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.