat your oven to 425°F and place pizza stone in oven to preheat.
Combine dry ingredients in a medium mixing bowl.
Add wet ingredients and mix well. Allow dough to sit for about 5 minutes to allow it to firm up a little.
Coat your hands in olive oil, then scoop up the dough and divide it in half. Form one half into a ball. Place it on parchment paper and press it into the form of a 10 inch crust with your hands. Do the same with the second half.
Slide the baking sheet/pizza stones under the parchment paper/crust and bake for 12 to 15 minutes. Remove from oven, rub olive/avocado oil and roasted garlic on the crust and add your favorite toppings. Return to the oven and bake another 5 to 6 minutes.

Recipe edited from mommypotamous  Recipe edited from mommypotamous