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 220
  • 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
3 tbsp / 45 ml
finely grated Parmesan cheese
1 tsp / 5 ml
Italian seasoning
1 pinch
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

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