Cloud bread mini pizzas

Cloud bread is a new trend in gluten-free baking allowing for those with intolerances to still enjoy all the flavours of a pizza. Different ingredients can be added for variety and taste. Makes six.

INGREDIENTS

FOR THE BASE:

2 eggs, separated

1/4 teaspoon baking powder

2 tablespoons cream cheese

1 pinch salt

FOR THE TOPPINGS:

2 large tablespoons tomato puree

1 drizzle olive oil

1 splash water

Salt and pepper, to taste

Italian seasoning, to taste

1 tomato, thinly sliced

Grated cheese, to taste

Mixed herbs, to taste

METHOD

1) Preheat the oven to 150C/130C fan assisted, gas mark 2 and line a baking tray with baking parchment.

2) Put the egg whites in a clean bowl and add the baking powder, then beat until stiff peaks form.

3) Put the cream cheese in another bowl and add the egg yolks and pinch of salt; mix with a whisk until well blended.

4) Spoon the egg yolk mixture gently through the stiffly beaten egg whites until just mixed and yellow.

5) Drop the mixture into about 6 rounds of 10cm diameter on the baking tray and smooth out.

6) Bake for 20 to 25 minutes in the preheated oven until light golden brown.

7) Let the cloud bread pizza bases cool for 10 minutes on the baking tray. Increase the oven temperature to 190C/170C fan assisted, gas mark 5.

8) Mix together the tomato puree, oil, water, salt, pepper and Italian seasoning until you have a sauce then spread the bases and top with fresh tomato, grated cheese and a sprinkle of herbs.

9) Place the tray back into the oven and bake the pizzas for 5 to 8 minutes.