Prepare sauce per instructions and set aside when complete. You can make 1/2 a batch if you wish, but I always make a full batch and use the leftovers for other things!

Preheat oven to 425 degrees F.

In a medium bowl, combine beaten egg, almond flour, garlic powder, onion powder and Italian seasoning. Set aside.

In a small microwave safe bowl, combine Mozzarella cheese and cream cheese. Heat for 90 seconds, stirring every 30 seconds. You can melt over the stove if you wish as well.

Add cheese mixture to egg mixture.

Using your hands (be mindful that it is hot and do not burn your hands), squeeze the dough through your fingers to combine. It will feel like it won't combine, but eventually it will.

Put in the refrigerator for 10 minutes to cool. It will be sticky when warm.

Separate dough into 3 equal dough balls.

Spray 2 sheets of parchment paper with avocado oil (or whatever spray you have). Place a dough ball between the papers and roll out dough to a rough circle (or square).

Roll in edges to make a slightly thicker edge. Repeat for remaining dough balls.

Place pizza crusts on baking sheet lined with parchment paper.

In a small bowl, combined melted butter and Italian Seasoning and paint onto crusts.

Bake for 10-13 minutes. Check often. If you see a bubble forming, poke it with your fork.

Remove from oven and reduce temperature to 350 degrees.

Add sauce, more mozzarella cheese, and toppings! Bake for 8 minutes and serve!