Heat your oven to 350°F and line an 8 x 11-inch baking dish with parchment paper.
In a medium microwave-safe bowl, microwave the mozzarella and cream cheese for one minute, remove and stir, then microwave for another 45 seconds or until the cheeses are completely melted.
In a large bowl fitted for a stand mixer, combine the almond flour, granular erythritol, coconut flour, xanthan gum, baking powder, and salt.
Next, add in the apple cider vinegar, vanilla, eggs, and melted cheese. Place the hook attachment onto the stand mixer and mix the ingredients together for at least 5 minutes or until completely combined, scraping the sides of the bowl as you go until a dough forms.
Create a large bottom layer of plastic wrap by connecting several sheets together until it is at least 24-inches long x 20-inches wide.
Place the dough in the center of the plastic wrap.
Make the top layer of plastic wrap in the same way and size (24 x 20 inches) and place on top of the dough.
Roll out the dough between the two layers of plastic wrap until it is a 20 x 16 inch oval. Stretch out the plastic wrap if needed so that it doesn't get caught under the dough.
Remove the top layer of the plastic wrap and move onto the filling.