3 eggs, separated
1 packet stevia
3 TBL cream cheese, softened
1/4 tsp cream of tartar
2 tsp garlic powder
4 dashes sea salt
1 very thin slice of a red onion, slightly chopped
1/2 cup shredded mozzarella cheese
1/3 small zucchini, sliced
1/3 small yellow squash, sliced
1/4 red pepper, cut in large chunks
1/4 cup mushrooms, sliced
4 thin slices of tomato
2 TBL+1 TBL balsamic vinegar, divided
1/4 cup olive oil
1 TBL butter
4 slices pepper jack cheese
Preheat the oven to 300 degrees.
In one bowl, beat the egg whites and cream of tartar until stiff peaks form.
In another bowl, mix the egg yolks, cream cheese and stevia. Fold the egg whites gently into the yolk mix, being careful not break it down.
On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.
Sprinkle a dash of sea salt on each round and 1/2 tsp garlic powder on each round. On two of the rounds (the tops), sprinkle half the onion and 1/4 cup of mozzarella on each.
Bake on middle rack for 30-35 minutes, or until they're golden brown.
In a bowl, combine the olive oil and 2 TBL of balsamic vinegar. Add the zucchini, yellow squash and red pepper. Set aside.
In a small skillet, heat the butter and remaining balsamic vinegar over medium-high heat. Saute the mushrooms until they are brown and tender. Remove from heat and cover to keep warm.
Remove the vegetables from the marinade and grill them until they are golden and tender. (Or you can saute them)
On the bottom pieces of the cloud bread, layer each with 2 slices of pepper jack cheese, 2 slices of tomato, the grilled vegetables and the mushrooms. Top with the cloud bread tops and enjoy.
