3 ounces extra-lean ground pork or pork tenderloin, ground (about ¼cup + 2 tablespoons)
1 tablespoon + 1 teaspoon egg substitute
2 teaspoons dry bread crumbs
¼ teaspoon crushed fennel seeds
¼ teaspoon onion powder
¼ teaspoon salt
1⁄8 teaspoon sugar
1⁄8 teaspoon garlic powder
1⁄8 teaspoon Italian seasoning
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon cayenne
IN a small bowl, combine the pork, egg substitute, bread crumbs, fennel seeds, onion powder, salt, sugar, garlic powder, Italian seasoning, black pepper, and cayenne. With fork or hands, 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 SAUSAGE, ENOUGH FOR 1 LARGE MEAT LOVER’S HAND-TOSSED STYLE PIZZA
Entire recipe: 138 calories, 21 g protein, 5 g carbohydrates, 3 g fat, 1 g sat. fat, <1 g fiber