Every time I lose 2-4 lbs overnight, I am stunned! I woke up this morning 2.5 lbs lighter. What did I do differently? Well, not much, except I actually slept well. I’ve been tracking my sleep with a smartwatch I bought recently. Last night I got a whopping hour and 45 minutes of deep sleep. It surely doesn’t sound like much. However, 1.5 hours is the minimum amount of deep sleep needed (according to Google research). Normally I get closer to 45-50 minutes of deep sleep. Not sleeping well is an awful obstacle in terms of weight loss. Is this something that you monitor/track? How well are you sleeping? One of my major goals is to be in bed by 10 pm each night. We’ll see how much of a difference that can make!
(Note that you can look into my watch here, through my Amazon affiliation link – Garmin vivomove). (I love it! You can’t even tell it’s a ‘smartwatch’ by looking at it, which is really nice!)
Regardless of sleep, of course food must be kept on track as well. We started our morning by eating cookies, (with almond flour/coconut flour), so I wanted a very light lunch. Fortunately, I came up with just the thing. (And stay tuned – I’ll be posting the chocolate chip cookies recipe soon!)
I am not sure who invented cloud bread, or I’d happily give them credit. Cloud bread soared in popularity a year or two ago. I thought about it recently and decided it’d make a great base for pizza as well! I’ve had pizza with cauliflower crusts, no crusts, and chicken crusts, so I thought a unique approach would be nice. It was! My husband’s highest compliment is always, “It tastes just like x!” (In this instance, he stated, “It tastes just like pizza!”) Of course the flavoring was there, but don’t be surprised. The pizza’s crust is light and airy – not heavy and bread-like. However, I confirmed that it is sturdy enough to be eaten like a normal slice of pizza. It can hold the weight of a lot of cheese, shallots, and pepperoni! Give this one a try and let me know what you think.
Note that below you can find:
- ability to adjust serving sizes
- nutrition label
- health benefits per this recipe’s star ingredient
Keto Cloud Bread Pepperoni Sheet Pan Pizza
- 6 large Eggs
- 4 oz Original Cream Cheese *Room Temperature
- 1/2 tsp Cream of Tartar
- 1/2 tsp Baking Powder
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 0.5 tsp Pink Salt
- 0.5 tsp Black Pepper
- 1/2 cup Marinara Sauce by Rao's
- 7 oz Manchego Cheese
- 20 slices Pepperoni
- 1 medium Shallot
- 1 tsp Pizza Seasoning
- Preheat your oven to 300 degrees F, 149 degrees C. Line a large sheet pan with silicone baking mats. I use the following at my affiliate link: https://amzn.to/2pI54MR
- Separate your egg whites and yolks. (Put your egg whites into a stand mixer, your egg yolks into a small bowl.)
- Add your cream of tartar powder to your stand mixer. Beat egg whites until they are stiff. The 'stiff peaks' will stand up straight when the beaters are lifted from the mixture.
- In another mixing bowl (at least 2.5 qt), add your cream cheese. Gradually add your egg yolks, one at a time. Mix together until smooth. (Cream cheese should be warm enough to stir right now; if not, you can use a hand mixer.)
- Add your seasonings and spices to your egg yolk mixture: italian seasoning, garlic powder, salt, and black pepper.
- Gently fold your egg whites into your egg yolk mixture. You'll want to retain as much of the egg whites' foam as you can. Do not over mix!
- Bake your pizza for 15 minutes.
- Once crust is golden, add your toppings. Start with your Rao's sauce. Distribute it evenly. Put your pizza seasoning on top of your sauce.
- Next, add your manchego cheese. Then, add your shallot.
- Finally, top with your pepperoni slices. Bake for another 8-10 minutes, until cheese is fully melted. Cut, serve, and enjoy!