Start by placing 170 g shredded mozzarella and 30 g cream cheese in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each burst, until the mixture becomes smooth, fully melted, and stretchy. This usually takes 60–90 seconds total depending on your microwave.

Add 24 g almond flour, 1 large egg, a small pinch of garlic powder, and a small pinch of salt to the melted cheese mixture. Mix quickly with a spatula—while the cheese is still warm—and knead until a soft dough forms. It may feel sticky at first but will smooth out as you work it. Divide the dough into 4 equal balls, then place each one between two sheets of parchment and flatten into 7–8 inch thin rounds. Try to keep them even, but don’t worry if the shapes aren’t perfect.

Heat a nonstick skillet over medium heat and melt 1 teaspoon butter. Place one dough round into the skillet and cook for 1–2 minutes until the underside sets and turns lightly golden.

Flip the round over. Spread 20 g sugar-free pizza sauce over the cooked side, then sprinkle about 28 g shredded mozzarella evenly on top. Add around 35 g turkey pepperoni slices, then finish with a pinch of dried oregano. Carefully place another dough round on top and press slightly so it sticks to the filling.

Cook the quesadilla for 1–2 minutes per side, flipping gently. Continue cooking until both sides are golden brown and the cheese inside has melted completely. Press lightly with a spatula as it cooks to help the layers seal and crisp evenly.

Remove from the skillet and let the quesadilla rest for about 1 minute—this helps the cheese set slightly so it’s easier to slice. Cut into wedges and serve warm with a little extra pizza sauce for dipping if you like.