Mix cream cheese with eggs and half of the cheddar cheese until smooth. Add 1/2 teaspoon on garlic salt is desired.
Cut a piece of parchment paper to fit your pizza pan bottom completely, and oil both sides (I use olive oil). Pour cream cheese mixture onto oiled paper and bake at 350 for 12-13 minutes.
Top with tomatoes sauce, the remaining cheddar cheese, mozzarella, and pepperoni. You may add any veggies that you like, but I find it's best to saute them beforehand. Bake for another 10 minutes.
If you don't use oiled parchment paper, you won't be able to get your pizza out of the pan!
The following counts are minus veggies, so calculate according to what you use.
Makes 8 slices, each slice is: 2.4 carbs, 16.7 protein, 27.5 fat, .2 fiber, 324 calories, 2.2 net carbs

This meal goes great with a fresh garden salad!

Rejoice and Be Glad: Low Carb Pizza recipe