For the crust (dry ingredients):  

Our lower carb crust is as follows:  

1. 1/2 cup coconut flour

2. 1/2 cup semolina flour

3. 2 cups King Arthur Keto Wheat Flour

4. 1 cup 00 pizza flour

If not worried about carbs, just replace the coconut and keto wheat with 00 pizza flour.  

Then regardless of the flours, add 1 scant T salt, 1/4 cup olive oil and 2 t. yeast +1/2 t sugar in a cup of hot water.   Add more water as needed for the dough to come together. 

Sauce:   We start with rendering pancetta and sautéing a shallot in the fat.   Then we add some diced roasted gree chiles.  After that we add a jar of Rao's pizza sauce, some olives, Italian spices, garlic, and white wine.  Add olives if desired. 

Meanwhile, roll out the risen dough on a pizza stone.  Form the crust and dock the dought.  Place in a cold oven and turn the oven on at 400 degrees.  When it beeps, the dough is blind baked.   

Pull the dough and top with the aauce.   Top that with shredded or flaked Italian blend cheese and also Munster.  

Top that with your meat of choice - we like meatballs or Jamon ham.   

Then top that with mozzarella, ideally buffalo mozzarella.  

Return to the oven at 400 until the cheese is brown and bubbly.