Here's are my favorite recipes for low carb pizza crust that's a tasty substitute for the high carb crusts found in regular pizzas.
It's not crispy, but if you don't mind eating pizza with a fork, the flavor is really good. This recipe was adapted from the original on Jamie Van Eaton's Your Lighter Side blog.
You can then take it out of the oven, and spread pizza sauce over it, add cooked italian sausage pepperoni or veggies, pile on the cheese, and then broil it for about 5 minutes until the cheese melts.
Tip: I usually heat the pizza sauce while the low carb pizza crust is baking. I add my toppings right into the sauce, heat it to a simmer, and then pour the hot sauce and toppings over the crust. Then I add my cheese, and broil until bubbly.
Up Late Anyway Stromboli: this recipe by Elizabeth Nimphius is sheer genius, in my opinion. I have adapted it to make pizza crust, cinnamon rolls, crackers, and sausage rolls. If you make pizza, I have found that adding sausage or pepperoni during the baking process makes it soggy. A thin layer of sauce and veggies will yield a crispier crust. I just heat the meat separately and put it on right before I eat it.
Fat Head Pizza: Another genius recipe. This is a favorite of many of my diabetic friends.
Atkins Pizza Crust: this is a pretty good recipe from the folks at Atkins Nutritionals.
You can also make a sort-of pizza base from ground beef, pork sausage or vegetables such as squash, eggplant, mushrooms or even broccoli. Google "Meatza" or vegetable pizza for various recipes like this one.