Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated.

Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.

Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.

Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Remove from the oven and add sugar free pizza sauce, mozzarella, and whatever toppings you like (I used pepperoni, salami, garlic, onions, and jalapeños).

Bake for approximately 5 minutes or until cheese is melted.