Heat the oven to 400 °F. The hot oven helps the crust set quickly so it can crisp before the toppings go on.

Whisk the almond flour, baking powder, and salt in one bowl, then beat the eggs in a separate bowl. Having both mixtures ready makes it easier to work quickly once the cheese is melted.

Put the shredded mozzarella and softened cream cheese in a large microwave-safe bowl and heat in 30-second bursts, stirring between each round. Stop when the mixture is fully melted, smooth, and easy to stir with no solid bits left.

Stir in half of the almond flour mixture first, then add the rest along with the beaten eggs. This gradual mixing helps the dough combine more evenly instead of clumping into dry pockets.

Keep mixing with a silicone spatula even if the dough looks rough at first. At this stage it will look lumpy and feel sticky, which is expected.

Knead the dough with clean hands once the spatula has done all it can. Keep going until it comes together into a soft, smooth, pliable ball.

Press the dough onto a greased pizza pan and shape it into an even round. An even thickness helps the center bake through at the same rate as the edges.

Pre-bake the crust for 7 minutes, then remove it and gently poke down any puffed areas. The crust is ready for toppings when the edges are lightly golden and the center feels firm to the touch.

Spread on the sauce, sausage, and remaining mozzarella, then return the pizza to the oven for 15 to 20 minutes. Take it out when the cheese is melted and the crust is golden brown.