Easy Healthy Pizza Crust

I love pizza, but I don’t love the calories you get just from the crust.

When I was searching for healthier alternatives to regular pizza crust, I stumbled upon a strange yet tasty option: a meringue-like crust made of egg whites.

It sounds weird, I know, but don’t knock it ‘til you try it!

This crust is basically like the meringue topping on a pie… Kinda cool what you can do with egg whites!

Let’s get into it.

Easy Healthy Pizza Crust

Recipe credit to The Big Man’s World

Time commitment:

Prep - 15-30 minutes

Cooking time - ~25-35 minutes

Cooling time - 5-10 minutes

Ready in around 45-60 minutes!

Equipment list:

• Mixer (either a hand mixer or stand mixer) and mixing bowl

• Something to poke a hole in the eggs (I use a small cocktail/pickle fork)

• Pizza pan

• Parchment paper

• Tablespoon

• 1/4 teaspoon (or use 1/2 of 1/2)

• Oven

Ingredients:

• 4 large egg whites, at room temperature

• 1 tbs cornstarch

• 1 teaspoon Italian herbs (like Italian seasoning, oregano, basil, parsley, thyme, even garlic and onion powder)

• 1/4 teaspoon salt, or more to taste

• Any toppings you want (chicken, bacon, ranch, pizza sauce, buffalo sauce, mushroom, onion, etc.)

Steps to get fresh veggie broth/stock:

1. Gather all your equipment and ingredients. Prep the egg whites and get them to room temperature. Get your toppings out. Preheat the oven to 350F. Put parchment paper on your pizza pan.

   • TIP: I poke small holes in my eggs and shake them carefully to remove the whites. I pour them directly into my stand mixer bowl, letting them sit at room temp while I prep my toppings.

   • TIP 2: Save your egg yolks! You can make hollandaise or save them to mix with more eggs or milk to have an omelet. Some desserts call for egg yolks too.

2. Add the egg whites to a mixing bowl, and using a stand or hand mixer, beat the whites until medium peaks form.

   • TIP: Medium peaks are when the mixture is starting to firm up but isn’t really stiff. It will look a lot like a slightly melted whipped cream that’s been out too long.

3. Add 1 tbs cornstarch, 1 teaspoon Italian herbs, and 1/4 teaspoon to the mixture and beat until stiff peaks form.

   • TIP: Stiff peaks are when the mixture stays firm when you lift the whisk out of the bowl. It will retain its shape and look a lot like whipped cream.

4. Transfer the egg white mixture by the spoonful onto the parchment paper-covered pizza pan, spreading it until you have an evenly shaped “dough.”

   • TIP: You can use the back of a spatula or spoon to get the smoothed out shape. It doesn’t have to be perfect, it just needs to be spread as evenly as possible.

   • TIP 2: If your mixture is very runny, you didn’t get the mixture stiff enough OR it had egg yolk in it. It will still bake, but it won’t be as structurally sound.

5. Bake the crust for 15-17 minutes, until it’s golden brown. It is very important that you bake it enough or your crust will be too soggy once you add the toppings!

6. Pull from the oven, add your toppings, and bake until your cheese is melted enough (and the pizza isn’t burnt!), about 5-10 more minutes.

7. Let sit 5-10 minutes before slicing, and then enjoy your light, airy pizza with fewer calories and all the flavor!