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Protein Sparing Dessert Pizza

The 4th of July is coming and I thought a beautiful protein sparing dessert pizza with a red white and blue feature would be fantastic for celebrating!

Many of you love my protein sparing pizza so I thought I would modify the pizza crust and add my favorite Wholesome Yum allulose to the crust to make a protein sparing dessert pizza!

One of the reasons I love protein sparing modified fasting is because it helped me lose weight after being stuck with traditional keto macros.  I had PCOS which can make weight loss very difficult. It wasn’t until I added “Pure Protein Days” which is what I called it in one of my first books Keto Adapted. I didn’t know it then, but what I was practicing is called protein sparing modified fasting. Protein sparing modified fasting is a practice of lowering the fat and carbs while increasing the protein. This helps the body use body fat for fuel while using the protein to increase metabolic rate while also holding onto muscle. This helps lose body fat but not muscle.

This Protein Sparing Dessert Pizza is a delicious dessert without the guilt!

To make my delicious protein sparing dessert pizza, I added used Wholesome Yum Allulose to make the protein sparing pizza crust! 

Allulose is a natural sweetener with zero calories and has no impact on blood sugar. Many people prefer this as their keto sweetener because it tastes just like sugar!

I used my protein sparing pizza crust to make this protein sparing dessert pizza. Adding 1/4 cup of Wholesome Yum Allulose to my protein sparing pizza crust recipe gives the bread a softer texture. Other sweeteners will not work. You need allulose because allulose melts and creates a caramel-like protein sparing bread.

I only use Wholesome Yum brand of allulose for many reasons!

Wholesome Yum has the best quality natural sweeteners. Wholesome Yum also doesn’t use harmful additives like some brands! I also love Wholesome Yum because they are also a kind small family-owned business. You all know I love supporting small business!

Click HERE to order Wholesome Yum Allulose!

Use code MARIA to save 10% 

Click HERE to learn more about Protein Sparing Modified Fasting.

Protein Sparing Dessert Pizza

Maria Emmerich
Prep Time 10 minutes
Cook Time 10 minutes
Course Bread, Dairy Free, Dessert, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 9
Calories 68




  • 10 large eggs whites scrambled (CHILLED)
  • 3/4 cup unsweetened almond milk or unsweetened cashew milk
  • 1/2 cup Wholesome Yum powdered allulose
  • 2 teaspoons vanilla extract or strawberry extract
  • teaspoon Redmond Real salt


  • 1 8 ounce package cream cheese softened (OR Kite Hill dairy free cream cheese)
  • 1/4 cup Wholesome Yum powdered allulose
  • 1 tablespoon unsweetened almond milk


  • 1/4 cup blueberries
  • 1 1/2 cups raspberries


  • Preheat oven to 325 degrees F. Place the egg whites, allulose and salt in the bowl of a stand mixer and whip the whites until very stiff, about 5 minutes. Turn the mixer to low and add the protein powder to the whites. Mix until combined.
  • Spray a large rimmed baking sheet or 15 inch cast iron skilletwith Primal Kitchen avocado oil spray and spoon the mixture into it. Bake for 10-12 minutes or until golden brown.
  • Make the protein sparing creamy topping: Place the chilled scrambled egg whites, almond milk, sweetener, extract and salt into a blender and puree until very smooth. Taste and adjust sweetness to your liking. OR make the cream cheese filling by placing the softened cream cheese into a medium bowl. Add the Wholesome Yum allulose and almond milk and stir until combined well. Taste and adjust sweetness to your liking.
  • Remove the pizza crust from oven and let cool. Then top with the creamy filling.
  • Place the blueberries onto the creamy filling in the upper left corner and place the raspberries onto the creamy filling in lines like a flag if desired.
  • Store extras in an airtight container in the fridge for up to 4 days. Serve chilled.


(OPTION 2- KETO MACROS) 133 calories, 8g fat, 9g protein, 4g carbs, 1g fiber
P:E ratio 0.8


Calories: 68 | Fat: 0.3g | Protein: 11g | Carbohydrates: 4g | Fiber: 1g | P:E Ratio: 3.3



“Thank you so much Maria! Your (protein sparing modified fasting book) The Art of fat loss has been amazing for me. I watch all your videos and read your blogs. I have stopped extended fasting as much thanks to you and Craig and have been successful in losing weight and maintaining lean mass. Down to 19 percent body fat so now in maintenance mode.

These photos are 3 months difference. I ate clean before but switched to keto March 15 with 2 days Protein Sparing Modified Fasting. For anyone wanting to lose weight and hold muscle… it is the way to go. Thanks so much” – Pam

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Kelli says:

    This looks delicious!

  • Victoria Atwater says:

    I have been making the PSMF bread and it continues to come out 3/4 fluffy and the bottom 1/4 heavy and eggy. Do you think I need to cook it longer than your recommended 45 minutes? I also leave it in the oven the additional 15 minutes. Love your recipes and cookbooks. I look forward to trying the allude and dessert pizza.

    • Jennifer says:

      I make the wonder bread a lot but I make buns/rolls. They only need to bake about 15 minutes and come out beautifully every time. I only do half of the recipe because I don’t think I could fit 18 on my 2 pans. I haven’t tried to make a loaf yet…too scared. LOL

    • Maria Emmerich says:

      Possibly your oven isn’t as hot as mine. 🙂

    • Leslie says:

      My turned out like that with liquid egg whites, once I used real egg whites it came out perfect.

  • Jennifer Zimmerman says:

    can Swerve be used in place of the wholesome yum allose monk fruit powdered blend? I just have that on hand at the moment vs having to wait to get the Wholesome Yum. Thanks

    • Marydee says:

      The written description above the recipe states “Adding 1/4 cup of Wholesome Yum Allulose to my protein sparing pizza crust recipe gives the bread a softer texture. Other sweeteners will not work. You need allulose because allulose melts and creates a caramel-like protein sparing bread.”
      I imagine you could use Swerve, but would not get the same consistency result, as stated.

      • Jennifer says:

        I have used both in the wonder bread. The swerve bread tasted really good and browned a little, but the allulose really was much more brown.

    • Maria Emmerich says:

      That will work, but allulose is best as it melts better.

  • Jamie says:

    I was curious. I watched the video for this recipe and in it you didn’t add any egg white protein. Do you also make the recipe without or did you just not show that step?

  • Marydee says:

    The recipe states “Remove the pizza crust from oven and top with the creamy filling”…do we need to cool the pizza crust first??

  • Sherry Franklin says:

    Loved this dessert! Everyone in the family enjoyed it and I will definitely be making it again.

  • Stephanie says:

    This was such a fun treat yesterday! My 5 yo loved making a flag w thinly sliced strawberries and blueberries! I used a lankato monk fruit sweetener because it’s what I had in hand and it was perfect!! Cooking this so thin is the way to go! Thanks for such a creative idea, once again!

  • ab says:

    Wow! Do you have recipes that can use up hard-boiled egg yolks if i use hard-boiled egg whites for the protein sparing creamy layer, please?

    • Maria Emmerich says:

      You can make ice cream, creme brulee, add a couple to a couple whole eggs for an omelet, etc. 🙂

      • ab says:

        Ok. I knew I could use raw yolks for those but didn’t know if the hard-boiled texture would work. What about the hard-boiled egg pudding made with just the yolks, please? Thank you! 🙂

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