Add the shredded mozzarella and cream cheese to 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, as this will help create a uniform dough.

While the cheese is still warm, add the almond flour and egg to the bowl. Mix everything together using a spoon first, then switch to your hands if needed to knead it into a soft dough. Work quickly while the cheese is warm, as it becomes harder to mix once it cools. The dough should be smooth and slightly elastic.

Place the dough onto a sheet of parchment paper and gently press or roll it out into your desired shape—round or rectangular. Aim for an even thickness throughout so it bakes evenly. If the dough feels sticky, lightly oil your hands or place another sheet of parchment on top while shaping.

Transfer the shaped crust (still on the parchment paper) onto a baking tray. Preheat your oven to 200°C (400°F) and bake the crust for about 8–10 minutes, or until it turns lightly golden and firms up. This step is essential to prevent a soggy base later.

Remove the crust from the oven and carefully spread a thin, even layer of sugar-free pizza sauce over it. Add shredded cheese and your chosen toppings, making sure not to overload the pizza so the crust stays crisp.

Return the pizza to the oven and bake again for another 5–8 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top. Keep an eye on it to avoid overcooking.

Once done, take the pizza out of the oven and let it cool for a few minutes. This helps the crust firm up and makes slicing easier. Use a sharp knife or pizza cutter to slice into pieces and serve while warm for the best flavor and texture.