Winter Pesto Pizza w/ Roasted Butternut Squash, Caramelized Onion, Arugula + Pomegranate

Ingredients

• 2 cups tapioca flour (or sub 2 1/3 cups Bob’s Red Mill Paleo Baking Mix)
• ⅓ cup coconut flour
• ¼ cup olive oil
• 1 egg
• ½ – 1 cup water
• 1 Tbsp minced garlic
• 2 cups basil
• 1/2 cup extra virgin olive oil
• 1/4 cup arugula
• 1/4 cup sprouted pumpkin seeds
• juice of 1 lemon
• 1 tsp sea salt
• cracked black pepper
• Extras – Sea Salt, Chile Flakes, Black Pepper, olive oil + more garlic