This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
This “pizza” is 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. I remember being so devastated that the egg whites had sunk to the bottom!
But when 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 the most delicious thing ever!
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, DANG ON. Does it even get any better?
And since the origination of this OG version, I’m created more delicious variations like my Spinach, Mushroom and Goat Cheese Egg White Pizza, Healthy Sausage and Gravy Pizza, Mediterranean Egg White Pizza and Cheddar Chicken Sausage Egg White Pizza!
Why You’ll Love This Egg White Pizza
- Made with only 3 simple ingredients!
- It’s the perfect breakfast (or any meal) meal prep recipe!
- A low calorie and protein packed option!
- Packed with cheesy, doughy flavors!
- All you need is 30 minutes from start to finish!
- Stores great in the freezer and reheats beautifully.
- Crescent rolls – I used Pillsbury. There is no gluten-free option on the market but many readers have had luck with this gluten-free crescent mix.
- Egg whites
- Shredded cheese – Mozzarella is the classic choice but I like to switch the cheese I use each time to keep it interesting.
- 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
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Spray a 9×13″ 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.
2. 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 cartons to fluff the egg whites up and pour over top the crescent rolls, then sprinkle the ranch seasoning overtop.
3. Pour egg whites over crescent rolls.
4. Place in the oven and bake for 20 minutes, or until egg whites have fully cooked and crescent rolls are starting to golden brown.
5. Take out, sprinkle with the shredded cheese and place back in the oven.
6. Bake for a few more minutes just so the cheese can melt.
Best Ways To Reheat!
- In the air fryer. I highly recommend this method if you have an air fryer! It gets the pizza crust little crispy on the outside but stays doughy in the middle, with all the same savory and cheesy flavors as before. It is perfection! Just reheat in the air fryer at 350F for 4-6 minutes, or until desired crispness.
- 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 reheat at 400F until desired temperature is reached.
- In the microwave. The microwave doesn’t get the pizza as crisp as the later two, but it still reheats well. Microwave for about 30 seconds or until it’s warmed through.
Can I use whole eggs instead of egg whites for this recipe?
Sure! To use eggs instead of egg whites, whisk 12 large eggs into a large bowl with the ranch seasoning mix (or the salt, onion powder, garlic powder). Pour over the crescent rolls and follow along according to the rest of the recipe card.
What should I serve with this egg white pizza?
How should I store this egg white pizza?
Keep stored in the refrigerator for up to 5-6 days.
- 1 (8-oz.) can crescent rolls I used reduced-fat but regular works too
- 2.5 cup egg whites (600g)
- 3/4 cup low fat shredded mozzarella cheese (84g)
- 1 Tbsp ranch seasoning mix or 1 tsp of EACH: onion powder, garlic powder, salt and 1/4 tsp pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
- Preheat the oven to 350 degrees F. Spray a 9×13" 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 cartons 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 the 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 the oven. Bake for a few more minutes just so the cheese can melt.
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.