3 3/4 cups tapioca flour
1 1/2 cups mozzarella and/or parmesan cheese, shredded
1 1/4 teaspoons sea salt
1 teaspoon baking powder
1/2 teaspoon Italian seasoning
1-2 garlic cloves, grated or minced
1/2 cup melted butter
1 1/4 cups milk of choice (I use unsweetened almond)
Preheat oven to 350°F. Drizzle a little olive oil into three 8-9" round and/or square cake pans or cast iron skillets. If your pan(s) of choice are not very non-stick, I recommend lining them with parchment paper. I love using my copper bake pans for this recipe.
In a large bowl combine flour, cheese, salt, baking powder, Italian seasoning, and garlic. Stir.
Pour in melted butter and stir again.
Pour in eggs and milk and then stir swiftly, scraping down the sides as needed until all of the flour is combined with the milk and eggs. The batter will be quite wet.
Divide the batter between the cake pans. I like to use an ice cream scoop to pour a scoop into each pan evenly until all batter is dispersed.
Bake in the pre-heated oven for 15 minutes.
Remove from the oven and top as desired.
Turn the oven up to 400°F.
Bake for 6 minutes longer, and then turn the broiler on and broil until the toppings are melted and turning golden (2-3 minutes).
Remove from the oven, slice and enjoy!