Preheat the oven to 300° F.
Separate the egg whites from the egg yolks into two medium bowls -- I do this by cracking the egg in half and passing the yolk between the two halves of the egg shell, at the same time allowing the egg white to spill into the bowl. You can also crack the egg into your hand, and use your fingers as a "drain", allowing the egg white to spill into the bowl.
In the egg yolk bowl, add cream cheese (1/2 cup), baking powder (1/2 teaspoon) and psyllium husk (1/2 tablespoon) *if you choose to use it* and mix until there are no remaining lumps. If you plan to use the same utensil to mix the egg white, clean off the utensil and dry - you don't want any yolks in the egg white mixture.
In the egg white bowl, add cream of tartar (1/8 teaspoon) and salt (1/4 teaspoon). Using an electric hand mixer, mix until the egg whites form firm peaks.
Gently fold the egg whites into the egg yolks, you want to keep as much of the air in the mixture as possible (the airy-er the fluffier)
Using a spoon, place by the dollop (depending on how large you'd like your bread slice to be) onto a parchment paper lined baking sheet, making sure to leave at least an inch between each dollop.
Bake for 25 minutes, or until they become golden brown.
Pull tray out out and put oven on broil.
Top each mini pizza with pizza toppings.
Place back in the oven and watch closely as ingredients may burn easily at this temperature. Check after 5 minutes, and again every 2 minutes.
Once cheese has melted to your liking, pull from the oven and add any fresh herbs. Allow pizzas to cool before eating, and enjoy!