All Cloud No Bread
All Cloud No Bread- is a easy American recipe that serves 2. 120 calories per serving. Recipe by Nutrition Babe on YouTube.
Prep: 10 min | Cook: 23 min | Total: 43 min
Cost: $0.90 total, $0.45 per serving
Ingredients
- 4 large Egg Whites (fresh, from a carton or separated from eggs; room temperature)
- 2 tablespoons Cornstarch (sifted to avoid lumps)
Instructions
Separate and Prepare Egg Whites
Open a fresh carton of egg whites (or separate whites from 4 large eggs) and pour them into the large glass bowl. Let them sit for a minute so they reach room temperature, which helps them whip faster.
Time: PT2M
Whip Egg Whites to Stiff Peaks
Using the electric hand beater, beat the egg whites on high speed until they form a glossy, stiff foam that holds its shape when the beaters are lifted.
Time: PT5M
Incorporate Cornstarch
Sprinkle the sifted cornstarch over the whipped egg whites and gently fold it in with the beater on low speed until fully combined and the mixture looks smooth and slightly glossy.
Time: PT2M
Spread Onto Baking Sheet
Line the non‑stick baking sheet with parchment paper (optional) and pour the mixture onto it. Using a spatula, spread it into a thin, even circle about ¼‑inch thick. Shape it like a pizza base or a rectangular sheet for burritos.
Time: PT2M
Bake the Crust
Place the sheet in a pre‑heated oven at 375°F (190°C) and bake for 23 minutes, or until the edges turn golden‑brown and the surface feels firm to the touch.
Time: PT23M
Temperature: 375°F
Cool and Serve
Remove the crust from the oven, let it cool on a wire rack for 3‑5 minutes, then add your desired toppings such as pizza sauce and cheese, avocado slices, or a drizzle of honey for a sweet twist.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 12g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb, Vegetarian
Allergens: Eggs, Corn
Ingredient Substitutions
- Instead of Egg Whites: Aquafaba (chickpea liquid)
- Instead of Cornstarch: Tapioca starch, Arrowroot powder
Equipment Needed
- Large Glass Bowl
- Electric Hand Beater
- Non‑Stick Baking Sheet
- Spatula or Offset Spoon (optional)
- Oven
Critical Steps — Do Not Skip
- Whipping egg whites to stiff peaks
- Folding in cornstarch without deflating the foam
- Spreading the mixture to an even thin layer
- Baking until golden‑brown but not over‑browned
Chef Tips from the Video
- For extra flavor, add a pinch of sea salt or dried herbs (e.g., oregano) to the egg white mixture before baking.
- Using parchment paper prevents sticking and makes transfer to a pizza peel easier.
Troubleshooting
Crust is soggy or soft after cooling
Make sure the egg whites are whipped to stiff peaks and spread the mixture as thinly as possible. Increase baking time by 2‑3 minutes if needed.
Crust cracks while spreading
Work quickly while the foam is still airy; use a silicone spatula and a gentle rocking motion to avoid tearing.
Crust browns too quickly on the edges
Place the baking sheet on the middle rack and rotate halfway through baking. Reduce oven temperature to 350°F if edges darken before the center sets.
Storage
Refrigerator: Store the baked crust in an airtight container for up to 2 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; reheat in a 350°F oven for 5‑7 minutes.
Room temperature: Not recommended; the crust may become soggy and spoil quickly.
Make-Ahead Tips
- Bake multiple crusts at once and store them in the fridge or freezer for quick meals later.
- Reheat frozen crusts directly in the oven for a crisp texture.
Frequently Asked Questions
What is the cultural significance and history of egg white flatbreads in American low‑carb cuisine?
Egg white flatbreads have become popular in the United States as part of the low‑carb, high‑protein movement that gained momentum in the 2010s. They offer a grain‑free alternative to traditional pizza crusts, aligning with paleo and keto dietary trends while still providing a familiar base for toppings.
How does the egg white and cornstarch pizza base differ from traditional wheat pizza crust in American cuisine?
The egg white and cornstarch base contains virtually no gluten, far fewer carbs, and a higher protein content than a wheat‑based crust. It yields a light, airy texture that crisps quickly, making it ideal for those avoiding gluten or watching carbohydrate intake.
What traditional regional variations of low‑carb pizza bases exist in American health‑focused cooking?
In the U.S., variations include cauliflower crust, almond‑flour crust, and the egg‑white‑cornstarch crust demonstrated by Nutrition Babe. Each version reflects regional ingredient availability and personal dietary preferences, from West Coast cauliflower to Southern almond flour.
What occasions or celebrations is an egg white pizza base traditionally associated with in modern American health culture?
The egg white pizza base is often featured at fitness‑focused gatherings, meal‑prep Sundays, and low‑carb diet challenges. It’s also a popular choice for quick weeknight dinners and brunches where a protein‑rich, gluten‑free option is desired.
What makes the egg white and cornstarch pizza base special or unique in American low‑carb cuisine?
Its simplicity—only two ingredients—and the ability to achieve a crisp, airy crust without any grain flour set it apart. The high protein from egg whites also makes it more satiating than many other low‑carb alternatives.
What are the most common mistakes to avoid when making the egg white pizza base at home?
Common errors include under‑whipping the egg whites, which prevents the crust from puffing and crisping, and adding too much cornstarch, which can make the crust gummy. Also, spreading the mixture too thick results in a soggy base.
Why does this recipe use cornstarch instead of a grain flour for the egg white pizza base?
Cornstarch provides a light, crisp texture without adding gluten or significant carbs. It absorbs moisture from the egg whites, helping the crust set quickly while keeping it tender.
Can I make the egg white pizza base ahead of time and how should I store it?
Yes, bake the crusts in advance, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. Reheat in a 350°F oven for 5‑7 minutes before adding toppings.
What does the YouTube channel Nutrition Babe specialize in?
The YouTube channel Nutrition Babe focuses on science‑backed, high‑protein, low‑carb recipes that are quick, affordable, and designed for everyday healthy living.
How does the YouTube channel Nutrition Babe's approach to low‑carb cooking differ from other health‑focused cooking channels?
Nutrition Babe emphasizes minimal ingredient lists, budget‑friendly grocery choices, and clear step‑by‑step demonstrations, often using pantry staples like egg whites and cornstarch, whereas many other channels rely on specialty ingredients or longer preparation times.
Last updated: August 31, 2026
