Egg White Pizza

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Inspired by the cloud bread trend, this quick, gluten-free, low-carb crust will be a pizza night game changer. Toppings can be easily swapped out to customize your creation.

  • Prep time: 15 min
  • Makes: 2 to 4
  • Cook time: 25 min
nutritional info

Nutritional Information

1/2 pizza

  • Potassium*
    .
    300 mg
  • Calories
    .
    220
  • Saturated Fat
    .
    7 g
  • Fat
    .
    11 g
  • Cholesterol
    .
    40 mg
  • Carbohydrates
    .
    11 g
  • Fibre
    .
    1 g
  • Sugars
    .
    2 g
  • Protein
    .
    20 g
  • Sodium
    .
    460 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued
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Ingredients

Pizza Toppings Pepperoni, mushrooms, peppers, onion, spinach etc
1 carton Naturegg Simply Egg Whites, well shaken
1/2 tsp / 2 ml cream of tartar
1/2 cup / 125 ml thick plain Greek yogurt (at least 2% milk fat)
3 tbsp / 45 ml cornstarch
3 tbsp finely grated Parmesan cheese
1 tsp / 5 ml Italian seasoning
1 pinch salt
1 pinch garlic powder
1/2 cup / 125 ml pizza or marinara sauce
1 1/4 cup / 300 ml shredded mozzarella cheese

Directions

  1. Preheat oven to 350°F (180°C). Place one rack in the second to top position and one rack on the lowest position.

  2. Combine egg whites and cream of tartar in a large bowl; whip until stiff peaks form.

  3. Meanwhile, blend yogurt with cornstarch, Parmesan, Italian seasoning, salt and garlic powder until well combined. Dollop over egg white mixture; beat for 10 to 15 seconds or just until evenly combined.

  4. Line two pizza pans with parchment paper and lightly coat with nonstick cooking spray. Dollop half the egg white mixture into the centre of each pan and spread evenly until about 9 inches/23 cm in diameter.

  5. Bake, on the lowest rack, for 18 to 20 minutes or until set and evenly golden. Remove from oven and set oven to broil.

  6. Spread base with pizza sauce, cheese and toppings as preferred. Place the pizzas on the upper rack and broil, turning pans occasionally for even cooking, for 3 to 4 minutes or until cheese is melted and bubbly. Slice into wedges to serve.

Tips

  1. Crusts can also be prepared on a large, parchment paper-lined baking sheet and shaped into rectangles if preferred.

  2. Replace marinara sauce with 1/4 cup prepared basil or sun-dried tomato pesto.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

Use a large spatula to gently fold in the whites, with a 'J'-stroke pattern, giving the bowl a quarter turn after each stroke.

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