Keto Pepperoni Pizza

Preheat oven to 400°F (200°C). Line a pizza pan or baking sheet with parchment paper.

In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt.

In a separate small bowl, whisk the egg, olive oil, and warm water.

Pour the wet ingredients into the dry ingredients and mix until a dough forms. Let it sit for 5 minutes to allow the psyllium husk to absorb liquid.

Place the dough between two sheets of parchment paper and roll it out into a 12-inch circle or rectangle, about ¼-inch thick.

Carefully transfer the dough with the bottom parchment paper to the prepared pizza pan.

Bake the crust for 10-12 minutes, or until lightly golden and firm. Remove from oven.

Spread the low-carb marinara sauce evenly over the pre-baked crust, leaving a small border.

Sprinkle with mozzarella cheese, then arrange the pepperoni slices on top. Finish with grated Parmesan cheese and dried oregano.

Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is bubbly and the crust is golden brown.

Let the pizza cool for a few minutes before slicing and serving.