Preheat oven to 375 degrees and place a pizza stone or baking sheet in the oven to heat up.
In a large mixing bowl, whisk together the coconut flour, flaxseed meal, baking powder, psyllium husk powder, sea salt, onion powder, and garlic powder. Break up any clumps with your fingers.
Stir in the eggs and avocado oil. Then, stir in the boiling/hot water. Mix well
Take the pizza stone or baking sheet out of the oven and line with parchment paper.
Place the dough in the middle of the parchment paper and cover with plastic wrap. Use your hands or a rolling pin and press the dough out until it's ¼ to ½-inch thick into the shape you want. Prick with a fork several times to keep from bubbling up.
Place in oven and bake 8 - 10 minutes, or until lightly browned.
Add toppings, then bake an additional 10-15 minutes, or until toppings are nicely melted and crust is golden. Pizza is best served fresh but can be stored in the fridge for 2 to 3 days if needed.*Note-If not adding toppings, bake l0-15 minutes, or until nicely browned.
Be sure to use psyllium husk powder, not whole psyllium husks! Whole psyllium husks will require much more and the measurements will be totally different. You cannot replace one for the other.
Psyllium helps with texture, retains moisture, prevents the bread from being crumbly, and gives it an authentic texture. It can usually be found in the colon cleansing section of your local health food store. This is mainly because it's so high in fiber.
A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I recommend using Bob's Red Mill or Arrowhead Mills. These are 2 brands I know will work. If you have to choose a different brand, be sure the texture is soft and fluffy, not gritty.
Be sure the water you use is hot, the hot water helps activate the psyllium powder.
Don't skip preheating the pizza stone or baking sheet! This helps give the flatbread a slight crunch on the bottom.
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, OR potato starch.