Roasted Pepper and Parmesan Pizza on a Garlic-Basil Crust

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
2. Place the bell peppers on one of the baking sheets. Drizzle the peppers with some oil, sprinkle with salt and pepper, and toss to coat. Bake for 1 hour, or until slightly golden.
3. While the peppers are baking, prepare the crust.
4. In a large mixing bowl, combine the almond flour, baking soda, salt and basil using a whisk.
5. Mix in the garlic, eggs and olive oil, until the mixture forms into one large ball of dough.
6. Place the ball of dough on the other prepared baking sheet. Place another piece of parchment paper over the dough and using a rolling pin, roll the dough out to about 1/8 inch thickness.
7. Bake the crust for 15-20 minutes, or until slightly golden brown.
8. Take the crust out of the oven, spread the tomato sauce on the crust using a ladle, sprinkle half of the Parmesan over the top. Then top the Parmesan with the peppers (making sure to distribute evenly over the pizza). Then top the peppers with the remaining 1/2 cup of Parmesan. Season with salt and pepper to taste.
9. Put the crust back in the oven to bake for another 20 minutes, or until everything is melted and cooked through. The tomato sauce should be bubbling a bit.