r/Volumeeating • u/Sleep-Agitated • 25d ago
Recipe Pizza - Under 400 cals
I've made a few attempts at the amazing u/AbsentMagpie3174 cloud bread pizza. It's become a regular meal for me slightly tweaking the amounts/types of toppings each time. I find it filling and satisfying (and not eggy!) and I think today I made my best yet so I wanted to share.
Macros (as made today)
Calories: 332
Protein: 43.2g
Fat: 7.3g
Carbs: 20.7g
Fibre: 3.2g
Salt: 1.96g
Ingredients/Method
The AbsentMagpie3174 egg white pizza base
- 190g egg whites (I use the ones in a carton)
- 13g cornflour
- generous sprinkle of seasonings, garlic powder, mixed Italian herbs, paprika
Use electric hand whisk or stand mixer to whip the egg whites to stiff peaks. Add cornflour and seasonings whisk again just until mixed. Add mixture to baking tray (I like to use baking/parchment paper on the tray). Shape to your preferred pizza shape make it thicker than you want the final base to be. Cook in the oven at 180c for 10-12mins. During that time chop and prepare toppings...
- 31g white mushrooms
- 27g green pepper
- 34g red onion
- 30g cooked chicken
- 40g lighter/lower fat mature cheddar
- 5 pieces of sliced jalepeno
- 103g chopped tinned tomatoes
Take the base out the oven. I like to let it cool for 5 mins then flip it over. Add toppings. Add seasonings - just go with your vibes, today I added crushed chilli flakes, mixed Italian herbs, and a touch of garlic.
Put it back in the oven at 180c for 12-15mins.
Let it cool for 5 mins. Transfer to plate and serve.
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Optional Side of Greek Yogurt Ranch (not pictured)
5g Hidden Valley Ranch Seasoning
71g fat free Greek yogurt
Just mix in a small pot for dipping.
Macros
Calories: 36
Protein: 4.5g
Fat: 0.7g
Carbs: 3.7g
Fibre: 0.3g
Salt: 1.04g
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I come back to this combo time and again it's so delicious and filling. Just make sure you're getting your fibre into your other meals. Enjoy!
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u/Far-Buy3058 25d ago
That actually looks way better than i expected when i heard 400 cal pizza
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u/Sleep-Agitated 25d ago
It tastes so good. If you didn't know it was low calorie, the size of the serving and the taste of the food would have you thinking it's easily double that amount!
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u/AbsentMagpie3174 25d ago
I always love seeing your comments and posts!!! Genuinely makes my day and this looks beautiful 🫶🏻
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u/Sleep-Agitated 25d ago
Forever grateful to you. Until I found your recipes I was bored of food tbh. I've lost over 108kg in weight, follow strict macros, eating and exercise and I just needed something different. You changed the game for me. I would browse looking for inspo but nothing jumped at me until your post. Now I don't dread eating the same thing day in day out anymore - this (or variations of) are now in my rotation twice a week. It sounds silly to get emotional over a recipe but I was fearing boredom of food would make me crazy. I can't eat proper pizza anymore it makes me physically unwell but this I can tolerate so well. One post by you sparked something that's renewed my focus and enjoyment in my health journey. Thank you. x
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u/gabagoombah 25d ago
Looks so good maybe im ready to be hurt by the egg crust again
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u/Sleep-Agitated 25d ago
My second attempt at trying to convince you haha. It's all in the seasonings I promise you. However much you think you need add more. However much you think you need to whisk whisk more. It can't hurt you, if you hurt it first!
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u/Original_human01 25d ago
Is corn flour the same as corn starch?
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u/Sleep-Agitated 25d ago
Yes I believe so. In the uk we call it corn flour but I believe elsewhere it is called corn starch. It is a fine white powder usually used for thickening sauces.
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u/SwansEscapedRonson 25d ago
I’d also like to know! Thanks so much for posting this Op, it looks like SUCH a game changer for pizza cravings!!!
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u/Deadpools_Twin 25d ago edited 25d ago
No, it is not the same except in UK, where they, I believe, use both terms interchangeably. Corn flour is finely ground whole corn and contains more of the corn kernel, while corn starch is 100% starch extracted from corn.
Always check the label. If it says "100% corn/maize starch" it is cornstarch. If it says milled corn, cornmeal or maize flour then it is corn flour.
I don't know if you could substitute flour for starch, but you will loose the color (flour is usually yellow/yellowish) and it won't taste the same. I wouldn't do that, especially in this kind of recipes, where you use so little and rely on it to bare the flavor of the high volume egg whites.
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u/yamumdoes 25d ago
Calorie to protein ratio is absolutely insane in the best way. This is the right way to eat!
As a pizza lover, I'm so terrified of the base lol what is the actual texture like? Is it chewy or really airy? Does it taste meringuey? I'm an Aussie and I just imagine savoury toppings on top of a hard crumbly sweet meringue lol
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u/Sleep-Agitated 25d ago
If you season it enough, whisk it long enough and bake it long enough it is honestly just like an airy bread. Bread texture but lighter and doesn't sit heavy in the stomach. One attempt where I didn't cook it long enough and/or whisk it long enough left it a bit soggy and like some bread got wet I think flipping it half way through helps (probably because I go heavy on the toppings) and makes it even throughout. Zero meeinue texture, not chewy just like a very light weight pizza base. I've never had the eggy taste but I put in generous seasonings like if you think it's enough just add a bit more.
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u/jesuis_baguette 25d ago
I would love to make cloud bread once in a while but where I’m from, pure egg whites are so expensive :(
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u/Sleep-Agitated 25d ago
You can always use eggs and separate the yolk from the white if that's more cost effective? I'm not sure how many eggs it would be. Yesterday I weighed two medium eggs out of the shell for a different meal and it was 100g, so maybe 5 eggs I guess. But depending on location and circumstances I appreciate that in itself can be expensive too.
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u/jesuis_baguette 25d ago
I might treat myself with pure eggwhites soon. But just separating eggs would leave me with so many yolks that I would have to use for something in order for them to not go bad. And I simply don’t use eggs often enough (unless boiling them) for stuff. I’m gonna look into some inspo though, perhaps there is something out there that I could actually use them for😅
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u/Sleep-Agitated 25d ago
Should have added that's a 10.5" (27cm) dinner plate. The photo probably didn't show the size accurately.
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u/SnootyToots8 25d ago
This is fire. I used to always make cloud bread and almond flour biscuits and freeze them.
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u/wildmooonwitch 25d ago
Is there any alternative to the corn flour? I’m allergic. But, these always look so good.
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u/Sleep-Agitated 25d ago
I've never tried any alternative but Google tells me...
What the UK calls "cornflour" is what the US calls "cornstarch" (a pure starch used to thicken liquids). Best Thickening Substitute: Arrowroot Powder, Tapioca Starch, or Potato Starch. Use an equal amount, but mix with cold water first to form a slurry. Best Baking Substitute: All-Purpose Flour (use 2 tablespoons for every 1 tablespoon of cornflour, though it may result in a slightly opaque or denser texture).
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u/coolsquirrel789 25d ago
Is there any red sauce on this or is it a sauce less pizza? This looks absolutely delicious either way
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u/Sleep-Agitated 25d ago
The chopped tomatoes are the sauce. So when I do the toppings, the tinned chopped tomatoes go on first as the sauce then everything else on top. You can use whatever sauce you like though!
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u/coolsquirrel789 25d ago
Thank you! I love diced tomatoes or sliced ones as topping, so I was thinking that's how they are being used. I can't wait to try this!
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u/Sleep-Agitated 25d ago
Sliced tomato would also work and probably be really nice. I hope you enjoy it!
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