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Melt the mozzarella and cream cheese in the microwave for 1 minute at 600 Watts. Stir, then microwave for another minute. Repeat one more time. If the cheese is not fully melted yet, continue in 30 second blasts. Beat the eggs and whisk together the almond flour and baking powder. Add everything to the melted cheese and stir until mostly combined. Then briefly knead the dough to bring it together. This should take no more than a minute. In a soup plate or similar, mix together the parmesan and rosemary. Divide the dough into portions by cutting in half several times. Alternatively, separate dough balls weighing about 40g (1.4 oz). Form the dough portions into balls and roll them in the parmesan mix. Line a baking tray with parchment paper and add the dough balls. Flatten them somewhat, so they are touching. Each portion should have a diameter of about 6 cm (2 3/8 in) and a thickness of about 2 cm (3/4 in). Sprinkle over the remaining parmesan mix, as well as the cheddar. Top each portion with a slice of pepperoni. Bake until golden brown, about 25 minutes. Remove from the oven and let cool for a couple of minutes before serving. We recommend dunking the bread in some marinara sauce or salsa.
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