Season the short ribs with salt and pepper.

In a large skillet, heat the oil over medium-high heat.

Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.

Transfer to a large slow cooker.

Add the onion and garlic to skillet and cook, scraping up any browned bits, until slightly softened, about 4 minutes.

Stir in the wine and tomatoes and bring to a boil.

Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.

Remove ribs from slow cooker and shred.

Set aside.

Strain the cooking liquid into a large measuring cup..

Transfer to a saucepan, bring to a boil then reduce to simmer.

Whisk in the tomato paste and season with salt and pepper.

Whisk 1 teaspoon arrowroot powder with 1/4 cup water.

Add to broth and cook until slightly thickened.

Set aside.

To make the pizza crust: Preheat oven to 450 degrees.

In large mixing bowl, microwave cream cheese and mozzarella cheese for 60 seconds.

Stir until well combined.

Add almond flour, salt, onion powder, garlic powder, and egg.

Stir until almond flour is well incorporated into cheese.

If mixture becomes too sticky, microwave another 10 - 15 seconds to warm up.

Place parchment paper on large cookie sheet and spritz with cooking spray..

Place pizza dough on parchment paper and roll out thin.

Poke holes in crust with tines of fork.

Bake for 10 minutes.

Remove crust from oven and spoon a thin layer of gravy over top of pizza crust.

Top with mozzarella cheese, havarti cheese and shredded short ribs.

Return to oven and bak another 10 minutes, until cheese is melted.

Remove from oven and let cool 10 minutes.

Top with arugula.

Notes

I would suggest making the ribs a day ahead of time in the slow cooker (and double the recipe!).

Eating half for dinner and saving the rest for pizza the next day! The prep time listed here is for making the pizza only