Step 1

Heat the olive oil on the stovetop at a medium to high setting. Saute the crushed garlic until translucent.

Step 2

Add the crushed tomatoes, spices, and sea salt. Lower the heat to a simmer and cook the sauce until it has reduced and thickened. Set aside.

Step 3

In a medium-sized bowl combine the coconut flour and the almond flour and salt.

Step 4

Melt the unsalted butter and set aside.

Step 5

To the dry ingredients add the melted butter and combine quickly.

Step 6

Next, add the whole egg and combine.

Step 7

Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.

Step 8

Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands.

Step 9

Wrap the dough in parchment paper and place in the freezer for 15 minutes to chill. While the dough chills, prepare your toppings.

Step 10

Preheat oven to 375 degrees.

Step 11

Once the dough has chilled, roll out into a large circle about 1/4" thick. In the center of the dough, leaving a 3" border. add your sauce, cheese, and toppings. Fold the edges of the dough up and over toppings, pleating as needed. The dough is very forgiving and can be pressed together if any "cracks" occur.

Step 12

Once folded, gently cup the sides with both your hands to reinforce the shape of your keto pizza pie and bake for 20 to 30 minutes until it's golden brown.

Step 13

Serve immediately and top with parmesan cheese.

Step 14

Store leftovers in the refrigerator for up to 3 days.