Preheat and prepare
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper and lightly spray it with nonstick spray to prevent sticking.
Mix the binding base
In a medium bowl, combine the mozzarella, parmesan, and the egg.
Add garlic powder and Italian seasoning.
Mix thoroughly until the mixture is cohesive and holds together when pressed.
Shape and portion
Scoop the cheese mixture onto the prepared sheet.
Use your hands or the back of a spoon to press into a flat, even layer about 1/4 inch thick (you can make it into one large sheet or smaller rectangles for individual pieces).
Bake to set
Bake in the preheated oven at 350°F for about 12–15 minutes, or until the edges start to brown and the center is set.
If your oven tends to run cool, rotate the sheet halfway through for even browning.
Broil for a bronzed finish
Switch to the broiler and broil for 1 minute (watch closely to prevent burning) to achieve a bubbly, golden edge.
Optional finish and serve
Remove from the oven and let cool just briefly; the crust will firm up as it rests.
If you like, sprinkle with chopped parsley or basil and a pinch of red pepper flakes before slicing.
Serve warm: as a standalone cheesy snack, alongside marinara or garlic sauce, or use as a pizza crust for a quick, gluten-free-ish base.
Notes and tweaks
Texture variations: For a crisper crust, reduce the cheese amount slightly or bake a bit longer at 350°F, but keep a close eye on edges.
Flavor boosts: a small amount of grated parmesan on top before baking can intensify the cheese flavor; or mix in 1 tablespoon grated parmesan into the surface for extra melty crusting.
Storage: refrigerate leftovers in an airtight container for 2–3 days; reheat in a 350°F oven for a few minutes to regain crispness.
Serving ideas
Dip: marinara, garlic butter, or ranch for dipping.
Pizza crust: use as a crust base, top with sauce and toppings, and bake briefly until toppings melt.
Quick tips
If you prefer a thinner crust, press the mixture into a larger, more even sheet; for a thicker bite, keep it a bit higher than 1/4 inch.
For a dairy-free version, try a blend of shredded dairy-free cheese and nutritional yeast to mimic the cheesy flavor.
