Step 1: Preheat your oven to 400°F (200°C). Line a large (approx. 13×18 inch) sheet pan with parchment paper.
Step 2: In a large microwave-safe bowl, combine 2 cups of shredded mozzarella cheese and 2 ounces of cream cheese. Microwave on high for 60-90 seconds, stirring halfway through, until completely melted and smooth.
Step 3: To the melted cheese, add 1 ½ cups almond flour, 1 large egg, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon Italian seasoning. Mix well with a sturdy spoon or a stand mixer until a uniform dough forms.
Step 4: Place the dough ball onto the parchment-lined sheet pan. Cover with another piece of parchment paper and, using a rolling pin or your hands, press and spread the dough evenly across the entire sheet pan to form a thin, consistent crust.
Step 5: Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown and firm to the touch.
Step 6: Remove the par-baked crust from the oven. Spread ½ cup of low-carb pizza sauce evenly over the crust, leaving a small border.
Step 7: Sprinkle 1 ½ cups of shredded mozzarella cheese over the sauce. Arrange pepperoni, cooked sausage, mushrooms, and bell peppers (or your chosen toppings) evenly over the cheese.
Step 8: Return the sheet pan pizza to the oven and bake for another 12-18 minutes, or until the cheese is bubbly, golden, and the crust edges are crispy.
Step 9: Remove from the oven and let rest for 5 minutes before slicing into squares or rectangles. Garnish with fresh basil or red pepper flakes, if desired. Enjoy the best keto sheet pan pizza!