Cloud Bread Pizza
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My cloud bread pizza is a game-changer! Made with whipped egg white, comes together in minutes, and has less than 200 calories for the ENTIRE pizza.
TikTok recipes come and go, but my cloud bread pizza has stuck around for a reason. I first tried it years ago after seeing it trend online, and it quickly became my partner’s favorite low-calorie and high-protein pizza alternatives. It’s light, airy, and surprisingly satisfying for how simple it is to make.
Instead of flour or yeast, the crust is made from whipped egg whites and seasonings- similar to my original cloud bread recipe, just baked into a sturdier, pizza-ready base. I’ll be honest with you, though- this is not your classic doughy crust or the kind of pizza you make on Friday nights. But, it is a fun, low-carb twist that satisfies the cravings, especially if you’re like my partner, who is on a strict bodybuilding diet for the next few months (wish us both luck, ha!).
Table of Contents
Recipe highlights
- 200 calories for the ENTIRE pizza. Yes, seriously, and that includes basic toppings. You can add more, and that won’t break the calorie bank much at all.
- No eggy texture or flavor. It has a fairly neutral flavor and, impressively, no real eggy flavor!
- Quick and easy. From prep to plate, this pizza can be ready in under 20 minutes.
Key Ingredients
Here’s what you’ll need, plus some notes on my kitchen tests. The complete list with measurements is in the recipe card.
- 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 tested this base with coconut flour and found that it loses thickness.
- Italian seasoning. It’s optional, but I find it adds some much-needed flavor (the crust will be pretty bland without it).
- Toppings of choice. Add a simple pizza sauce and all your favorite toppings!
How to make cloud bread pizza
Step 1- Whip the whites. Add the egg whites to a mixing bowl. Beat the egg whites on medium speed until soft-medium peaks form. Slowly add the cornstarch, continuing to mix until stiff peaks form and the mixture is glossy.
Step 2- Shape. Transfer the mixture onto a greased baking tray. Using the back of a spoon, shape the mixture into a pizza shape.
Step 3- Bake. Place the cloud bread pizza in a preheated oven and bake until golden brown.
Step 4- Add toppings. Remove the crust from the oven and spread with pizza sauce, cheese, and your favorite 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.
Arman’s recipe tips
- 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 herbs and/or garlic salt.
- Brush the edges with oil or butter. My secret trick! This gives the edges an extra-golden, 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 (such as olives, sun-dried tomatoes, and two kinds of cheese).
Storage and meal prep
I recommend enjoying this pizza fresh- it tastes best that way! However, if you’d like to make this as part of meal prep or freeze it for quick, low-carb meals!
Meal prep tip: 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.
To store: Leftovers should be refrigerated, covered. It will keep well for up to 3 days.
To freeze: If you want to freeze an already topped pizza, place the slices in a shallow container and store them 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 their flavor.
Frequently asked questions
Technically, yes. However, I’ve found those egg whites harder to whip, which yields a fluffier crust. Also, some brands have added fillers and preservatives to keep them fresh, which again affects how well they whip.
Yes, you can use whole eggs, but you will need to add more cornstarch and expect the base to be more of a pancake versus a pizza crust. My partner and I don’t really like it this way, as it can turn out gummy.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Cloud Bread Pizza
Video
Ingredients
- 4 large egg whites room temperature * See notes
- 1 tablespoon cornstarch
- 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 350°F. 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 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 minutes or 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, then return it to the oven for 5 minutes, or until the cheese has melted.
- Remove the cloud pizza from the oven and slice and serve immediately.
Notes
- Calorie count: Nutritional information is for the entire pizza, including toppings. If you use other toppings, the calories will change.
- Leftovers: Keep in the fridge, covered, for up to 3 days.
Nutrition
More healthy pizza recipes
- Low calorie pizza
- Keto pizza
- Protein pizza
- Cauliflower pizza crust
- Crustless pizza
- Eggplant pizza
- Chicken crust pizza
Originally published July 2021
Great!!!!!
Thank you for the feedback! 🙂
Turned out great!
awesome taste and so filling
Just watched the keto twins make this and I can’t wait to try. It looks delicious. They said that when they added cornstarch, it failed and they added cream of tartar when they did it again and it made a great. What do you think?
You can use either. Cornstarch was fine for me 🙂
This is the yummiest cloud bread pizza ever!
Love this. Make all the time.
We LOVED it! The go to!!
Can I also put some h on top of the topping? I like to have meat/fish in every meal so want to put here.
Wow so different style of pizza. Cannot believe “pizza” is low calorie.
I love this Cloud bread Pizza recipe. I have made it several times and it always turns out amazing! I use fresh egg whites from my chickens, and they never disappoint. I would recommend eating it while it’s hot and fresh, it can get soggy if you let it sit. But for how easy it is to make, would 10/10 recommend.
I absolutely love this recipe! This is light and flavorful and so easy to make. I can’t thank you enough for this amazing recipe!!
Looks great
Thanks, Elizabeth!
Very healthy and wonderful recipe
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
Hi, Arman, I just made this and love it! Thank you for the delicious recipe. I put some roasted garlic and herb seasoning in the crust and it’s so good!! How’s your adorable puppy doing by now?!! Have a nice weekend.
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!
Love your recipes. Thank you for taking your time and sharing them. They have been very helpful with my walk for a healthy lifestyle change.
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!
very good!
I have never rated a recipe before and I could not wait to say something about this one. It is easy to make, easy to adjust and if you trust the process, it is DELICIOUS!! I added a bit more seasoning variety to the crust and it was so good. Looking forward to trying the Keto Cloud Bread next. Thanks for sharing this recipe!
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!
Did not expect it to be so good
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!
This is super helpful! I’m going to try this method with carton egg whites tonight!
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