Preheat the oven to 425°F. Line a sheet tray with parchment paper and set aside.

In a large bowl, mix together the ground beef, egg, Parmesan cheese, breadcrumbs, garlic powder, onion powder, black pepper, basil, and oregano. Use your hands to combine well.

Roll 2 Tablespoons of the meat mixture into a ball and place on the prepared sheet tray, leaving some space between them. Repeat with the remaining meat mixture.

Bake the meatballs for 12-15 minutes until golden brown and the internal temperature reaches 165°F. Let cool while preparing the pizza crust.

Lightly spray a 14-inch pizza pan with cooking spray. Add one of the pizza dough balls into the center of the pan and gently stretch it out to be the same size as the pan. If the dough shrinks back, let it rest for 5 minutes before stretching again.

Use a fork to pierce the dough all over. Brush ½ tablespoon of olive oil over the dough and bake for 10 minutes until lightly browned.

Cut the meatballs in half and set aside.

Add ½ cup of pizza sauce onto the dough and spread it out, leaving a half-inch border along the edge. Top with ¼ of the shredded mozzarella cheese, followed by half of the sliced meatballs. Top with another ¼ of the cheese and sprinkle ½ teaspoon of dried oregano and ¼ teaspoon of garlic powder on top.

Bake the pizza for 10-12 minutes until the crust is golden brown and the cheese is melted and bubbly. Let sit for 5 minutes before cutting.

Repeat the process with the remaining pizza dough and ingredients to make a second pizza.