Preheat the oven to 500 F.
In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
Roll dough onto a sheet pan, lightly covered in tapioca. Roll it very thin into to two long flatbread loaves.
Place in oven for 7-8 minutes, or until lightly browned.
Remove from oven and lower oven temperature to 450 F.
Top each “loaf “with the crawfish mayo mixture and sprinkle the extra ½ cup cheese on top.
Place in oven again for 7-8 minutes. Enjoy.