Preheat oven to 425°F.

Heat cream cheese and shredded cheese in the microwave at 30-second increments (until melted enough to mix together and it pulls away from the sides of the bowl).

Add sour cream and mix (this will cool down the cheese before you add the egg).

Whisk egg and mix into mixture.

Combine almond flour and vital wheat gluten and add to mixture.

Mix until well incorporated.

Place parchment paper on a round pizza pan.

Put the dough in the middle of the round pizza pan and rinse out the bowl that the dough was in.

Fill the bowl halfway with water. This is optional, but a great tip to help spread out the dough.

Dip your hands in the water and shake off the excess.

Spread the dough out over the whole pan with wet hands.

Redip your hands as needed and keep spreading the dough until the whole pan is covered.

Make sure there are no holes and it is pretty even.

Bake for 10-12 minutes or until golden brown.

Brush the crust with garlic butter (this is optional, but I think it adds a great taste to the crust).

Add toppings of your choice and put the pizza back in the oven until toppings are heated up and the cheese is melted.

This will usually only take a couple of minutes.

Note: This crust makes one round pizza pan. Feel free to double the recipe to make 2 pans or use a cookie sheet and it makes a sheet pizza.