Preheat and prep: Heat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or deep-dish pie pan with olive oil. Line the bottom with a round of parchment for easy release if you have it.

Make the crust dough: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring each time, until fully melted and smooth.

Add dry ingredients: In a separate bowl, whisk almond flour, baking powder, garlic powder, onion powder, and salt. Add the egg to the melted cheese, mix quickly, then fold in the dry mix. Knead with a spatula (or lightly oiled hands) until a cohesive dough forms.

Press into the pan: Transfer dough to the prepared pan. With oiled fingers, press it evenly across the bottom and up the sides about 1 to 1.5 inches to form that deep-dish wall. Brush lightly with olive oil.

Par-bake the crust: Bake 10–12 minutes until lightly golden and set. This keeps it sturdy and prevents sogginess.

Make the sauce: While the crust bakes, stir together crushed tomatoes, tomato paste, oregano, basil, garlic powder, red pepper flakes, salt, and pepper. Taste and adjust seasoning.

Layer the pizza: Sprinkle half the mozzarella over the hot crust. Add sausage or pepperoni, plus any veggies you like. Spoon the sauce over the top in an even layer. Finish with remaining mozzarella and all the Parmesan.

Bake until bubbly: Return to the oven and bake 18–22 minutes, until the cheese is melted, browned in spots, and the edges are crisp.

Rest and slice: Let the pizza rest 8–10 minutes so the cheese sets. Run a knife around the edge, slice into wedges, and garnish with fresh basil if using.