A mash-up of a pancake and an omelet, cloud bread is a gluten-free canvas for your favorite toppings. Sprinkle each round with 1 tablespoon of Parmesan cheese, chopped rosemary and freshly ground black pepper for no additional net carbs.

* 2 large eggs, separated

* 1/4 teaspoon baking soda

* 2 tablespoons plain whole-milk Greek yogurt

* 1/8 teaspoon kosher salt Cooking spray

1. Preheat the oven to 325 degrees.

2. Using a heavy-duty electric stand mixer, beat egg whites and baking soda in a large bowl until stiff peaks form.

3. Stir together egg yolks and Greek yogurt in a small bowl. Fold yolk mixture and salt into egg white mixture.

4. Dollop egg mixture in 4 mounds on a parchment paper-lined baking sheet very lightly coated with cooking spray; spread each into a 4-inch round. Bake at 325 degrees until lightly golden, 12 to 15 minutes. Serve with desired toppings.

SERVING SIZE: 1 round; CALORIES: 43; FAT: 3g (sat 1g, unsat 2g); PROTEIN: 4g; CARB: 1g; FIBER: 0g; SUGARS: 0g (added sugars 0g); SODIUM: 177mg; CALC: 2% DV; POTASSIUM: 1% DV