Sauteed Kale: In a medium frying pan, heat 2 teaspoons of oil over medium heat. Meanwhile, slice 1 clove of garlic and quickly wash and de-stem the Kale (or spinach). Saute the garlic in the pan until it softens, then add the kale and cook until wilted. Remove from the heat.

Low Carb Pizza Crust: Place the 5 ounces of grated mozzarella cheese into a medium-sized microwave-safe bowl. Cut the cream cheese into about 6-8 pieces and place in the bowl with the mozzarella. Microwave the cheeses for 1 ½ -2 minutes depending on the strength of your microwave. Stir the cheeses together. Break the egg into the cheese and stir with a fork until combined. It will take a minute to coax the two to blend. Add the almond flour and protein powder and blend completely. Sometimes I use my hand at the end and knead the dough until it is more elastic than sticky. If it's super sticky, let it cool a bit.

Method: Hands - Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. The dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.

Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.

Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Pour two teaspoons of oil onto the crust and spread with a spoon. Add half of the mozzarella cheese, the sauteed kale, ricotta cheese, sausage and the remaining mozzarella. Bake on the upper rack until the cheese has melted.

Cut and serve.