Preheat your oven to 425°F (220°C).

In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheeses are melted and well combined.

In a separate bowl, whisk together the almond flour, baking powder, and Italian seasoning.

Add the dry ingredients to the melted cheese mixture. Mix well until a dough forms.

Beat the egg in a small bowl and add it to the dough mixture. Stir until the dough is evenly combined.

Place the dough onto a piece of parchment paper. Use your hands to shape the dough into a round pizza crust, approximately ¼-inch thick. You can also make smaller individual-sized crusts.

Transfer the parchment paper with the shaped crust onto a baking sheet or pizza stone.

Bake the crust in the preheated oven for about 10-12 minutes, or until it is lightly golden.

Remove the crust from the oven and let it cool slightly.

Spread the low-carb tomato sauce evenly over the crust, leaving a small border around the edges.

Sprinkle the shredded mozzarella cheese over the sauce.

Add your choice of keto-friendly pizza toppings.

Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

Remove the pizza from the oven and let it cool for a few minutes before serving.