In a microwave-safe bowl, add your block mozzarella cheese, cut into smaller chunks. Microwave on high for 30 seconds, then stir and continue microwaving in 15-second bursts until fully melted and stretchy, about 1 minute total.

Once the mozzarella is melted, allow it to cool slightly before adding a room-temperature egg. Stir vigorously until the mixture is well combined.

In a separate bowl, combine almond flour, garlic powder, baking powder, and salt. Gradually fold these dry ingredients into the cheese and egg mixture until a cohesive dough forms.

Place your dough between two sheets of parchment paper. Using a rolling pin, roll the dough out evenly to about 1/4-inch thickness.

Transfer the rolled-out dough onto a baking sheet, carefully peeling off the top layer of parchment. Preheat your oven to 400°F (200°C) and bake for 12-15 minutes.

For extra crispiness, switch your oven to broil and cook the flatbread for an additional minute.

Once baked, allow the flatbread to cool on a wire rack before slicing and serving warm.