3 ounces 96% lean ground beef (about ¼ cup + 2 tablespoons)
1 tablespoon + 1 teaspoon egg substitute
2 teaspoons dry bread crumbs
½ teaspoon salt
IN a small bowl, combine the beef, egg substitute, bread crumbs, and salt. With a fork, mix to blend. At this point, the mixture can be crumbled into small pieces directly onto the pizza. If making ahead, scoop out balls with a ¼ teaspoon measure and place, not touching, in a waxed paper–lined rectangular airtight plastic container. Continue layering between sheets of waxed paper. Refrigerate for up to 3 days.
MAKES 2⁄3 CUP, ENOUGH FOR 4 PERSONAL PAN PIZZAS OR 1 LARGE MEAT LOVER’S HAND-TOSSED STYLE PIZZA
Entire recipe: 124 calories, 19 g protein, 3 g carbohydrates, 4 g fat, 1 g sat. fat, trace fiber