I make a fat head pizza roughly once a week. Often on Friday. I'm still a carnivore so mine usually have meat. Last one was chicken, sweet Italian sausage and bacon. I use double the recipe so can eat 1/4 of the pizza each day for 4 in a row. It stores well and tastes great.

I use 2 pieces of parchment paper. One under, and one on top so I can roll it out with a rolling pin. It really works great. I love how the almond flour 'toasts' it really does make a really good crust.