Tuscan Cheese Cloud Bread

Tuscan Cheese Cloud Bread

Tuscan Cheese Cloud Bread is our version of a flourless cloud bread. Our Tuscan Seasoning gives these little breads, along with the mozzarella cheese and other seasonings, a very savory flavor. They are also gluten-free and low carb. The beaten egg whites gives these little breads a light, fluffy, texture. The melted mozzarella and sprinkled Parmesan cheeses compliment the Tuscan herb topping.

Dip them is marinara sauce, or other dipping sauce for a wonderful appetizer. Serve them in place of breadsticks with your Italian dishes, or just when you want different type of bread to serve with your meal. If you want a sweet version, substitute a sprinkle of cinnamon sugar for the Tuscan Herbs in the melted butter, and don’t top with cheese. We hope you enjoy them as much as we do.

Makes 12 Breads

Ingredients:
Cooking Spray
3 Large Eggs
3 Tablespoons Regular or Low Fat Cream Cheese. Bring to room temperature to soften up before use.
½ Teaspoon Baking Powder
3 Tablespoons Butter
1 Tablespoon Sheffield’s Tuscan Seasoning
12 Slices (About 6 Ounces) Part Skim Mozzarella Cheese
6 Tablespoons Freshly Grated Parmesan Cheese
Fresh Parsley, Chopped for Topping

Directions:
Preheat oven to 300°F, with the rack in the middle position of the oven. Line a low-rimmed baking sheet with parchment paper. Lightly spray the parchment with cooking spray.

Prepare the Tuscan butter topping so the flavors can mingle while the cloud breads are baking. In a small mixing bowl, melt the butter in the microwave. Add the Tuscan Seasoning. Stir well to combine. Set aside until needed.

Separate the egg whites and egg yolks in 2 separate medium mixing bowls. Add the cream cheese to the egg yolks. Whisk well until thoroughly combined and smooth.

Add the baking powder to the egg whites. Using an electric mixer, beat the egg yolks on high speed until fluffy with stiff peaks, which you need to have the cloud breads fluffy enough when baked.

Gently fold the egg whites into the egg yolk mixture.

Spoon mixture onto the baking sheet, into 12 portions. Bake, 18 to 20 minutes until lightly browned. Check after 18 minutes. Remove from the oven and turn the broiler on high.

Brush the Tuscan butter mixture on each bread, making sure you have some of the Tuscan herbs on each piece. Top each bread with a slice of the mozzarella cheese. Broil about 1 to 2 minutes until the cheese melts. The cheese might start to brown a bit, which is alright.

Remove from the oven and top each cloud bread with ½ tablespoon of the grated Parmesan and a sprinkle of the chopped parsley. Enjoy!