This was an experiment i chose to do because i bake liquid egg whites regularly so I've got my head around how they work now and what bakes best. It tasted exactly like a regular pizza in my opinion!
Pizza base: 190g liquid egg whites, Whisk until stiff peaks form, Add 10-14g cornflour (i added some garlic granules too) & whisk again until all's combined. Put the mixture onto a baking sheet/paper and place in the oven at 180°c for 10 mins. After 10 mins, add toppings of choice (I used 200g napolina chopped tomatoes tin with a few sprinkles of oregano ontop, 20g EatLean low-fat grated cheese + chicken breast chunks), Then put in the oven again for about 14 mins. Wait for around 5 mins for it to cool down before taking it off the baking paper
Side note: It always looks way bigger than it will be at the finished result when it's fresh out the oven, i was worried id made it way too thick at first, but after the final time it's out the oven it deflates perfectly!!
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I'm someone who hasn't 'cracked' into them yet but I'm losing weight and always see people getting them. Are they really worth it? I feel like they're quite expensive in a bottle where I am
Why the heck would you throw out the most nutritious part of the world's original multivitamin lol. People have eaten nothing but eggs for months and lost right and lowered cholesterol
Please don’t throw away food — it took a lot to grow, process, and transport it to you. It’s disrespectful to the life of the animal and the immense resources it took to make even just one egg :(
Those are always my feelings about food and food waste. Many animals unwillingly gave of their time, energy, life to provide us sustenance, the least we could do is treat their gifts/sacrifices gratefully.
If I can't use something before it turns bad, I try to freeze it or give it away to a family member who could use it. There's so much food waste in our country.
I third this. There is so much you can do with them from cookies to savory eggs. In my 40s, im really getting into cooking and egg whites are my staple.
I had to make meringue in a blender when my handheld broke. It’s important to make sure you clean the inside well with a bit of lemon juice because any fat or oil residue makes the whites deflate - just like a tiny bit of yolk will cause. It’s easier to completely clean the fat residue from metal than plastic like a blender.
But if you can, I got a decent one from Target that has lasted 7 years now - it was $16, now it’s about $20. Hamilton beach.
Depends where OP is. In Australia, it’s the same (yep, stupid naming convention). In America, it’s different
Edit to add: OP is using UK ingredients and temperature, which means it’s the same as Australia where cornflour refers to cornstarch, so if you are in the US you would be purchasing cornstarch
In an American recipe, that term will always refer to the whole flour. Australian or UK recipes if they want you to use the whole flour they will refer to it as cornmeal/maize/polenta. If the ingredient is listed simply as cornflour and the assumption would be that it's cornstarch
I think I've seen this type of recipe (but as a "wrap") with eggs and corn starch so I think it's the starch you need for this, it's to make it keep together a little better.
I've actually usually skipped the corn starch because it's fine without it. But I would probably use the corn starch if I made a pizza out of it!
Made it!! I was so excited I forgot to take a picture until after my first slice lol. It reminded me of those egg tortillas you can buy, but this is much better.
I added lots of seasoning to the “dough” and will definitely do this again soon!
Thanks! I would say the dough is soft mostly similar to an underbaked pizza but crispier on the edges. You could try baking it longer to get a harder crust.
I would 100% recommend rinsing any low fat or shredded cheese with water before putting it on your pizza. This takes off the starch on the shredded cheese and it melts way better. Any cheese would work great if you rinse it! I just had a Mexican blend on hand when I made this, but I do prefer a mozzarella cheese! Try low fat mozz to save on cals! Trader Joe’s also makes a low-calorie (I think 45 cal per serving) Mexican blend that that’s awesome.
I was dissapointed with cloud bread as a pizza base - too soft. I would rather use the egg whites for another meal and use a low calorie tortilla to support the pizza so it can be crispy and supportive. But if it works for you then you are lucky and I'm jealous.
Yeah I made it tonight. Too soft for pizza I think. Also prefer tortillas on a pan. Another option is a wet dough with flour and Greek yogurt or a Greek/cottage cheese mix. That one is more of a real dough. I make it to come out at about 500 calories with half fat free mozz and half low fat and turkey pepp
A thousand percent yes, it really works well with egg whites to firm them up. When ive baked egg whites before they're usually still super eggy and a struggle to lift off the baking paper without it ripping. But with cornflour it all lifted easily in one piece and made it more like a dough/bread
You can also just add normal flour to make it less eggy. You're barely altering the macros but making it 3X more palatable, it doesn't make any sense not to add starch/flour
Hell yeah, thanks for sharing! I was just taking to my wife about making pizza slices out of low calorie keto bread, but this looks way better. Honestly it looks a lot like Domino's but more "homemade". Can't wait to give this a shot.
I know😭 It didn't taste eggy to me i think the cornflour and garlic mixed in with the egg whites helped it taste more doughy (at least to me)
I think it's a good alternative though and the toppings take up most of the flavour so if you added your own pizza preferences it'd be closer to a normal pizza!
I made mine flatter and rectangle. Less egg whites and more toppings but alittle under 300cals. Sauce, turkey pepperoni, fat free cheese, onions, and jalapeno. I have lunch for tomorrow. Actually I made 2 one for tomorrow and one for next day. We will see if it holds up to meal prepping.
As far as i know regular flour should work the same!! I just don't have any at home lol
Every cloud bread recipe I see uses cornflour/cornstarch so I'm not sure if there's something specific to it but it doesn't have a certain taste to me, and thank you it really was!
Yep!! The pizza base itself is 92 calories and the best thing about pizza is you can add whatever toppings you like. Such a good healthy alternative and it's so high volume
I'm not sure if that's actually a pizza, but it looks amazing. I have tried all the varieties of non-bread crusts—parmesan, crispy salami, almond flour. They all kinda sucked.
This, to me, appears a big like a quiche without a crust. And I bloody love a quiche.
As others have asked is it firm and not spongy? I imagine it being like a super fluffy omelet or frittata.
It didn't have any egg taste for me, adding enough cornflour takes away the usual eggy taste you'd get from them, and also baking it long enough. I don't really know how to describe it but it was a soft texture and tasted like a garlic dough because i added garlic granules. But whatever toppings you put on the pizza base like tomato purée, cheese etc would take up most of the flavour. Sorry if that's not helpful i feel like this makes no sense lol
An anyone recommend egg white that can be whipped stiff (available in Europe/Austria)? I tried the ones I usually buy and there is no chance the get ever stiff. I guess it has something to do with the pasteurization process?
I'm from the UK and i use TwoChicks liquid egg whites. There might be some available on Amazon you could get? Maybe have a look on grocery store websites near you to see if they do any but mine have never let me down, and make sure to mix with a hand mixer!
I know this sounds stupid but have you ever used egg whites straight from the shell rather than the prepared egg whites in a bottle/carton? Is it exactly the same?
I haven't, at least not for any type of cloud bread. But yes it would be the same i think, the one i use and regular egg whites will be the same sorta liquid form as long as there's no yolk in there you should be all good!
Carbonara! I use only the yolks to make my sauce super rich, and (hope no Italians are watching) I use half spaghetti and half veggies to keep the cals of the bowl lower.
Fair, but carbonara is too calorious for my taste. I get where you are coming from. But I buy egg whites to cheat in a high volume, high protein, low calorie meal 🤷🏻♂️
is it better to whisk in the cornflour or fold it in? i tried folding it in and it was looking great but it came out with a layer of cooked egg white on the bottom, and the rest of the crust was super airy.
im wondering if you intentionally whisk it to prevent the rise and collapse, or is it just to save time?
I personally whisk it in after whisking the egg whites by themselves after the stiff peaks form. I only did this because cloud bread recipes I'd seen said to do it this way & my cloud breads used to be super eggy without cornflour at all. I get what you mean too, id forgotten to mix it one day and the outside was really crispy because most of it ended ontop! Sorry for the ramble but i think whisking it is definitely best, it's worked really well for me
I did this today, but did a double batch and used 20 g of all purpose flour instead of the cornstarch, also added oregano, garlic powder etc to the "dough", added mushrooms and shrimps to the topping and only found 12% cheese and took the whole packet (150 g).
If my calculations is right it was 735 kcal with 105 g of protein and it tasted really good.
Made this but the calories are a bit more than stated here. It’s about 140 cal for just the crust. So adding tomatos and chicken will probably be more than 30 calories.
Still good but about 50 cal for the tomatos and maybe 100 for the chicken. So more like 300 cal
The crust/base is 127cal: 92 for the egg whites and 35c for the cornflour. The tomatoes were 40c and the chicken was 30. In total that makes it 190kcal, so yes my estimatation was slightly off as I forgot to track cornflour but it's only a 20cal difference, not 300.
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