Heat the oven: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment, lightly grease with 1 tablespoons olive oil, for greasing pan and hands, and set aside.

Melt the cheese base: In a small saucepan, combine 4 oz of the 8 ounces coarsely grated mozzarella (about 2 cups lightly packed), divided and the 1.5 ounces cream cheese. Place over medium-low heat and cook, stirring, until the cheeses are melted and the mixture forms a cohesive ball.

Make the dough: Remove from heat and add the 1 cups almond flour, 2 tablespoons almond flour, additional, 1 tablespoons nutritional yeast, and 1/2 teaspoon of the 0.5 teaspoons kosher salt, plus more to taste. Mix until the almond flour is incorporated. Add the 1 large egg, lightly beaten and continue to mix until combined.

Par-bake the crust: Using oiled hands (the dough will be sticky), press the dough into a 9–10” round on the prepared baking sheet, about 1/8-inch thick. Transfer to the oven and bake until browned on the bottom, about 7 minutes 07:00.

Top and finish baking: Flip the crust and top with the 0.3 cups tomato sauce, the remaining 4 oz 8 ounces coarsely grated mozzarella (about 2 cups lightly packed), divided, and the 1.5 ounces soppressata (about 10 thick slices), or pepperoni. Drizzle lightly with 1 tablespoons olive oil, for greasing pan and hands and season with 0.5 teaspoons kosher salt, plus more to taste and 0.3 teaspoons freshly ground black pepper, to taste. Return to the oven and cook until the cheese is melted and the crust is browned on top, about 6 minutes 06:00 more.

Garnish and serve: Top with the 2 tablespoons parsley, basil or chives, chopped, for serving, cut into wedges, and serve immediately.