Cloud Bread Pizza
Gluten-free| dairy-free | sugar-free | grain-free | low carb
Makes 1 pizza to serve 2-3
Why it’s delicious
Cloud pizza was a creation born out of the desire to make a quick
simple pizza base that was gluten, grain, nut and dairy free. Introducing a fun and easy way to get a slice of something nice without the guilt!
Helpful hints and tips
Make sure that your avocado is ripe, but not brown and fibrous as it wont taste as nice.
The cream of tartar helps to keep the egg whites stiff, but you don't have to use it and your cloud breads will still turn out ok. Think of the cream of tartar as a little insurance plan.
To ensure my recipe stays free from sugar and gluten, I use my Roasted Tomato Sauce. You will need to prepare this sauce before continuing. My sauce is extremely versatile, and I use it in so many other delicious recipes. I always keep a jar of it in my fridge for impromptu curries, sauces and zucchini noodle pasta dishes. You can find the recipe here.
Ingredients
For the pizza base
- 4 large eggs
- 60 g (2 oz) fresh ripe avocado flesh
- 1 tsp psyllium husk
- Pinch Himalayan salt
- ½ tsp cream of tartar
Pizza topping options (choose your favourites, or clean out the fridge!)
- ½ -¾ cup Bridget's Roasted Tomato Sauce
- 1 medium ripe tomato, sliced
- Fresh basil leaves
- Pitted olives
- Anchovies in extra virgin olive oil
- Handful fresh spinach or rocket (arugula) leaves
- 50 g (1.7 oz) cooked sliced protein like chicken, nitrate free bacon or ham, salmon or tofu
- 4 tbsp sliced or grate dairy free cheese
- 4 tbsp freshly grated mozzarella or parmesan cheese
Method
- Preheat the oven to 150C (300F) and line a baking sheet with non-stick baking paper.
- Carefully separate the egg yolks from the whites, placing the egg whites into a large mixing bowl and the yolks into the bowl of a small food processor.
- Add avocado to the yolks along with the psyllium husks and salt and blend until smooth and well combined.
- Using a whisk, either manual or electric, whisk the egg whites until they become foamy. Sprinkle the cream of tartar over the top of the whites and continue to whisk until they form stiff peaks like making a meringue.
- Drizzle the yolk mixture into the whites and then ever so carefully fold the yolk mixture through the whites using a rubber spatula. You want to be gentle here so that you don't knock the air out of your mixture.
- Spoon the mixture into a large round shape on the baking sheet about 10 cm (1 inch) high and then bake in the oven for 16-18 minutes or until the pizza base is golden and puffy.
- Allow the base to cool on a wire rack and don't be alarmed when it deflates as they cool. It happens to the best of us!
- Note : You can store in the fridge for up to 2 days in an airtight container.
- When you are ready to make your pizza, heat your oven grill (broiler) on medium to high and start to top your pizza by starting with the tomato sauce. At this stage it's also a good idea to add half of the cheese, saving the rest for the very top.
- Sprinkle your toppings on the pizza, remembering that less is more when it comes to pizza toppings. Finish off with the cheese followed by a sprinkle of mineral salt and a good grinding of pepper. I also like to reserve some of the basil, fresh herbs or fresh rocket or spinach to add once the pizza is done for added texture.
- Grill in the oven for 3-8 minutes BUT make sure you keep an eagle eye on the pizza, as it could burn quickly! Slice into 4,6 or 8 portions and serve immediately.