Preheat the oven to 425℉ (220 ℃) and line a baking sheet or pizza pan with parchment paper.
In a large bowl or food processor, mix one egg with the almond flour. Set aside.
In a different medium bowl, combine shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through with a rubber spatula. Stir again at the end until well incorporated.
Add the melted cheese to the flour mixture. Process in the food processor or knead with your hands until a uniform dough forms. If the cheese hardens before fully mixing into the flour mixture, microwave for 10-15 seconds to soften it.
Place the dough onto the lined baking pan or pizza pan and place a piece of parchment paper over the dough and use your hands or a rolling pin to flatten the dough to a thickness of ¼ inches. Peel off the top parchment paper and poke holes throughout the crust with a fork to prevent bubbling.
Bake for 6 minutes. Carefully remove from the oven and poke more holes in any places where bubbles are forming. Bake for an additional 3-7 minutes, until the crust is lightly golden. Be careful not to let it get too dark, as the edges may burn when you cook the pizza with toppings.
To make the toppings, bring a non-stick skillet over medium heat and cook the bacon pieces, stirring occasionally. Drain any extra oils, remove from heat, and set aside.
In a medium bowl, whisk together the eggs with a pinch of salt and black pepper.
Heat olive oil or butter in the same skillet over medium heat. Add the eggs and cook, stirring, until they thicken and no liquid egg remains. Spoon the cooked eggs over the crust. Sprinkle it with bacon pieces, tomatoes, and shredded cheddar cheese.
Bake for an extra 5-6 minutes until the cheese is melted and the crust is browned. Slice and serve.
Notes
*All Nutritional Data are Estimates Only Based on the Products I Used.Yield: 8 slices, Servings:4, Serving Size: 2 Slices, Net Carbs per Serving (2 slices): 4g, Amounts Per Serving~