For the keto pizza crust:

1. Preheat the oven to 425°F. Line a 12 inch pizza pan with parchment paper.
2. In a large microwave safe mixing bowl, combine mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.
3. To the mixing bowl, add egg, almond flour, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well incorporated. (It will be stiff and hard to mix)
4. Spread the “dough” into a thin but even layer, covering the pizza pan. If the dough gets too stringy and unworkable, simply put it back in the microwave for 1 minute to soften.
5. Bake on the middle rack for 10-12 minutes or until golden brown. Watch it to make sure that it does not bubble up. Use a toothpick to pop any bubbles, if necessary.

For the sauce:

1. While the pizza crust is cooking, make the sauce. Combine the heavy cream, parmesan cheese, garlic, salt and pepper in a small saucepan and heat over med heat until the cheese has melted and the sauce has thickened. Set aside to cool. Once the sauce has cooked, stir in the mozzarella cheese.

Putting it all together:

1. Reduce the heat in the oven to 375°F
2. Spread the sauce in an even layer across the pizza crust and top with the cheddar cheese and bacon.
3. Create four small wells in the toppings and carefully crack an egg into each one.
4. Top the pizza with the red onion slices and parsley.
5. Bake for an additional 20 minutes, or until the whites of the eggs are set.