Crust:
2 cups almond flour
3 tbsp unflavored whey protein powder
2 tbsp each coconut flour and baking powder
1/2 tsp each garlic powder, salt, xanthan gum
2 large eggs, lightly beaten
1/4 cup coconut oil sub for butter, melted
Filling:
12 oz chicken sausage (sub)
3/4 lb mozzarella, thinly sliced
1 1/2 cups marinara or pizza sauce
2 cloves garlic
1 tsp dried oregano
2 ounces (turkey sub) pepperoni or addition sausage
3/4 cup finely shredded Parmesan cheese

Crust: Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet. In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum. Stir in eggs and butter until dough comes together. It will be quite sticky. Turn out dough onto a large piece of parchment, and then pat into a rough circle. Top with another piece of parchment and roll out to a large circle about 14 inches in diameter and 1/4 inch thickness. Peel off top piece of parchment paper. Carefully flip crust with bottom parchment still attached into prepared skillet. Gently peel parchment off. Press crust into pan evenly and push down the edges of crust to below the edges of the skillet. Crimp edges of crust a bit. Bake for 10 minutes, then remove and set aside while preparing the filling. Filling: Increase oven temperature to 400F. In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon. Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage. Spread sauce over sausage, sprinkle with garlic and oregano and layer remaining mozzarella slices over sauce. Top with additional cooked sausage or sliced pepperoni, if desired. Sprinkle with parmesan cheese. Cover the edges of the crust with strips of tin foil and bake pizza 30 minutes, until cheese is bubbly and browned. Let cool 5 to 10 minutes before serving.

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