Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This step ensures even baking and prevents the dough from sticking. Let the oven fully heat up before placing anything inside—this helps the bread cook evenly from the start.

In a microwave-safe bowl, add the shredded mozzarella cheese and cream cheese. Heat in 30-second intervals, stirring well after each round until both cheeses are fully melted and smooth. The mixture should look stretchy and combined, not oily or separated—avoid overheating.

Add the almond flour, egg, baking powder, salt, minced garlic, melted butter, and Italian seasoning directly into the melted cheese mixture. Mix thoroughly using a spoon or spatula until a soft, slightly sticky dough forms. If it feels too sticky to handle, let it cool slightly for easier shaping.

Transfer the dough onto the prepared baking sheet. Using your hands or the back of a spoon, gently flatten and shape it into a rectangle or oval about ½-inch thick. Lightly wet your hands or grease them with a little oil to prevent sticking while shaping.

Evenly sprinkle the grated parmesan cheese over the surface of the dough. This will create a delicious golden crust and enhance the overall flavor once baked.

Arrange the sliced cherry tomatoes on top, spacing them evenly so every slice gets a bit of tomato. Sprinkle the chopped fresh basil over the top, then gently press the toppings into the dough so they stay in place during baking.

Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the edges turn golden brown and slightly crispy, and the center feels firm to the touch. If you prefer extra crispiness, you can broil it for an additional 1–2 minutes at the end—just keep a close eye to avoid burning.

Remove from the oven and let the bread cool for about 5 minutes. This helps it set properly and makes slicing easier. Once slightly cooled, cut into slices or squares and serve warm for the best texture and flavor.