Pre-heat the oven to 450.

In a large bowl, combine the ground turkey, garlic powder, Parmesan, breadcrumbs, ¾ teaspoon of the Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Mixture will be somewhat wet. Roll meat mixture into 20 separate (3/4” – 1”) mini meatballs.

In a large skillet, bring the olive oil over medium heat. Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned and meatballs are cooked through. Remove meatballs to a dish and set aside. You may want to cut the meatballs in half so that they lay flatter on the pizza (I did with most of them).

Spread pizza sauce evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the shredded mozzarella evenly over the top and spread the meatballs out across the surface. Finish the pizza by sprinkling the remaining teaspoon of Italian seasoning over top.

Place pizza on a foil covered baking sheet, a preheated pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes.