Preheat oven to 425F. Get your pizza stone ready.

Place 6 oz. mozzarella, cream cheese and almond flour in a microwaveable container.  Microwave on high for 1 minute. Stir and microwave another 30 seconds.

Add the egg and herbs and knead the dough to a uniform consistency.

Place the dough between two pieces of parchment paper and roll out to a 10" circle.

Remove top sheet of parchment and place pizza on stone. Use a fork to poke holes in the pizza crust. Bake 11-14 minutes until crisp and golden.

While pizza par-bakes, make the sauce. In a small saucepan, add the olive oil over medium heat. Add the onions and garlic and cook, stirring until translucent, about 4 minutes. Add the heavy cream and bring to a boil. Turn heat down and simmer 3-4 minutes to reduce. Stir in the thyme and sea salt. 

Spread sauce over par-baked pizza crust and top with remaining mozzarella.

Return to oven to heat up and melt the cheese, about 5 minutes.