2tbspgrassfed butter (or coconut oil for dairy-free)- melted and cooled
Preheat your oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
Place all of the dry ingredients in a large mixing bowl.
Whisk the dry ingredients until everything is evenly combined.
Make a little hole in the flour mixture. It's like a little mote for your wet ingredients.
Pour your whisked eggs, water and melted (and cooled) butter into the mote.
Mix everything together, starting with a spoon. You may want to just get in there with your hands to get the job done.
Form the dough into a ball. Use a little extra tapioca flour to coat the dough ball.
Place the ball of dough on your parchment lined baking sheet and spread it out into a circular shape. You want to get it to about 3/8 inch thick. I use my hands and press it out. I've found the dough just ends up sticking to a rolling pin, so learn from my mistakes and use your hands.
Once you've gotten your dough pressed out, place it in the oven and bake at 350 degrees for 20 minutes.
Remove your crust from the oven and top with your favorite toppings. We love using our pesto sauce, sausage, mushrooms, and greens.
Once you've topped your crust, place it back in the oven. This time heat it up to 400 degrees, and bake for another 10-15 minutes until the toppings heat and crisp just a little.
Remove from the oven and let cool for a few before you slice and eat up!
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