Preheat oven to 400 degrees.

Then, preheat a 9.5 inch non-stick pan on the stove on medium heat.

In a bowl, combine almond flour, tapioca flour and coconut milk. Mix well.

Pour the batter onto the pan and cook for a minute. Reduce heat to low and cook until the bread is sturdy enough to for you to move onto a greased baking sheet.

Flip the bread over so that the gooey side is facing down.

Place the prosciutto on the pizza, then place the peach slices on top of the proscuitto.

Sprinkle with the dried fenugreek leaves or another herb and drizzle with balsamic vinegar.

Bake for 15 minutes or until the bread has reached desired level of crispiness.