Pick which ones you prefer such as cheese, pepperoni, bell peppers, olives, onions, etc.
Instructions
Preheat the oven to 425ºF and adjust the rack to the middle position. Line 2 large baking sheets with unbleached parchment paper.
Pour the water into a medium saucepan and bring to a simmer. Place the tapioca flour, coconut flour, salt, ghee, eggs and cheese in the bowl of a food processor and pulse to combine. With processor turned on, slowly add the hot water and process until smooth. Let sit for 5 minutes.
Spoon the mixture onto the lined baking sheets, placing 2 mounds on each sheet. Using an offset spatula, spread each mound into an 8-inch round (about 1/4” thick). Bake for 12-15 minutes, or until just golden brown on the edges.
Spread 2 heaping tablespoons of marinara on each crust. Top with any toppings you want. Bake for 10 minutes, or until the cheese is bubbly and just turning golden brown.