1 (10 ounce) can refrigerated pizza dough
2 (12 ounce) cans peeled and diced tomatoes
1 (14.25 ounce) can whole peeled tomatoes
2 egg whites
2 cups white sugar
2 tablespoons water
Preheat oven to 450 degrees F (225 degrees C).Process pizza dough in a blender or food processor until smooth and creamy. Roll into 1 inch balls, then place on a lightly floured baking sheet; let rest on the prepared baking sheet for 10 minutes or until firm.
Break up the tomatoes into the food processor, water, and egg whites. Gradually add salt and 2 tablespoons water, speeding up processing.
Spread mixture on 2 lightly greased deep sides of dough-lined baking pan. Bake for 7 to 10 minutes. Cool to room temperature. Cool without cutting. Chill at least 4 hours before eating.