In a food processor, pulse together the amaranth flour and sea salt. Add the coconut oil and pulse until crumbly. With the blade running, drizzle in the water until the dough forms a rough ball.

Remove the dough from the bowl and place on a piece of wax paper. Press into a disk. Cover tightly with plastic wrap, and refrigerate at least 20 minutes, or up to 24 hours. Do Ahead: The dough can be refrigerated overnight. Let sit at room temperature 30 minutes before rolling.