This pizza has a soft bready crust with crispy, crunchy edges. It’s saucy, extra cheesy, and will hold all your favorite pizza toppings without falling apart. You can use a fork and a knife to eat it if you like, but you won’t need to.
The nutritional information is based on the recipe as written, but you can use more or less sauce and cheese and add your favorite pizza toppings. You can also swap the pizza sauce out for alfredo sauce if you like. Just be aware that any changes you make will change the nutritional values. Here’s the nutritional information per serving of the plain crust in case you’re feeling adventurous: Calories 300 Fat 19g Carbs 3 g Fiber 0g Protein 28g
Yield: 6 slices
Serving size: 1 slice
Ingredients for the crust:
- 6 large eggs
- 2 1/2 cups (280g) shredded, low moisture, whole milk mozzarella cheese
- 1/4 cup (56.7g) whole milk Greek yogurt, plain
- 1 1/2 tbsp. (21g) extra virgin olive oil
- 1/3 cup (75.69g) egg white powder; here’s a link to the brand I use
- 1 tbsp. (14.9g) distilled white vinegar
- 1/2 tbsp. (6g) natural, non-GMO granular erythritol
- 1 tsp. (4.8g) baking soda
- 1/4 tsp. (25g) dried oregano
- 1/4 tsp. (18g) dried basil
- 1/4 tsp. (25g) dried thyme
Ingredients for the sauce and toppings:
- 1 cup marinara sauce or pizza sauce, no added sugars or seed oils
- 2 cups (224g) shredded whole milk mozzarella cheese
- onion powder
- garlic powder
- dried oregano
Directions for the crust:
- Preheat the oven to 350°F (180°C)
- Line an 11.5″x14″ (36.83cm x 27.94cm) pan with parchment paper.
- Place the eggs, egg white powder, vinegar, oregano, basil, thyme, erythritol, and baking soda into a bowl. Stir to combine. The mixture does not need to be smooth or mixed very well. It’s okay if it’s very lumpy as long as all the egg white powder has gotten wet. Scrape any powder that may be on the sides of the bowl back down into the egg mixture.
- Pour the egg mixture into the bowl of a food processor fitted with a steel blade. Use a rubber spatula to ensure everything ends up in the bowl. Process on high until smooth.
- Place the oil and yogurt into a large microwaveable bowl. Place the shredded cheese on top. Microwave the cheese mixture for one minute on high. Use a large spoon to mix well.
- Microwave the cheese mixture again for another minute on high. Mix well until everything’s melted and well combined.
- Again, using a rubber spatula, carefully transfer the hot cheese mixture into the bowl of the food processor with the eggs.
- Process on high until you have a smooth, thick batter that resembles pancake batter.
- Pour the batter into the prepared pan. Use a rubber spatula to spread the batter evenly across the pan. Pay particular attention to the edges and corners of the pan.
- Place the pan in the center of the preheated oven. Bake for 45-50 minutes until a toothpick inserted near the center comes out dry, and the edges have darkened. The crust will be a dark golden brown.
- Remove the crust from the oven, and invert it onto a clean cutting board or cooling rack.
- Carefully remove the parchment paper from the hot crust.
- Reinvert it onto a cooling rack and cool for 20 minutes. To prevent a soggy crust, place the cooling rack with the crust over a layer of paper toweling or wipe away any condensation that may occur under the pizza crust on the counter while it’s cooling.
Directions for assembling and baking the pizza:
- Preheat the oven to 450°F (200°C)
- Place the cooled crust, shiny side up, on a baking sheet lined with parchment paper.
- Spread the sauce evenly across the top of the crust. When I make my pizza using marinara sauce, I like to jazz up the flavor by sprinkling 2-3 pinches of onion powder, 1-2 pinches of garlic powder, and 2-3 pinches of dried oregano across the sauce on my pizza. I find the additional spices can change a plain marinara sauce into a great pizza sauce.
- Sprinkle the shredded cheese evenly over the top of the sauce.
- Place the pan in the center of the hot oven. Bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove the pizza from the oven. Wearing an oven mitt, transfer the pizza to a cutting board by holding the paper down with a gloved thumb while using a metal spatula to slide the pizza onto the board.
- Cut the pizza into six large, equal-sized squares.
- Let the pizza cool for 5-10 minutes before gobbling it up.