Preheat the oven to 350°F. Use a pizza pan or baking pan lined with parchment paper or cellophane liner.
In a large bowl mix Nature's Eats Almond Flour, buckwheat flour, seasoning, salt, pepper, and baking powder.
In a medium bowl mix eggs and olive oil until frothy.
Pour liquid mixture into dry mixture and mix until dough is fully combined.
Roll dough into a ball and then place on your baking sheet. Use your hands or a rolling pin to roll out the dough. If it begins to stick, place a little more buckwheat flour on the dough and rolling pin. Be sure the rolling pin is completely dry and continue to roll out into the desired shape. Roll the dough to ⅛-¼ inch thickness.
Place in the oven and bake for 15-20 minutes until the crust edges begin to get crisp and lightly brown.
Top the partially baked crust with sauce and toppings.
Do not put too much sauce on the pizza, but you can never go wrong with extra cheese.
Increase oven temperature to 425°F, then place the pizza back into the oven for another 12-15 minutes. Bake until all cheese is melted and edges are golden brown. If you prefer that the cheese is more browned broil the pizza at the end for an additional 1-2 minutes. Add some fresh arugula on top once pizza is done.