Place the oven rack in the center of the oven. Place a pizza stone or baking stone on the rack and preheat the oven to 425°F. Place a piece of parchment paper on a baking sheet to allow for easy transfer of the crust to the baking stone.

In a medium mixing bowl, stir together the arrowroot flour or starch, almond flour or meal, baking powder, salt and Italian seasoning. Set aside.

In a large mixing bowl, stir together the egg and milk.

Prepare your topping ingredients until the oven has reached 425°F.

Add the dry dough mixture to the wet and stir until there are no more lumps. It will be very thin, almost like pancake batter.

Pour onto the center of the parchment paper. It will spread for a few seconds until you have an almost 8" circle. It'll be thin but it rises during baking.

Bake for 8-10 minutes or until the crust has browned. It may or may not appear a little shiny and crackle a little.

Top with the toppings of your choice and bake for another 8-12 minutes or until the toppings have browned to your liking. If using a stone, use a spatula to push the pizza from the parchment paper directly onto the surface of the stone after 6 minutes. This ensure the crust will be crisp.

Remove from the oven and serve.