As long as there is no issue with dairy,I have a great crust you can use.
I have made it several times and it's totally a pizza,holds up,tastes like pizza,and it's easy breezy to make
http://www.thecolor.com/Coloring/Ferris-Wheel.aspx

Here are a few others I have saved but haven't tried yet.
http://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-pizza-crust/

http://lexiscleankitchen.com/2014/08/05/paleo-pizza-crust-bbq-chicken-pizza-2/

http://www.thecleandish.com/golden-flax-pizza-crust-grain-free-gluten-free-with-sundried-tomatoes-and-goat-cheese/

http://paleoleap.com/paleo-pizza/

I'm interested in the one you've made many times but when I go to the link, it's a website for coloring pictures?

http://www.primalpalate.com/paleo-recipe/cast-iron-skillet-grain-and-gluten-free-pizza/

This is my favorite hands down. You don't have to cook it in the cast iron skillet and it works especially well for individiual pizzas, we do it all the time for our kids. It is not particularly low carb, but for a special occasion, does it need to be?

I like pizza too. But I don't know how to make it. Next week is my daughters birthday and she loves pizza and cake. And I want to make them for her, like pictures here http://coloringpagesonly.com/pages/cake-with-big-hearts.
Please help me!
By the way, I share a link about coloring pages for those who like color. http://coloringpagesonly.com/coloring-pages
My children really like coloring and I have found this site where offer millions of coloring sheets to color. And they are free. Try it now.

How do you make chicken crust for pizza? It sounds interesting and I would like to give it a try.

EASY CRUST-FREE!!! Here it goes.... my 5 ingredient keto pizza. 1. Sargento Mozzerella SLICES, 2. pepperoni of your choice, 3. Bella Sun Luci SUNDRIED Julienne Cut Tomatoes (in a glass jar, packed in olive oil & Italian Herbs - NO added sugars!!), 4. Mushrooms of your choice, or other veggies, and 5. Green Olives. So yummy....

Here's the trick(s).... You must use a ceramic skillet because of the non-stick properities. The other non-sticks don't work. Ceramic does. You do this on your stovetop, not in the oven. It takes 14 minutes to cook. You can tell it's done at 14 minutes for a 14" ceramic skillet,OR when the cheese starts to bubble, like pancake batter (back in the old days).

You want to use the Sargento Mozzerella SLICES, because of their consistent thickness (which melts) and it coats the bottom of the pan evenly. Most important, sliced cheese is not dusted with maltodex or other "anti caking" ingredients that add useless carbage to a perfect pizza.

The STEPS...... Use 2 to 3 tablespoons of the Bella Sun Luci Sundried tomatoes, by draining the oil, and lubricating you skillet with the oil. Set the sundried tomatoes aside to add later.

Once the pan is warm - low to medium heat - place the cheese slices in the pan on the pre-moistened olive oiled skillet. Next, add in your pepperonis..... let your pizza set up just a little bit, then add your mushrooms, then the sundried tomatoes, and let those flavors set up, and finally add your olives (green or black - I use green, but black are good too). After 14 minutes at a medium heat (total cook time, not prep time), you will see the cheese bubbling on the edges of the pizza. You should be able to pick up the skillet and slide the pizza around inside the skillet pretty freely. It's done.

Next, let the pizza "rest" in the skillet for 1-2 minutes, Then you can slide the pizza out of the skillet, onto a platter. After another minute, you can cut into slices. Use a fork and a serrated steak knife, not a pizza cutter. The cheese forms a "crust" and the hardest part is cutting into slices. Oh, and the extra oil stays in the pan or on the platter, and clean up is super easy too. Enjoy!