Thursday, June 12, 2014

Egg Crust Pizza!

I don't eat pizza. I gave it up last November for good. It's a binge-able item for me, so I had to quit cold turkey. 

However! I still like to make "Egg Crust Pizza" periodically. When I take the time to cook something, I tend to not overeat. So, it's not the same as ordering a pizza and eating everything but that weird shriveled lime green pepper thing creeping in the corner of the box. And it's not "really" pizza after all :). 

I posted a picture on Instagram and got a ton of requests for the recipe. So here ya go!

Serving Size: 2
Calories per serving: About 500 (Hey! It's Pizza! Sorry) Count will be less if you use egg whites and cut back on the ingredients. 
Cooking and Prep Time: About an hour

The What:

-Half of a small carton of liquid eggs or egg whites. Or 6 eggs. Or 12 egg whites. 
-2.5 cups of part skim shredded mozzarella cheese. 
-Parmesan Cheese (the cheap kind will suffice)
-4 medium tomatoes, puréed with Italian seasoning. 
-1/2 cup Turkey pepperoni
-1/2 cup Turkey Sausage
-Basil, Dill, Oregano, S and P

The How:

-Pre-Heat oven to Tree Fity

-In large bowl, whisk eggs, half a cup of mozzarella cheese, tbsp. of Parmesan, and all the seasonings above to taste until combined. 
-On low-medium heat, coat large skillet with cooking spray and pour egg mixture in. Cover skillet with tin foil. After about 10 minutes, flip over with spatula. Cover with foil and let cook for another 10 minutes on that side. Continue to cook until edges are brown and it is hard and doesn't break when you try to move it. You can crank the heat up if it's not cooking fast enough for your impatient ass. But I find the slower you cook it, the more even the browning is. It will look like this when ready for the next step:

-Place crust on cooling tray, then put on a thin pan. 

-Top with the tomato mixture, meat, and remaining cheese. Add more seasoning if you want. 

-Bake at 350 until cheese is melted and "dough" is crispy. About 15 minutes. 

-Let cool on a cooling tray to avoid sogginess. 

Delicious, y'all. 

You slice it up and can pick the pieces up, and once you bite into it, you'll have no idea it's egg :) 

The leftovers are good, too. I personally like to eat it cold the next day. But if you just have to be weird and want hot pizza, reheat in the oven or toaster oven. Eggs will be soggy in the microwave. 

It's actually more pizza-y the next day:


  1. This is a really good blog, I was almost at the peak of giving up because it is indeed a challenge. But you gave me hope, and inspired me to continue my journey!

  2. WOW! It looks really delicious! I should try this.

  3. Wow awesome and my family love this egg crust pizza...thanks for this blog...But I am allergic to egg is there any other alternative of egg?

  4. Oh my god the taste of this egg crust pizza is so amazing that i cant tell you but the dish is amazing and easy to made......My family loved it. Thank you very much for this blog.....Looking forward to get these type of recipes in future also........

  5. It is looking like moth watering. I am going to try this definitely. Thank you so much for this blog

  6. Looking forward to making and serving it this evening at a get together ?? ?? It looks so good!!!

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