Upside Down Cheesy Garlic Egg White Pizza

Name: Upside Down Egg White Pizza
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: 1 (8 ounce) package crescent rolls; 2.5 cup egg whites (600g); 1/4 cup reduced-fat shredded mozzarella cheese (28g); 1/4 cup fat-free shredded mozzarella cheese (28g); 1 tbsp ranch seasoning, or 1 tsp of EACH: onion powder, garlic powder, salt and 1/4 tsp pepper

Written by Lauren on November 8, 2019 in Less than 100 calories, Low Carb, Low Fat, Macro-friendly, Nut-Free, Vegetarian

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Cheesy, doughy, garlic deliciousness! One of the most popular recipes on the blog, and for good reason! This “pizza” is packed with protein and made with only 3 key ingredients. It is SO EASY to make and will quickly become your favorite way to get your pizza fix in at home!

So what is upside down egg white pizza?

If you are new here, let me explain. This “pizza” is another one of those recipes that happened by accident. I had this awesome idea of making egg white pizza as a way to eat delicious doughy cheesy bread with some added protein from the egg whites. I really didn’t give too much thought to what might happen if I simply just poured egg whites on top of some crescent rolls and put it in the oven – but I was hopeful. It sure sounded promising. And you just can’t beat that connivence, right?

I always have to laugh when I look back at the first time I made this. I remember being so devastated that the egg whites had sunk to the bottom! I had already dismissed this recipe as a “fail” before even pulling it out of the oven and was already brainstorming how I could make it work the “right” way in the future.

Fast forward 10 minutes after taking the egg white pizza out of the oven. I wasn’t NOT going to eat it even if I had deemed it a “fail.” I am not one that wastes food. Any of it. 😂 I took a bite into the upside down pizza, still intrigued at how it would taste, and had to pick my jaw up off the floor. Holy smokes was it he most delicious thing ever! My brain quickly shifted from “this recipe was a fail” to “everyone NEEDS to know about this recipe!” Who cares if the egg whites had went to the bottom?

Who cares if the pizza was “upside down?”

IT WAS DELICIOUS.
IT WAS EASY.
IT WAS MACRO FRIENDLY.

That is all that mattered. That is still all that matters!

To be quite frank, it tasted even better than I had envisioned it would! I don’t know about you, but crescent rolls are life. And when you had cheese to it…. I mean…. it almost doesn’t get much better. I know the egg whites may seem odd to some, but egg whites are actually one my favorite source of protein. I use them daily. Multiple times of a day really, but I love that they are what you make them. They are bland and have zero flavor, so whatever you mix it with, that is what they will taste like. They are a great way to add some quality protein into your day.

INGREDIENTS

Crescent rolls – I know most of you know these, but those who live in countries outside of the U.S. may me shaking your head. Google a picture to see what they look like! I have heard from many outside the U.S. that pastry dough is a great substitute!
Egg whites – Just your everyday carton of egg whites! They are a great way to add protein to many meal.
Shredded cheese – I will typically switch the cheese I use each time to keep it interesting. The original recipe calls for half reduced-fat mozzarella and half fat-free mozzarella. I did this to keep the fat a little more down but still keep some of that cheesy gooeyness. But don’t let the exact cheeses hold you back from trying this. You can use any cheese you want – get creative here!
Ranch seasoning mix – I used ranch seasoning because I am obsessed with it. It brings such an amazing to flavor to anything, but especially the crescent roll + cheese + egg whites. If you don’t have any on hand, I would just throw in a couple of shakes of each of these: garlic powder, onion powder, salt, and pepper.

HOW TO MAKE

Preheat oven to 350 degrees F. Spray a 9×13″ baking dish with nonstick cooking spray.
Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish. Try to seal the seams as much as possible.
In a medium sized bowl, add egg whites and ranch seasoning. Briefly whisk egg whites to mix in the season and to fluff them up. Alternatively, you can just shake egg white carton to fluff the egg whites up and pour over top the crescent rolls, then sprinkle the ranch seasoning overtop.
Pour egg whites over crescent rolls. Place in oven and bake for 20 minutes, or until egg whites have fully cooked and crescent rolls are starting to turn golden brown.
Take out, sprinkle with the shredded cheese and place back in oven. Bake just until the cheese starts to melt, about 5 minutes.

HOW TO EAT + WHAT TO PAIR WITH

There are so many different ways I have eaten this pizza and so many different ways I have seen you all eat too! I know I am definitely going to leave off some, so if I missed a way you absolutely love, drop it below in the comments so we can all try it and get ideas too!

Best ways to reheat – in this order:

In the air fryer. You MUST try it this way. I just put it in for 5 or so minutes on 350 degrees F. Holy smokes though – it is even better the next day when you do this. It gets a little crispy on the outside but stays doughy in the middle, with all the same bready cheesy flavors as before. It is absolute perfection.
In the oven. If you don’t have an air fryer, the oven is your next best bet. You can do it on broil until it starts to get brown (preferred) or just bake at 400 degrees F until desired temperature is reached.
In the microwave. If you are in rush, this is the way to go. Even when reheated in the microwave, this egg white pizza is very forgiving and reheats insanely well.

Best ways to incorporate into a meal:

Whats awesome about this pizza is that you can adjust the macros based on what you need too. Need more protein? Add more egg whites? Need less? Add less egg whites? Need more or less fat? Adjust the amount and type of cheese you use. Need more carbs, load that baby up with toppings!

Favorite ways to eat:

Having a couple of slices (air-fried!) alongside a huge salad
Having some paired with your pasta dish, like garlic bread
Cutting up into croton sized pieces, air frying, and topping them on a salad.
Eating with some form of protein (baked chicken, shredded chicken, pork chop, etc.) and/or some veggies. The classic way!

WANT TO MAKE THIS RECIPE?

If you try this egg white pizza and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 12

Upside Down Egg White Pizza

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 (8 ounce) package crescent rolls
2.5 cup egg whites (600g)
1/4 cup reduced-fat shredded mozzarella cheese (28g)
1/4 cup fat-free shredded mozzarella cheese (28g)
1 tbsp ranch seasoning, or 1 tsp of EACH: onion powder, garlic powder, salt and 1/4 tsp pepper

Instructions

Preheat oven to 350 °F. Spray a 13x9" baking dish with cooking spray.
Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish. Try to seal the seams as much as possible.
In a medium sized bowl, add egg whites and ranch seasoning. Briefly whisk egg whites to mix in the season and to fluff them up. Alternatively, you can just shake egg white carton to fluff the egg whites up and pour over top the crescent rolls, then sprinkle the ranch seasoning overtop.
Pour egg whites over crescent rolls. Place in oven and bake for 20 minutes, or until egg whites have fully cooked and crescent rolls are starting to golden brown.
Take out, sprinkle with the shredded cheese and place back in oven. Bake just until the cheese starts to melt, about 5 minutes.

Notes

MFP entry: Lauren Fit Foodie Egg White Pizza

Nutrition Information:

Yield:

Serving Size:

1 slice (85g)
Amount Per Serving: Calories: 103Total Fat: 4gSodium: 186mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 8g

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