1½ ounces extra-lean ground pork (3 tablespoons)
2 teaspoons egg substitute
1½ teaspoons dry bread crumbs
1 teaspoon pure maple syrup
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon salt
1⁄8 teaspoon garlic powder
1⁄8 teaspoon ground sage
Pinch of cayenne
IN a small bowl, combine the pork, egg substitute, bread crumbs, maple syrup, pepper, salt, garlic powder, sage, and cayenne. 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 1⁄3 CUP, ENOUGH FOR 2 PERSONAL PAN PIZZAS OR 1 LARGE MEAT LOVER’S HAND-TOSSED STYLE PIZZA
Entire recipe: 89 calories, 10 g protein, 8 g carbohydrates, 2 g fat, <1 g sat. fat, trace fiber