Place the shredded mozzarella and cream cheese into a microwave-safe bowl. Heat in short intervals of about 30 seconds, stirring in between each interval, until both cheeses are fully melted and combined into a smooth, stretchy mixture. Make sure there are no lumps and the texture looks glossy and uniform.

While the cheese is still warm, add the almond flour, egg, baking powder, and salt into the bowl. Start mixing immediately using a spoon or spatula so the egg incorporates evenly and doesn’t cook from the heat of the cheese.

Continue mixing until everything comes together into a thick, slightly sticky dough. At first, it may look uneven or separated, but keep working it until the ingredients are fully combined.

Transfer the dough onto a clean surface or keep it in the bowl and knead it gently using your hands. Work it for a minute or two until it becomes smooth, soft, and uniform. If it feels too sticky, lightly wet your hands or add a small amount of almond flour.

Place the dough between two sheets of parchment paper and use a rolling pin to roll it out into a round pizza crust. Aim for an even thickness so it cooks uniformly, not too thick in the center or too thin at the edges.

Carefully transfer the rolled crust (still on the parchment paper) onto a baking tray. Place it in a preheated oven at 200°C (400°F) and bake for about 8–10 minutes, or until the surface turns lightly golden and the edges begin to firm up.

Remove the crust from the oven and add your desired toppings, such as sauce, cheese, and other ingredients. Spread everything evenly so each slice gets a balanced flavor.

Return the pizza to the oven and bake again for a few more minutes until the cheese on top is fully melted, bubbly, and slightly golden. Keep an eye on it to avoid overcooking.

Once done, remove the pizza from the oven and let it cool for a few minutes before slicing. This resting time helps the crust firm up and makes it easier to cut and serve.