Pre-heat your oven to the lowest setting then shut it off once it comes to temperature.
Meanwhile, in a large bowl combine all of the dry ingredients including; vital wheat gluten, oat fiber, ground flax meal, powdered monkfruit/erythritol sweetener, yeast, italian seasoning, garlic powder, sugar, baking powder and xanthan gum. Do not add the salt just yet (see above in the tips as to why).
Whisk your eggs very well in a separate bowl with the two cheeses and salt.
Add your warm water and oil to the dry ingredients and stir a few times. Then also add the cheese and egg mixture.
Mix well until a dough begins to form. At this point I put my dough in my KitchenAid mixer with the dough hook attachment on the setting 3 or 4 and let it run for ~5-8min.
OR if you do not have a mixer, you will have to knead the dough for ~ 10min or more by hand. You can tell when the dough has been kneaded enough when it has some more elasticity to it and holds it's shape better. It will also be easier to form into a somewhat smooth ball.
Speaking of that, form your dough into a rough ball and place it into a greased bowl, covered with Saran Wrap or a towel. Place this inside your previously warmed oven with the door ajar (or some place warm but not hot) to rise for ~1 hour (OR 30-40min then place in the refrigerator over-night and bake the next day for the best flavour!)
Pre-heat your oven to 425*F prior to baking.
After the 1 hour in a warm place (or 30-40min in a warm place and then in your fridge overnight) your dough should have pretty much doubled in size.
Break it into 2 halves. Save one have for another time (see storage instructions above) place the half you are using between two greased sheets of parchment paper. Roll it out using a rolling pin until it's slightly bigger than the pan you are using. Pinch the edges over to form a crust.
Then place onto a parchment-lined and olive oil-greased pan or baking sheet (brush olive oil over the parchment paper). **ALSO SEE MY PRO TIP FOR GETTING A CRISPIER PIZZA CRUST ABOVE. I FOLLOWED THIS METHOD INSTEAD**
Top the pizza dough with whichever pizza toppings you prefer (be sure not to over-do high moisture toppings for a crispier crust). I used pesto, brie, cooked rotisserie chicken and some roasted red peppers.
Bake the pizza crust for 10-14min or until the cheese is melted and the crust is browned.
Cool for a couple minutes, then you can top with fresh basil or chili flakes, then slice and serve! Enjoy the BEST Keto Pizza Crust Made With Yeast!