Preheat the oven to 400°F. If using a pizza stone, set it on the middle rack while the oven heats.

Measure 1/4 cup of the prepared, fully dry flax seeds, then grind them. In a large bowl, combine the ground flax with the dry almond meal, mineral salt and black pepper. Break up almond-meal clumps so the mixture looks evenly speckled.

If the ghee is solid, warm it in a small saucepan just until pourable, then let it cool until warm, not hot. Pour in the ghee and beaten eggs. Stir until the fat and egg coat the meal and no dry pockets remain. The dough should hold together when pressed between your fingers and feel slightly tacky, not loose or pourable. If dry meal remains at the bottom, scrape it into the dough and keep mixing until it is evenly moistened. Do not add extra liquid.

Place the dough on a large sheet of parchment and press it into a 12-inch circle, about 1/4 to 1/3 inch thick. Keep the center and outside edge even.

Move the parchment and crust together onto a baking sheet or pizza stone. Keep it on the parchment for the first bake.

Bake for 15 minutes. The surface should feel set enough to support toppings when you lift a small edge of parchment. It may still be pale.

Take the crust out of the oven and add the toppings you plan to use, checking that their ingredients fit Full GAPS. Spread them in a thin, even layer so the center can finish baking.

Return to the oven and bake about 10 minutes, until the crust is golden brown and the toppings are hot. Rest briefly before slicing.