Make Fathead dough according to recipe, making sure to add salt and your chosen herbs/spices. Roll your dough out thinly into a circle shape. It won't be perfect but try to get it as neat as you can.
Once your dough is rolled out, pull off the top sheet of baking paper and fold in the edges about 1cm/2.5'' inwards, to form a little crust all around your dough. Not only does this look nice but it will keep the edges from burning. Prick base with a fork all over.
Slide the baking sheet with the pizza base onto a pizza tray or similar. Bake at 200°C for about 5 minutes. Check and if not quite golden and ready do another 2-4 minutes. Watch it carefully because it's very easy to overdo it and it can burn quickly.
Carefully lift the pizza base a little and have a look at the bottom. If it's already nicely browned then take out your base. If not, then flip the base and bake on the other side for approximately 2-4 minutes. Again, watch it carefully, over temps vary. Set timers to make sure you don't forget it.
Once the base is done, pull it out and either top and bake again until cheese is melted and golden brown (about 5 minutes) or cool and wrap for the fridge or freezer. If you're using a defrosted base, just top and bake the same way as a fresh base.