High Protein Egg White Breakfast Pizza
A delicious and healthy breakfast pizza made with egg whites, spinach, and cheese. Perfect for a high-protein start to your day!
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl medium
- 1 whisk
Ingredients
Pizza Base
- 1 whole wheat pizza crust
- 1 cup egg whites
Toppings
- 1 cup fresh spinach leaves
- 1 cup low-fat mozzarella cheese shredded
- 1/2 cup cherry tomatoes sliced
- Salt and pepper to taste
- 1/2 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 375°F. In a medium mixing bowl, whisk the egg whites until they become frothy. Season with salt, pepper, and garlic powder.
- Place the whole wheat pizza crust on a baking sheet lined with parchment paper. Pre-bake the crust for 5 minutes to ensure a crispy base.
- Spread the frothy egg whites evenly over the pre-baked pizza crust. Layer the fresh spinach leaves and sliced cherry tomatoes on top.
- Sprinkle the shredded mozzarella cheese evenly over the top of the pizza, ensuring it covers all the toppings.
Baking
- Place the assembled pizza in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- Allow the pizza to cool for a few minutes before slicing. Serve warm, garnished with a sprinkle of fresh herbs if desired.
Storage
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Pre-bake the crust for a crispier texture. Use fresh herbs for extra flavor. Ingredient Substitutions: Use dairy-free cheese for a vegan option. How to Serve: Best served warm with a side salad. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the egg whites and toppings in advance for quicker assembly.