For the crust, scoop flour into a bowl and begin adding warm water until the batter becomes similar to pancake batter: thick, but easy to pour. The amount of flour and water you use will depend on your skillet size and how thick you want your crust.

I seasoned the batter with a splash of raw apple cider vinegar, dried oregano, paprika, and pink Himalayan sea salt. Use whatever seasonings you like!

Cover a skillet, I use a cast iron skillet, very well with coconut oil. Turn on medium-high heat.

Pour the batter into the skillet so that it evenly covers and cover with a lid. Turn on medium-low and let cook for 5-10 minutes until it is cooked through.

If you want to get a slight crust on the top, you can flip over for a few minutes, just make sure you put a little coconut oil down if you're not using a non-stick skillet. Flip back over and top with your toppings.

In this particular pizza, I topped with caramelized onions, mushrooms, tempeh, cauliflower, and dried figs which were seasoned with Himalayan sea salt, coconut aminos, and kelp flakes. I added some fresh basil, spinach, and arugula.