I recently experimented with this light and low carb pizza which obviously is not like a traditional pizza, but it is a good compromise for those who love pizza and want a quick and tasty but above all light lunch or dinner. So far my light pizza par excellence was the buckwheat one , very filling and easy to make, pan-fried and gluten-free ( recipe here ), but quick pizzas with rice cakes are also a quick compromise ( recipe here ) .
But in recent days I have tried another recipe, very simple to make, in the oven.

The calories are 136 for the base, here are the ingredients for a base:
– 25 gr of wholemeal or normal flour, buckwheat, rice or oat flour
– 104 gr of egg whites, which correspond to about 2 egg whites from large eggs or you can buy those in pasteurized brick.
The procedure is very simple: just beat the egg whites until stiff with a pinch of salt and add them little by little to the flour. Then, spread the mixture in a non-stick pan and cook at 200 ° for 10 minutes. It is removed from the oven, seasoned and placed in the oven for another 8-10 minutes.
For the dressing, here are some possibilities:
– a hectogram of cherry tomatoes or tomato sauce, 80 g of light ricotta or 50 g of mozzarella, 6-7 olives, a level teaspoon of parmesan, salt, pepper, oregano or basil.
– half a glass of tomato sauce, a small can of natural tuna, 20 grams of flaked parmesan, a teaspoon of oil.
For a total of about 350 calories including the base, low glycemic index, also suitable for diabetics. the calories are about a third of a normal margherita, which is about a thousand calories if it is average.