Pizza lovers rejoice because this Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza is what you’ve been waiting for! Making the perfect low-calorie pizza is an art form and this Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizzaeasy recipe has it nailed so you can enjoy this classic without the fat!
Why You’ll Love This Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza
● Low-Cal Pizza You’ve Been Looking For – This Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza delicious pizza is perfect for anyone who thought that dieting meant missing out! It’s loaded with amazing pizza flavors and texture, but none of the guilt!
● Perfect Pizza Texture – The cloud crust in this recipe is light, crispy, and delicious making it the perfect rival to any of its full-fat competition!
● Tasty Toppings – The yummy medley of tuna, pesto, veggies, and mozzarella is too tasty to resist!
Expert Tips for This Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza Recipe
● If you do not have an electric mixer, try whipping the egg whites for the crust in a large food processor.● Do not forget to line the baking pan so this delicious cloud crust does not get stuck!
How to Serve Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza
Serve this pizza warm with a fresh green salad on the side. It’s perfect for packed lunches and delicious as an indulgent but guilt-free dinner!
How to Store Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza
- Leftovers of this Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza interesting and delicious pizza can be stored easily. Just wrap the pizza in plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 4 days.
- You can enjoy the leftover cold straight out of the fridge or microwave a slice for up to 1 minute and enjoy it warm.
Low-Calorie and High-Protein Fat Loss Cloud Tuna Pizza
Ingredients
Cloud Pizza Crust Ingredients:
- 4 Egg Whites For this recipe you only need the egg whites so use a box of just egg whites or separate fresh eggs yourself. Leftover egg yolks can be kept in the fridge for up to 3 days.
- 20 gr Cornstarch Helps to bind and thicken the crust. In a pinch you can swap this ingredient for arrowroot powder.
- 1/2 tsp Oregano For tasty herbal flavor use dried oregano.
- 1/2 tsp Basil Dried basil adds a sweet leafy flavor. You can optionally swap the dried herbs in this recipe for fresh herbs but if you choose to do so, multiply the amount added by 3.
- 1/2 tsp Garlic Powder and Onion Powder These two seasonings add tantalizing savory notes to this dough.These two seasonings add tantalizing savory notes to this dough.
- 1/2 tsp Italian Seasoning This common seasoning blend combines all the dried spices and herbs needed to make a perfect Italian-inspired flavor in the crust.
Toppings:
- 1 tbsp Red Pesto Choose a store-bought or homemade version of this easy and tasty sauce.
- 1/2 can Tuna Canned tuna is a great way to add plenty of protein healthy cholesterol, and nutrients. Choose tuna that is canned with water and be sure to drain it before using.
- 1/2 cup Shredded Mozzarella Shredded mozzarella is perfect but you can also choose low-fat mozzarella or mozzarella medallions for this recipe.
- 3 Cherry Tomatoes This style of tomato has the right size and flavor in this recipe. You can also try plum or Roma tomatoes if preferred.
- 1 tbsp Black Olives Black olives have a lot of salt so if you are watching your salt intake choose a low-sodium variety.
- 1 tbsp Capers Be sure to drain the excess water before using the capers.
- 1/2 Red Onion Cut the red onion in rings
Instructions
- Start by cracking 4 egg whites in a bowl then blend them with an electric mixer.
- When the eggs are stiff, start adding in the spices slowly, and blend it again until you have stiff peaks.
- Then spread it out on a baking pan lined with parchment paper until it's nice and even.
- Place the baking dish in the oven for 10 to 12 minutes.
- Take it out and spread red pesto sauce, tuna, mozzarella cheese, tomatoes, black olives, capers, and onion rings.
- Back in the oven again for 10 minutes.
- Take it out.
- Let it cool for a couple of minutes and it's ready to serve.
