Step 1

Make the Crust: Combine the almond flour, tapioca, and coconut flour in a large mixing bowl fitted with a dough attachment (or a regular mixing bowl and you'll knead by hand). Using a grater grate the frozen ghee or lard into the flour mix. Crumble with your hands until you have tiny pieces of ghee all throughout. Using the dough attachment beat in the egg and vinegar until it forms one ball. *(or kneed it together until mixed and into a ball but be careful not to over knead. Form into a ball and chill one hour.

Step 2

Make the Pesto: Place the basil and arugula into a food processor and blend until minced. With the processor on slowly stream in the olive oil until emulsified. Stir in the lemon juice and season with salt and pepper.

Step 3

Assemble: Preheat the oven to Place the dough onto a large piece of parchment paper and cover with another piece of parchment paper. Roll out the dough with a rolling pin to about 10 inches in diameter. Remove the top piece of parchment and place the pesto in the middle leaving about a 1 inch space between the edge. Top with tomatoes in a overlapping them slightly . Sprinkle with sea salt and fresh cracked black pepper. Using the parchment fold in the edges of the crust. If it cracks just pinch it back together with your fingers. Place on a baking sheet or stone and bake 30-40 minutes until the edges are golden brown and the tomatoes are slightly wrinkled. Remove and let stand 10 minutes before cutting.