Add whisked eggs, coconut milk and water to a mixing bowl. Mix well to combine and make sure there are no lumps of coconut fat remaining.
Next add in coconut flour, seasonings + sea salt and mix or whisk until the mixture is smooth and there are no lumps of coconut flour [mix for about a minute to allow batter to thicken slightly]. The batter will be thick and sticky.
Pour half of batter on a parchment paper lined baking sheet and, using a spatula, spread batter out into a medium-sized circle.
Do the same with the other half of the batter.
You can spread the batter pretty thin and it won't stick to the parchment paper once baked. [I prefer a more thin crust when using coconut flour, because coconut flour tends to be a little bit more dry and dense than other gluten-free flours].
Bake crusts for 25-30 minutes until slightly crispy and golden brown.
Remove from oven, add pizza sauce, cheese and topping of choice.
Bake for another 10 minutes until cheese has melted.
Let cool for a couple of minutes, then slice and enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/coconut-flour-pizza-crust-gluten-free/