This is the original dough I've used for pizza and tuna melts. I've also added minced garlic or garlic powder, Italian seasoning, or baked it a second time covered in garlic butter.
Preheat oven to 425. I like to use a pizza stone, and this works well for the fathead dough.
In microwavable bowl, combine shredded mozzarella and cream cheese. Cook on high for 60 seconds, mix cheeses again, and cook for a further 30 seconds.
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
Notes
I also make this with 1 egg, adding 1 tsp baking powder and 1/8 tsp salt.