Try the 300-Calorie Cloud Pizza That Went Viral! (asmr)

Ingredients

• 4 large egg whites Egg Whites (Separated from yolks; use real eggs for structure)
• 2 tsp Cream of Tartar (Stabilizes egg whites)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Dried Basil
• 0.25 tsp Dried Oregano
• 0.25 tsp Salt (Pinch)
• 2 tbsp Avocado Oil Spray (High smoke point; use to spray parchment and pan)
• 1 sheet Parchment Paper (Cut to fit pizza pan)
• 0.25 cup Low‑Sugar Marinara Sauce (No added sugar)
• 0.5 cup Light Shredded Mozzarella Cheese (Keep a tablespoon aside for finishing)
• 15 slices Turkey Pepperoni (One serving; look for low‑fat varieties)

Instructions

1. Separate Egg Whites

   Crack four large eggs and carefully separate the whites from the yolks, placing the yolks in a small bowl for another use.

   Time: PT2M

2. Whip Egg Whites

   Fit the stand mixer with the whisk attachment, add the egg whites and 2 tsp cream of tartar, then beat on high speed until stiff peaks form (3‑6 minutes). The peaks should stand up when the whisk is turned upside‑down.

   Time: PT5M

3. Flavor the Cloud Base

   Add garlic powder, onion powder, dried basil, dried oregano and a pinch of salt to the whipped whites. Blend on low for a few seconds just to incorporate.

   Time: PT2M

4. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you finish the prep.

   Time: PT5M

   Temperature: 350°F

5. Prepare Pan and Parchment

   Cut a sheet of parchment paper to the size of your round pizza pan. Lightly spray both sides of the parchment with avocado oil spray, then place it in the pan and spray the top as well.

   Time: PT2M

6. Shape the Cloud Crust

   Spoon the whipped egg‑white mixture onto the parchment and, using a spatula, spread it into a thin, even circle about 10‑inch in diameter.

   Time: PT3M

7. First Bake – Crust

   Place the pan in the preheated oven and bake for 10‑15 minutes, or until the bottom is lightly browned and the edges are set.

   Time: PT12M

   Temperature: 350°F

8. Add Sauce

   Remove the crust, spread ¼ cup low‑sugar marinara sauce evenly over the surface in a circular motion.

   Time: PT2M

9. Add Cheese and Pepperoni

   Sprinkle ½ cup shredded light mozzarella over the sauce, place the turkey pepperoni slices on top, and reserve a tablespoon of cheese for the final finish.

   Time: PT2M

10. Second Bake – Toppings

    Return the pizza to the oven and bake for 8‑10 minutes, until the cheese is melted and lightly golden.

    Time: PT9M

    Temperature: 350°F

11. Slice and Serve

    Remove the pizza, let it rest one minute, then slice with a pizza cutter or sharp knife. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg Whites: Aquafaba (1/4 cup per egg white) – not recommended for this recipe
• Instead of Cream of Tartar: Lemon juice (1 tsp per tsp of cream of tartar)
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp) – add later
• Instead of Onion Powder: Finely grated onion (1 tsp) – add later
• Instead of Dried Basil: Fresh basil (1 tsp, chopped) – add after baking
• Instead of Dried Oregano: Fresh oregano (1 tsp, chopped)
• Instead of Salt: Sea salt
• Instead of Avocado Oil Spray: Olive oil spray, Cooking spray (canola)
• Instead of Parchment Paper: Silicone baking mat
• Instead of Low‑Sugar Marinara Sauce: Homemade tomato sauce
• Instead of Light Shredded Mozzarella Cheese: Part‑skim mozzarella, Reduced‑fat cheddar
• Instead of Turkey Pepperoni: Chicken sausage slices, Vegetarian pepperoni

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Measuring Spoons
• Pizza Pan with Holes
• Parchment Paper
• Avocado Oil Spray Bottle
• Spatula or Spoon

Critical Steps — Do Not Skip

• Achieving stiff peaks in the egg whites (Step 2).
• Spreading the cloud mixture quickly before it settles (Step 6).
• First bake until lightly browned but not over‑cooked (Step 7).

Chef Tips from the Video

• Use avocado oil spray because its high smoke point prevents the delicate egg‑white crust from browning too fast.
• If you prefer a crispier edge, spray a thin line of oil around the rim of the parchment before baking.
• For extra flavor, sprinkle a pinch of red pepper flakes over the sauce before adding cheese.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven to retain crispness.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in the fridge and reheat.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy toppings.

Make-Ahead Tips

• Bake the cloud crust alone, let it cool, then store in the fridge. Add sauce, cheese, and pepperoni later and finish baking when ready to serve.
• Portion the crust into smaller rounds for individual servings; they reheat quickly.

Frequently Asked Questions