Oopsie Bread Pizza is a healthy delicious bite! I’ve been seeing all these recipes on the internet about Oopsie Bread and thought I would give it a try and use them for little individual Oopsie Bread Pizzas made with the extra lentil beans I had leftover when I made our Lentil Chili Stew. I’m always making extra so I can use that ingredient in something new, exciting and delicious for everyone to try when they come over next. After all, waste not want not! There, now I sound just like my mother.
I have to be perfectly honest with you, when I first made these Oopsie Bread Pizzas they didn’t turn out as well as I thought they should have, so I ended up back at the drawing board a few more times before coming up with this fail proof recipe. And, because Oopsie Bread is really kind of bland in taste I added some extra seasonings to the recipe and gave the bread a nice Italian flavor to enhance my little pizzas. Oh, and I also cooked mine a little longer to give it a crunchy outside layer. I also found out that by keeping them in the refrigerator and baking them again the next day makes them crunchier and enables them to hold sauces better without becoming soggy.
Oopsie Bread Pizzas are a delicious healthy alternative to the traditional carb and sugar loaded crusts. Jump on the healthier pizza train tonight in your kitchen.
- 3 – Eggs – separated – yolks in one container and whites in another*
- 1/8 tsp – Cream of Tartar
- 3.5 oz – Cream Cheese – make sure to use the full fat cream cheese with this recipe
- 1/8 tsp – Sea Salt
- 1/8 tsp – Ground Black Pepper
- ½ tsp – Baking Powder
- 1 tsp – Italian Seasoning
- 2 TBSP. – Parmesan Cheese
- 1 cup – Tomato Sauce
- 2 cups – Cooked Lentils – if you don’t have leftovers then use can lentils, just rinse and drain well
- 1 cup – Cheddar Cheese – shredded
- ½ tsp – Italian Seasoning
- Preheat oven to 300 degrees. Line a cookie sheet with parchment paper or a silicone liner. Set aside until needed.
- In a medium bowl, whip egg whites and cream of tartar until stiff peaks form, about 4 minutes. You should be able to hold a spoonful of eggs whites upside down without them falling out of the spoon – then they are ready. Set aside.
- In a large bowl mix eggs, cream cheese, salt, pepper, baking soda, Italian seasoning, and parmesan cheese until creamy.
- Fold in egg whites with a wooden spoon in 3 batches. Drop by large spoonsful onto prepared baking sheet. You should be able to fit 6 per pan. This recipe will make 8 good sized breads.
- Bake 25 minutes. Remove to wire cooling rack and allow to cool. If you are using them right away cook them for an additional 10 minutes to get them a little crispy before layering your topping on top. If you are making the bread the night before, like I did, then bake them an additional 10 minutes before you use them in your favorite recipe.
- Combine tomato sauce, and Italian seasoning until well mixed. Spread on Oopsie crust and top with 2 tablespoons of sauce and sprinkle with cheddar cheese. Bake at 350 degrees until cheese is melted. About 5 minutes.
- Oopsie Bread may be store in a plastic baggie in the refrigerator for up to one week.
*make sure you do not get any yolk into the egg whites when separating them, if you do this will cause the eggs whites not to stiffen when you mix them. These also taste good baked with sliced apples and cinnamon on the top for a quick dessert pizza.
If you’re looking for a low carb, no sugar and a healthier way to have your pizza, then you’ll love this Oopsie Bread Pizza recipe. There’s many different ways to enjoy Oopsie Bread, as a pizza crust, hamburger bun, hot-dog bun, and as a taco shell. So put your thinking cap on, get your eggs out and crank your imagination up a notch or two with this Oopsie Bread Pizza recipe and enjoy a healthier way to have bread.
From my kitchen to yours,
Do you love lentils? Try my Lentil Chili Stew and warm up your soul.