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At least 4 hours before you want to bake your bread roll, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and stir it into the almond flour. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 4 hours before continuing.
When you’re ready to bake, preheat your oven to 350 degrees. Roll the chilled Fathead Dough out between 2 pieces of parchment paper into a thin rectangle about 10×8 inches, lying horizontally in front of you. Spread the marinara across the dough, leaving a fair 2-inch border of empty space around the dough. On top of the marinara sauce, layer whole spinach leaves, thin-sliced mushrooms, whole or chopped fresh basil, and shredded mozzarella. Tuck the edge of the Fathead Dough that is closest to you over the pizza filling as pictured.
Lift the un-rolled pizza bread onto a sheet tray. Place the un-rolled pizza bread into your refrigerator to chill for an additional 10 minutes. When the dough is very cold, roll the Fathead Dough starting from the tucked edge into a tight roll. Arrange the roll so it’s fitting comfortably on your sheet tray, making sure the edge of the dough is tucked under the roll. Whisk the final amount of egg together and brush it over all the exposed Fathead Dough. Sprinkle the oregano over the roll and bake for 30 minutes or until the entire top is golden brown. Once cooled, slice the roll into 10 slices.