Mix together in this order:
2/3 cup arrowroot starch
1/4 cup plus 2 Tbs. coconut flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. oregano
1/4 tsp. garlic salt
2 Tbs. EVOO
1/2 cup warm water
Parbake crust for 10 minutes at 425* prior to topping.
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