Preheat the oven to 400 degrees.

Place 1 ½ cups of shredded mozzarella cheese and the cream cheese in a microwave safe bowl. Microwave for one minute, stir, and continue to heat at 15 second intervals until the cheese is completely melted and combined well.

Add in the almond flour, garlic powder, salt and white wine vinegar. Stir to combine well. This sometimes is easier if you use your hands to work and knead the mixture.

Place the egg into the bowl with your dough mixture, and beat on high until well combined.

Place a little water on your fingers, and place the dough into the center of a lined baking sheet. With your hands, flatten and shape the dough into a round pizza crust about a ¼ to ½ and inch thick. The water on your hands will keep the dough from sticking to your fingers during this step.

Poke holes in the crust with a fork, and bake for 6-8 minutes, popping any rising bubbles when you remove the crust from the oven.

Place an even layer of the alfredo sauce across the top of the pizza crust.

Top the pizza with the other cup of shredded mozzarella cheese, and the pieces of grilled chicken. Bake for an additional 5-7 minutes, or until the cheese has melted on the top of the pizza.

Slice the pizza into 6 equal servings, and garnish with freshly chopped parsley if desired.