Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, dried oregano, and salt. Stir well to evenly distribute all dry ingredients.
In a separate small bowl, whisk together the eggs, olive oil, and water until fully combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly with a spatula or your hands until a dough forms. The dough should be slightly sticky but manageable.
Divide the dough into two equal portions for two 8-inch pizzas.
Place one portion of dough on the prepared baking sheet and press it out evenly into an 8-inch circle, about 1/4 inch thick. Repeat with the second portion if baking both at once, leaving space between them.
Bake the crust(s) in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the crust is firm to the touch.
Remove the crust(s) from the oven and add your preferred keto-friendly pizza toppings.
Return the topped pizza(s) to the oven and bake for an additional 8 to 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool for a couple of minutes, then slice and serve.