Preheat your oven to 450 F.
In a large bowl, combine the coconut milk and olive oil.
½ cup of full-fat coconut milk, 2 tbsp. olive oil
Add the tapioca starch and combine everything together (it will be lumpy at this stage, and that’s OK).
2 ½ cups tapioca starch
Add the beaten egg to the tapioca mixture, and mix with your hands until you get the proper doughy texture. Add the oregano and season to taste while mixing the dough.
1 large egg, 1 tsp. oregano, Sea salt and freshly ground black pepper to taste
Split the dough in half. Place one half between two pieces of wax paper and flatten it using a rolling pin. Try to get close to the size of the bottom of the skillet. Keep the other half of the dough for another pizza.
Place the flattened dough in a cast-iron skillet and poke it a few times with a fork.
Place the skillet in the middle of the oven and cook for 7 minutes.
Remove the skillet from the oven and add the pizza sauce and your topping. (This is the part where you can go all-out with whatever you want on the pizza)
2 red onions, 2 bell peppers, 12 Cherry tomatoes, 14 slices Pepperoni, Homemade ricotta cheese, Anything else you’d enjoy on a pizza!
Place the pizza back in the oven and cook for another 10 to 12 minutes or until you see that the topping is nicely cooked and brown. If you like it crunchy on top, set the oven to broil for 2 to 3 minutes in the end.
Serve warm.