Heat the oven to 200C/400F and line a large baking tray with parchment paper. The parchment is important because the cheese-heavy dough softens as it bakes and can stick badly without it.

Whisk the almond flour and baking powder in a small bowl until evenly combined, then microwave the mozzarella cheese and cream cheese together in 20-second bursts until fully warm. Stop once the cheeses melt together smoothly, because overheating can make the oils separate.

Transfer the warm cheese mixture to a food processor fitted with a dough blade, then add the eggs and dry ingredients and blend until a dough forms. The finished dough should look like a smooth, playdough-like elastic ball with no dry flour pockets or streaks of unmixed cheese.

Roll the dough into a large oval shape and spread it between parchment if it feels too sticky, then scatter the topping mozzarella over the surface and leave a 1/2 inch border around the edge. Keeping that border clear helps the dough bake evenly and keeps melted cheese from sliding off the sides.

Bake for 10-12 minutes, then remove once the top cheese is deeply melted and golden in spots. You should smell browned parmesan and see lightly crisp edges before sprinkling with chopped parsley and slicing lengthways.