In a small pan add your olive oil, water, sea salt and garlic and bring to a boil. Remove from the stove and add in your Tapioca flour and mix.

Let this sit for 2 minutes and then work in your Italian seasoning and egg.

The dough should be warm, soft and pliable and not sticky. If it's sticky please add more flour.

Here you can either shape into bread rolls or take two sheets of parchment paper and roll/flatten out the dough into a pizza dough.

For a crispy crust keep the thickness at 1/4" to 1/2". Anything larger than this and you will have a soft crust.

Remove the top piece of parchment paper and sprinkle the top of the dough with 1 tsp of almond flour.

Bake at 350 for 25 minutes on a stainless steel baking sheet. When the crust is done you can top with your topping and cook until warm - roughly 10 minutes more at 350.