INGREDIENTS
8 oz
Buffalo mozzerella
3
pieces Prosciutto
1/4 cup
Arugula
2
Crimini mushrooms
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
1 tsp
Oregano, dried
1/4
Red onion
4
Eggs
1 cup
Nut-free pesto
1 tbsp
Baking powder
1/3 cup
Coconut flour
1/2 tsp
Peppercorns, Ground Fresh Black
1 tsp
Sea salt
2 1/2 cups
Tapioca starch
3 tbsp
Coconut oil, Organic
1
Naked pizza crust
1/4 cup
Water