1 cup tapioca flour (starch) (plus more for rolling out dough)
⅓ cup + 2-3 tablespoons coconut flour, separated
1 teaspoon sea salt
½ cup olive oil
½ cup warm water
1 large egg, whisked
Preheat oven to 450 degrees F
Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and ⅓ cup coconut flour in a medium bowl. Mix well.
Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. (I generally make a 12 inch pizza). You may end up using a few more tablespoons of tapioca during this process but be careful not to handle the dough too much so it doesn’t get too dense.
Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.
Bake for 12-15 minutes, depending on how “done” the crust should be, BEFORE putting on toppings.