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Line 2 baking sheets with parchment paper.
Mix the warm - not hot - water, yeast, and pinch of coconut flour. Allow to sit somewhere warm for 10 minutes.
Measure mozzarella into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
Measure remaining dough ingredients - including yeast mixture - into a food processor, blitz to combine. Add melted cheese, pulse until well combined - you don’t want to see any sections of unmixed cheese, etc.
Cover dough with plastic wrap, allow to sit somewhere warm for 30 minutes.
With wet hands, divide dough into 4 equal pieces.
One at a time, flatten dough out into rounds that are about 6” in diameter, place on parchment lined baking sheets.
Mix together the olive oil and zataar, divide among prepared dough rounds. Spread evenly over each, leaving a bit of a border around the edge.
Sprinkle with crumbled cheese, if desired.
Allow to rise in a warm spot for another 30 minutes.
Preheat oven to 400 degrees,
Bake for about 15 minutes, or until lightly golden.
Remove from oven, allow to cool slightly before eating. Best served hot - fresh out of the oven or reheated.