You need this low carb, low calorie and high protein Cloud Bread Pizza!
Check out the recipe video HERE.
Time: 6 minutes | Bake Time: 20 minutes | Total Time: 26 minutes
Serves: 1
Ingredients
Cloud Bread Crust:
- 4 egg whites (120g), beaten
- Scant 1 tbsp corn starch or tapioca starch
Suggested Toppings:
- 2 tbsp tomato paste
- 1 tsp dried basil
- 3 tbsp low fat cheese
- Fresh basil leaves to top
Method
- Preheat the oven to 175°C/350°F. In the bowl of a stand mixer, use the whip attachment to whip the egg whites on medium high until frothy, about 1-2 minutes.
- Sift in the cornstarch and continue to whip on high until the whites transform into a glossy thick meringue that holds its shape, about 5-6 minutes. You should be able to turn the bowl upside down without it falling out.
- Using a spoon, spread out the meringue on to a Reusable Baking Mat and shape into a pizza shape, about 1 cm thick for thin crust, or thicker if you like!
- Bake for 20-25 minutes, until it is a light golden brown. Spread your toppings of choice: a thin layer of tomato paste, and a sprinkling of dried basil and cheese. Bake again for another 5-10 minutes until melted. Sprinkle fresh basil leaves on top, slice and enjoy! Best enjoyed fresh from the oven.
Tip
You can also air fry your Cloud Bread base for 10 min at 180°C/360°F for a crispier base! Best enjoyed fresh from the oven.
Optional: If you want to add flavouring or colour into your cloud bread, add it in when you add your cornstarch.
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