Inspired by the cloud bread trend, this quick, gluten-free, low-carb crust will be a pizza night game changer.
Preheat oven to 350°F (180°C). Place one rack in the second to top position and one rack on the lowest position.
Combine egg whites and cream of tartar in a large bowl; whip until stiff peaks form.
Meanwhile, blend yogurt with cornstarch, Parmesan, Italian seasoning, salt and garlic powder until well combined. Dollop over egg white mixture; beat for 10 to 15 seconds or just until evenly combined.
Line two pizza pans with parchment paper and lightly coat with nonstick cooking spray. Dollop half the egg white mixture into the centre of each pan and spread evenly until about 9 inches/23 cm in diameter.
Bake, on the lowest rack, for 18 to 20 minutes or until set and evenly golden. Remove egg white bases from oven to a heatproof surface. Set oven to broil.
Spread base with pizza sauce, cheese and toppings as preferred. Place pizzas on the upper rack; broil, turning pans occasionally for even cooking, for 3 to 4 minutes or until cheese is melted and bubbly. Slice into wedges to serve.
Crusts can also be prepared on a large, parchment paper-lined baking sheet and shaped into rectangles if preferred.
Is there a specific app you recommend for tracking these macros?
I tried IIFYM for a while but I feel way better on ‘clean’ whole foods.
Solid breakdown! Does this plan account for micronutrient density?
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