Preheat your oven to 350 degrees F. Place a piece of parchment paper on a baking sheet and set aside.
In a medium saucepan, combine the coconut milk and coconut oil, and heat until warm (but not boiling).
Remove from the heat, and stir in the tapioca flour and coconut flour. Mix until well combined - you may want to let the mixture sit for a few minutes to give the coconut flour time to absorb the liquid.
Add the beaten egg and Himalayan pink salt and mix thoroughly to combine.
Grab your parchment lined cookie sheet, and transfer the moist dough to the parchment and press out into your own desired shape, just about 1/4 inch thick.
Sprinkle with garlic, rosemary, cherry tomatoes (halved), or your choice of toppings, then drizzle with olive oil, and top with fresh cheese.
Bake in the oven for 10-11 minutes. Remove and cut into slices.
Best when served fresh from the oven.