Measure and prepare all the ingredients. Preheat oven to 400F.

First, we’ll start by making the tortillas. In a bowl, beat together the eggs and egg whites with a mixer until fluffy. Add the cream cheese and continue beating until the mixture is smooth.

While continuously mixing, add the psyllium husk powder, coconut flour, and salt into the batter slowly.

Let the batter sit for a few minutes until it is thickened in consistency, similar to American pancake batter.

Line a baking sheet with parchment paper. Gently pour the batter onto the parchment paper. Using a spatula, spread the batter thin (about 1/4? thick).

Bake on the upper rack in the preheated oven for about 5 minutes. The tortilla edges should turn a little brown but make sure the bottoms do not burn.

Turn the oven up to 450F. Spread the tomato sauce evenly on the tortilla(s).

Add the fresh mozzarella and basil. Season with salt and pepper to taste. Bake in the oven until the cheese has melted. Enjoy!