Deep Dish Pizza
My deep dish pizza recipe is just one of the delicious recipes that you will find in my cookbook.
3 eggs, separated
1/2 tsp cream of tartar
1/2 cup unflavored egg white protein
3 ounces cream cheese or sour cream, warmed
Spices (if desired)
Preheat oven to 375 degrees. Separate the eggs and whip the whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly sift in the whey protein to the whites. Using a spatula, gently fold the cream cheese into the whites. Spray a lasagna pan with coconut oil spray and spoon the mixture into it. Bake for 18 minutes. Remove from oven and top with your favorite toppings. *Adapted from Oopsie Rolls on Lighter Side of Low Carb blog. Makes 9 square slices.
After it has baked, Top with your favorite toppings!
Low-Sugar Marinara (Mario Batali = no soybean oil and no sugar)
Bolinski’s chicken sausage
NUTRITIONAL COMPARISON (per slice):
Pizza Hut Deep Dish = 430 calories, 37 carbs, 2 fiber)
“Healthified” Pizza = 157 calories, trace carbs, 0 fiber
1 Little Caesar’s 14″ Deep Dish Crust = 2,417 calories, 304 carbs
1 “Healthified” pizza crust = 584 calories, 8 carbs, 1 fiber, 62g protein
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On your vimeo about making bread, you use a 32 oz carton of egg whites, 5 scoops whey protein, and how much cream cheese? I’d like to make in big batches as that suits my lifestyle better. And do you freeze the cooked crusts?
2 ounces. 🙂
Pleasantly surprised. I made this today. Topped it with fresh habanero salsa and topped with the Brat Hans brand bratwurst and mozzarella. Yum.
why do you put 3 oz of cream cheese in a single pizza crust, but only 2 oz. in the large batch you did on the video?
I was in a pinch so I used that much in that case. It will work either way, but the above recipe is best. 🙂
These pictures made me MAJORLY hungry.
Must attempt this again! It looks amazing.
I am attempting to make this recipe right now. I’m not so sure that the “crust” mixed up like it is suppose to. Do you have a video showing you making this so I can see the consistency before you put in to pan to bake? I am very good at making oopsie, I’m just not sure that I did this one right lol. It’s in the oven now, so we shall see. But after I whipped the whites up and got all fluffy and stiff – when sifting the whey in there, do you do that while still mixing? So the fluffy goes away, or is it suppose to be folded in there? THANK YOU!
This video shows the process. 🙂
May I ask where you purchased your wonderful, enormous deep dish pizza pan as shown in your video?
I got it right here:
I was referring to the round, metal deep dish pan that resembles a large cake pan which you showed in the video. Sorry.
Oh, I just have a set of cake pans like this and use the largest one. 🙂
Does the recipe stand up well to using low-fat cream cheese or should I stick with the full fat?
Definitely use full fat. You want the more fat the better. 🙂
It took me a while to track down unflavored protein … I didn’t think vanilla would work quite right. Anyway, do you ever add the yolks back in? I don’t see them in the steps. If not, you might want to just say three egg whites in the ingredients list.
Thanks for all your recipes!
Does the dough have to cool before you add your toppings?
Nope, you can add them and put right back in the oven. 🙂
We just had this for lunch. Hubby couldn’t say “yum, yum”enough times. This will be our go to pizza now. Thanks Maria
Is there a milk/whey free white sauce recipe that you’ve created vs the tomato sauce? I can do mayo (and the ingredients thereof) but coconut/cow milk (& derivatives) don’t sit well (nor does tomato sauce). 😛
I haven’t but that sounds good. 🙂