Preheat your oven to 425° Have a cookie sheet ready with a piece of parchment paper on it.

In a microwave safe bowl add the mozzerella and the cream cheese. Microwave for 1 minute. Remove and stir well to combine the cheeses. Place back in and microwave it for 30 more seconds. Working quickly add the almond flour and the egg. Stir quickly to combine ingredients.

Dump this mixture in the middle of the parchment paper on the cookie sheet. Preferably near your sink because you will need to get your hands wet a few times to spread the dough. Wet your hands with water, working from the middle gently spread out the dough to the desired shape. Add more water to your hands if the dough becomes to sticky.

Poke with a fork all over, add a sprinkle of garlic salt and oregano and place in the oven for 8 minutes. Remove from the oven and poke any bubbles with a fork. Place back in the oven and cook for an additional 3-5 minutes until golden brown in spots.

Remove from the oven and add toppings, place back in the oven until the toppings are melted, usually 5 to 8 minutes. Let it rest for a few minutes before cutting into it.