½cupmarinara sauce(Rao's is a good sugar-free brand)
1cupshredded part-skim mozzarella(4 oz)
Preheat your oven to 400 degrees F.
Line two oven and broiler-safe pizza pans with parchment paper and spray the paper with olive oil. You can also make these pizzas side by side on a single large rimmed baking sheet. It's best to use unbleached parchment paper marked as broiler-safe.
In a large bowl, whisk the eggs with the water, garlic powder, onion powder and dried oregano.
Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth.
Use a rubber spatula to mix in the Parmesan cheese.
Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
Bake the crusts for 10-15 minutes, until the edges are browned and the middle is still yellow but set.
Remove the pizzas from the oven but keep the oven on.
Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like (I often use Applegate’s pepperoni).
Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes.
Rather than dividing the dough into two pizzas, you can bake one large rectangular pizza on a parchment-lined rimmed baking sheet.