minutes, until the cheese is entirely melted. Stir well.
Add the beaten egg and, using a hand mixer, combine
well. Add the almond flour and salt and combine well
with the mixer. Use your hands and work it like a
traditional dough, kneading for about 3 minutes. (Note:
If the dough is too sticky, chill it in the refrigerator for
an hour or overnight.)
- Place the dough on a greased piece of parchment
paper and pat it out with your hands to form a large
circle, about 10 inches in diameter. For easy
transferring to the oven, slide the sheet of parchment
with the dough circle onto an unrimmed baking sheet
or pizza peel. Set aside. - To make the spicy tomato sauce, place the
tomato sauce, sweetener, and seasonings in a bowl and
stir well to combine. - To make the meat topping, heat a cast-iron skillet
over medium heat. Add the beef and 3 tablespoons of
the spicy tomato sauce and cook, stirring to break up
the clumps, until the meat is browned and crumbly,
about 5 minutes. Set aside. - Spread the rest of the spicy tomato sauce over the
pizza crust. Sprinkle the cheeses over the tomato sauce
and top with the beef and onions. - Transfer the pizza to the hot pizza stone in the
oven by sliding the parchment and pizza off the baking