Cloud Pizza with Egg Whites

Ingredients

• 4 pcs Egg whites (Separate from yolks and set yolks aside)
• 1 tbsp Corn starch (Maïzena) (Sifted to avoid lumps)
• 1/2 tsp Garlic powder (Optional, adjust to taste)
• 1/2 tsp Herbes de Provence (Can be replaced with dried oregano)
• 1 pinch Fleur de sel (Just a pinch to brighten the flavor)
• 1 tsp Olive oil (To grease the baking sheet)
• 2 tbsp Grated Grana Padano (Optional, for a slightly cheesy crust)
• 100 ml Pizza tomato sauce (Can be homemade or good-quality store‑bought)
• 1 can Canned tuna, drained (About 120 g, drained)
• 1 tbsp Capers (Rinsed to remove excess salt)
• 100 g Mozzarella (Grated or sliced)
• 5 pcs Pitted black olives (Sliced)
• 3 pcs Fresh basil leaves (Roughly torn)
• 1 pinch Ground black pepper (To taste)

Instructions

1. Preheat oven and prepare pan

   Preheat the oven to 180 °C. Lightly grease the baking sheet with 1 tsp olive oil using the brush.

   Time: PT5M

   Temperature: 180°C

2. Separate and whisk the egg whites

   Separate the whites from the yolks (reserve the yolks for another use). In the bowl, whisk the 4 egg whites until they start to foam but do not reach stiff peaks.

   Time: PT5M

3. Incorporate seasonings and starch

   Immediately sprinkle the garlic powder, Herbes de Provence, salt and sifted corn starch over the whites. Gently fold with the spatula, lifting the mixture to keep the air bubbles from falling.

   Time: PT3M

4. Shape the dough on the sheet

   Pour the dough into two piles on the sheet. Using the spatula, spread each pile into a disc about 1.5 cm thick, rounding the edges slightly to form a small pizza crust.

   Time: PT5M

5. Initial baking of the base

   Place the sheet in the oven and bake for 15 minutes until the top is lightly golden and the surface feels firm to the touch.

   Time: PT15M

   Temperature: 180°C

6. Add cheese and continue baking

   Remove the sheet, sprinkle each disc with a tablespoon of grated Grana Padano. Return to the oven for an additional 5 minutes to obtain a lightly cheesy crust.

   Time: PT5M

   Temperature: 180°C

7. Prepare the toppings

   While the dough bakes, drain the tuna, rinse the capers, slice the olives and tear the basil. Grate or cut the mozzarella into pieces.

   Time: PT5M

8. Top and final bake

   Remove the dough from the oven, spread 1 tbsp tomato sauce on each disc, distribute the flaked tuna, capers, olives, mozzarella and basil leaves. Sprinkle with a light turn of black pepper. Bake again for 5 minutes until the cheese melts and the edges are golden.

   Time: PT5M

   Temperature: 180°C

9. Serve

   Take the pizza out of the oven, let rest for 2 minutes, then cut into slices and enjoy immediately while the crust is still crisp.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Corn starch (Maïzena): rice flour
• Instead of Garlic powder: fresh minced garlic
• Instead of Herbes de Provence: oregano
• Instead of Fleur de sel: sea salt
• Instead of Olive oil: sunflower oil
• Instead of Grated Grana Padano: Parmesan
• Instead of Pizza tomato sauce: marinara sauce
• Instead of Canned tuna, drained: shredded cooked chicken
• Instead of Capers: black olives
• Instead of Mozzarella: raclette cheese
• Instead of Pitted black olives: green olives
• Instead of Fresh basil leaves: fresh oregano

Equipment Needed

• Mixing bowl
• Electric or manual whisk
• Silicone spatula
• Sieve or fine strainer
• Baking sheet
• Kitchen brush
• Oven
• Cheese grater (optional)
• Sauce spoon or small ladle (optional)

Critical Steps — Do Not Skip

• Whisk the egg whites without over‑beating
• Incorporate the starch while preserving the incorporated air
• Do not overload the dough before the final bake

Chef Tips from the Video

• Sprinkle a little smoked paprika on the sauce for a spicy note.
• Use tuna in olive oil for extra tenderness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended, the airy texture deteriorates.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Par‑bake the pizza bases and keep them in the refrigerator for 24 hours before topping.
• Tuna can be flaked and kept refrigerated for up to 2 days.