Cloud bread pizza. I know, I know, it sounds a bit out there, but seriously, it’s mind-blowingly good. Picture this: you bite into a pizza, and the base is like a fluffy cloud. It practically melts in your mouth. That’s cloud bread.
I’ll admit, I was a total skeptic at first. Egg whites and a bit of cornflour? How could that possibly make a decent pizza base? But I’m so glad I gave it a go. It’s ridiculously easy to whip up, and the result is just incredible. Light, airy, and with the perfect amount of chewiness.
I kept things classic with my toppings – a good quality passata, lots of gooey mozzarella, sweet cherry tomatoes, and a scattering of fresh basil for that extra bit of flavour. But that’s the beauty of this recipe, you can totally customise it! Go for pepperoni and peppers, mushrooms and olives, or even create a dessert pizza with fruit and chocolate. The only limit is your imagination.
Honestly, this is the kind of recipe that’ll have everyone asking “Wait, what IS that?!” and begging you for the recipe. Get ready for the DMs to blow up! And just imagine the Insta-worthy pics… melted cheese pulls, vibrant colours, and that cloud-like base. You’ll be the envy of all your foodie friends. Trust me, you need this in your life.”
Cloud Bread Mini Pizza With Mozzarella and Cherry Tomatoes
Equipment
- Parchment Paper
Ingredients
For the Cloud Bread
- 3 Egg Whites Large
- 30 g Caster Sugar
- 10 g Cornflour
- ½ tsp Baking Powder
For the Toppings
- 120 ml Passata
- 100 g Mozzarella Grated
- 80 g Cherry Tomatoes
- 1 handful Basil Leafs
Instructions
- Preheat your oven to 150°C (300°F/Gas Mark 2). Line a baking tray with baking parchment.
- Carefully separate the egg whites from the yolks. Make sure no yolk gets into the whites.
- In a large bowl, whisk the egg whites with an electric whisk until stiff peaks form.
- Gradually add the caster sugar to the egg whites, one tablespoon at a time, while continuing to whisk until glossy and stiff peaks form.
- In a separate bowl, whisk together the cornflour and baking powder. Gently fold this mixture into the egg whites until just combined. Be careful not to overmix.
- Divide the mixture into 4 equal portions on the prepared baking tray. Use a spoon or spatula to shape each portion into a circle or oval, about 10cm in diameter.
- Bake for 25-30 minutes, or until the cloud bread is golden brown and cooked through.
- Remove from the oven and allow to cool slightly. Top each cloud bread with passata, mozzarella, cherry tomatoes, and fresh basil.
- If you like, you can grill the pizzas for a minute or two to melt the cheese and brown the toppings.
Nutrition
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