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Preheat oven to 425 degrees.
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Put mozzarella & cream cheese in a medium size microwaveable bowl.
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Microwave for 1 min, stir and then another 30 sec, stir (very hot!
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).
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Stir in egg & almond flour.
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Wet hands and spread dough on parchment paper.
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It should spread evenly with dough-like consistency (if stringy then your cheese has hardened too much - pop back in the microwave for 10-20 seconds).
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NOTE: the first time I made this, I spread the crust too thin.
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I ended up with a dried-out crust.
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So if you want really thin crust pizza -- only leave it in for 8 minutes, add toppings and put back in for 4-5 minutes.
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If you go for 12-14 before toppings, you crust will be too dry.
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The thicker the crust, the more flexibility you'll have.
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Dock (poke rows of holes) with a fork to avoid bubbling.
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Sprinkle with garlic salt.
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Put in 425 degree oven.
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After about 8 minutes, check it and poke holes where any large bubbles may be.
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Continue cooking for a total 12-14 min, or until slightly brown on top.
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Here is what I do for the toppings:.
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[Keep in mind that the toppings only cook long enough for the cheese to melt.
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Therefore, any meats you add need to be fully cooked.
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].
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Add a thin layer of pizza sauce, cheese and then any veggies or cooked meats.
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Then back in the oven until cheese is melted.
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Caution, cook too long and your crust will dry out, so don't go crazy with the toppings.
