For the Dough:

Turn the oven to 375° and line a half-sheet pan or two smaller pans with parchment paper or a silicone mat.

Measure the cheeses and place in a microwave safe bowl. Add the coconut flour to the cheeses and toss together. Place the bowl in the microwave for one minute. Remove and stir the contents with a fork.

Return the bowl to the microwave for an additional minute. Remove and stir the cheese with a fork. If the cheese has not fully melted and formed together, return the bowl and microwave for 20 seconds at a time, stirring in between, until the cheese completely forms together.

Allow to set and cool for 5-7 minutes.

Add the eggs and knead them into the dough until fully incorporated.

Form the dough into the shape you desire and work the dough downward and outward or place another piece of parchment paper over the top of the dough and use a rolling pin to flatten the dough out.

Place in the oven the bake for 12 minutes.

For the Toppings:

Place the ricotta in a medium sized bowl. Add the seasonings and whip the ricotta with an electric mixer or a wire whisk.

Cut the tomatoes in half and place in a bowl. Toss with a pinch or two of Kosher salt and set aside.

Rinse the basil leaves and pat dry.

Top it Off:

Carefully remove the flatbread crust from the oven and set on a safe work surface.

Using a spoon or rubber spatula, spread the ricotta mixture evenly over the top of the flatbread. Disperse the tomatoes on top of the ricotta and return to the oven for an additional 20-25 minutes.

Allow the flatbread to cool before topping with fresh basil and serving.