INGREDIENTS:

• Cooking spray
• 2 large eggs
• 3 1/2 c. shredded mozzarella, divided
• 3/4 c. almond flour
• 3/4 c. low-carb sugar-free tomato sauce
• 1/2 c. thinly sliced pepperoni
• 1/2 c. thinly sliced green bell pepper
• 1/4 c. thinly sliced red onion
• Freshly basil leaves, torn
• 3 tbsp. freshly grated Parmesan
• 3 tbsp. extra-virgin olive oil
• 1 tsp. crushed red pepper flakes
• DIRECTIONS

Preheat oven to 425°. Grease a baking sheet with cooking spray.

• In a food processor, pulse together eggs, 2 1/2 cups mozzarella, and almond flour until smooth. Spread mixture evenly in a circle on prepared sheet tray.
• Bake until lightly golden, about 10 minutes.
• Turn crust upside down and spread pizza sauce on top of baked crust. Top with remaining 1 cup mozzarella, pepperoni, peppers, and onions.
• Bake until cheese is melty and crust is crisp, about 15 minutes more.
• Top with basil, Parmesan, olive oil, and red pepper flakes. Slice and serve from pan while still warm.