Preheat your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper.

In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 60 seconds, stir, and microwave for another 30 seconds.

To the melted cheese, add the egg and apple cider vinegar, mixing thoroughly until well combined.

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt.

Add the dry ingredients to the cheese mixture, using your hands to knead it into a dough. If the dough becomes too sticky, lightly wet your hands and continue kneading.

Place the dough between two sheets of parchment paper and roll out to your desired pizza thickness.

Remove the top parchment paper and transfer the dough, still on the bottom parchment, to the prepared baking sheet or pizza stone.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the center is cooked through.

Remove from the oven and add your favorite keto-friendly toppings.

Return to the oven and bake for an additional 5-7 minutes, or until the toppings are heated through and cheese is melted.

Let the pizza cool for a couple of minutes before slicing and serving. Enjoy!