2. Next, add in your coconut and almond flour and mix till a sticky dough is formed.
Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.
Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
4. Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray)