Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute, then stir. Microwave for another 30 seconds if needed, until the cheese is melted and smooth.
Add the egg, almond flour, Italian seasoning (if using), and garlic powder (if using) to the cheese mixture. Mix well until a dough forms. It will be sticky.
Place the dough onto the prepared baking sheet. Cover with another piece of parchment paper and use a rolling pin or your hands to flatten the dough into a 12-inch circle or desired shape.
Remove the top layer of parchment paper. Bake the crust for 12-15 minutes, or until golden brown.
Remove the crust from the oven. Spread the pesto evenly over the crust, then sprinkle with the additional mozzarella cheese and any other desired toppings.
Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing and serving.
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For a crispier crust, bake the crust for a few minutes longer before adding the toppings.
If the dough is too sticky to handle, try chilling it in the refrigerator for 10-15 minutes before rolling it out.
Feel free to experiment with different toppings to customize your pizza.
• Pizza (Keto/Italian-inspired)
• Approximately 450-550 calories
• 15-20 minutes (Easy)
• 30-35 minutes
• 8-12
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