Pizza Clouds

• Gluten free

• Meat

  • 1/2 cup Boars head pepperoni - use lean pepperoni

• Produce

  • 1 Roma tomato
  • 1 Zucchini, small dry

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Sea salt

• Dairy

  • 1/4 cup Cottage cheese
  • 1/3 cup Parmesan cheese

Found on bariatriceating.com

Ingredients

• 8 eggs, separated
• ¼ cup cottage cheese
• ⅓ cup Parmesan cheese
• ½ teaspoon Italian seasoning
• ½ teaspoon sea salt
• ¼ teaspoon freshly grated black pepper
• 1 small zucchini, grated and squeezed dry
• ½ cup diced Boars Head pepperoni - use lean pepperoni, NOT fatty turkey pepperoni
• 1 Roma tomato,cut in half, squeezed of seeds and diced
• ¼ teaspoon cream of tartar

Directions

• Preheat oven to 300 degrees.
• Spray a muffin tin with nonstick cooking spray or line with muffin papers and set aside. You can also use Ramekins or Custard Cups if you prefer.
• In a blender pulse the egg yolks and cottage cheese until smooth - transfer to a large bowl. Stir in the parmesan, Italian seasoning, salt, pepper, zucchini, pepperoni and tomato.
• In a separate medium bowl add the cream of tartar to the egg whites and beat on high speed until fluffy with stiff peaks.
• Gently fold the egg whites into the ‘pizza’ yolk mixture until just combined.
• Carefully spoon into each of 12 cups.
• Bake 12 to 15 minutes, until puffed and golden.
• Serve with warmed marinara sauce and additional Parmesan, if desired.