Preheat your oven to 425°F / 220°C.
Line a pizza pan or large baking sheet with parchment paper.
To make the crust, combine 2 cups (480 ml) of mozzarella and the cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth (about 90 seconds total).
Add the almond flour, beaten egg, baking powder, and garlic powder to the melted cheese mixture.
Stir with a spatula until a sticky dough begins to form. Use oiled hands to knead the mixture in the bowl until it's well-combined and forms a uniform ball.
For easier handling, chill the dough in the refrigerator for 10 minutes.
Place the chilled dough between two sheets of parchment paper. Use a rolling pin to roll it out into a ¼-inch thick circle or rectangle.
Remove the top sheet of parchment paper. Use a fork to prick holes all over the surface of the crust to prevent bubbling.
Transfer the crust (still on the bottom parchment) to your prepared pizza pan.
Par-bake the crust for 10 minutes.
Remove it from the oven, pop any large bubbles with a fork, and return it to the oven to bake until golden brown, about 5 to 8 more minutes.
Remove the par-baked crust from the oven.
Spread the BBQ sauce evenly over the surface, leaving a small border.
Top with the remaining 1 cup (240 ml) of mozzarella, the pulled pork, and the sliced sweet peppers.
Bake for an additional 10 minutes, or until the cheese is bubbly and melted.
Let it cool for a few minutes before slicing and serving with extra BBQ sauce on the side.
Chilling the dough for 10-15 minutes before rolling makes it significantly less sticky and easier to work with.
Don't skip pricking the dough with a fork before baking. This allows steam to escape and prevents a giant bubble from forming in the center of your crust.
Add a teaspoon of smoked paprika to the crust dough to enhance the smoky BBQ flavor profile.
