Spicy Toppers (Note-not finished testing):
In a large skillet heat 1 Tbsp coconut oil over medium heat. Add 1 pound peeled and deveined uncooked shrimp and 1 teaspoon hot chili powder. Cook and stir for 1 to 2 minutes or until opaque. Stir in 1 Tbsp chopped cilantro. In a small bowl stir together 1/2 cup peanut butter, 1 tablespoon chili garlic paste, and 1 tablespoon water. In a medium bowl toss together 4 cups shredded napa cabbage, 1/2 cup matchstick carrots, 2 Tbsp cider vinegar, 2 Tbsp vegetable oil, and 1/4 tsp salt. Spread baked crusts with peanut butter mixture, top with cabbage and shrimp mixture and garnish with additional cilantro and sliced serrano chile peppers.
Salty Toppers (Note-not finished testing):
Top baked crusts with fresh mozzarella slices, sliced tomatoes, sliced or halved pitted olives. Bake for 2 minutes more or until cheese melts. Top with basil leaves and a sprinkle of flaked sea salt. Drizzle with olive oil.
Sweet Toppers (Note-not finished testing):
Coat bacon slices in brown sugar. Arrange in a single layer on a foil-lined baking sheet. Coat onion slices with brown sugar. Arrange on the baking sheet. Bake in a 425°F oven for 15 to 20 minutes or until bacon is crisp and brown and onions are caramelized, turning once. Spread baked crusts with barbecue sauce, top with shredded cheddar cheese, onion slices, and the crumbled bacon. Bake for 2 minutes more or until cheese melts.
Bland Toppers (Note-not finished testing):
In a 12-inch skillet heat 2 Tbsp olive oil over medium heat. Add 2 medium red potatoes, sliced. Sprinkle lightly with salt. Cook for 15 to 20 minutes or until browned and tender, turning occasionally. Spread crusts with alfredo sauce and top with potatoes. Top with panko bread crumbs and sliced pitted olives. Bake for 2 to 3 minutes or until panko is toasted. Top with fresh thyme.