Cloud Bread Pizza Low Carb

This fluffy cloud bread pizza brings together everything I love about pizza night and light, feel-good eating. With a pillowy, gluten-free base that is both tender and flavorful, this recipe makes weeknight pizza possible for anyone watching carbs or seeking something different yet satisfying.

The first time I made this was for a girls&#8217 night when one friend was going gluten free. Now it is my quick fix whenever I want comfort without heavy dough.

Ingredients

• Eggs: supply structure and plenty of protein. Use the freshest large eggs for best loft in the bread.
• Cream cheese: creates that soft almost souffle-like texture. Soften it at room temperature for easy mixing.
• Cream of tartar: is the little secret that stabilizes your whipped egg whites making the crust truly fluffy.
• Salt: seasons the base and brings out the savory notes. Use fine sea salt for even distribution.
• Pizza sauce: ties the classic flavor together. Check labels for hidden sugars if you need this totally low carb.
• Mozzarella cheese: melts beautifully and gives that essential gooey pizza experience. Buy it freshly shredded for best results.
• Pepperoni or other toppings: lend pop and personality to every slice. Choose preservative-free charcuterie or load on fresh vegetables for a lighter touch.
• Dried oregano: is a traditional finishing note with that unmistakable pizza shop aroma.
• Fresh basil: adds bright color and freshness if you have it on hand.

Instructions

Preheat the Oven:

Set your oven to 300 degrees Fahrenheit or 150 degrees Celsius so it is fully ready by the time your cloud bread is mixed. Line your baking sheet with parchment paper to prevent sticking and give an easy lift.

Whip the Egg Whites:

Take a large clean bowl and beat the egg whites together with the cream of tartar and salt. Use an electric mixer on medium-high speed and keep going until peaks are firm enough to stand tall when the beaters are lifted. This step gives your cloud bread its signature lift so patience is key.

Blend the Yolks and Cream Cheese:

In a separate mixing bowl thoroughly blend the egg yolks with the softened cream cheese. You want a completely smooth batter without lumps. Scraping down the bowl helps.

Combine the Mixtures:

Gently fold the yolk mixture into the glossy egg whites. Use a wide spatula and soft strokes to keep as much air in the mixture as possible. Stop folding as soon as the color looks uniform.

Form and Bake the Bases:

Spoon the batter onto your lined baking sheet in two even circles roughly eight inches wide. Smoothing the tops with a spatula encourages even baking. Bake for twenty minutes until the crusts are set and lightly golden at the edges.

Prepare for Topping:

Remove the cloud bread crusts from the oven and carefully increase your oven temperature to 400 degrees Fahrenheit or 200 degrees Celsius. This will melt and bubble the cheese perfectly later.

Top the Pizzas:

Using a spoon or ladle spread the pizza sauce over each cloud bread round. Sprinkle the shredded mozzarella followed by pepperoni or your chosen toppings. Finish each with a pinch of dried oregano.

Melt and Bubble:

Return to the hot oven for five to seven minutes. Watch closely so the cheese melts completely and edges turn golden without burning. The aromas at this stage are irresistible.

Garnish and Serve:

Just before serving add torn basil leaves if using for a burst of freshness and color. Cut into slices with a sharp knife or pizza wheel and enjoy while they are hot and crisp.

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I absolutely love how the mozzarella bubbles and browns against the soft base it reminds me of summer kitchen parties. My kids ask to help with topping their own cloud pizzas and it turns dinner into a fun creative family moment.

Storage Tips

Cloud bread does not store well as it tends to lose its texture and become soggy if left out. If you need to prep ahead try baking the bases just before eating and store toppings separately. If you have leftovers keep them covered in the fridge for up to one day and reheat in the oven for best results.

Ingredient Substitutions

Cream cheese can be swapped for thick plain Greek yogurt if needed. Use any kind of grated cheese that melts well such as provolone or Monterey Jack. For dairy free, experiment with plant-based cream cheese and cheese alternatives though texture will be slightly different. Use your favorite sauce whether classic tomato pesto or even a creamy garlic spread.

Serving Suggestions

Serve alongside a tangy arugula salad for contrast. Add a bowl of marinated olives or fresh grapes for a delicious snacky-style dinner. For kids, cut into finger food sized strips and offer a dipping sauce.

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I learned to avoid overmixing too which can deflate the bases and leave you with flat results. A light touch makes all the difference for the cloudlike bite.

Recipe Questions & Answers

→ How is the base made light and fluffy?

Stiffly beaten egg whites combined with cream cheese create an airy, delicate texture.

→ Can I use different toppings?

Yes, add vegetables like bell pepper, mushrooms, or olives, or use your favorite protein options.

→ Is this dish suitable for gluten-free diets?

Absolutely. The base contains no wheat or flour, making it naturally gluten-free.

→ How do I prevent the base from becoming soggy?

Serve immediately after baking and avoid letting the bread sit with toppings for too long.

→ Can I make this dish vegetarian?

Simply replace the meat toppings with assorted vegetables or plant-based proteins of choice.

→ What tools are needed for preparation?

You will need an electric mixer, mixing bowls, a baking sheet, parchment paper, and a spatula.