The key to this recipe is to start with a good flatbread. I use this flatbread from Aldi. They are very affordable and taste really good, unlike some other flatbreads I've tried in the past.
You will also need a very small amount of pizza sauce. They have sugar free if you need it, but I personally just use regular or make my own. The amount of carbs vs serving size make it almost negligible. From here you need only a good imagination and a few fresh ingredients.
I used pepperoni, mushrooms and garden fresh banana peppers, but you could also use chicken or even seasoned ground beef, onions and jalapenos for a taco inspired pizza or you could use ranch instead of tomato sauce for a chicken ranch bacon pizza. I've made this particular combination on a fathead crust before and it was over the top amazing!
I like to put the cheese directly on the sauce, then pile the toppings on that and add another sprinkling of cheese, just for good measure. Then I sprinkle with "sticks and stems" aka Italian seasonings (parsley, basil and oregano), pop it into a 425 degree oven for 5-7 minutes or until the cheese is melted.
If you want a super crispy pizza, place this (carefully) directly on the rack, but don't call me to help you clean your oven, when it bubbles over, 'cause it ain't happening. For you non-daredevils, bake on a cookie sheet or pizza stone, if you're fancy schmancy. The total (net) carbs for this is about 9ish, maybe 10, depending on what toppings you add and how much sauce you use, but I'm not judging.