This gluten free pizza dough is made with just 5 ingredients; it is quick and easy to make, has incredible texture, and tastes delicious with your favorite toppings.
Preheat the oven to 450°F. Place a 12-14" cast iron skillet into the oven to heat up. After 10 minutes, remove the skillet from the oven and set aside.
In a small saucepan over medium-low heat, combine the coconut milk and ghee until they begin to simmer, 2-3 minutes. Remove from the heat.
In a large bowl, sift together the tapioca flour, coconut flour, and sea salt. Pour the coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this!)
Allow the mixture to sit for a couple of minutes for the flours to fully absorb the liquid. Add the beaten egg and mix again with your hands until everything is well combined.
Carefully cover the cast iron skillet with unbleached parchment paper and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the skillet.
Bake until the edges begin to crisp up, 12 to 15 minutes. Remove from the oven and turn down the heat to 375°F (190°C).
Top off with desired toppings, and bake for an additional 12-16 minutes.
Notes
Coconut milk: Be sure it is full fat canned coconut milk.
Substitutions: Please do not make any substitutions, as I have not tested this pizza dough any other ways.