Mini Pizza

Yep.  That’s right.  Mini Pizza.  Y’all know I don’t write about my life.  Onto the recipe…


  • 1/4 tsp cream of tartar
  • 1/4 tsp kosher salt
  • 3 ounces cream cheese – softened
  • 3 eggs – yolks and whites separated and allowed to come to room temperature
  • 6 tbsp marinara sauce
  • 18 ounces mozzarella cheese
  • 12 tsp parmesan
  • *Optional toppings (pepperoni, etc.)



Cloud Bread –

  1. Preheat oven to 300 degrees.  Line a baking sheet with parchment paper (do not skimp on the parchment – these things stick to EVERYTHING else).
  2. In one bowl, using a hand-mixer, mix egg whites, cream of tartar, and salt until stiff peaks form – like super, duper stiff.
  3. In another bowl, blend the yolks and cream cheese.
  4. With a rubber spatula, fold yolks into whites until just combined.
  5. Spoon mixture onto prepared parchment lined baking sheet into 12 mounds (about 2 heaping tablespoons each).  Keep them at least an inch apart since they’ll spread.
  6. Bake for 30 minutes until golden brown.
  7. Allow to cool for at least an hour to prevent from being crumbly

Pizza –

  1. Line a baking sheet with tinfoil and place a rack on top.
  2. Place cloud bread on top of the rack.  Top each slice with half a tablespoon of marinara sauce, 1 1/2 oz of mozzarella cheese, and a tsp of parmesan. Can make just 1 or all 12.  *Option to add additional toppings like pepperoni
  3. Broil the breads on the top rack in the oven until cheese is bubbly – about 5 minutes.
  4. Serve hot and enjoy!

Macros (per mini pizza): 145 Calories, 2g Carbs, 11g Protein, 10g Fat

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