Preheat oven to 400F. Start by measuring the dry ingredients and spices into a bowl. Add in the almond flour, psyllium husk, parmesan, Italian seasoning, salt, and pepper.

In a separate bowl, measure out the mozzarella cheese.

Microwave the cheese for 40–50 seconds until completely melted and pliable. Add the cream cheese on top.

Add the egg to the dry ingredients and mix them together a little bit.

Add the melted mozzarella cheese and cream cheese to the dry ingredient mixture and mix everything together. Don't be afraid to get your hands dirty — they're the best tool for the job here. You might get a bit messy, but it'll be oh so worth it in the end!

Separate the dough into equal portions. Roll the dough balls out quite thin — you want them to be about 1/4" thick. You can use the top of a pot or other large round object to cut out your pizza base. You can form the circles by hand, but mine always seem to turn out oval. When I work with this dough, I like to use a Silpat because they're naturally nonstick and make things a lot easier.

Fold the edges of the dough inward to form a small crust on the dough. If you have any scraps remaining, you can add these to the crust if you'd like.

Bake for 10 minutes — just long enough so that they're starting to turn a light golden brown.

Remove crusts from the oven and let cool for a moment.

Slice the tomato and add it to the pizzas along with the tomato sauce. (Aww, they look like little peace signs!).

Top the pizzas with shredded cheddar.

Slice up the bell peppers. You can use whatever colors you'd like — I'm using red and yellow.

Arrange the peppers on top and throw the pizzas back in the oven for another 8–10 minutes.

Remove from the oven and let cool. In the meantime, slice up some fresh basil into thin strips.

Top with basil, serve, and enjoy the fresh bites of summer!