3 Ingredient Keto Cloud Bread Pizza Crust (No Flour or Flour Alternatives)
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This cloud bread pizza features a cloud bread crust that is low carb, keto-friendly and high protein. The crust needs just 3 ingredients and takes only a few minutes to prepare. No low carb flour alternatives are needed.
This cloud bread pizza crust is soft, fluffy and airy on the inside, like eating a cloud. It is also sturdy enough to hold up cheese and pizza toppings of your choice.
Ingredients
- Egg whites
- Garlic powder
- Mozzarella cheese
Eggs: Egg whites are beaten until stiff peaks to create the structure for the crust. It is the key to the crust having a soft and airy texture.
Garlic powder: Garlic powder adds flavor to the crust.
Mozzarella cheese: Shredded low-moisture mozzarella cheese adds flavor and helps create a bread-like chewy texture for the crust.
How to Make Cloud Bread Pizza Crust
- The egg whites and garlic powder are beaten until stiff peaks form. The shredded mozzarella cheese is then folded in.
- Divide the mixture into two and place onto your prepared baking pan. Spread each mound into an approximate 6-inch circle.
- Bake for about 20 minutes or until the crusts are golden brown and crispy along the edges.
- Top each crust with toppings of your choice. If you are using any raw toppings, make sure to cook them ahead of time. I used marinara sauce, mozzarella cheese and mini pepperoni.
- Bake again until the cheese is melted and toppings are cooked. Let pizza cool slightly and then slice and serve.
Expert Tips
- Make sure to use low-moisture shredded mozzarella cheese in the crust. Regular mozzarella contains too much moisture. I also recommend using store bought pre-shredded mozzarella because it contains some starch which also helps the crust set.
- The crust does not taste eggy because it contains mozzarella and garlic powder. It has a slightly chewy bread-like texture.
- The pizza is ideally eaten soon after it is baked. The crust does get a little soggy if left out too long because the toppings start to soak into the crust.
- Don’t bake the crust at too high of a temperature. It won’t make the crust crispier and will instead burn the crust.
- Because the crust is very light and airy, I don’t recommend using too many toppings or too much tomato sauce because they will weigh down the crust.
More Keto Pizza Crust Recipes
- 2 Ingredient Cottage Cheese Pizza Crust
- 3 Ingredient High Protein Chicken Pizza Crust
- 2 Ingredient Keto Pizza Crust
3 Ingredient Keto Cloud Bread Pizza Crust
This cloud bread pizza features a fluffy 3-ingredient crust. High in protein and low in carbs, it's an easy homemade pizza recipe that delivers all the cheesy, saucy flavors of traditional pizza.
Ingredients
- 2 large egg whites
- 1/8 tsp garlic powder
- 3/4 cup (66g) shredded low moisture part skim mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Add the egg whites and garlic powder to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 2–4 minutes. The egg whites should hold their shape and stand upright when the whisk is lifted. You can also use a hand mixer, though it may take a bit longer to reach stiff peaks.
- Add 3/4 cup mozzarella cheese to the bowl. Using a spatula, gently fold it into the egg whites until just combined, being careful not to deflate the mixture too much.
- Divide the mixture into 2 mounds on the prepared baking sheet. Using the back of a spoon or a small offset spatula, spread each mound into an approximate 6-inch round.
- Bake for 20 minutes, or until the crusts are firm, crispy around the edges, and light golden brown on the surface.
- Remove the baking sheet from the oven. Top each crust with toppings of your choice. See notes section for the toppings I used. Avoid adding too much tomato sauce or too many toppings because it will weigh down the crust. If using any raw meats or other raw toppings that take a long time to cook, pre-cook them first.
- Return to the oven and bake for about 10-12 minutes more, or until the cheese is melted and toppings are cooked.
- Let pizzas cool slightly before serving. Pizzas are best enjoyed soon after they are done baking because the crust will get a little soggy if they sit out too long. Store any leftover pizza in an airtight container in the fridge.
Notes
- Mozzarella note: This recipe works best with store bought pre-shredded low moisture part skim mozzarella cheese. Regular mozzarella contains too much moisture. In addition, store bought pre-shredded cheese contains a little starch which helps the crust set.
- Toppings note: Avoid adding too much tomato sauce. You want to add about 1 tbsp per pizza, otherwise it weighs down the crust. Avoid adding too many toppings which can also weigh down the crust. If you want to make the pizzas in the photos, here are the toppings we used:
- 2 tablespoons (31 grams) pizza sauce, divided
- ½ cup (42 grams) shredded low moisture part skim mozzarella cheese, divided
- Mini or regular pepperoni slices, about 10 regular-sized (divided) or about 20-24 minis (divided)
- Fresh basil, for garnish
- Estimated nutrition is for the crust only. This recipe makes two 6-inch pizza crusts and the estimate is for one 6-inch crust.
Serving: 1crust, Calories: 153kcal, Carbohydrates: 2g, Protein: 16g, Fat: 9g, Saturated Fat: 6g, Sodium: 340mg, Fiber: 0.01g, Sugar: 0.2g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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