Whisk the yeast and warm water together in the bowl of a stand mixer. Allow the mixture to rest for 3-5 minutes (it should bubble up). Add the olive oil and egg. Using the paddle attachment, mix for 30 seconds on medium speed.
In a medium sized bowl, whisk together the almond meal, tapioca and salt. Add this mixture to the stand mixer and mix on low speed until the ingredients just are just combined. Turn the speed up to medium-high and mix for one minute. The dough will be more thin and sticky than regular dough.
Grease a medium sized bowl with olive oil. Using a spatula, scrape out the dough and move it to the oiled bowl. Cover the bowl with a towel and place it in the microwave (or oven, somewhere it can sit undisturbed). Boil some water and pour it into a bowl. Carefully place the bowl into the microwave to create a warm, steamy environment. Allow the dough to rise for 90-100 minutes.
Preheat the oven to 450 degrees F and place a pizza stone in the oven. Once the oven is at temperature, grease a large sheet of parchment paper with olive oil. Divide the dough in half (note: the dough can also be left whole for one large pizza or divided into 4 pieces for mini pizzas). Press the first half into a thin round circle that's approximately 5 inches in diameter. Do not do this step before the oven is preheated or the next step might not work.
Using oven mitts, remove the pizza stone from the oven. Swiftly flip the parchment paper over so that the dough transfers onto the pizza stone. Place the stone back in the oven and bake the crust for 6 minutes, or until it's slightly browning on the edges and firm on top.
Repeat this process with the remaining dough.
Prepare the toppings:
Turn the oven down to 400 degrees F. Remove most of the outer layers of skin from the garlic. Carefully slice off the top of the head so that the cloves are exposed. Place the head in a ramekin, cut side up, and drizzle with olive oil and a sprinkle of salt. Cover with foil and place in the oven. Roast for 30 minutes. Set aside and allow to cool for several minutes. Once the head is cool enough to be handled, squeeze the roasted cloves out of the skin and mash into a paste.
In a small bowl, combine the roasted garlic paste, ricotta cheese, salt, oregano and basil. Spread half of the mixture onto each pizza crust, leaving space around the end of the crust for handling. For a lighter topping, do not use all of the ricotta mixture (it’s great on salads).
Crumble the goat cheese evenly over both pizzas. Rip the mozzarella into small pieces and distribute evenly on both pizzas. Grate plenty of fresh parmesan cheese on top and then finish with a few twists of fresh ground black pepper.
Place each pizza under the broiler until the cheese has melted and the edges of the crust are golden (4-6 minutes). Do not walk away while the broiler is on!
The roasted garlic can be prepared up to 24 hours in advance. For less garlic flavor, mix only half of the roasted garlic paste with the ricotta. The garlic can also be omitted entirely. Crust inspired by Zen Belly Catering