Is cloud bread pizza keto friendly?
Ultra Low Carb Cloud Bread Pizza, a gluten free and ketogenic diet friendly dinner the whole family will love! 
Looking for low carb comfort food? Aren’t we all. Pizza is one of those foods my family simply can’t live without. We often eat light lean meals all week long, then fall off the wagon on Friday night, with one aromatic waft of a hot cheesy pizza. In fact, I believe my family would eat pizza every night of the week, if I would let them. 
Balance is a good thing. If I can get my kids to eat salads several nights a week, and leave pizza for the weekends, I can live with that. Yet for those stressful weeks, when we need our favorite comfort food a bit more than normal, there’s always Low Carb Cloud Bread Pizza, 
Cloud Bread Have you tried it yet? It’s a gluten free, ultra low carb bread substitute for low carb dieters. It’s fluffy, flexible, and is great for quick sandwiches. Yet, did you know you can use Cloud Bread “dough” for pizza as well? 
When making cloud bread, separate egg whites from the yolks. Whip the whites into a firm meringue. Then beat the egg yolks with low fat cream cheese and herbs. Next fold the meringue and creamy yolk mixture together into a foamy batter. Beating the eggs separately, before mixing, is imperative for reaching the right consistency. 
Smooth out the fluffy egg-based batter into a round pizza crust and bake. Finally top the Low Carb Cloud Bread Pizza Crust with low carb toppings. Bake again to golden perfection. 
I like to use canned fire-roasted crushed tomatoes as pizza sauce because there are chunky and usually contains no added sugar. Slice a mozzarella ball and arrange the slices over the crust. Top with chopped kale and prosciutto. The kale crisps in the oven offering a lovely texture (and some added vitemins and minerals) while the prosciutto provides a touch of decadence. 
It’s best to bake the Low Carb Cloud Bread Pizza on the lowest oven rack to help it firm up enough on the bottom to hold the toppings. Let the pizza bake long enough for the cheese to melt and the crust to turn a lovely shade of dark gold. 
Finish the pizza off with a sprinkling of fresh basil, and you’ve got a low carb pizza that can hold its own against any pizza delivery service! 
Check out our recipe card below! Ultra Low Carb Cloud Bread Pizza Recipe – Fluffy cloud bread pizza crust piled with mozzarella, prosciutto, and greens is ketogenic diet friendly and utterly delicious! Servings: 8 slices
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What is the difference between cloud bread and pizza crust?
What is cloud bread pizza? – Similar to cloud bread, cloud bread pizza is essentially a bread (or in this case, pizza crust) that is made of whipped egg whites and seasonings. Unlike cloud bread, it doesn’t contain any yolks or cream cheese, so it is essentially a fat free and carb free ‘pizza’.
- Now, don’t get your hopes up thinking this is like a Domino’s or Pizza Hut style crust, because you’ll be sorely disappointed.
- It’s more of a thick and sturdy vehicle to top with cheese and other pizza ingredients, all for under 200 calories for the entire serving (depending on what you top it with!).
The texture of the cloud pizza is light, airy, and quite chewy, It’s quite neutral flavored, and impressively, has no real eggy flavor! It’s great to load on with your favorite toppings and if you choose wisely, the entire pizza would clock in at under 200 calories (167 to be exact)! If you do want a lower carb pizza that actually tastes like pizza, I highly recommend either a keto pizza or a 3 ingredient pizza base,
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What is the best way to cook a pizza crust?
For the Toppings: –
1 cup fire-roasted crushed tomatoes 8 ounce mozzarella ball, sliced 1/2 cup chopped kale 4 slices prosciutto 1/4 cup fresh basil leaves
Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line a large baking sheet with parchment paper. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move the meringue to a separate bowl. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon the mixture onto the baking sheet and spread into an even 12-inch circle. Bake on convect for 15 minutes, or in a conventional oven for 20 minutes. The crust should be golden on the outside and firm. The center should not jiggle when shaken. Set the oven temperature to 400 degrees F. Spread the crushed tomatoes over the top of the crust, leaving a 1/2 inch rim around the edges. Arrange the mozzarella slices over the tomato sauce. Then sprinkle with chopped kale. Finally tear the sliced prosciutto into smaller pieces and arrange them on the pizza. Bake on the lower rack for 10 minutes, until the cheese is melted and the crust is a dark golden-brown. Sprinkle the top with fresh basil leaves before cutting and serving.
Make sure no egg yolk breaks into the whites. If any fat is incorporated, the meringue will not whip. Serving: 2 slices, Calories: 140 kcal, Carbohydrates: 2 g, Protein: 9 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 98 mg, Sodium: 259 mg, Potassium: 151 mg, Fiber: 0 g, Sugar: 0 g, Vitamin A: 770 IU, Vitamin C: 7.7 mg, Calcium: 138 mg, Iron: 0.6 mg Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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How do you cook a mini pizza in the oven?
Cloud Bread Pizza – Print Recipe Pin Recipe Servings : 10 Mini Pizza Prep Time 30 mins Cook Time 10 mins Total Time 40 mins
▢ 3 Eggs ▢ ½ Cup Cream Cheese can also use greek yogurt, creamed cottage cheese or boursin ▢ ¼ Teaspoon Kosher Salt ▢ 1/8 Teaspoon Cream of Tartar ▢ ½ Teaspoon Baking Powder ▢ ½ Tablespoon NOW Powdered Psyllium Husk (optional) ▢ Keto Pizza Sauce ▢ Pizza toppings (I used burratta cheese, cherry tomatoes and basil)
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!
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How to cook cloud bread pizza dough?
Place toppings on baked cloud bread dough, then once oven is at 400 degrees, place pizza in oven for about 5 minutes until cheese is melted and toppings are heated. The edge of the crust will be nicely browned as well.
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How do you make egg white pizza crust?
With a mixer, mix until egg whites are no longer transparent and looks like a foam. Spread egg white mixture onto a baking sheet lined with parchment paper and bake for 20-22 minnutes. Remove from oven and increase temperature to 400 degrees F. Top with pizza sauce, mozzarella and any other desired toppings.
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How long do you cook pizza at 400 degrees?
Remove from oven and increase temperature to 400 degrees F. Top with pizza sauce, mozzarella and any other desired toppings. Bake for another 5-7 minutes, or until cheese and crust edges are starting to brown.
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Is pizza crust gluten free and egg free?
I cannot take full credit for this recipe as I saw it on Ilana Muhlstein’s IG account! I was a bit skeptical of this recipe because I am not a fan of traditional cloud bread. Too eggy for me! Happy to report this recipe is awesome and doesn’t taste eggy at all! The pizza sauce and toppings take any egg flavor away! The crust is crispy on the edges and softer towards the middle.
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