Combine mozzarella cheese and cream cheese in a microwave safe bowl. Heat them in thirty second intervals, stirring between each, until the mixture is completely smooth and looks like a soft silken ribbon.

Once the cheese is melted, stir in the almond flour and baking powder. If you are looking for that extra chew, this is the time to add a dash of psyllium husk.

Incorporate the beaten egg into the dough. Use your hands to work the dough until it is uniform.

Place the dough between two sheets of parchment paper. Roll it out until it is about a quarter inch thick.

Heat a heavy skillet over medium heat. Carefully transfer the flatbread to the pan. Cook until the bottom is golden like late summer sun, which usually takes about three minutes.

Carefully flip the bread. While the second side chars, mix your melted butter with the minced garlic. Brush this generously over the top until it smells nutty and intoxicating.

Slide the bread onto a cutting board and sprinkle with parmesan cheese and a bit of dried onion powder if you want extra depth.