1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make the Fathead Dough:

In a sauce pan, combine 2.5 cups mozzarella cheese and cream cheese. Gently melt and stir on low heat until well combined. Add the almond flour, egg, garlic powder, and salt to the melted cheese mixture. Mix vigorously with a spoon or spatula until a cohesive dough forms. You can continue to knead on the counter until smooth. Note: it will be sticky at first.

3. Shape the Crust:

Place the dough ball onto the parchment-lined baking sheet. Place another sheet of parchment paper over the dough.

Using a rolling pin (or your hands), roll or press the dough into a roughly 10-12 inch circle or rectangle, about ¼ inch thick.

Remove the top layer of parchment paper. If you like a slightly crispier edge, you can crimp the edges of the dough slightly.

4. Pre-Bake the Crust: Bake the crust for 8-10 minutes, or until lightly golden and firm. This helps prevent a soggy bottom. You will see the crust puffs up quite a bit!

5. Add Toppings:

Remove the crust from the oven. Spread the low-carb pizza sauce evenly over the pre-baked crust.

Sprinkle with 1 cup of mozzarella cheese.

Arrange the pepperoni slices and green olives evenly over the cheese.

6. Final Bake: Return the pizza to the oven and bake for another 5 minutes, or until the cheese is melted, bubbly, and the crust edges are golden brown. If you like a crispier crust, you can finish under the broiler for 1-2 minutes (watch carefully to prevent burning!).

Serve: Remove from oven, let cool for a few minutes (this helps the cheese set). Sprinkle with dried oregano, red pepper flakes, or fresh basil if desired. Slice and enjoy your guilt-free keto pizza!