This couldn't be more diabetic friendly if it had to be! The original recipe is for 2 and calls for shaping it round like a pizza, but I decided to go "lunch lady" and make it rectangular for more people.
- 12 egg whites (do NOT use the stuff in the carton!)
- 6 tsp of cornstarch or arrowroot
- Salt and Italian seasonings to taste
- Preheat your oven to 350
- Line a rectangular pan with sides with parchment paper and lightly spray the paper
- Whisk the whites until almost stiff, and add in the cornstarch and whisk to very stiff peaks
- Gently fold in the spices and salt, and spread out on the paper
- Bake for 15 minutes until lightly golden brown
- Prep your toppings while it bakes
- Remove from the oven just long enough to put toppings on and return to the oven to bake
TOPPINGS can be anything you like, but I wouldn't recommend a thin or watery pasta sauce.