Coconut Flatbread and Pizza Crust

• 3 tbsp olive oil
• 3 tbsp water
• 1/3 cup arrowroot flour
• 1/3 cup coconut four
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp lemon juice
• 1 gelatin egg substitute (see below)*
• *You can sub the gelatin egg substitute for 1/2 of a green plantain. Depending on moisture level of plantain, you may need an extra tbsp of water if dough cracks when rolled out. Process all ingredients together in food processor until smooth. Bake as directed.

Directions

1. Preheat oven to 350.
2. In stand mixer bowl, place all ingredients except for gelatin egg substitute and lemon juice.
3. Prepare gelatin egg substitute: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water, and whisk vigorously, until completely dissolved and frothy. Use immediately.
4. Add gelatin egg substitute and lemon juice to stand mixer. Mix on medium until a thick dough forms.
5. Scrape dough out of mixing bowl and roll into ball.

For Wraps:

1. Divide the dough into 5 balls, rolling each one to 7" in diameter (this is easiest between two layers of parchment paper. Remove top layer of parchment paper, and transfer bottom layers to pans.
2. Bake for 5 minutes, until they begin to brown.

For flatbread:

1. Between two layers of parchment paper, roll ball of dough into 11" circle with a rolling pin. Of dough cracks, add a but more water - no more than one tablespoon at a time.
2. Remove top layer of parchment paper, and transfer bottom layer and flatbread dough to pizza pan or stone.
3. Bake for 12 minutes.

From:http://hewontknowitspaleo.com/recipe-items/autoimmune-paleo-flatbread-and-pizza-crust/