Preheat your oven to 350°F. Line a 9” x 13” x 2” baking pan with parchment paper. Set aside.

Add 5 of your egg whites to the bowl of a stand mixer (or using a hand mixer) and beat on medium speed until frothy.

Add a pinch of salt to the whites and speed your mixer up to medium high until stiff peaks form.

Add your other 3 egg whites and 2 whole eggs to a blender.

Add ½ of the garlic a pinch of salt and a pinch of pepper, blend for about 30 seconds (until frothy).

Fold the blender eggs into the stiff egg whites until well mixed but still extremely light and airy.

Pour mixture into the lined baking pan. Spread the mixture out evenly.

Bake for 20 minutes.

Remove the eggs from the oven (they will be puffed up like a soufflé but will deflate within a minute or two).

Spread the pizza sauce evenly over the egg crust.

Sprinkle on ¾ of the cheese evenly.

Evenly top the cheese and sauce with the turkey pepperoni, black olives, mushrooms, minced garlic, and fresh herbs. Top with remaining cheese.

Turn the oven up to 425°F. Bake the pizza for 10 to 15 more minutes (until cheese is melted).

Remove the pizza from the oven. Grasp edges of the parchment paper and lift the pizza out of the pan.

Place pizza on a cutting board and slice into 8 pieces. EAT!!!