About this recipe:Make gluten-free mini-pizzas with cloud bread! The new trend in gluten-free baking! These mini pizzas have a light and soft bottom, and taste as good as real pizza! Toppings are as desired, I used tomato and cheese.
Makes: 6 mini pizzas
For the base
2 eggs, separated and at room temperature
1/4 teaspoon baking powder
2 tablespoons cream cheese, at room temperature
1 pinch salt
For the toppings
2 large tablespoons tomato puree
1 drizzle olive oil
1 splash water
salt and pepper, to taste
Italian seasoning, to taste
1 tomato, thinly sliced
grated cheese, to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 150 C / Gas 2. Line a baking tray with baking parchment.
Put the egg whites in a clean bowl and add baking powder. Beat the egg whites with an electric handheld mixer until stiff peaks form.
Put the cream cheese in another bowl and add the egg yolks and pinch of salt; mix with a whisk until well blended.
Spoon the egg yolk mixture gently with a spatula through the stiffly beaten egg whites until just mixed and yellow.
Spoon the mixture into about 6 rounds of 10cm diameter on the baking tray. Smooth out with the back of a spoon.
Bake for 20 to 25 minutes in the preheated oven until light golden brown.
Let the cloud bread pizza bases cool for 10 minutes on the baking tray. Increase the oven temperature to 190 C / Gas 5.
Mix tomato puree, oil, water and seasoning to taste together until you have a spreadable sauce.
Spread the bread bases with the tomato sauce and top with fresh tomato and then with grated cheese. Sprinkle with a bit of Italian herbs.
Slide the tray back into the oven and bake the pizzas for 5 to 8 minutes. Bon appetit!
as a non experienced cook ( everything in either a Wok or Slow cooker !) I made these for a (very adventurous ) friend who is gluten intolerant and dosn't like the commercially produced gluten free product . She was over the moon at something she could eat and taste and has "stolen " the recipe . sorry no photos , all eaten rather rapidly ! - 11 Apr 2016