The following recipe makes 6-8 individual pizza crusts.
1 cup cassava flour
1/3 cup sweet potato flour
1/2 cup grass fed ghee, chilled (replace with chilled coconut oil for dairy free)
1/4 tsp. sea salt or Himalayan salt
3 pasture raised eggs
Preheat oven to 375 degrees.
In the bowl of a food processor pulse the cassava flour, sweet potato flour and salt until well combined. Add the chilled ghee or coconut oil and process until mixed. Add the eggs and process again until the dough begins to form a ball. Remove the dough and kneed it into a ball with your hands. Divide the dough into 6-8 even balls. If using them immediately, cover them with a towel to keep them moist. Refrigerate or freeze unused dough in a sealed container for future use.
Place a piece of parchment paper on a tortilla press or on a flat surface. (A tortilla press makes this step a breeze, but it will also work fine without.) Dust the parchment paper with cassava flour and then place one of the dough balls on top of the parchment paper. Dust the top of the dough with more cassava flour and then add another pice of parchment paper over the top of the dough. Press with the tortilla press or roll gently with a roller into a thin circle.
Carefully peel away the top piece of parchment paper. Place the bottom piece of parchment paper along with the rolled dough on a pizza pan or sheet pan. I used a full size sheet pan which easily fits 2 crusts. Bake crusts for 8-10 minutes. Remove crusts from oven and increase temperature to 425 degrees.
Top with pizza sauce and your favorite toppings. Return to the oven for another 8-10 minutes. Slice and enjoy!