Trying to eat less carbs but still crave pizza? Story of my life. Cloud bread pizzas to the rescue!
Remember when I used to participate in something called the Secret Recipe Club? It’s not reviving to it’s full form but we decided to get the gang back together for a one time reunion! I was assigned to Tina Marie’s blog The Gluten-Free Foodsmith. In all my years participating in the Secret Recipe Club when it was still active, I don’t think I was ever paired up with Tina Marie so I’m glad to have had this chance! A few recipes that were contenders included her lentil burgers because I keep saying I need to cook with more lentils, cashew brittle because there’s a local company that makes cashew brittle in Columbus and I’m now addicted, and avocado lime pie which will definitely need to happen once it warms up.
In the end I decided to make her Oopsie Bread Pizzas. Oopsie bread is a low carb bread, also known as cloud bread, that I have been meaning to try for quite some time. It seems simple enough, just beat some egg whites into stiff peaks, fold them into a eggs yolk/cream cheese mixture, and bake.
Unfortunately, despite my efforts to treat the whites with the upmost tenderness when folding them I ended up with pretty runny batter and thus pretty flat bread. Less of a cloud and more pancake-like. I almost scrapped it and started pondered a different recipe but then remembered that in her post she actually used them to make pizzas and these flat versions were perfect for mini pizzas! When I informed Bob there was a change in plans for dinner from veggie burgers to mini pizzas he did not complain. He may grow tired of eating pretty much anything after the second day in a row but give that man pizza and he could live off nothing else.
But I digress. We ended up making 3 mini pizzas each topped with whatever our hearts desired. I stuck with cheese, fresh basil, and pepperoni but Bob added some pickled jalapenos to his. While he actually prefers the cauliflower crust if we are going to make a low-carb pizza, I thoroughly enjoyed this version especially because it’s less ingredients and easier to make. However, the remaining 4 breads also turned into more mini pizzas over the weekend when I visited a friend in Chicago and left Bob to his own devices. Like I said, pizza diet.
Make sure to scroll to the bottom of this post to see the round up of everyone else’s recipes for the reunion!
Three years ago: Mexican Eggs Benedict with Chipotle Hollandaise
Four years ago: Broccoli and Cauliflower Quiche with Hash Brown Crust
Five years ago: Hot Oat & Quinoa Cereal
Six years ago: Blueberry Oatmeal Bagels
OOPSIE BREAD MINI PIZZAS (AKA CLOUD BREAD)
Makes approximately 10 mini pizzas
3 eggs, yolks and white separated
1/8 tsp cream of tartar
3 oz. cream cheese, room temperature
1/8 tsp seasoned salt
1/8 tsp ground black pepper
1/2 tsp baking powder
Other desired toppings
- Preheat oven to 300 degrees. Line two cookie sheets with parchment paper or a silicone baking mat; set aside.
- In a medium bowl, whip egg whites and cream of tartar until stiff peaks form, about 4 minutes. Set aside.
- In a large bowl beat eggs, cream cheese, seasoned salt, pepper, and baking soda until creamy.
- Gently fold in egg whites with a rubber spatula in 3 batches. Drop six large spoonfuls onto a prepared baking sheet. Continue with remaining batter on second baking sheet.
- Bake for 25 minutes or until golden. Remove and place on wire cooling rack. (Allow to cool and store in plastic bag in the refrigerator for up to one week or continue to make pizza.)
- Turn oven up to 350 degrees. Spread sauce on crust, sprinkle with cheese and seasoning, and add any other toppings you prefer. Bake at 350 degrees until cheese is melted, about 5 minutes.
Source: Adapted slightly from The Gluten-Free Foodsmith.