Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the mozzarella cheese, almond flour, 1/3 cup Parmesan cheese, 1 egg plus the egg white, and the Italian seasoning. Mix very well. Pat the mixture into a circle, an oval or rectangle ¼ inch thick, roughly about 11 by 7 inches. Bake for 10 minutes or until golden brown. Remove from oven. Reduce oven temperature to 400 degrees and let the crust cool for a few minutes.
Cook the bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on paper towels. Remove all but 1 tablespoon of the bacon drippings and add the onion and red bel pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring. Add the marinara sauce, fire roasted tomatoes, 1 teaspoon salt and red pepper flakes. Cook, stirring occasionally, until the sauce thickens, about 6 minutes.
Spoon the sauce onto the crust and make 4 little indentations with the back of a spoon and crack an egg into each indentation. Sprinkle the eggs with a little salt and pepper and bake until the whites are set and the yolks are still runny, about 10 minutes. Sprinkle with ¼ cup Parmesan cheese and serve.