Preheat the oven to 400F (200C).

To make the dough, place the mozzarella and cream cheese in a medium microwaveable bowl.

Microwave for 1 minute, stir and then another cook for another 30 seconds. Stir in one of the beaten eggs and the almond flour.

Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again and press it into a rectangle between two small silicone mats.

Transfer the dough with the base mat to a baking sheet. Use a fork to dock holes in the dough to help it cook evenly. Cook in the oven for 5 minutes, or until it starts to turn light golden brown all over. 

Meanwhile, make the filling by combining ricotta, the remaining beaten egg, fresh thyme leaves, and a generous amount of salt and black pepper.

Spread the filling over the partially cooked dough, leaving a space all around the edge. Place the asparagus on top.

Return to the oven and cook for another 12-15 minutes or until the filling has set and the asparagus is cooked to your liking.

Serve warm. A pizza cutter can be used to slice it into portions!