Open your cream cheese package, slice it in half, and throw it in a mixing bowl. Add mozzarella cheese and microwave for about a minute or until mozzarella begins to melt. Mix the cheese with a fork.
Add an egg. Continue to mix together with a fork. The consistency is a little odd until the egg starts to incorporate, just go with it.
Add your spices. I like powders because they’re easy to add to the pizza dough at this stage. Mix them in with your fork.
Add coconut flour and almond flour. Stir to incorporate. Dough should become a little drier, but still pretty moist and malleable.
Lay out a piece of parchment paper and grease your slow cooker. Roll the dough into a ball with your hands, then lay it on the parchment paper. You might want to stretch it a little bit to fit the shape of your Crockpot.
Lay another piece of parchment paper over the dough. Using a rolling pin, roll the dough out until it will fit the bottom of the slow cooker nicely. You should have a nice, thick, evenly distributed crust.
Transfer the crust and parchment paper into the greased Crockpot. Cook on high for 1 hour.
Empty tomato paste into a mixing bowl and combine spices to taste.
Once the crust has cooked for an hour, remove it from the slow cooker. Moving it around may be easier if you use a tray or cookie sheet. The bottom of the crust should be turning golden.
Spread tomato sauce mixture across crust. Top with your preferred toppings. Here we used bell pepper, onion, mushrooms, mozzarella, pepperoni, and sausage. Slide pizza onto a cookie sheet or tray and transfer back into the slow cooker.
Cook on high for 1 hour. Once it's done, take it out and enjoy! Be aware, fathead pizza is very dense and will fill you up quickly.