In the microwave, heat: ½ cup olive oil & ½ cup water for 20 seconds
Preheat oven to 325.
Cut two sheets of parchment paper – slightly larger than baking sheet (a large 12x17 rectangular pan is the perfect size for a nice batch of thin and crispy crackers).
Using a mixer, blend in the following into the water and olive oil mixture: ½ cup arrowroot, ½ cup almond meal, ½ cup tapioca flour, 1 tsp salt, 1 tsp garlic powder, 1 TBSP Italian seasoning, 1 TBSP dried oregano, (If dough is runny, add additional arrowroot and almond meal until dough is thin, yet not runny).
Lightly spray the parchment paper with olive oil. Place dough ball on parchment paper. Lightly spray other sheet and place on top of dough. Use a rolling pin to roll dough to size of baking sheet. (I roll it out on the counter first as my rolling pin is longer than my pan).
Lift both sheets of parchment paper and move to baking sheet. Using a wine bottle, roll out any areas that need it to fit the pan.
Remove top sheet of parchment paper and tap down any areas that overflow the pan. Using a pizza cutter, score the dough into cracker size pieces.
Bake 20 to 25 minutes until a slight golden brown. Cool on pan. Beak apart and store in an airtight container.
7 Blue, Green, and Purple Plan points per serving21 Day Fix/Portion Fix Container Counts: For entire recipe: 24 tsp, 2B, 4YFor one serving (recipe makes 8 servings): 3 tsp, 1/4B, 1/2Y per serving