TO MAKE FLATBEAD:

1. Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
2. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling. Combine tapioca flour, sifted coconut flour, and salt in a large bowl.
3. Pour coconut/ghee mixture on top. Mix until thoroughly combined.
4. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
5. Add beaten egg and mix again until full combined.
6. CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about 1/4 inch thick. (you can also prepare flatbread on a cutting board lined with parchment paper and
7. CAREFULLY slide the parchment paper and flatbread onto hot stone in the oven.) Bake for 10 minutes and remove from oven.

TO MAKE CARAMELIZED ONIONS:

1. Saute onion rounds in 2 TBS ghee or coconut oil for 20-25 minutes on low-medium heat. Stir occasionally to prevent sticking.

TO MAKE DAIRY FREE PARMESAN:

1. Process cashews, nutritional yeast, and salt in a food processor until you have a coarse, even consistency- like crumbly Parmesan cheese. Set aside.

TO MAKE SAUCE:

1. Saute spinach in 1 tsp of fat of choice for about a minute, until it starts to wilt. Add spinach and rest of sauce ingredients to food processor and process until creamy smooth.

TO ASSEMBLE PIZZA:

1. Decrease oven temperature to 400’F. Spread spinach artichoke sauce onto pizza. Add caramelized onions and optional chopped tomato.
2. Bake for 10 minutes, or until pizza is done to your liking. I prefer to bake it right on the rack for a crispier bottom.
3. Remove from oven and sprinkle with dairy free Parmesan.