Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for 45 seconds, then stir. Microwave for an additional 30 seconds if needed, until the mixture is completely melted and smooth.
In a separate bowl, mix together the almond flour, baking powder, garlic powder, and salt.
Add the dry ingredients and the egg to the melted cheese mixture. Stir well until a dough forms. If the dough is too sticky, let it cool slightly and then knead it with your hands until it becomes manageable.
Divide the dough into two equal portions. Place one portion on the prepared baking sheet and flatten it into an 8-inch circle, about 1/4 inch thick. Repeat with the second portion if baking both at the same time.
Bake the crust(s) in the preheated oven for 12 to 15 minutes, or until golden brown and firm to the touch.
Remove the crust(s) from the oven and add your favorite keto-friendly toppings. Return to the oven and bake for an additional 5 to 7 minutes, or until the toppings are cooked and the cheese is melted.
Let the pizza cool for a few minutes before slicing and serving.