Heat your oven to 350°F and line a 8 x 11 inch baking dish with parchment paper.
In a microwave safe bowl, microwave the mozzarella and cream cheese for a total of 90 seconds in 30-second intervals, stirring between each interval until the cheese is completely melted and there are no visible shreds.
In a large bowl fitted for a stand mixer with a hook attachment, mix together 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.
Beat on medium speed until all the ingredients are combined, scraping down the sides of the bowl to help get the dough mixed together.
Create a large bottom layer of plastic wrap by connecting several sheets together until it is at least 24-inches long by 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.