Preheat oven to 425 degrees. For the crust, combine cheeses in a microwave-safe bowl and microwave for 30 sec or until warm and melting but not hot (may need to heat 10-20 sec more, stirring once halfway through). Remove from microwave and, using hands, combine with egg, almond meal and Italian seasoning, just until well incorporated (do not overwork). Place two sheets of parchment paper on work surface and drizzle both with olive oil in center. Turn dough out onto one sheet and press gently into a rough disc. Place remaining sheet over dough, oiled side down, and gently roll out to desired size, approx. 14.” Remove top sheet (reserve sheet) and smooth/shape any odd spots, pressing gently with hands. Transfer on paper to baking sheet or pizza stone and bake 7-8 min, rotating once, until lightly browned. Remove from oven and place reserved parchment over dough. Carefully grab top corners of sheets and quickly flip dough over. Peel top sheet of parchment off and return dough to oven to bake 3 more min. (Flipping dough is only necessary for a crispier crust. If preferred, bake crust without flipping for 10-11 min until edges begin to brown).
Sauté bell peppers, onions and garlic in a hot pan with olive oil for 2 min. Remove crust from oven and top with Rao’s Marinara, a sprinkle of mozzarella and Parmesan and fresh spinach leaves. Add cooked sausage crumbles, sautéed bell peppers, onions and garlic, a pinch of red chili flakes and more cheeses. Return to oven and bake until cheese is melted and golden. Cut and serve immediately, topping with fresh basil.