High Protein Cloud Bread Pepperoni Pizza
Cloud bread pizza is a fantastic alternative to regular pizza for anyone looking to increase their protein, and lower their carbohydrates. It is delicious and can be topped with your favorite pizza toppings. Enjoy the entire pizza and get 42 grams of protein along with it!
High Protein Cloud Bread Pepperoni Pizza
A cloud bread pizza crust is made by whipping egg whites until stiff. Cornstarch or arrowroot powder is added to give the crust stability, while the dried herbs add delicious flavor to it.
Once baked, the result leaves you with a light and airy crust with crisp edges. Top with pizza sauce, pepperoni and mozzarella for a satisfying meal!
Our 100% Liquid Organic Egg Whites come from hens that live on free-range farms and fed only the finest organic (non-GMO) grains & seeds from certified pesticide-free fields. You won’t find any additives or artificial ingredients in our cartons - just naturally fat free and cholesterol free egg whites.
More flavors to try
While pepperoni is a classic topping, feel free to mix it up and try different flavors!
Make it a vegetarian pizza by sauteing mushrooms and spinach to add instead of pepperoni.
Turn it into a meat lover's pizza by adding Italian sausage and ham along with the pepperoni as well.
Mix it up by making a pesto chicken pizza. The pizza possibilities are endless!
One thing to remember when selecting your toppings is to not overload the pizza with them. Since the crust is more light and airy, you don’t want to weigh it down with too many toppings.
What you need for this cloud bread pepperoni pizza
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1 tsp dried italian seasoning
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½ tsp granulated garlic
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½ tsp sea salt
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2 tsp cornstarch (or arrowroot powder to keep this corn free)
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¼ cup pizza sauce
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½ cup mozzarella cheese, shredded
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1 ounce pepperoni slices
How to prep and make this recipe
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and oil the sheet of parchment. This will help the pizza crust to not stick.
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Add the egg whites, herbs, garlic and salt into a bowl and use a hand mixer, whisk or standing mixer with the whisk attachment to whip until stiff peaks form. Add the cornstarch/arrowroot and whisk for 1-2 more minutes.
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Add the egg white crust onto the prepared parchment paper and spread into an even circle shape. Bake for 15-18 minutes, until the edges are golden.
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Remove from the oven and add the pizza sauce, pepperoni and cheese, then bake for 10-12 more minutes until the cheese has melted. Top with minced chives or basil.
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Let the pizza cool for 5 minutes before slicing into it and enjoying!
How to store leftovers
Once any leftover pizza has cooled to room temperature, add to an airtight container and keep it stored in the fridge for 3-5 days. Reheat leftovers in a warm oven or in the air fryer for a few minutes.
If you try this we’d love to see it and hear what you think! Tag us @chinovalleyranchers on Instagram and we’ll re-share it!
Also, try: Fluffy and Protein-Packed: Cottage Cheese Scrambled Eggs