Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and make handling the dough easier later on.

In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese, then heat in 30-second intervals, stirring in between, until the mixture is fully melted, smooth, and easy to stir without lumps.

Add almond flour and the egg to the melted cheese mixture, then mix thoroughly using a spatula or your hands until a soft, slightly sticky dough forms; if it becomes too firm, warm it slightly to make mixing easier.

Place the dough between two sheets of parchment paper and roll it out evenly into a round or rectangular shape, making sure the thickness is consistent so it cooks evenly and forms a sturdy crust.

Transfer the rolled dough onto a baking sheet and bake it in the preheated oven for 8–10 minutes, or until the surface is lightly golden and firm enough to hold toppings without becoming soggy.

Remove the crust from the oven and spread a thin, even layer of sugar-free pizza sauce over the surface, leaving a small border around the edges for a crust-like finish.

Evenly distribute the cooked sausage, sliced onions, and bell peppers across the crust, making sure not to overload it to maintain crispiness and proper baking.

Sprinkle shredded mozzarella cheese over the toppings, covering them evenly to create a gooey, melty layer once baked.

Return the pizza to the oven and bake for an additional 10–12 minutes, or until the cheese is fully melted, bubbling, and slightly golden on top.

Remove the pizza from the oven and allow it to rest for 3–5 minutes before slicing, which helps the cheese set slightly and makes cutting cleaner and easier.