Entire Large Pizza Only 300 Calories

Ingredients

• 4 Eggs (large, separate whites from yolks; yolks set aside for other uses)
• 2 Tbsp Arrowroot Starch (provides structure to the crust)
• 1/4 tsp Cream of Tartar (optional, helps stabilize egg whites)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Italian Seasoning
• 1/4 tsp Salt
• 1/8 tsp Black Pepper (freshly ground if possible)
• as needed Avocado Oil Spray (to coat parchment paper and prevent sticking)
• 1/2 cup Low‑Sugar Marinara Sauce (no added sugar)
• 1/2 cup Light Mozzarella Cheese (shredded; use part‑skim for lower calories)
• 30 slices Turkey Pepperoni (approx. 60 g; choose low‑fat variety)
• to taste Crushed Red Chili Flakes (optional, for heat)

Instructions

1. Separate Egg Whites

   Crack the 4 large eggs, separate the whites into a clean mixing bowl and set the yolks aside for another use.

   Time: PT1M

2. Whip Egg Whites

   Using a hand mixer on high speed, whip the egg whites until stiff peaks form. The mixture should hold its shape when the bowl is turned upside down.

   Time: PT3M

3. Add Seasonings

   Add garlic powder, onion powder, Italian seasoning, salt, pepper, and optional cream of tartar to the whipped whites. Mix on low speed just to incorporate.

   Time: PT1M

4. Incorporate Arrowroot

   Sift 2 Tbsp arrowroot starch over the mixture and fold gently with a spatula until fully combined. No lumps should remain.

   Time: PT1M

5. Prepare Pan

   Line a pizza pan (or baking sheet) with parchment paper and lightly spray the paper with avocado oil spray.

   Time: PT1M

6. Shape the Crust

   Pour the egg‑white batter onto the parchment and use a silicone spatula to spread it into a round (or square) pizza shape about 1/4‑inch thick.

   Time: PT2M

7. Bake the Crust

   Place the pan in a pre‑heated 350°F oven and bake for 10 minutes, or until the edges are lightly golden and the surface is set.

   Time: PT10M

   Temperature: 350°F

8. Add Sauce

   Remove the crust, spread 1/2 cup low‑sugar marinara sauce over the surface, leaving a small border around the edge.

   Time: PT1M

9. Add Cheese

   Sprinkle the shredded light mozzarella evenly over the sauce.

   Time: PT1M

10. Add Pepperoni

    Arrange the turkey pepperoni slices over the cheese, then place a few extra mozzarella pieces on top of the pepperoni for extra melt.

    Time: PT1M

11. Final Bake

    Return the pizza to the oven and bake for 5‑7 minutes, until the cheese is fully melted and lightly browned.

    Time: PT6M

    Temperature: 350°F

12. Serve

    Remove from oven, sprinkle crushed red chili flakes if desired, slice, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

30 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Arrowroot Starch: tapioca starch, cornstarch
• Instead of Cream of Tartar: lemon juice (1 tsp per 1/4 tsp cream of tartar)
• Instead of Garlic Powder: fresh minced garlic (1/2 tsp)
• Instead of Onion Powder: finely minced onion (1 tsp)
• Instead of Italian Seasoning: dried oregano and basil blend
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Avocado Oil Spray: olive oil spray
• Instead of Low‑Sugar Marinara Sauce: sugar‑free tomato sauce
• Instead of Light Mozzarella Cheese: part‑skim mozzarella, low‑fat cheddar
• Instead of Turkey Pepperoni: regular pepperoni, chicken sausage slices
• Instead of Crushed Red Chili Flakes: cayenne pepper

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Measuring Spoons
• Silicone Spatula
• Pizza Pan or Baking Sheet
• Parchment Paper
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Whipping egg whites to stiff peaks
• Folding in arrowroot starch without deflating the whites
• Spreading the batter evenly to form a uniform crust
• Baking the crust just until set (not over‑baking)
• Final bake to melt cheese without burning the crust

Chef Tips from the Video

• Separate eggs while they are cold, then let the whites sit at room temperature for 10‑15 minutes before whipping.
• A silicone spatula gives the best control when spreading the delicate batter.
• If you prefer a crispier crust, increase the oven temperature to 375°F for the final bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a toaster oven to retain crispness.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in the fridge before reheating.

Room temperature: Not recommended; the crust contains egg whites and should be kept refrigerated.

Make-Ahead Tips

• Bake the crust a day ahead, let it cool, then store in the fridge. Add sauce and toppings and finish bake when ready to eat.
• The crust can be frozen after the first bake; add toppings after thawing.

Frequently Asked Questions