Preheat oven to 400°F [205°C]
Mix dry ingredients. Add the almond flour, psyllium husk, baking powder, and a sprinkle of salt to a large mixing bowl and combine well.
1 ½ cups Almond Flour, ½ cup Psyllium Husk, 1 teaspoon Baking powder, salt
Mix in the water and rest. Add the warm water to the dry ingredients and combine thoroughly to ensure there are no dry spots left in the mix. Allow the pizza dough to rest for at least 5 minutes before working.
1 cup Warm water
Roll out the dough to form the crust. Roll the dough into a large ball and place on a large piece of parchment. Lay another piece of parchment on top and flatten the dough ball between the two sheets using your hands to start and then roll out evenly with a rolling pin.
Peel back parchment and form the crust. Once the dough is about ¼" [6mm] thick. Peel back top layer of parchment paper, and wet your fingers to repair any cracks in your pizza crust. Use you finger to pinch and clean up the edge to form a round crust.
Pre-bake the crust for 8-10 minutes. Place on a pizza stone or a large baking sheet and sprinkle the crust with salt. Bake in a 400°F [205°C] oven for 8-10 minutes until the crust is firm. Remove and cool for a few minutes before topping.
Top the pizza and bake again. Top the pizza with low carb tomato sauce, or tomato paste then sprinkle with cheese, pepperoni, and any other desired toppings. Bake topped pizza at 425°F [220°C] for an additional 10-15 minutes, or until the cheese is cooked and ready.
Rest the pizza and serve! Let the pizza rest and cool for at least 5 minutes before slicing and serving. Enjoy!