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Egg white pizza crust with mozzarella, roasted red peppers, and fresh basil

Egg White Pizza Crust Recipe

This easy egg white pizza crust is light, high in protein, and simple to make with whipped egg whites. It has lightly crisp edges, a soft airy center, and requires no yeast or kneading. Add pizza sauce, mozzarella, and your favorite toppings for an easy personal pizza.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 3 minutes
Total Time 38 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites about 1/2 cup
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/3 cup pizza sauce
  • 1/2 cup shredded low-moisture mozzarella cheese
  • Optional toppings such as pepperoni, cooked chicken, olives, peppers, cooked mushrooms, or fresh herbs

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Add the egg whites and cream of tartar to a clean, dry mixing bowl. Beat with an electric mixer until soft peaks form.
  3. Add the cornstarch, dried oregano, garlic powder, and salt. Continue beating until the egg whites form stiff, glossy peaks.
  4. Gently spread the whipped egg white mixture onto the prepared baking sheet, forming a 9- to 10-inch circle about 1/2 inch thick.
  5. Bake for 15 to 18 minutes, or until the surface looks dry, the crust feels set, and the edges are lightly golden.
  6. Remove the crust from the oven. Spread a thin layer of pizza sauce over the crust, leaving the outer edge uncovered.
  7. Sprinkle with shredded low-moisture mozzarella and add your desired toppings. Avoid adding too many wet or heavy toppings.
  8. Return the pizza to the oven and bake for another 7 to 10 minutes, until the cheese is melted and the crust is cooked through.
  9. Remove from the oven and let the pizza rest for 2 to 3 minutes before slicing and serving.

Notes

For the crispiest egg white pizza crust, make sure the first bake is complete before adding the sauce and toppings. Use low-moisture mozzarella and avoid excessive sauce or watery vegetables. Cook mushrooms and other moisture-rich vegetables before adding them.
Carton egg whites can be used. Substitute about 1/2 cup liquid egg whites for 4 large egg whites, preferably using a carton labeled 100% egg whites and suitable for whipping.
For a stricter low-carb or keto-style version, the cornstarch can be omitted, although the crust will be softer and more delicate.