Egg White Pizza – a college favorite, a lifesaver, and a healthier way for me to satisfy my pizza cravings every day (I obviously do make and order a regular pie though).
This pizza was born out of necessity. I’m not a big breakfast person, but in college, I would find myself ravenously hungry after a full morning of classes. So on days that I had less than 20 minutes to cook something, and didn’t want “normal” breakfast food, I’d make this on my stove.
It would and still does fill me up for hours, with the amount of protein that is in this, no toppings included. So it’s a win-win-win situation, as Michael Scott would put it: I satisfy a craving, I am satiated for hours and I am not hangry.
The things you’ll need to make this super complex Zza:
- A pan (and oven, ideally, even if it’s a toaster oven to #broil)
- Egg whites: I buy Pete & Gerry’s Organic
- Tomato Sauce: I used my own, but Rao’s Tomato Basil or Arrabbiata is also fabulous
- Mozzarella: I like using low-moisture part-skim shredded mozzarella from my local grocery store for convenience, but also like putting sliced rounds of whole mozz. Low moisture mozzarella gives you a saltier taste and better melt. #facts
- Garlic powder/Onion Powder/Onion Salt to season the egg whites (optional, but I like it)
- Any toppings your heart desires.
That’s it folks. Super complex, I know.
JK. This meal is super delicious, cost-effective (great when you’re balling on a budget), and wicked easy to make. My dog could probably do it too if he had hands and could promise not to eat all of the cheese.
I hope you enjoy this Egg White Pizza! Send me pics everyday when you start making this (if you’re anything like me, you’ll probably eat it every day!). Don’t forget your veggies though!
Egg White Pizza
Ingredients
- 9 tbsp egg whites 138 grams, roughly ½ cup
- 1 tsp onion salt/powder
- olive oil or nonstick oil spray
- ¼-½ cup tomato-based sauce tomato basil or arrabbiata are great!
- ½-¾ cup low moisture, part skim shredded mozzarella
- 1 tsp oregano and/or basil
- Any other toppings of your choice!
Directions
- If using a toaster or conventional oven, preheat to 425°F. If not, ignore this step.
- In at least an 8 inch flat bottom saucepan, heat up a tsp of oil or spray with oil to coat the bottom to prevent sticking. Keep at medium-low heat.
- Once hot, add the egg whites in. Swirl around till they are evenly distributed along the bottom of the pan. Season with salt or onion salt/powder.
- Cover with a lid, and let this cook through. Once done, the bottom of the egg white will be crisp, and the top just cooked through.
- If you're only cooking on the stovetop and not broiling in the oven, add the sauce and cheese while the egg white is in the pan and spread as you would a pizza. If you're using an oven, transfer to your baking tray prior to topping with the sauce and cheese. Spread sauce and cheese evenly, and sprinkle the oregano and/or basil to season. Add any toppings you'd like.
- Once sauced and cheesed up, bake in oven for 12 minutes or until the cheese is perfectly broiled. Slice and enjoy!