Coconut Flour Crackers

Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

Melt the mozzarella cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir.

Meanwhile, using a food processor with the dough blade, blend together the egg, coconut flour, and sea salt.

Immediately add the melted mozzarella to the food processor and blend until dough forms. (Depending on the temperature in your kitchen, it may form a ball or it may be softer and sticky.)

Chill the dough for 1 hour, until firm and not too sticky.

Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick.  (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)

Cut the cracker dough into rectangles. Prick with a fork or toothpick to prevent air bubbles from forming. Place on the lined baking sheet. Bake for about 10-15 minutes, until just barely golden on the edges. (Don't let them get fully golden.)

With the oven off, prop the door open with a wooden spoon and keep the pan in there for at least 30 minutes, until darker golden (but not burned). This helps get the fathead crackers more crisp.