Description
Cloud Bread Pizza is a delicious, low-carb alternative to traditional pizza. Made with a fluffy, light cloud bread base, it’s perfect for those following keto, gluten-free, or low-carb diets. This pizza is easy to customize with your favorite toppings and is both healthy and satisfying.
Ingredients
Units
Scale
For the Cloud Bread Base:
- 3 large eggs, separated
- 3 tbsp cream cheese (or Greek yogurt)
- 1/4 tsp cream of tartar
- 1/4 tsp garlic powder (optional)
- 1/4 tsp Italian seasoning (optional)
- Salt to taste
For the Pizza Toppings:
- 1/2 cup pizza sauce (sugar-free for keto)
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices (or other toppings like veggies, sausage, etc.)
- Fresh basil leaves (optional)
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Prepare the cloud bread base: Separate the egg whites from the yolks. In a large bowl, beat the egg whites with cream of tartar using a mixer until stiff peaks form.
- In another bowl, mix the egg yolks, cream cheese, garlic powder, Italian seasoning, and a pinch of salt until smooth.
- Fold the yolk mixture gently into the beaten egg whites until combined, being careful not to deflate the mixture.
- Spoon the cloud bread mixture onto the prepared baking sheet, shaping it into a pizza base (about 1/4 inch thick).
- Bake for 25-30 minutes, or until the cloud bread is golden and firm to the touch.
- Remove the cloud bread base from the oven and increase the oven temperature to 400°F (200°C).
- Spread the pizza sauce evenly over the cloud bread, sprinkle with mozzarella cheese, and add your toppings.
- Return to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh basil leaves if desired, and serve immediately.
Notes
- To make it dairy-free, substitute the cream cheese with a dairy-free option or extra beaten egg whites.
- Experiment with your favorite toppings, but avoid ones with a high water content to keep the crust from getting soggy.
- For a crispier crust, broil the pizza for an extra 1–2 minutes at the end.