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In a non-stick pan on low, heat up your almond flour and mozzarella cheese. Stir consistently until it becomes a dough.
Roll it out flat and use a cookie cutter or bowl to make circle shapes. I used a 6inch cake pan.
Place a teaspoon of tomato paste in the middle of each circle, followed by your toppings.
Press both edges of the dough together with your finger.. Use water if you need to seal it.
Brush the tops of the pizza pops with olive oil, then place your them on a cookie sheet lined with parchment paper.
Bake at 350°F / 175°C for 25 minutes or until they have browned up.