Preheat oven to 200°C (390°F). Line a large baking tray with parchment paper, set aside.
In a large mixing bowl, combine tapioca, coconut flour, Italian herbs, garlic, turmeric and salt, mix until well combined. Set aside.
In a small saucepan over medium heat, melt coconut cream and coconut oil together until small bubbles appear around the edges but not boiling, stirring occasionally. Turn off heat when ready.
Pour heated coconut mixture into flour mixture, mixing thoroughly until well combined. Allow dough to sit for 5 minutes.
Stir through lightly whisked egg until well combined.
Pour dough mixture into the centre of prepared baking tray. Use a spatula to spread dough out into a large round, approx. ¼ inch thick.
Toppings
Sprinkle garlic powder, Italian herbs over dough.
Bake for 10-20 minutes or until lightly golden and edges begin to get crispy.
Remove from oven and top with grated cheese.
Return to oven and cook for a further 5-10 minutes or until cheese is completely melted.
Remove and top with fresh rocket (arugula) leaves and a drizzling of olive oil.
Slice the bread into desired sized pieces. I used a pizza wheel for this step.
Serve and enjoy!
Notes
Store leftovers in an airtight container, in the pantry or refrigerated, for 1-2 days. You can also use pure ghee in place of the coconut oil.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5978