Preheat your oven to 425°F (220°C).
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 45 seconds, then stir. Microwave for another 30 seconds until the mixture is melted and smooth.
In a separate bowl, mix the almond flour, baking powder, garlic powder, and salt.
Add the dry ingredients to the melted cheese mixture and stir well.
Add the egg and mix until a dough forms. If the dough is sticky, let it cool slightly before handling.
Heat the cast iron pan over medium heat and add the olive oil, swirling to coat the bottom.
Press the dough evenly into the pan, forming a circle about 8 inches in diameter and about 1/4 inch thick.
Cook the crust on the stovetop for 3-4 minutes until the bottom is golden brown.
Transfer the cast iron pan to the preheated oven and bake for 10-12 minutes until the crust is set and golden.
Remove from the oven and add your favorite keto-friendly toppings.
Return the pan to the oven and bake for an additional 5-7 minutes until the toppings are cooked and cheese is melted.
Let the pizza cool for 2-3 minutes before slicing and serving.