Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Combine the shredded mozzarella and cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated.
Stir in the beaten eggs and almond flour. Knead and squeeze with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
To make keto pizza, once the crust is done, top with sauce and toppings and return to the oven for about 10 minutes, until heated through.
Notes
If dough is too sticky, there are three tricks that can help:
Chill the dough in the fridge for 20 to 30 minutes.
Use oiled hands to work with the dough.
If the cheese solidifies too quickly, reheat it, then try kneading again.
Make the ball of fathead pizza dough ahead. You can store the prepared dough in the fridge for up to a week, until you are ready to use it.
Bake the crust ahead. You can refrigerate it for up to a week. Add toppings and bake whenever you’re ready.
Pre-bake the keto fathead pizza crust as directed, wrap it, and store in the freezer. When you are ready to make pizza, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until heated through.