My Take on the Fat-Head Pizza Crust Recipe

My wife and I have been eating a ketogenic diet for the last few months.  It's been really accessible and pretty easy to follow once you get the hang of it.  The food is delicious and it has stopped my craving for sugar and sweets. I've lost about 30 pounds in about 3 months and have felt satisfied with the food I've been eating.  
The one thing that I crave constantly is pizza.  A low-carb diet and pizza simply don't mix and it's one of those things that is hard to forgo.  The first place most people go when looking to replace delicious bread-iness in a low-carb diet is caulifower. The crust produced can hold toppings but tastes nothing like pizza crust and is soft and doughy.  After a few minutes out of the oven, it can get soggy and fall apart quickly. It totally fails in the eat-cold-out-of-the-fridge-the-next-day department.  
I used a keto-friendly recipe to make gordita shells out of pork rinds or chicharrones as a replacement for tortillas for tacos. I adapted the recipe to make pizza crust and was pretty surprised at the results. I baked the crust instead of pouring it on a griddle. The pork rind crust was much better at holding toppings and tasted better than the cauliflower crust. It didn't get soggy to the point of falling apart after a while. It didn't taste much like pizza crust, just better than the cauliflower crust and it was okay for next day eating. Still soft and chewy, no crunch.
When making a keto bagel dogs recipe I saw that it credited a Fat-Head pizza crust recipe as a basis for the bagel dog dough. I tried out the original pizza crust recipe and found to be the best of all worlds.  The crust is firm, the edges are crispy. It tastes somewhere in the neighborhood of actual pizza crust, which was good enough for me.  It does not soften or get soggy and, some would argue the most important feature, you can eat it cold out of the fridge the next day.  
Follow the link for the original recipe.  Here are my tweaks which maybe the reason mine turn out the way it does, or just the way I do it.
1) I premix the almond flour with the mozzarella cheese before I put the mixture in the microwave.  I like that it's already pre-distributed into the melted cheese and couldn't think of a reason why it would matter.  I mix the egg in afterwards with a pastry dough cutter.
2) Following the Bagel Dog recipe, I add a teaspoon of Xanthum gum when I mix in the egg.  I assume it makes the liquids from the egg bind a little better.  I don't know if it matters, it's just what I do.
3) I spread the dough on a baking stone with a rolling pin.  Both the stone and the rolling pin are covered heavily with cooking spray or aerosolized olive oil. The "dough" is quite sticky and loose, nothing like an actual flour-based dough and you'll make a mess without a lot of non-stick spray.  I cut off the parts that run off the edge of the baking stone and then lay then in the thin spots and the edges that the rolled dough don't quite reach, eventually covering the whole sheet evenly. The dough scraps press into the original layer quite nicely after another pass or two of the well-greased rolling pin.
4) After the pre-bake, I use a flat-edged metal spatula to carefully separate the crust from the stone and flip it over. Even with all the pre-greasing, the baked crust can stick to the stone and it's easier to pull up the crust in one piece before its loaded with toppings. Also, this takes the crispiest part, the top and puts it on the bottom, which I think adds to how firm and crips it turns out.
5) I use plain tomato sauce as a sauce instead of proper pizza sauce or spaghetti sauce. Most commercially available pizza and spaghetti sauces are loaded with sugar.  Hunts makes a small 8oz can of tomato sauce flavored with basil, oregano and garlic. Half a can of that on a single crust is perfect.
6) I make a doube receipe of the dough, so I have leftovers to eat cold the next day.  Amazing.