My weekends have been full of travel the past few weeks. We have traveled to several states and taken a few flights to see numerous family members. Max survived a few flights along the way with only a few screams (ok well one flight happened to be full of screams) and met a lot of new faces.
All the travels have kept me out of the kitchen and unable to do any blog baking. Finally this past weekend I got to spend a few minutes testing out a recipe that I have been itching to try out for a while. I first heard about cloud bread about a year ago when some of my weight loss surgery patients mentioned it. The concept of a nearly carbohydrate bread that could be used for sandwiches, pizza, and more was very intriguing.
I decided to test out the cloud bread with one of my favorite meals, pizza of course. I came across a recipe for cloud bread over at Momables. Now lets be clear, the "cloud bread" doesn't necessarily have a texture or taste that greatly resembles bread, but it does have the ability to hold lunch meat or serve as a bread base for meals such as pizza. The cloud bread is light in weight and quite airy - hence the name "cloud" bread. I better understood the name of the bread once I saw the texture and consistency of the bread.
For the best results I would stick to baking them in small rounds. I would assume if they are baked in too large of a size the center will not bake through. The recipe consists of only a few ingredients you likely already have stocked in your kitchen. The preparation is simple. The most time consuming step is beating the egg whites until they form a stiff white peak.
The bread is best served at room temperature or slightly warmed. Until the bread cools, it can crumble easily. While the bread was cooling I took special care when transferring the bread and as I made them into pizzas. Some of my patients recommend to make up a batch of the cloud bread and either refrigerate or freeze for later use. I may just do that!
I have created a few other lower carbohydrate pizza alternative such as Cauliflower Crust Pizza or Guiltless Pizza Soup, but this is one of my favorites. I can promise there will be future recipes with cloud bread!
Cloud Bread Pizzas
Prep Time: 15-20 minutes
Cook Time: 35 minutes
Keywords: appetizer bread entree snack pizza single serving vegetarian
Ingredients (8-10 pizzas)
- 3 eggs, separated
- 3 Tablespoons cream cheese (softened)
- ¼ teaspoon cream of tartar
- 1 Tablespoon honey or 2-3 drops liquid stevia (optional)
- Pinch of salt
- 1/2 cup pizza sauce
- basil leaves, 6-10 leaves
- 6 - 8 oz fresh mozzarella, slices (cut into fourths)
1. Preheat oven to 300 degrees Fahrenheit. Line two cookie sheets with non-stick Silpat sheets or spray with non-stick cooking spray.
2. Use an egg separator to separate eggs (making sure no yolk gets into whites)
3. Pour egg whites into a medium bowl and add cream of tartar. Use a mixer to beat mixture on high until a fluffy mixture with form stiff peaks forms.
4. In a separate bowl beat together the egg yolks, cream cheese, sweetener, and salt until well blended
5. Carefully fold the egg yolk mixture into the fluffy egg white mixture. I would suggest to use a spatula for this step.
6. With a large spoon, scoop the mixture into 8-10 even rounds onto the cookie sheets. Use the back of the spoon to flatten the rounds to about a 3/4 inch thickness.
7. Bake at 300 degrees Fahrenheit for about 25-27 minutes or until slightly browned (you don't want too much browning) as they will get cooked again
8. Remove from oven and let cool for 5-10 minutes (the mini-breads are very crumbly at first).
9. While cloud bread is cooling, turn oven up to 375 degrees Fahrenheit
10. To make pizzas spoon about 2-3 teaspoons of sauce over pizzas and spread evenly, top with small pieces of basil, lastly top with cheese
11. Bake at 375 degrees Fahrenheit for 6-8 minutes. Watch the pizzas closely as the bread will continue to brown.*Consider making the cloud bread ahead of time or freezing a batch of the cloud bread.
Serving size: 1 pizza • Servings: 10 • Calories: 88.9 kcal • Protein: 5.9 g • Carbs: 1.2 g • Fat: 6.6 g • Fiber: 0.6 g • Sugar: 0.3 g • Sodium: 182.3 mg
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