1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. In a large microwave-safe bowl, combine mozzarella and cream cheese. Microwave on high for 60-90 seconds until melted and gooey; stir until uniform.

3. Add almond flour, egg, garlic powder, Italian seasoning, and salt to the cheese mixture; mix thoroughly until a dough forms.

4. Transfer dough to prepared parchment paper; place another piece on top and roll into a 12-14 inch circle or rectangle, about 1/4 inch thick.

5. Remove top parchment; prick crust with a fork. Bake for 8-10 minutes until lightly golden and firm. Remove from oven and set aside.

6. While crust bakes, cook Italian sausage if needed (brown in skillet, drain). Dice bell peppers, slice onions, mushrooms, and olives.

7. Spread low carb marinara sauce evenly over pre-baked crust, leaving a small border.

8. Sprinkle half of the remaining mozzarella over sauce. Arrange pepperoni, sausage, bell peppers, onions, mushrooms, and olives evenly over cheese.

9. Top with remaining mozzarella. Return pizza to oven and bake for 10-15 minutes until cheese is melted and bubbly, and crust edges are golden brown.

10. Let pizza rest for 5 minutes. Garnish with Parmesan and fresh basil. Slice and serve.