Low-Carb Pepperoni Pizza

Preheat oven to 400F. Add the mozzarella cheese to a microwave-safe bowl.

Microwave the cheese until fully melted and workable (about 90 seconds). Try not to have any more browning than what's shown in the picture (browned cheese will go hard). This took me ~90 seconds. Add the cream cheese and egg and mix well.

Add the almond flour, psyllium husk powder, Italian seasoning, and salt and pepper to the cheese mixture and stir to combine.

Knead the dough until well incorporated, forming it into a large round ball.

Plop the ball onto a greased Silpat to keep it easy to work with. Press the dough out to form a large circular pattern.

Use an upside-down cookie sheet to enable the pizza to spread out slightly without being constricted around the edges. Place Silpat on upside-down pan and bake for 10 minutes on one side, then remove from the oven.

Flip the pizza to the other side and bake for another 2–4 minutes.

Remove the pizza from the oven and add the tomato sauce, mozzarella, and pepperoni.

Bake again for an additional 3–5 minutes, or until the cheese is nicely melted.

Let cool slightly, cut into slices, and serve. Sprinkle some oregano over for garnish.