Add the mozzarella and cream cheese to a microwave safe medium bowl.
Microwave the cheeses for 60 seconds. Remove and stir with a fork. Return to microwave and cook for 30 second intervals as many times as needed until cheese is melted and stretchy.
Add the almond flour, baking powder, garlic powder, and salt.
Knead into the cheese until all ingredients are incorporated (be careful, it may be hot!).
Knead the egg into the dough, using wet hands if it's sticky. This should take about 3 minutes to get the egg completely kneaded into the dough.
Place a large piece of parchment paper on a flat surface. Place another piece of parchment paper on top of the dough.
Roll the dough out 1/4" thick between the parchment papers till it's the shape and size of your pan.
To put the flattened dough on your pan, peel off the top parchment paper. Place the pan upside down on the dough. Place one hand on top of the bottom of the pan and one hand underneath the parchment paper. In one swift movement, flip the dough and pan so that the dough is on the pan. Gently peel the paper off the dough.
Bake at 375° F for 8-10 minutes until the dough is slightly golden.
When you're finished with the dough, you can go ahead and place whatever sauce and toppings you like on the dough and then bake again at 375° F for 8-10 minutes.
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