Preheat oven to 425 degrees.

Add mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.

Stir in the almond flour and egg to combine.

Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.

Roll the dough out into a 12 inch diameter circle.

Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.

Bake for 8 minutes or until crust is lightly golden.

For an extra sturdy crust that holds up well, carefully flip the crust over and bake for 3 more minutes.

While the crust is baking, season the steak with 1 teaspoon of seasoned salt.

Heat 1 teaspoon of oil in a large, heavy-bottomed skillet, such as a cast iron skillet. When oil is shimmering, add the steak and cook until browned on the outside, about 4 minutes.

Remove the steak and set aside. 

Season the onion and peppers with the remaining teaspoon of seasoned salt. Add the remaining teaspoon of oil to the skillet.

Add the onion and pepper to the skillet and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute more.

Return the steak to the skillet with the vegetables and add the Worcestershire sauce. Stir to combine.

Add the cream cheese to a microwave safe bowl and microwave to melt, about 30 seconds.

When the crust is ready, remove from the oven and spread with the cream cheese.

Place the meat and vegetables over the top and sprinkle with the provolone.

Return to the oven and bake for 10 minutes.