2½ ounces extra-lean ground pork or pork tenderloin, ground (about ¼cup + 1 tablespoon)
1 tablespoon + 1 teaspoon egg substitute
2 teaspoons dry bread crumbs
½ teaspoon whole fennel seeds
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1⁄8 teaspoon cayenne
IN a small bowl, combine the pork, egg substitute, bread crumbs, fennel seeds, garlic powder, salt, 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, use a ¼ teaspoon measure to scoop out balls 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 ABOUT 1⁄3 CUP, ENOUGH FOR 1 PIZZA
Each serving: 42 calories, 6 g protein, 1 g carbohydrates, 1 g fat, <1 g sat. fat, trace fiber