What I do for a pizza fix is to simply cover a small plate with mozzarella cheese, add a couple of tablespoons of the lowest carb pizza sauce I can find, add pepperonies, a little more cheese and a few jalapeños, maybe sprinkle some Parmesan and then microwave it till really crispy.
Don’t have to worry about the nut flour carbs either.
As for real pizza, I eat one full slice then scrape the rest of them.
Why not? Sure, there’s some carbs in the sauce and some of the veggies and also a bit in the cheese, but as long as it’s not a pizza loaded with pineapple or something, eat the topping. Green peppers, mushrooms, onions, olives, cheese, pepperoni, ground beef, ham (if it’s sugar-cured, might be more sugar there, but really, how much ham is on a pizza?)…are all pretty low carb.
Hmmm, sun-dried tomatoes might be a problem, but I think you get the idea. 
I’ve also had crust-less pizza. Put some low carb sauce in the bottom of a cast iron skillet, layer in all the keto friendly toppings you want. Pop the skillet into the oven until cheese is all melting bubbly and toppings are warm.
There are a bunch of cauliflower crust and crustless pizza’s in my city in the last few months, good to see.
can’t wait until low-carb pizza places start popping up around the u.s. who knows when it will happen, but i’m hopeful and confident that it will happen one day… and the owners will quickly become filthy rich! sounds like a smart business move if ya ask me