Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
Add the almond flour and baking powder in a bowl and whisk together to combine. Add in the 2 beaten eggs and mix. Then add in the mozzarella and cream cheese and combine. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
The dough will be very sticky, so be sure to oil your hands to make forming the bagels easier. Divide the dough into 12 balls and poke your finger in the center, then using both index fingers, widen the center hole until you have a bagel shape (see video). I made smaller holes (unlike regular bagels), since we will be topping these with pizza sauce. You can also roll these out into logs, then form into bagels, I just prefer this method, it’s how I used to make regular bagels before Keto.
Place bagels on a baking sheet lined with a Silpat or parchment paper. Brush the tops lightly with the beaten egg white.
Bake for 12-15 minutes, or until the tops have browned nicely.
Remove the bagels and allow to cool slightly, while you mix the pizza sauce. Turn the oven up to 450F and move the rack to the top slot in the oven.
Add enough water into the tomato paste to make 1 cup of sauce and mix. Add in the garlic salt, oregano, parsley, and basil, mix to combine.
Cut the bagels in half and spread some pizza sauce over the top. Add mozzarella cheese and pepperoni (or other toppings) and bake for an additional 7-10 minutes at 450F or until the cheese is melted. Serve immediately.
Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your bagels won't turn out as they should.