Keto Sheet Pan Pizza

30 mins Difficulty: Easy

Categories: Main dishes Pizza Recipes

This thin crust keto sheet pan pizza will remind you a bit of those old school pizzas that folks made at home in the ’80s and cut in squares. The base is egg white protein + Parmesan & Italian seasonings.

It’s kind of bread-y but still a thinner crust, and while it’s not ever going to be a crisp crust, it’s also better cold the next day, when it softens up a bit and absorbs all the flavors of the toppings. Cold pizza is back on the menu, boys and girls!

No flours or funny ingredients required. Just fresh egg whites, powdered egg whites, salt, and gelatin. The res of the items listed are up to you but they do help the pizza crust with flavor and texture.

INGREDIENTS

6 egg whites from fresh eggs, reserve yolks for another use

1 cup egg white protein powder (100% powdered egg white)

1/2 tablespoon dry gelatin (I use beef gelatin)

1/2 teaspoon salt

Pizza toppings as desired

Optional:

1/4 cup grated Parmesan (to scatter on before baking, do not add to the mix!)

Italian seasoning herb mix or oregano, basil, garlic powder, etc. to your liking

1 teaspoon cream of tartar (helps stiffen the whites)

1/4 teaspoon active dry yeast (for flavor)

10 drops acetyl pyrazine 5% PG Liquid Concentrate (adds a little nutty “baked goods” flavor – I get this one)

DIRECTIONS

Preheat oven to 400 F and prepare a rimmed sheet pan (16″ x 12″) with parchment or a silpat, and spray or brush with oil spray (olive, avocado, or coconut).

In a large mixing bowl, add the fresh egg whites, cream of tartar, salt, and gelatin, and any optional items you will be mixing in.

Using a stand mixer, hand mixer, or stick blender with whisk attachment, beat the mixture until soft peaks form No need for stiff peaks, just beat enough to where you can get a bit of fluffy height.

Drop big spoonfuls of the batter onto your prepared pan(s) and spread thinly. This will make 1-2 large pizza crusts, depending on how thick you lay on the batter. I prefer to spread it really thin. Sprinkle the optional grated parmesan over the batter after spreading it out.

Bake for 10 minutes and remove from oven. Remove the crust very carefully and flip it over to the other side.

Top your flipped pizza crust with about 6-8 tablespoons of sauce (I make my own sauce with a jar of pureed tomatoes from my garden, add garlic, oregano, Allulose (for a bit more sweetness), crushed red pepper, ground fennel, a little salt, and crushed basil leaves).

Next, add about 1 cup mozzarella, shredded, and any toppings you like. If using sliced onion, I prefer to place the pieces under the cheese, so they cook more.

Bake another 8-11 minutes or until cheese is bubbling and golden brown and no longer slides around if you tilt the pan.

Let the pizza cool a few minutes on the parchment before cutting. It will be floppy. I don’t like it much hot, but it is firmer cold the next day.

Notes:

If you don’t want to separate egg whites, you can just use all egg white protein powder for the batter. I use about 1 1/4 cups powder to 1 1/2 cups water, let the mixture sit a couple of minutes in the mixing bowl while adding the optional add-ins, then stir gently with a regular whisk to get the powder all wet. Then I break out the machine to do the rest of the whipping. Otherwise, it splashes everywhere.

Store a halved pizza wrapped in the parchment and placed flat in a zip bag or foil, and it will be nice and soft the next day after chilling in the fridge.

Reheat if you like, no more than 20 seconds per slice in the microwave.