Directions
- Preheat oven to 400 F. Grease an 8-inch cast-iron skillet with coconut oil.
- In a large bowl, whisk almond flour, tapioca flour, coconut flour, baking soda, and salt. Pour in avocado oil, vinegar, water, and whisked egg and stir to combine. The batter should form a ball. Add 1-2 tbsp tapioca starch or 1 tbsp coconut flour if the flour is too wet.
- Place the dough in the prepared pan and press to flatten, forming a bit of a crust on the edges. Bake for 15-20 minutes, or until crust is slightly golden.
- Drizzle the pre-baked crust with olive oil. Smash half of the berries and spread them on the crust, then top with the cheese, thyme, and the rest of the berries. Place back into the oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
- Top with honey, Purely Elizabeth Honey Almond Granola, and sea salt. Enjoy!
