Preheat oven to 400° F. Line a baking sheet with parchment paper.
Stir together the almond flour, oat fiber, baking powder, xanthan gum, and salt in the bowl of a food processor or stand mixer. If you don’t have either, combine them in a large bowl.
Place a glass or metal bowl on top of a pot of water and place the cream cheese and 2 ½ cups of the mozzarella cheese in the bowl.
Set the heat to medium and cook until the cheese is melted, stirring often. Alternatively, you can microwave in 45-second intervals, stirring between intervals until the cheese is melted.
Beat the eggs. Add the eggs and melted cheese mixture to the almond flour mixture and process or beat to combine.
The dough will be sticky, and if you are mixing by hand, you will need to knead quickly before the dough becomes stiff. Make sure the mixture is thoroughly combined.
Roll the dough out between two pieces of parchment paper until it is about ½ inch thick. Transfer to a baking sheet and bake for 4 minutes.
Sprinkle with the remaining 1 cup of mozzarella and Parmesan cheese and bake for another 6 to 8 minutes, until melted and bubbly.