I've had very good luck using white rice flour fermented for a "sourdough" taste. It's not low carb, but neither is Primal. It is, however, very low in toxin, so if you do carbs, it's fine. The high GI of white rice is negligible once you add sauce, cheese and toppings. It's the closest thing you'll get to real pizza anyway.
If you're interested, here's how you do it:
Don't put your trust in anyone on this forum, including me. You are the key to your own success.