This post may contain affiliate links. See my disclosure policy.
For anyone who needs to watch their carbs and calories, this cloud bread pizza is a game changer. Made with whipped egg whites, this pizza takes minutes to make and clocks in at under 200 calories for the ENTIRE pizza!
Looking for more low calorie recipes? Try my low calorie pizza, low calorie bagels, and low calorie pancakes.
TikTok constantly provides us with tons of viral recipes, but only a few stand the test of time. My cloud bread pizza recipe is one of these- it’s been popular for several years now and continues to be a hit amongst all!
Table of Contents
What is cloud bread pizza?
Similar to cloud bread, cloud bread pizza is essentially a bread (or, in this case, pizza crust) that is made of whipped egg whites and seasonings. Unlike cloud bread, it doesn’t contain any yolks or cream cheese, so it is essentially a fat-free and carb-free ‘pizza’.
Now, don’t get your hopes up thinking this is like a Domino’s or Pizza Hut style crust, because you’ll be sorely disappointed. It’s more of a thick and sturdy vehicle to top with cheese and other pizza ingredients, all for under 200 calories for the entire serving (depending on what you top it with!).
The texture of the cloud pizza is light, airy, and quite chewy. It’s quite neutral flavored, and impressively, has no real eggy flavor! It’s great to load on with your favorite toppings and if you choose wisely, the entire pizza would clock in at under 200 calories (167 to be exact)!
If you do want a lower carb pizza that actually tastes like pizza, I highly recommend either a keto pizza or a 3 ingredient pizza base.
Ingredients needed
You are swapping a traditional pizza crust with this cloud bread crust, so treat it like you would with any pizza!
- Egg whites– Room temperature egg whites, not from a carton. Save the yolks and use them for homemade mayonnaise or low carb custard.
- Cornstarch– Helps keep the pizza shape throughout the cooking process. I have tested this base with coconut flour and find it loses the thickness of it.
- Italian seasoning– Optional, but I find it adds some much needed flavor (the crust will be quite bland without it).
- Toppings of choice– Add a simple pizza sauce and all your favorite toppings!
How to make a cloud bread pizza
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Whip the whites. Start by adding the egg whites into a mixing bowl. Using a hand mixer, beat the egg whites on medium speed, until soft-medium peaks form. Slowly add in the cornstarch or coconut flour and continue mixing until relatively stiff peaks form and the mixture is glossy.
Step 2- Shape. Next, transfer the mixture onto a greased baking tray. Using the back of a spoon, shape the mixture into a pizza shape.
Step 3- Bake. Now, place the cloud bread pizza into a preheated oven and bake for 20 minutes, until it is golden brown.
Step 4- Add toppings. Remove the crust from the oven and spread with pizza sauce, cheese, and your favorite toppings. Spray the sides of the pizza with cooking spray, so the crust goes golden.
Step 5- Cook with toppings. Place back in the oven and bake for 7-8 minutes more, until the cheese has melted. Remove the cloud pizza from the oven, slice it, and serve immediately.
Recipe tips and variations
I’ve made this recipe countless times and each time it gets even better- Here are some fail-proof tips to make the best darn cloud pizza.
- Add seasonings to the batter. If you leave the batter sans seasonings, you’d better hope there are plenty of flavorful toppings. I love adding a mix of Italian seasonings and/or garlic salt.
- Brush the edges with oil or butter. My secret trick! This gives the edges an extra golden and chewy crust.
- Add flavorful toppings. It’s no secret that the crust isn’t your usual crust. Because of this, be sure to add plenty of delicious toppings (like olives, sun-dried tomatoes, and two kinds of cheeses).
Crust make-ahead and storage
I recommend enjoying this pizza fresh, as it tastes best this way! However, if you’d like to make this as part of meal prep or frozen for quick low-carb meals!
To store: Leftovers should be stored in the refrigerator, covered. It will keep well for up to 3 days.
To freeze: If you’d like to freeze the cooked crusts (without toppings), cover them in plastic wrap (saran wrap) several times, ensuring there are no air pockets. The plain crusts can be stored in the freezer for up to 6 months. When ready to enjoy, let it thaw to room temperature, add the toppings, then bake in the oven. If you want to freeze an already topped pizza, place the slices in a shallow container and store it in the freezer for up to 2 months.
Reheating: Either heat in an air fryer or in a preheated oven until the edges are crispy. Avoid microwaving the pizza as the crusts will become soggy and lose much of its flavor.
More delicious pizza recipes to try
- Keto pizza
- Protein pizza
- Sicilian pizza
- Cauliflower pizza crust
- Crustless pizza
- Eggplant pizza
- Chicken crust pizza
Cloud Bread Pizza
Ingredients
- 4 large egg whites room temperature * See notes
- 1 tablespoon cornstarch or coconut flour
- 1 teaspoon Italian herbs
- 1/4 teaspoon salt to taste
For the toppings
- 2 tablespoon pizza sauce
- 2 tablespoon shredded cheese
- 1 tablespoon olives
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add the egg whites. Using a hand mixer, beat the egg whites until medium peaks form. Add the cornstarch or coconut flour and continue beating, until stiff peaks form.
- Transfer the mixture into the lined tray. Using the back of a spoon, shape it into a circular pizza shape. Place it in the oven and bake for 15-17 minutes, until golden on top.
- Remove the crust from the oven. Top with sauce, shredded cheese, and other toppings of choice. Spray the crust with cooking spray and place back in the oven for 5-10 minutes, until the cheese has melted.
- Remove the cloud pizza from the oven and slice and serve immediately.
Notes
Nutrition
Originally published July 2021, updated March 2024
Looks great
Thanks, Elizabeth!
Looking forward to making your recipe.
I made this today with carton egg whites and it worked PERFECTLY! The trick to using carton egg whites for meringue-like recipes is to add cream of tartar. They whip up perfectly and hold their shape.
I am I retested in low carbs or carbs free recipes
Delishes!!!!! Love
Hello, just wondering what if I used bamboo fiber instead of coconut flour? Would that work out? Also, would I be able to use carton egg whites? Thank you.
Only down side is my bread stuck to the paper if I make again I’ll use some Pam or go without the paper. Pizza was delicious though I used fresh cooked spinach & cheese with mine.
Just guessing here, but when the recipe says to spray the crust, it may have meant to say spray the pan.
Just guessing here, but when the recipe says to spray the crust, it may have meant to say spray the pan.
I love all your recipes ! So healthy, beautiful and very tasty
Loved it!! I added garlic, salt and “italiano” herbs as my “spices” and it was amazing. Everyone loved it! Thank you for sharing 🙂
Much healthier because of more eggs than flour
I hate to say this, but first off, it’s definitely worth the little bit of work to make it. It is a very easy recipe with hardly any work at all. I tried a store bought mix low carb and I put good toppings on it and ended up throwing the crust away and just eating the toppings. This cloud bread pizza I enjoyed every single bite! Thank You for another great recipe 😋
Thank you for your recipes.
When I added the coconut flour it deflated the egg whites (. 100 g egg whites)
. I don’t want to use cornstarch. Why did my egg whites deflate? Is there another stabilizer I could use? I only have an airfryer, I did 10mins at 180 deg. celcius and it cooked nicely
Hi, since this recipe is for one, how wide (approx) do you spread out the batter?
Thank you!
I find 10-12 inches to be great!
This was really good!! I was skeptical at first, but I will definitely be making this again!
Nice recipe ,simple and delicious 👍🏻👍🏻👍🏻👍🏻👍🏻
Wow just wow I had to make this because I didn’t believe it… I made it with buffalo chicken style for the toppings and it turned out phenomenal !!!!
Just made this and loved it!! Had leftover egg whites I wanted to use and this was perfect. Full. Satisfied. Delicious
SO GOOD! I made a pepperoni cloud bread pizza for someone wearing a blood sugar monitor. It didn’t spike his blood sugar AT ALL – basically a flat line, & scored 9 out of a possible 10…from eating PIZZA. Definitely repeatworthy!
Friday nights are our pizza night and we were consuming so many calories only on Friday night. This crust is a game changer, I made it the first time Friday night and it will be our go to crust from here on out it’s absolutely amazing we had a little Parmesan to the crust as well with the Italian seasoning &garlic powder so good!
Arman, my fault for not reading the whole post. I just printed off the recipe. It doesn’t t show what to do with the Italian herbs.
Made 2 personal pizzas. Looking forward to eating one abd freezing the other.
Thank you for your hard work.
Hi have you tried Lupin flour if so is it the same amount as coconut flour ?
Ty beth
I made this and it worked surprisingly well (on my third attempt)! The first two attempts I used coconut flour per the recipe – this does NOT work. As soon as I added the coconut flour, the mixture became liquid. I realized that of course this would happen since there is fat in coconut flour (at least in most of them). I then attempted this a third time with cornstarch, and it worked perfectly. It actually wasn’t too eggy and I loved how light it was. Perfect “vessel” for the toppings. Will be using this recipe regularly, thank you so much!!!
Hi Sepide! My “dough” was too this as well. I will try making the crusts with cornstarch. Did you add the salt and Italian herbs to the crust? These are in the list of ingredients, but I’m not seeing when to incorporate them into the recipe.
In order for it to work with coconut flour you need to get the egg whites in stiff picks and, after, just mix the coconut flour in, by stirring carefully. DO NOT USE A MIXER at this point or your batter will turn liquid. I made it and it was delicious 🙂
Absolutely excellent!
Would have never expected crust to be so light and airy and still hold up to the mound of toppings we stuck on it.
Thank you.
Perfect!
So good. Might need to make a few for the week
I have tried so many pizza crust alternatives that are healthier so I can continue to eat pizza – and this one has been the best yet! It tasted soooo good can’t wait to make it again
I made this for my daughter and I to try. It turned out very well and was much bigger than I thought it would be. We will definitely be adding this to our recipe book! Thank you!
Would Aquafaba work? Should do but would love some feedback from someone who has tried it.😊
I haven’t tried but you are welcome to experiment and see!
When should I add the Italian herbs and salt? Thanks!
HI, can I make this crust using Aquafaba in place of the egg whites?
Haven’t tried!
I have tried many of your recipes, and have never been disappointed! I really like this pizza recipe! I have made it with various toppings, including pesto sauce, and it is always good. The reason for my comment is that I DO make it with carton egg whites. After trial and (much) error, I learned how to make it work, which is a bit different than the recipe instructions. To warm them to room temp, I put 1/2 Cup egg white liquid in a measuring cup, and place it in a bowl of hot (tap) water while I get ready to make the recipe. Once it is no longer cold, I whip them to stiff peak firmness. Sprinkle the dry ingredients over the top, and gently fold in. That’s it, and it works great! If you follow the method for regular egg whites from the recipe, it will fail. I also sometimes use almond flour instead of coconut flour. I just use a bit more.
Thanks for another tasty, healthy recipe!
love the low calorie count and coconut flour, a great weekday option for me, thank you!
Wow! This looks delicious and light. I know you covered it in the post, but I guess I’m wondering does this have ANY egg flavor at all? I am very sensitive to the taste of eggs (Hate ’em) but would LOVE to try this as a great, low carb source of protein. Thank you for posting all these recipes! I look forward to exploring more of your site:)
Shelby we added garlic and Italian herbs abs it has no egg flavor at all that we could taste.
Hi Sam! Do you add the garlic and herbs before you whip the egg whites?
Brilliant recipe