Prep: Heat the oven to 425°F (218°C) and line a baking sheet or pizza pan with parchment paper. For optimal results, preheat a pizza stone and prepare a pizza peel with parchment.
Mix the flour and eggs: In a large bowl or food processor, combine the eggs with either almond or coconut flour, based on your choice. Using a food processor yields a fluffier crust, but mixing by hand is also fine.
Melt the cheeses: In a medium bowl, mix the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway, until well blended. Alternatively, melt using a double boiler.
Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead by hand until a smooth dough forms. If the cheese hardens, microwave briefly to soften.
Form the crust: Spread the dough onto the lined baking pan or pizza peel to about 1/4" or 1/3" thickness. Poke holes in the crust with a toothpick or fork to prevent bubbling.
Bake: Bake for 6 minutes. If using a pizza stone, transfer the crust onto it. Poke any bubbles and bake for an additional 3-7 minutes until lightly golden.
To make keto pizza: After pre-baking, add your favorite sauce and toppings. Return to the oven for about 10 minutes until hot, and broil for 1-2 minutes to brown the cheese if desired.
Notes
Feel free to customize your toppings to suit your taste!