Preheat your oven to 425°F.

Put the mozzarella and cream cheese in a microwave safe bowl and microwave for 1 minute.

Remove, stir, and microwave again for another minute or until fully melted.

Add the egg and almond flour to the bowl and mix until a dough forms.

Knead the dough with your hands, spreading it and folding it in half repeatedly until incorporated.

Roll out the dough between two layers of parchment paper. Remove the top layer of parchment paper and transfer the crust (and bottom parchment paper) to a baking sheet.

Bake for about 12 minutes or until lightly browned.

Once the fathead crust is in the oven, add the asparagus spears to another baking sheet. Top the asparagus with 1 tablespoon avocado oil and salt and pepper to taste. Place in the oven with the fathead crust for 10 minutes.

Next move onto the onions. Add the remaining 1 tablespoon avocado oil to a skillet over medium heat. Saute the onions for 10-15 minutes or until lightly browned and softened.

For the Hollandaise Sauce

While the flatbread, asparagus and onions are cooking, start on the Hollandaise sauce.

Fill a saucepan with about 1 inch of water. Bring it to a simmer over medium-low heat on the stove stop.

Whisk your egg yolks and lemon juice together in a heat-proof bowl (like stainless steel) until thickened.

Place the bowl on top of the saucepan - make sure the water doesn't touch the bottom of the bowl!

Whisk the yolk mixture rapidly, then slowly drizzle in the melted butter and sprinkle with salt. Whisk until the mixture as doubled in size and is nice and thick! Keep the sauce warm until ready to use.

Top your baked flatbread with the mayonnaise, then the caramelized onions, then the roasted asparagus, then the goat cheese and last but not least sprinkle some Parmesan cheese over top.

Put back in the oven at 425°F for 3-5 minutes.

Remove from the oven and drizzle with the Hollandaise sauce before serving.