Keto Vegetarian Mini Pizzas

Preheat the oven to 400°F (200°C).

Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.

Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.

Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.

Bake on the upper rack for about 5 minutes or more, until the base turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.

Turn your oven up to 450°F (225°C).

Spread 1-2 tablespoons of tomato paste, sauce or ajvar (roasted red pepper sauce) on each low-carb tortilla bread. Salt and pepper if needed.

Bake the mini pizzas in the oven until the cheese has melted.