Heat oven to 400° and bring the leftover Keto Butter Chicken to a low simmer using a saucepan.
In a medium microwave safe bowl combine almond flour, parmesan cheese, spicy spaghetti seasoning and mix well, being sure all the clumps are broken down. Grate the mozzarella and add 1 ¼ cups to the almond flour. Toss to coat then dice up the cream cheese and plop it on top.
Microwave for 1 minute, stir with the wooden spoon, then microwave for an additional 30 seconds. Mix, and if the cheese hasn’t fully melted, continue to microwave on 15 second intervals, with mixing in between, until fully melted.
If the mixture is super hot, wait a few minutes to cool slightly, then fold in the egg until the egg is fully absorbed.
Dump the dough onto a square of parchment that is cut to roughly the size of your pizza pan. Cover the dough with a piece of wax paper, then roll out the dough until it is the same size as your pizza pan. Discard the wax paper and pull the parchment paper onto the pizza pan.
Prick all over the crust with a fork, then bake in the preheated oven for 10 minutes. Remove the crust from the oven and flip it over so that the bottom is now the top.