Viral Cloud Bread Pizza

Cloud bread pizza is the low-carb answer to the question ‘can I eat pizza on a diet and not hate my life?’ The ‘crust’ is made from whipped egg whites, cream cheese, and a little cream of tartar — baked into a fluffy, slightly crisp round that you load with sauce, cheese, and toppings like a regular pizza. It won’t replace a Neapolitan pie, but it’s surprisingly satisfying, takes 30 minutes, and has about 5 grams of carbs per serving.

Why You’ll Love This Cloud Bread Pizza

• Low-carb, high-satisfaction — about 5 g net carbs per serving.
• 30 minutes start to finish — faster than ordering delivery.
• Customizable toppings — treat it like a regular pizza.
• Fun to make — the whipped egg whites are almost like baking.
• Viral for a reason — this recipe actually delivers.

Ingredients

The cloud bread crust is all about the egg whites. Separate them carefully — even a trace of yolk will prevent them from whipping to stiff peaks. Let the eggs come to room temperature before separating; cold egg whites don't whip as well. Cream cheese at room temperature blends smoothly; cold cream cheese leaves lumps.

• 3 large eggs, separated (room temperature)
• 3 tbsp cream cheese, softened (not whipped)
• ¼ tsp cream of tartar (or ½ tsp lemon juice)
• ¼ tsp kosher salt
• ¼ cup pizza sauce (sugar-free if possible)
• ¾ cup shredded mozzarella (low-moisture works best)
• ¼ cup pepperoni slices (or your favorite toppings)
• 1 tbsp grated parmesan
• ½ tsp Italian seasoning (dried herbs)
• Red pepper flakes optional, for serving

Equipment

• A hand mixer or stand mixer for whipping the egg whites — you can do it by arm, but it takes 10 minutes of vigorous whisking.
• A baking sheet lined with parchment paper — the crust sticks to everything else.
• A spatula for folding the batter — gentle folds, not stirring.
• A small bowl for the egg yolk mixture and a large bowl for the whites.

How to Make Cloud Bread Pizza

Step 1 — Make the cloud bread crust (5 minutes + 25 minutes bake)

Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a small bowl, whisk the egg yolks, cream cheese, and salt until smooth. In a large, clean, dry bowl, whip the egg whites and cream of tartar with a hand mixer on high speed until stiff peaks form — 3-4 minutes. The whites should be glossy and hold their shape when you lift the beaters. Gently fold the yolk mixture into the whites with a spatula. Fold, don’t stir — you want to keep as much air as possible. Divide the batter into 4 equal rounds on the parchment, spacing them 3 inches apart. Use the back of a spoon to shape them into circles about ¼ inch thick. Bake for 25 minutes until golden and set.

Step 2 — Add toppings and broil (5 minutes)

Pull the crusts from the oven. Increase the oven to broil (high). Spoon pizza sauce over each crust, leaving a small border. Top with shredded mozzarella, pepperoni, parmesan, and Italian seasoning. Return to the oven on the top rack and broil for 3-5 minutes until the cheese is melted and starting to brown. Watch it — the broiler goes from perfect to burnt in about 60 seconds.

Step 3 — Cool slightly and serve (3 minutes)

Let the pizzas cool for 2-3 minutes on the baking sheet. The crust firms up as it cools. Sprinkle with red pepper flakes if using and serve while the cheese is still hot. These are best eaten fresh — the crust softens as it sits.

Pro Tips

Make sure your bowl and beaters are completely clean and dry. Any grease or water will prevent the egg whites from whipping. Wipe the bowl with a paper towel dampened with vinegar to remove any residual oil.

Fold gently. The air in the whipped egg whites is what makes the crust light. Stirring deflates it. Use a spatula and cut through the center, sweep along the bottom, fold over. Rotate the bowl. Repeat until just combined.

Don’t skip the cream of tartar. It stabilizes the egg whites and helps them hold their shape. Lemon juice works in a pinch but isn’t quite as effective.

Low and slow for the crust. 300°F for 25 minutes dries out the crust without burning it. If you crank the heat to save time, the outside burns before the inside sets.

Use low-moisture mozzarella. Fresh mozzarella has too much water and makes the crust soggy. The low-moisture stuff from the grocery store melts better and stays put.

Variations & Substitutions

Margherita cloud bread pizza

Use fresh tomato slices instead of sauce, torn fresh basil, and fresh mozzarella. Drizzle with olive oil after broiling. The fresh mozzarella will make it a bit wetter, so serve immediately.

BBQ chicken cloud pizza

Swap the pizza sauce for BBQ sauce. Top with shredded cooked chicken, red onion, and a mix of mozzarella and cheddar. After broiling, drizzle with ranch dressing.

Breakfast cloud pizza

Skip the pizza sauce. Top with crumbled cooked bacon, a fried egg, and cheese. Broil until the cheese melts and the egg white sets but the yolk stays runny.

Storage & Reheating

Refrigerator: Up to 2 days in an airtight container. The crust softens significantly.

Freezer: Up to 1 month. Freeze without toppings, then add toppings and broil from frozen (add 2-3 minutes).

Reheating: Broil for 2-3 minutes to re-crisp the cheese. The crust won’t get as crispy as the first time, but it’s still good.

What to Serve With Cloud Bread Pizza

This pizza is low-carb, so you can pair it with whatever you want. Our Caesar salad is the classic alongside.

For a heartier side, our zucchini fries with marinara give you the full pizza-night experience.

If you want something light, a simple side of mixed greens with Italian vinaigrette balances the richness of the cheese and pepperoni.

For drinks, a light beer or sparkling water with lemon keeps the meal refreshing.

Nutrition Information

Per serving (1 pizza): approximately 240 calories, 16 g protein, 5 g carbohydrates, 17 g fat, 0 g fiber. Values are estimates.

Frequently Asked Questions

If you make this cloud bread pizza, tell us your favorite topping combo in the comments. We’re partial to the BBQ chicken version, but the pepperoni is the crowd favorite. Save this one for the next time you’re craving pizza but watching your carbs.