For the pizza dough, preheat oven to 425F. If you have a clay baking stone, place it in the center of the oven to preheat.
Add the yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.
Whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.
Add the mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred.
Stir the yeast mixture into the melted cheese until combined, and then stir in the beaten egg until combined. Stir in the almond flour mixture until it forms a dough.
Oil your hands and knead the dough a couple times until it comes together as a ball.
Roll the dough out between 2 pieces of parchment paper to a 12-inch circle. Poke the dough in several places with a fork.
Slide the dough circle onto the preheated clay baking stone and bake until it’s starting to turn golden brown in spots, about 6 minutes. If using a cookie sheet instead of a clay baking stone, cook 8 minutes.
To make the pizza, leave the oven on 425F and leave the clay baking stone in the center of the oven.
While the dough is baking, make the garlic cream sauce. To do so, heat the butter in a small skillet over medium heat. Once melted, add the garlic and cook 1 minute, stirring constantly. Add the cream cheese, heavy whipping cream, dried parsley flakes, salt, and black pepper and whisk until smooth. Turn off the heat.
Once the crust is pre-baked, spread the garlic cream sauce on top. Sprinkle on the mozzarella and cheddar cheeses.
Slide the pizza onto the clay baking stone in the 425F oven and bake until the cheese is melted, about 6 to 8 minutes.
Sprinkle the parsley on top and serve.