Bring a large bowl for mixing. Start by adding the water.

Add the yeast and maple syrup to the lukewarm water. Mix well, cover with a cloth, and set aside. Meanwhile, preheat your oven to 400°F.

After 10 minutes, remove the cloth from the yeast mixture and add salt, garlic powder, and olive oil. Mix well after adding 2 medium eggs.

Now, add coconut flour, almond flour, and psyllium husk. Mix until it forms a soft dough. If it’s still too liquid, add a little more almond flour. Knead and shape it into a ball, then cover it with a cloth and leave it aside for 10 minutes.

In a separate bowl, bring the melted butter. Grate or mash the garlic cloves and add them to the melted butter, along with finely chopped parsley. Mix well and set aside. This mixture will be used later.

Grease your hands with 2-3 tsp. of olive oil to make the dough easier to shape. Lay parchment paper on the counter, place the dough on it and press it with your hand to form a round, thick disc shape. Place another piece of parchment paper on top and roll it into an oval shape with a rolling pin. Remove the top parchment paper.

Pour half of the garlic mixture over the dough and spread it evenly with a spoon or your hand. Sprinkle mozzarella over the buttered dough. Fold the dough in half using the parchment paper to prevent it from falling apart, then seal the edges. Transfer the dough to a baking tray, keeping the parchment paper underneath. Pour the remaining butter mixture on top.

Sprinkle chili flakes and dried oregano on top. Make 10 shallow marks on the dough. Bake for 15 minutes or until golden brown. Baking time may vary depending on the oven. Divide the bread along the marked lines and serve hot.