Preheat your oven to 425°F (220°C).
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheeses are completely melted and smooth.
In a separate bowl, whisk together the almond flour, baking powder, garlic powder, and salt.
Add the egg to the melted cheese mixture and stir until fully combined.
Gradually add the dry ingredients to the cheese mixture, stirring continuously until a dough forms. It will be sticky but manageable.
Lightly oil a 10-inch cast iron pan with the olive oil, ensuring the bottom and sides are coated.
Press the dough evenly into the cast iron pan, spreading it out to cover the entire bottom and forming a slight edge around the perimeter.
Bake the crust in the preheated oven for 10-12 minutes, or until the edges are golden brown and the crust is set.
Remove the crust from the oven and add your favorite keto-friendly pizza toppings.
Return the pizza to the oven and bake for an additional 3-5 minutes, or until the toppings are heated through and the cheese is melted.
Remove from the oven, let cool for a couple of minutes, slice, and serve.