Heat oven to 375F and line a cookie sheet with parchment. Spray with non stick spray. Combine the almond flour, garlic powder, and mozzarella liquid in a bowl, then stir gently.

Add the egg and Parmesan cheese, then mix well until dough forms.

Form the dough mixture into a large ball and place on the prepared parchment.

Press the dough ball into a circle, working to keep the thickness uniform. It should press out to about ½ inch thick. It may be sticky, so wetting your hands with a little water can help keep the dough from sticking to your fingers.

Spread pesto evenly over the center of the crust, leaving room to fold in the edges. Layer mozzarella, basil leaves, and tomatoes.

Using the edge of the parchment, fold the edges of the crust up and over the filling. Work in a circle around the edge until all of the edges are folded up.

Bake for 20 to 25 minutes or until crust browns and cheese is melted.