Low Carb Pizza Crust

I got this from my friend Angie's blog (read her original post here)

4 ounces cream cheese, softened
2 eggs
1/4 cup Asiago cheese, shredded (You can use Parmesan too)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese or pizza blend, shredded

In a medium bowl, whisk the cream cheese until smooth and creamy.
Whisk in the eggs until the mixture is well-blended and smooth.
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
Spread the cheese mixture evenly in a 9x13" glass baking dish lined with parchment paper.
Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.
Refrigerate, uncovered, until shortly before serving time. The longer it sits in the fridge, the crispier it gets during the second cooking.
After refrigerating, top with your choice of toppings (I usually use pizza sauce, ground beef, and cheese), and bake at 375 for 15-20 minutes or until toppings are bubbly.