Preheat oven to 425F. Get your pizza stone ready. 

Place mozzarella, cream cheese and almond flour in a microwaveable container.  Microwave on high for 1 minute. Stir and microwave another 30 seconds.

Add the egg and knead the dough to a uniform consistency.

Place the dough between two pieces of parchment paper and roll out to a 10" circle.

Remove top sheet of parchment and place pizza on stone. Use a fork to poke holes in the pizza crust. Bake 11-14 minutes until crisp and golden.

While crust bakes, make the pesto. Add basil to a magic bullet or food processor with olive oil, lemon juice, pine nuts, garlic and salt. Blend on high until all a paste forms. Stream additional olive oil if necessary, 1 teaspoon at a time.

Spread pesto over par-baked crust, then top with feta, cooked chicken, olives and artichokes.

Return to oven to heat up and melt the cheese, about 5 minutes.