Egg White Pizza Crust Recipe

This egg white pizza crust recipe makes a light, high-protein pizza base with crisp edges and a soft center. It uses whipped egg whites instead of traditional dough, needs no yeast or kneading, and can be topped with sauce, cheese, and your favorite pizza toppings.

Egg white pizza crust is a flourless-style pizza base made mainly from whipped egg whites.

Whipping the whites creates air bubbles that expand and set during baking. A little cornstarch helps strengthen the crust so it is easier to lift, slice, and top.

The texture is lighter than regular pizza dough. Expect a soft, airy center with lightly crisp edges rather than a chewy bread crust.

For one 9- to 10-inch crust:

• 4 large egg whites, about ½ cup
• ¼ teaspoon cream of tartar
• 2 teaspoons cornstarch
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon salt

Optional toppings:

• ⅓ cup pizza sauce
• ½ cup shredded low-moisture mozzarella
• Pepperoni, chicken, olives, peppers, mushrooms, or herbs

Use low-moisture toppings whenever possible because too much liquid can soften the crust.

Preheat the oven to 350°F or 175°C and line a baking sheet with parchment paper.

Add the egg whites and cream of tartar to a clean, dry bowl. Beat until soft peaks form.

Add the cornstarch, oregano, garlic powder, and salt. Continue beating until the whites form stiff, glossy peaks.

Gently spread the mixture into a 9- to 10-inch circle about ½ inch thick.

Bake for 15–18 minutes, until the surface looks dry and the edges are lightly golden.

Remove from the oven, add a thin layer of sauce, cheese, and toppings, then bake for another 7–10 minutes.

Let the pizza rest for 2–3 minutes before slicing.

The most important step is baking the crust before adding toppings.

Too much sauce, fresh mozzarella, or watery vegetables can make the center soggy.

For a firmer crust:

• Use only a thin layer of sauce
• Choose low-moisture mozzarella
• Cook mushrooms and watery vegetables first
• Leave the outer edge uncovered
• Bake until the first crust layer feels completely set

You can also broil the finished pizza briefly for more browning.

A soggy crust usually means the first bake was too short or the toppings released too much moisture.

Make sure the center looks dry before adding sauce.

Also avoid piling on fresh tomatoes, wet mozzarella, raw mushrooms, or too much pizza sauce.

The lighter the toppings, the easier the crust is to pick up.

Yes, but fresh egg whites usually whip more reliably.

Use about ½ cup of liquid egg whites in place of four large egg whites.

Choose a carton labeled 100% egg whites and, if possible, one that is suitable for whipping.

If the whites refuse to form stiff peaks, the finished crust may be flatter and softer.

Egg whites themselves are naturally very low in carbohydrates, so egg white pizza can fit into many lower-carb eating patterns.

This recipe contains 2 teaspoons of cornstarch, which adds a small amount of carbohydrate.

For a stricter keto-style egg white pizza crust, omit the cornstarch. The crust will be more delicate, so keep it slightly thicker and use lighter toppings.

Choose toppings such as:

• Low-sugar pizza sauce
• Mozzarella
• Parmesan
• Pepperoni
• Chicken
• Olives
• Mushrooms
• Fresh herbs

Yes.

Egg white pizza crust does not need yeast because whipped egg whites provide the air and structure.

There is no kneading, proofing, or waiting for dough to rise.

This makes it much faster than traditional homemade pizza dough.

Yes.

This recipe contains no wheat flour.

Cornstarch is used only to help strengthen the crust. If you want a completely starch-free version, you can leave it out.

Without cornstarch, expect a softer crust that is more delicate when sliced.

Yes.

Four large egg whites provide roughly 14 grams of protein before toppings are added.

Adding mozzarella, Parmesan, chicken, turkey, or another protein-rich topping can increase the total protein considerably.

This makes egg white pizza a useful alternative when you want a lighter pizza base with more protein than many traditional crusts.

Use this simple guide if you have leftover egg whites:

Egg Whites	Cornstarch	Approximate Size
2	1 tsp	6–7 inches
3	1½ tsp	About 8 inches
4	2 tsp	9–10 inches
6	1 tbsp	About 12 inches

Try to keep the uncooked crust around ½ inch thick instead of spreading it too thin.

Yes, but it will be softer.

Cornstarch helps stabilize the whipped egg whites and makes the baked crust easier to handle.

If you leave it out, spread the crust slightly thicker and avoid heavy toppings.

Arrowroot starch can also be used as an alternative.

No.

Egg white pizza crust gets most of its structure from whipped egg whites.

Cottage cheese pizza crust usually combines cottage cheese with eggs, egg whites, almond flour, mozzarella, or another dry ingredient.

The texture is also different.

Crust	Texture
Egg white crust	Light and airy
Cottage cheese crust	Softer and denser
Cottage cheese + almond flour	Firmer and more substantial
Cottage cheese + mozzarella + egg	Richer and cheesier

If your main goal is using leftover egg whites, the whipped egg-white version is the better fit.

Yes.

Cottage cheese, egg, and almond flour can be baked into a lower-carb pizza base.

It usually produces a denser and sturdier crust than whipped egg whites.

This is best treated as a separate recipe variation rather than changing the main egg white pizza crust.

Yes.

Cottage cheese, mozzarella, and egg can also make a flourless pizza base.

The mozzarella adds richness and structure, while the egg binds the mixture together.

This version is cheesier and heavier than an egg-white-only crust.

A plain crust can have a mild egg flavor.

Garlic powder, oregano, tomato sauce, mozzarella, Parmesan, and pizza toppings make the finished crust taste much more like pizza.

Do not leave the egg-white mixture completely unseasoned.

Yes, especially for smaller personal pizzas.

Use two or three egg whites and spread the mixture on air-fryer-safe parchment.

Bake until the base is completely set before adding toppings.

Air fryers are also useful for reheating leftover egg white pizza because they help restore crispness.

Cool leftovers and refrigerate them in an airtight container.

For the best texture, reheat the pizza in an oven or air fryer.

Microwaving works, but the crust will usually become softer.

Frequently Asked Questions

Is egg white pizza crust keto?

It can fit many lower-carb diets. For a stricter keto-style version, omit the cornstarch and choose low-carb toppings.

Can you make egg white pizza crust without yeast?

Yes. Whipped egg whites provide the structure, so no yeast or rising time is needed.

Can you make egg white pizza crust with no flour?

Yes. This recipe contains no wheat flour.

Can you use liquid egg whites?

Yes. Use about ½ cup for four egg whites, preferably from a carton suitable for whipping.

Is egg white pizza crust high in protein?

Four large egg whites provide about 14 grams of protein before toppings.

Can you make it without cornstarch?

Yes, but the crust will be softer and more fragile.

Can you use cottage cheese in pizza crust?

Yes, but cottage cheese pizza crust is a separate, denser variation.

What toppings work best?

Low-moisture mozzarella, pepperoni, chicken, olives, cooked mushrooms, peppers, Parmesan, and fresh herbs work well.