Preheat your oven to 425°F (220°C).
In a microwave-safe bowl, combine the shredded mozzarella cheese and softened cream cheese. Microwave for 1 minute, then stir. Microwave for an additional 30 seconds if needed until the mixture is melted and smooth.
In a separate bowl, whisk together the almond flour, baking powder, garlic powder, dried oregano, and salt.
Add the egg to the melted cheese mixture and stir until combined.
Gradually add the dry ingredients to the cheese and egg mixture, stirring until a dough forms. If the dough is too sticky, you can refrigerate it for 5 minutes to firm up.
Heat the olive oil in a 10-inch cast iron pan over medium heat.
Transfer the dough to the pan and press it evenly with your hands or a spatula to form a round pizza crust about 1/4 inch thick.
Cook the crust on the stovetop for 3-4 minutes until the bottom is golden brown.
Transfer the cast iron pan to the preheated oven and bake for 10-12 minutes until the crust is set and slightly golden.
Remove the crust from the oven and add your favorite keto-friendly pizza toppings.
Return the pan to the oven and bake for an additional 5-7 minutes until the toppings are cooked and the cheese is melted.
Let the pizza cool for 3-5 minutes before slicing and serving.