Preheat the oven to 375F and generously spray a 24-hole mini muffin pan with non-stick spray.

To make the FatHead dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then cook for another 30 seconds. Stir in the beaten egg and 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.

Roll out the dough between two large silicone mats. 

Cut it into 24 squares and push each square into the cavities of the mini muffin pan. 

To make the filling, combine the remaining ingredients and divide it between the muffin cups.

Bake for 10 minutes or until the dough is brown at the corners. Let cool for 5-10 minutes then transfer them to a serving platter and serve warm.