Enjoy pizza night any day of the week with this gluten-free, dairy-free and GUILT-FREE crust using No Yolking™ – 100 % Egg White Protein Powder. There’s no need to proof dough, cook and mash cauliflower or use a ton of high-fat cheeses to hold it together. This crust is so easy to make and bakes in the same amount of time as a traditional pizza crust. The best part is how well it holds up to toppings, so load them up!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 1 pizza


1 cup (250 mL) No Yolking™ – 100 % Egg White Protein Powder
2 tsp (10 mL) Italian seasoning
1 tsp (5 mL) Allulose, Swerve or Monkfruit sweetener
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) cream of tartar
1/4 tsp (1 mL) salt
1 cup (250 mL) water
Toppings, such as pizza or marinara sauce, peppers, mushrooms, wilted spinach, zucchini, olives, crumbled feta or goat cheese feta


  1. Preheat oven to 400ºF (200ºC). Grease a 9 x 13-inch (3 L) pan or 15-inch (38 cm) cast iron skillet. Set aside.
  2. Place the egg white protein powder, Italian seasoning, sweetener, garlic powder, salt and cream of tartar into the bowl of an electric stand mixer, fitted with the metal whisk attachment. Stir on low speed just to combine.
  3. With the mixer on low, slowly pour in the water. Gradually increase the speed to high. Beat for at least 5 minutes or until whites hold a stiff peak (whites should hold their shape and stand up straight – no drooping tips). Transfer to prepared pan; spread into an even layer and push up the sides of the pan slightly.
  4. Bake for 10 to 12 minutes or until set on the bottom and around the edges but still slightly soft in the center. Top with tomato sauce and your favourite pizza toppings. Return to oven and bake for an additional 5 to 10 minutes or until crust is fully baked and toppings are heated through. Let stand for 2 minutes. Slide onto a cutting board and slice into portions.

Photo: The pizza in our photo is topped with marinara sauce, crumbled cooked turkey sausage, sliced red onion and crumbled feta cheese. After baking it was garnished with good-quality olive oil, hot pepper flakes and fresh basil leaves.

NOTE: *Our recipe has been tested with each of the three natural sweeteners listed in the recipe. Allulose will yield the best colour, flavour and texture but it can be challenging to source in Canada and is expensive when compared to the other sweeteners. Swerve and Monkfruit both produce a very good quality crust that is much lighter in colour. Be sure to use a sweetener that has a 1:1 ratio when compared to regular sugar for baking.


  • When beating egg whites, all measuring cups, spoons, bowls and whisks must be clean, free of any grease or fat, and completely dry.
  • Use room temperature water for best results.
  • Recipe can also be prepared in a large non-reactive bowl (glass or metal) with handheld electric beaters.

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