Preparations:•

Preheat oven to 200 °C

FOR DOUGH

• Add shredded mozzarella cheese and cream cheese to a non-stick pan; heat over medium heat and stir until melted.
• Remove from heat and let stand 30 seconds.
• Stir in almond flour, egg, garlic powder, oregano seasonings, salt, and pepper; continue to stir until thoroughly combined.
• Transfer the dough to a baking paper lined surface.
• Add another piece of baking paper over the dough. Take a rolling pin and place over the top baking paper; start rolling into a circle until the dough is thin and spread out to about 9 inches.
• If you do not have a rolling pin, wet the palms of your hands with cooking spray and press out the dough into a thin round.
• Remove top baking paper and slide the dough (with the bottom baking paper) onto a baking tray.
• Prick dough all over with a fork and pop in the oven for 10 minutes.
• If you see any bubbles forming on top of the pizza crust, remove from oven, poke down with a fork, and continue to bake.
• When pizza crust is done baking, remove from oven and let stand for a minute.

FOR TOPPING

• Spread a thin layer of tomato sauce over the pizza crust and top with sliced mozzarella cheese.
• Add sliced tomatoes on top
• Bake for an additional 7 to 8 minutes, or until cheese is melted and pizza is bubbly.
• Remove from oven, top with fresh basil leaves and serve.