Preheat the oven to 400 degrees fahrenheit.
Combine 1 cup shredded mozzarella and 2 tbsp cream cheese into a microwave safe mixing bowl. Heat for 20 second intervals, stirring between, until completely melted and combined. Should take about 2-3 times.
Quickly whisk in the egg vigorously. It’ll seem like it can't whisk in, but it will, so just continue to whisk.
Once combined, fold in ⅔ cup almond flour and the baking powder. Gently knead in the bowl a few times.
Line a baking sheet with parchment paper and place the dough on top. Place another sheet of parchment paper over the top of the dough and roll out until it’s about ¼” thick. Remove the top parchment paper.
Bake for about 8-10 minutes until golden brown.
Remove from the oven and drizzle olive oil over the top, followed by spreading the crushed garlic out evenly, the last 1 cup of shredded mozzarella, and a sprinkle of italian seasoning.
Bake for another 5 minutes until the cheese is completely melted.
Serve with keto-friendly marinara sauce if desired.