Preheat the oven to 400F; line a large baking sheet with parchment paper or a silpat liner.

Add the yeast and warm water to a small bowl and stir with a fork to combine; let it sit for 5 to 10 minutes.

Meanwhile, whisk together the almond flour, psyllium husk powder, Italian herb seasoning, garlic powder, onion powder, and salt in a medium bowl and set aside.

Melt the mozzarella and cream cheese together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.

Stir the dissolved yeast into the cheese mixture, and then stir in the egg, and finally the almond flour mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, generously spray your hands with avocado or olive oil before kneading the ingredients together until they form a dough. Let the dough rest at room temperature for 10 to 15 minutes.

Divide the dough into 4 equal pieces; oil your hands and work surface well and press or roll each out into a circle about 5 to 6-inches in diameter.

Arrange the circles on the prepared baking sheet, sprinkle the sesame seeds on top, and bake until golden, about 10 minutes.

Cool slightly before serving, but serve warm (or reheat) to keep the flatbread pliable.