Personal Pan Egg White Pizza

Personal Pan Egg White Pizza

A recipe from Katie Farrell's new book,  Devotions for a Healthier You: Feeding Mind, Body, and Soul

Katie Farrell Egg White Pizza


2 cups cauliflower and broccoli, chopped into bite-size pieces
6 large egg whites (or 1 1/4 cup egg whites from carton)
1/2 small tomato, cut into thin slices (I like Roma tomatoes for this)
Pinch of salt and pepper
1 1/2 tablespoons Parmesan cheese, grated (or cheese of choice)

1. Start by steaming your veggies until tender. You can do this by steaming them in the
microwave for 3 to 5 minutes, or until tender, either in a bowl with 1/4 to 1/2 cup water, covered
with plastic wrap and pierced with holes, or buy the steamable frozen bags of veggies). Or
you could lightly sauté the veggies in a large skillet until tender.

2. Preheat oven to 425 degrees. Spray a medium nonstick skillet with cooking spray. Pour
egg whites into skillet, and place steamed vegetables, tomato slices, salt and pepper, and
Parmesan cheese over the top of the egg whites. Drizzle ketchup evenly over the top, if
desired (this becomes like the tomato sauce in a pizza). Place skillet in the oven for 20 to 25
minutes, or until the top becomes lightly golden brown (this may vary slightly based on the
size of your skillet, but the egg whites should be firm to the touch). Remove from the oven,
and slide the pizza onto a plate. Cut into pizza slices, if desired, and enjoy!

Servings: 1 (1 egg white pizza per serving)

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