Preheat the oven to 350 degrees F and grease 12 muffin tin slots.

In a microwave safe bowl, combine the mozzarella and cream cheeses. Heat for 30 seconds at a time, stirring in between intervals, until they are melted and completely combined.

In a large mixing bowl, add almond flour, baking powder, Italian Season, garlic powder and large egg and combine well.

Add the cheese mixture into the larger bowl with the almond flour mixture and mix until well combined.

Press the dough mixture into the sections of the prepared muffin tin to form bread bowls.

Bake for 10-15 minutes until they are start to brown.

Place a small spoonful of sauce into the bottom of each bowl.

Follow with a spoonful of ricotta.

Spread a layer of pepperoni pieces on top of the ricotta.

Sprinkle some mozzarella cheese on top.

Bake for 5 minutes.

Let cool slightly and remove from the muffin tin to serve.