Meatball Marinara Pizza

1.) Preheat the oven to 450 degrees F. Add all of the dry crust ingredients to a bowl and mix to avoid clumping, then add in the wet ingredients and mix some more. You want to get a paste-like consistency.

2.) Lay a piece of parchment paper flat and spread your dough. This becomes a skill. Start at the middle and slowly spread it out in a circular motion. Try to make the biggest pizza possible!

3.) Once the crust is spread, place it on an oven safe pan and in the oven for 8 minutes (or until it starts to golden). Take the pan out and take the dough off the parchment paper, then place the pizza back on your pan. Brush a little bit of egg whites on the crust to help it golden even more. Put the pan back in the oven for another 2-4 minutes. Be sure to keep an eye on it.

4.) While the pizza is cooking, season the 96/4 lean ground beef with a little bit of sea salt and garlic powder. Form it into 15 small meatballs. Preheat the stove top pan to 7/10 heat, then add the meatballs and cook to your desired level of done-ness. Be careful not to cook them too long though, because you’ll put the meatballs in the oven with the pizza in a later step.