Grab a microwave-safe bowl. Add your 1 ½ cups of shredded mozzarella cheese and 2 tablespoons of cubed cream cheese.

Pop the bowl in the microwave and heat it in 30-second intervals, stirring well after each time, until the cheese is completely melted and looks smooth and gooey. This usually takes about 1.5 to 2 minutes total.

Now, time to incorporate the rest of the ingredients. You'll need to work fairly quickly while the cheese is still warm and pliable: If making the Almond Flour Version: Add your 1 beaten egg and ¾ cup blanched almond flour to the melted cheese. Stir everything together with a spoon or spatula until it starts coming together into a shaggy dough. If making the Coconut Flour Version: Add your 2 whisked eggs and ⅓ cup coconut flour to the melted cheese. Stir well until a dough forms.

Once the dough is mostly combined, turn it out onto a piece of parchment paper. If it's sticky, you can lightly wet your hands or use a little extra flour from your measured amount.

Place another piece of parchment paper on top of the dough. Using a rolling pin (or even your hands!), roll or press the dough out into your desired pizza shape and thickness. A circle about 10-12 inches in diameter works great, or make it a rectangle. Don't make it too thin, or it might break!

Carefully peel off the top piece of parchment paper. Slide the parchment paper with the crust onto a baking sheet.

Preheat your oven to 400°F (200°C).

Bake the crust (without toppings!) for 8-12 minutes, or until it's lightly golden brown around the edges and looks set. Keep an eye on it, as ovens vary!

Remove the pre-baked crust from the oven. Now it's ready for your favorite keto-friendly pizza sauce and toppings!

Add your toppings and return the pizza to the oven for another 5-10 minutes, or until the cheese is melted and bubbly and the toppings are heated through.

Let it cool slightly, slice, and enjoy your low-carb pizza masterpiece!