Deep Dish Gluten-Free Pizza Crust

low-carb pizza
Laura Dolson
Total Time 50 min
Prep 10 min, Cook 40 min
Yield 8 servings (77 calories each)

This egg-based deep dish pizza crust may sound strange, but it is worth trying, especially if you are gluten-free. It may not be that similar to a regular crispy pizza crust, but it is nice and thick and delicious. 

The use of egg whites instead of whole eggs, as well as fat-free and reduced-fat cheeses, make this gluten-free pizza dough also low in fat. Just be sure to use an Italian cheese that has a little bit of fat in it, otherwise, it won't melt.


  • 9 egg whites
  • 6 ounces fat-free cream cheese (3/4 package), at room temperature
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1½ teaspoons dried oregano or other Italian seasonings
  • Pinches of black and/or cayenne pepper
  • 1 cup (or a little more) shredded reduced-fat Italian cheeses, at least half of which is a hard cheese (such as Parmesan, Asiago)
  • Pizza toppings of your choice


  1. Heat the oven to 350F. Butter a 9x13 pan.
  2. Using a blender, food processor, or immersion blender, mix the egg whites and cream cheese until well blended. Add the salt and spices and blend again.
  3. Spread shredded cheese in bottom of prepared pan. Pour egg mixture over the cheese, and bake for 22 to 25 minutes, or until the top begins to brown.
  4. Remove from oven, add pizza toppings, and bake until done, about another 10 to 15 minutes.

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