Low Carb Cloud Bread Pizza
Ultra Low Carb Cloud Bread Pizza, a gluten free and ketogenic diet friendly dinner the whole family will love!
Why We Love This Low Carb Cloud Bread Pizza
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.
I could honestly eat this entire pizza all on my own. It is gluten-free, high protein, and absolutely delicious! Make it your own with your favorite pizza toppings.
If you or your family have pizza cravings, definitely give this low carb cloud bread recipe a try!
What is Cloud Bread?
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. It is made with eggs, cheese, and a combination of seasonings to make it nice and flavorful.
The good news is that this cloud bread does not have that “eggy” taste at all. It is light and fluffy, which makes it perfect for a pizza dough replacement!
Ingredients You Need
For the Cloud Bread
- Eggs – For the fluffy base!
- Cream of Tartar – This will help the egg white fluff up and keep their structure.
- Low-Fat Cream Cheese – Adds a creamy texture and flavor!
- Italian Seasoning – For flavor!
- Sea Salt – To season the cloud bread pizza to perfection.
- Garlic Powder – For a savory flavor.
For the Toppings
- Crushed Tomatoes – I like to use fire roasted crust tomatoes, but you can use tomato sauce, pizza sauce, or any tomatoes you have on hand!
- Mozzarella – Fresh is best, but you can use shredded if you prefer.
- Chopped Kale – For added vitamins and nutrients and a lovely crunchy texture! You can replace with spinach if preferred.
- Prosciutto – For a salty, savory flavor.
- Fresh Basil – For garnish.
How to Make Cloud Bread Pizza
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 egg whites from the yolks. Place the whites in a stand mixer fitted with the whip attachment. Add the cream of tartar and whisk on high until the froth turns into firm stiff peaks. Move the meringue into a separate bowl. You can also use a hand mixer if you have that instead!
Place the cream cheese into 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 bean until the mixture is completely smooth. Then, add in the Italian seasoning, salt, and garlic powder.
Gently fold the meringue and creamy yolk mixture together into a foamy batter. 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. Then crust should be golden brown 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, leave 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 of the oven 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. Enjoy!
Tips & Tricks
- Make sure no egg yolks break into the egg whites! Even the tiniest amount of fat in the egg whites will prevent them from whipping up into a fluffy texture.
- 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!
Frequently Asked Questions
You can store any leftovers in the fridge in an airtight container for up to 1-2 days. Cloud bread pizza is best served fresh, but can still be stored in the refrigerator and reheated for later if needed!
Based on its name, cloud bread is basically like eating a cloud! It is a wonderful low carb bread or pizza dough replacement that has a crispy exterior and soft interior. It isn’t quite like eating real bread, but it definitely does the trick!
Looking for More Easy & Healthy Recipes? Be Sure to Also Try:
- Big Mac Salad
- Zucchini Lasagna Roll Ups
- Bruschetta Baked Chicken
- Chicken Crust Pizza
- Magic Mug Low Carb Bread
Check out our recipe card below!
Low Carb Cloud Bread Pizza
Video
Ingredients
For the Cloud Bread Pizza Crust:
- 4 large eggs, divided
- 1/2 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
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
Instructions
- 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.
I make cloud bread all the time… at first, I was put off by the eggy taste when used for sandwiches, etc. But I found a way to eliminate the eggy taste… I add one-quarter cup of Almond Flour to the beaten egg yolks and cream cheese before blending them with the beaten whites. I also take a small amount of the egg white and slowly incorporate it into the yolks before blending. makes the yolk and almond flour lighter and easier to mix into the beaten egg whites.This also makes a more stable dough for keto pancakes..Just a thought..thank you for the Cloud Bread Recipe.
Do the eggs and cream cheese have to be at room temperature before making this or can it come straight from the fridge?
Hi Kimberley,
They can come straight from the fridge! :)
Super delicious & a definite winner going on my table often!!
So good but so salty! If your Italian seasoning has salt, hold back on the salt. This is coming from a salt lover so trust me, I don’t usually hold back.
Whoops used Italian dressing mix instead of seasoning 🤦🏻♂️ as you were folks, as you were.
Great recipe. Just a tip from someone who started cooking back before Julia Child. back when only restaurants and bakeries had stand mixers. You can make a great meringue with a cheap under $20 hand mixer if that is what you have. Back when we didn’t count carbs or calories or eat healthy I used to make lemon meringue pies with mile high meringue with hand held mixers all the time Of course I would not dream of such indulgence now that I know better, but hand mixers can do so mighty good jobs. The expensive equipment is great if you can afford it but some of the low budget alternatives can make you a great cook too.
I wanted to make a pizza for my hubby tonight which was no problem because he can eat anything. I googled cloud bread pizza and found your site. I made the cloud bread dough and made the pizza. While it was quite tasty, the dough was soggy after cooking the pizza. Any ideas what I could have done wrong?
Hi Christi!
Try baking the pizza on the lowest rack, closest to the heat source. :)
hey sommer….! i love pizza and your low carb pizza looks so yummy and delicious so i will tried to make it today like you… thanks for the sharing this tasty pizza and keep shared your new idea and recipe…..!
Amazing and Low Carb – Yes!!!!!! Spicy Perspective always has great recipes and ideas and this one is going to go on our list of really delicious (not just I can tolerate it) recipes for a low carb option.
I am already a huge fan of cloud bread. I get huge satisfaction from making the meringue and it is so good. This pizza takes it to a whole new level. It was phenomenal . I did delete the kale (I’m just not there yet) and added mushrooms and balsamic reduction!