Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.

In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.

Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles.

Preheat the oven to 500 degrees F and line a large baking sheet with parchment paper. Lightly oil the parchment paper.

Pour the pizza dough mixture onto the parchment-lined baking sheet. Note that the dough will be very sticky - this is normal. Spread the dough to desired thickness. Dough will rise in the oven, so for a crispy crust, be sure to spread dough thinly.

Bake in the preheated oven for 6 to 8 minutes, until firm and golden-brown.

Add all ingredients for the chimichurri sauce to a food processor and pulse until well-combined but still chunky. Transfer to a jar and set aside until ready to use.

Add 1/3 cup of balsamic vinegar to a small saucepan and bring to a full boil. Reduce the heat slightly and allow vinegar to boil, stirring occasionally, until it has thickened and reduced to 1/3 its volume, about 8 to 10 minutes. Transfer to a small cup and allow it to cool to room temperature.

Reduce the oven temperature to 450 degrees F.

Evenly spread the mozarella cheese over the pizza crust. Place on the center rack of the oven and bake until mozarella cheese has melted, about 5 to 8 minutes.

Add the sliced heirloom tomatoes, and drizzle pizza with balsamic reduction and desired amount of chimichurri sauce. Sprinkle with freshly chopped basil, sea salt, and black pepper. Use a pizza cutter or sharp knife to cut large pieces of pizza, and serve.