Mix together the water and honey, and stir until the honey is dissolved. Add the yeast, stir until combined, and then allow to sit until the yeast has proofed, about 5-10 minutes. If your mixture doesn't become bubbly, it's inactive, and it's best to start with fresh yeast.
Once your potato is boiled and then cooled, push the skin off with your fingers, and then grate the potato.
In a bowl, mix together the almond flour, arrowroot, and sea salt.
To the dry mixture, add the egg, olive oil, and yeast mixture. Stir together until combined.
Use your hands to form a ball with the dough in your bowl. It is much stickier than a traditional bread dough, but it will still hold together well in a rounded shape. Cover the bowl with a towel, and place in a warm area for 30 minutes to rise. The dough will nearly double.
Use parchment or baking paper. Use a large piece folded in half, and dump the dough onto one side of it, and then cover it with the other half. Use a rolling pin to flatten and shape into about a 10-11 inch pizza.
Cut off the top portion of the parchment, and slide the pizza crust onto a baking tray.
Bake in the Sharp Superheated Steam Countertop Oven on Bake/Reheat for 18 minutes on 425 degrees. If using a traditional oven, preheat the oven, and then bake the crust on 425 degrees for 25 minutes.
Top the crust as desired, and then return to the oven. Set the Superheated Steam Countertop Oven to Bake/Reheat at 425 degrees for 8-12 minutes, depending on how many toppings are loaded on top. In a conventional oven, the bake at 425 for an additional 12-15 minutes.
*Nutrition facts are for the crust alone and do not include toppings.