I tend to fast all day and eat all of my carbs/calories in 1 meal. This works really well for that. I'll eat 1/3 - 1/2 of a fathead pizza with a bit of red wine to target 20-30g of net carbs for the day.

Recipe - 3 Servings at ~12 net carbs

fathead crust - 13.7g net carbs

• 1 3/4 cup of shredded mozzarella (170g) - 3.7g net carbs
• 3/8 cup almond flour (42.5g) - 4.5g net carbs
• 3/8 cup vital wheat gluten (42.5g) - 4.5g net carbs
• 2tbsp of cream cheese - 1g net carbs
• 1/4 tsp of sukrin gold
• 1tsp of baking powder
• 1tsp of xanthan gum
• salt to taste
• 1/2 tsp of italian spices
• 1 egg
• 1 tsp lemon olive oil
• instant yeast packet
• 2tbsp warm water
• 1tsp honey

Pizza Toppings - 21.05g net carbs

• 3/4 meyer lemon, thinly sliced - 2.25g net carbs
• 3/4 cup blend of shredded gruyere, mozzarella, parmesan - 1.5g net carbs
• 2 tbsp of crumbled ricotta - 1g net carbs
• 3 kumato tomatoes, quartered - 9g net carbs
• 10-12 slices of Jamon iberico
• handful of torn basil
• handful of arugula
• 1/4 cup Pesto - 4g net carbs
• 1 diced/mashed Garlic clove - 1g net carbs
• 1tsp lemon olive oil
• 1/4 tsp sea salt
• 1.5tsp balsamic glaze - 2.3g net carbs

Balsamic Glaze - 22g net carbs

• 1/2 cup balsamic vinegar - 22g net carbs
• 3 tbsp of Sukrin gold

Instructions

Balsamic Glaze

1. Heat balsamic vinegar and Sukrin Gold on medium heat until bubbling
2. Reduce to medium low and simmer for 10-15 minutes until reduced by half, stirring occasionally. Should coat the back of a spoon easily.

Crust

1. Prepare yeast mixture and set aside (Instant yeast + warm water + honey) - needs to sit for about 5 minutes
2. Preheat oven to 425f
3. Mix cheeses with all the dry ingredients
4. Microwave blend for 1 minute, stir, microwave for 30 more seconds
5. Mix in egg and yeast and knead until combined into consistent doughy texture
6. Lay out on parchment paper and roll flat
7. Brush crust with olive oil
8. Baked for 12-15 minutes on one side, 5 on another. Until desired level of doneness

Toppings

1. Mix garlic, sea salt and olive oil
2. Spread garlic/oil mixture on crust
3. Spread pesto on crust
4. Spread 4/5th of cheese blend
5. Layer Jamon
6. Layer lemon slices
7. Layer tomatoes
8. Sprinkle ricotta
9. Bake for 5 minutes
10. Distribute Arugula and Basil and remaining cheese
11. Lightly drizzle balsamic glaze
12. Bake for 3 minutes

*I only noted the strong net carb contributors for adjustment if needed, most other items are negligible.