Cloud Bread Pizza

Ingredients

• 1 cup Oat Flour (Certified gluten‑free if needed, sifted)
• 1 scoop Whey Protein Isolate (Vanilla or unflavored, about 30 g)
• 1/2 cup Egg Whites (Approximately 4 large egg whites, lightly beaten)
• 1/4 cup Water (Room temperature)
• 1 tsp Baking Powder (Aluminum‑free)
• 1/4 tsp Salt (Fine sea salt)
• 1/2 cup Low‑Fat Mozzarella Cheese (Shredded)
• 1/4 cup No‑Sugar Tomato Sauce (Preferably homemade or low‑sodium jarred)
• 1/4 cup Cooked Chicken Breast (Diced, seasoned with pepper)
• 1/2 cup Mixed Vegetables (Thinly sliced bell peppers, spinach, and red onion)

Instructions

1. Make the Protein‑Rich Crust Batter

   In a mixing bowl combine oat flour, whey protein isolate, baking powder, and salt. Whisk together, then add egg whites, water, and stir until a smooth, slightly thick batter forms.

   Time: PT5M

2. Preheat the Grill Pan

   Place the large grill pan over medium‑high heat on the stovetop. Allow it to heat for about 2 minutes until a few drops of water sizzle and evaporate.

   Time: PT2M

   Temperature: 375°F

3. Cook the Crust on the Stovetop

   Lightly coat the pan with cooking spray or a teaspoon of olive oil. Pour the batter into the pan, spreading it with a spatula into a 12‑inch circle, about ¼‑inch thick. Cook for 4‑5 minutes, or until the edges set and the bottom is golden‑brown.

   Time: PT5M

   Temperature: 375°F

4. Add Sauce and Toppings

   Spread the no‑sugar tomato sauce evenly over the cooked side of the crust. Sprinkle the shredded mozzarella, then scatter the diced chicken and mixed vegetables.

   Time: PT2M

5. Broil the Cheese

   Transfer the pan (or slide the pizza onto a baking sheet) to the oven’s broiler rack. Broil on high for 2‑3 minutes, watching closely, until the cheese bubbles and turns lightly golden.

   Time: PT3M

   Temperature: Broil (high)

6. Slice and Serve

   Remove the pizza from the oven, let it rest for 1 minute, then slice into 6 wedges with a knife or pizza cutter. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Oat Flour: Almond flour, Whole‑wheat flour (not gluten‑free)
• Instead of Whey Protein Isolate: Pea protein powder, Soy protein isolate
• Instead of Egg Whites: Aquafaba (1/4 cup), Egg white substitute
• Instead of Water: Unsweetened almond milk (for extra protein)
• Instead of Baking Powder: Baking soda (use 1/4 tsp)
• Instead of Salt: Kosher salt (same amount)
• Instead of Low‑Fat Mozzarella Cheese: Part‑skim mozzarella, Vegan mozzarella
• Instead of No‑Sugar Tomato Sauce: Crushed tomatoes with herbs
• Instead of Cooked Chicken Breast: Turkey breast, Tofu cubes (vegetarian)
• Instead of Mixed Vegetables: Mushrooms, Zucchini ribbons

Equipment Needed

• Large Grill Pan
• Mixing Bowl
• Whisk or Fork
• Spatula
• Baking Sheet
• Broiler (Oven)
• Measuring Cups and Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Mixing a smooth batter without lumps ensures the crust holds together.
• Cooking the crust on the stovetop until fully set before adding toppings prevents sogginess.
• Broiling the cheese just until golden prevents burning and gives a satisfying texture.

Chef Tips from the Video

• A cast‑iron grill pan gives the best crispness and grill marks.
• For extra flavor, add a pinch of dried oregano or Italian seasoning to the batter.
• If you prefer a thinner crust, spread the batter to a 14‑inch circle; cooking time will drop to about 3‑4 minutes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat.

Freezer: Wrap individual slices in parchment paper and freeze for up to 1 month. Reheat directly in a skillet or under the broiler.

Room temperature: Do not leave the pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crust batter a day ahead and refrigerate; give it a quick stir before cooking.
• Cook and dice the chicken breast in advance; store in the fridge for up to 3 days.
• Pre‑slice vegetables and keep them in a sealed container for quick assembly.

Frequently Asked Questions