Preheat your oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper. For best results, place a pizza stone in the oven while it preheats, then line a pizza peel with parchment paper to prepare the crust.

In a large bowl or food processor, combine the egg(s) with either the almond flour or coconut flour, depending on which version you are making. Using a food processor gives a fluffier crust and is easier, but mixing by hand works fine too.

In a medium microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until smooth and well incorporated. Alternatively, melt the cheeses in a double boiler on the stove.

Add the melted cheese mixture to the flour-egg mixture. Process in the food processor or knead with your hands until a uniform dough forms with no streaks. If the cheese hardens before fully mixing, microwave the dough for 10-15 seconds to soften it. If the dough feels sticky, lightly wet your hands or use a little extra almond flour.

Spread the dough onto the lined baking sheet or pizza peel to about 1/4 to 1/3 inch thickness. Use your hands or a rolling pin over a piece of parchment paper (a rolling pin works better). Poke lots of holes all over the crust with a toothpick or fork to prevent bubbling during baking.

Bake the crust for 6 minutes. If using a pizza stone, slide the parchment paper with the crust onto the hot stone. Remove from the oven and poke more holes in any bubbles that have formed. Return to the oven and bake for another 3-7 minutes, until the crust is lightly golden. Be careful not to over-brown at this stage, or the edges may burn when you add toppings.

After pre-baking, top the crust with your favorite low-carb pizza sauce, cheese, and toppings. Return the pizza to the oven—directly on the pizza stone or on the oven rack (no parchment)—and bake for about 10 minutes, until hot and bubbly. For a browned cheese top, place under the broiler for 1-2 minutes.