I havent been doing it lately, but I really liked to do this pizza recipe.
1 lb italian sausage. Get from a butcher and make sure theres no bullshit additives. Most of the packaged stuff has unnecessary carbs.
1 lb mozzarella cheese. Better cheese will obviously be better. Remember that the packs of pre-shredded will also have added carbs.
San Marzano Tomatoes. I usually just get the 14 oz can of peeled to make the sauce. Add seasoning to taste. I always did 1 tspnish each of garlic, onion powder, basil and oregano
Have your tomato sauce on the stove, youll want it to be hot when you add it.
Mold 1 lb of italian sausage to a 12" cast iron skillet and bake in the oven at 375. The trick is to spread it evenly thin on the bottom and have a good high lip around the sides, as this will be a deep dish pizza. I also put a 10" cast iron skillet in the oven to heat up.
Once the sausage has cooked most of the way (10-12min) through, it will have shrunk a bit and need to be drained. The best way to deal with this is to have your second 10" cast iron skillet ready and just sort of slide the now crust shaped sausage patty into it. It will fit perfectly.
Now, add your mozzarella to the sausage crust. Big slices seem to give me better results than shredded. Once the cheese is laid down, cover it with the sauce, and return it to the oven for another 20-30 mins.
Allow it to cool down a bit before slicing so that it stays together.
Enjoy thoroughly.