I love pizza and who doesn’t!
I wanted to make a pizza that could fit into my LCHF lifestyle so I present you with the Cloud Bread Pizza!
My family loved it and my two year old little daughter called it “Happy Pizza”
It may be a little higher in protein than I normally eat but if your worried about it just eat half the pizza and it will half the macros.
This recipe makes 2 X 20cm / 8 inch pizzas.
Cloud Bread Pizza
- 1 red onion diced and pre-cooked in pan
- 40 ml Fountain BBQ Sause
- 100 g Tomato Paste
- 40 g tasty cheddar cheese
- 2 1/4 chicken legs shredded
- 6 eggs separated
- 96 grams philadelphia cream cheese softened
- 2 tbsp Stevia
- 1 tbsp mixed Italian herbs
Make Cloud Bread
Preheat the oven to 300 degrees F / 150 C.
Coat cake tins (2 X 20cm / 8 inch ) with butter
Two separate bowls to separate the for eggs whites and yolks
In two separate bowls separate the eggs whites and yolks very carefully, making sure no yolk gets in the whites.
Mix together the egg yolks, cream cheese, mixed herbs and the sweetener until smooth. (I used a stick blender)
In egg white bowl beat the whites on high speed until they are white fluffy and form stiff peaks. (I used an egg beater)
Pour Yolk bowl into Egg White Bowl and using a butter knife gently fold in the Yolk mixture into the Egg White Bowl
Using a ladle spoon mixture into cake tins (2 X 20cm / 8 inch )
Place in oven and cook for 20 minutes
Take pizza out of oven and add: Tomato Paste / BBQ mix together to each pizza. Add cooked onion Add Shredded Cheese Add Shredded Cooked Chicken
Cook for another 10min at 150 in oven
Serving Size 1 Pizza Clouds:
- Fat = 60g
- Protein = 55g
- Carbs = 8g