Using 1/2 of the shredded mozzarella cheese and all of the Italian herb seasoning, divide equally and sprinkle into microwave or oven safe dishes. The rule of thumb here is for every individual dish you will use 1 1/2 eggs.

Beat the egg whites gently just to make them easier to work with. Be careful not to beat them too long or they will become too frothy.

Pour the whipped egg whites equally into each of the containers. (Again, 1 1/2 egg whites per container if using individual sized ramekins) Microwave for 1 ½ to 2 minutes or until the whites are fully cooked. Allow to cool while you scramble the yolks.

Beat the egg yolks. Melt the olive oil in a pan and lightly scramble the yolks.

Fold the pizza toppings into the yolk and remove from heat. Add salt and pepper to taste.

Top the pizza bases with the tomato sauce, dividing equally.

Top with scrambled egg yolk mix and the remaining mozzarella cheese divided equally and heat for 20 seconds in the microwave or broil in your oven until the cheese is melted and bubbly. Serve hot!