Egg White Pizza

Inspired by the cloud bread trend, this quick, gluten-free, low-carb crust will be a pizza night game changer.

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

Nutritional Information

1/2 pizza or 1/4 recipe (cheese and sauce only)

  • Calories
  • Potassium*
    300 mg
  • 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


1/2 carton / 250 ml 500g Naturegg Simply Egg Whites , well shaken
1/2 tsp cream of tartar
1/2 cup / 125 ml thick plain Greek yogurt (at least 2% milk fat)
3 tbsp / 45 ml cornstarch
3 tbsp / 45 ml 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
Pizza Toppings pepperoni, bacon, mushrooms, peppers, onion, spinach etc.


  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 egg white bases from oven to a heatproof surface. Set oven to broil.

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


  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/50 ml prepared basil or sun-dried tomato pesto.

  3. You can also use one 250g carton of Naturegg Simply Egg Whites if you purchased the 2x250g version of the product.

This recipe was made with:

Naturegg Simply Egg Whites

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

Learn More

Tips: Cooking

For a new twist on French toast, replace shell eggs with Simply Egg Whites, and top with Greek yogurt and fruit.

Abilene Refried Beans and Egg

View recipe

Mushroom, Bacon & Egg Patty Melts

View recipe
See all recipes