Toppings

• Prepare your BBQ for cooking on direct heat on a high fire (read the post for instructions when cooking on a gas grill like the Napoleon Rogue). Use the outer burners for grilling the avocado and bell pepper until they have some nice grill marks.
• Meanwhile fire up the middle burner and preheat the cast iron plate at medium heat. 
• Once the vegetables have some nice grill marks, remove them from fire, lower the heat to a dome temperature of 180°C/350°F. Meanwhile prepare the cloud cookie pizza dough.

For the cloud cookie pizza crust

• While grilling the vegetables and preheating the cast iron plate you can start making the cloud cookie pizza crust dough. But watch out for your vegetables. You don't want to burn them. 
• Seperate the yolks from the egg whites. Make sure you put the whites in a fatless bowl and prevent the yolks from being mixed with the whites. 
• Add the cottage cheese to the yolks together with the herbs and baking powder. Stir thoroughly. 
• Beat the egg whites to a soft peak stage. This meaning you want the egg white to form soft peaks when you lift the beaters from the mixture.
• Carefully mix the beaten egg whites under the cottage cheese mixture to make sure it remains foamy. Otherwise you'll end up with cement instead of clouds.
• Put some baking sheets on the cast iron plate and pour the cloud cookie dough on top of it. Sprinkle some sesame seeds on top of it. Bake for about 10 minutes on 1 side (dome temperature 180°C/350°F). Check every once a while. sometimes it browns earlier. 
• Once the bottom of the crust is slightly brown you flip it on the other side and bake it for another 10 minutes (or less in case it's browning faster). 
• Remove the cloud cookie crust from the cast iron plate and pour some sriracha (or tomato sauce) at taste on top of it. Add the grilled vegetables, feta cheese and cilantro.

Have a great, light and healthy meal or serve as appetizers.