3 cups almond flour
2 cups shredded raw cheese (I used the cheddar cheese from beyond organic)
3 free range eggs
Mix all ingredients together.
Roll out onto a stone wear pan and bake at 350 for 15-20 minutes.
Toppings
2 tbsp. organic coconut oil mayonnaise
2 cups organic chopped romaine
1 tomato sliced
1 avocado sliced
4 oz. free range chicken chopped
2 strips, pasture raised bacon cut into little bits (optional)
Spread mayo over crust.
Add remaining toppings.
Serve!
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