For the crust

1 cup coconut flour
1 1/2 cups almond meal
1 cup tapioca flour
1 cup water
5 whole eggs
2 garlic cloves, finely diced
1 tbsp dried or fresh rosemary, diced
1 1/2 tsp baking powder, gluten free
5 tbsp olive oil

For the toppings

2/3 can diced tomatoes or tomato passata
1 tbsp dried or fresh oregano or basil leaves
A good pinch of salt
A pinch of dried chili flakes

2/3 cup sliced salami
1/2 zucchini sliced
7-8 Kalamata olives, sliced

1 small white onion, chopped
1/2 cup dried porcini mushrooms, soaked in hot water
1 cup diced fresh mushrooms
1/2 tsp Celtic salt or sea salt
1/2 tbsp ghee or coconut oil
1/2 cup grated sheep’s milk Pecorino cheese