My love for making pizza from scratch came to a screeching halt when I started a low-carb diet, but my craving for it was too strong to ignore. So I did what I do best and started researching what my options were, and that’s when I discovered the magic of the meatza.
This recipe is a game-changer for anyone following a low-carb lifestyle. It’s a fun and easy way to enjoy all the flavors you love without the guilt of a carb-heavy crust, not to mention it’s very high in protein! This simple ground turkey crust holds up well to toppings, and when topped with tomato paste, gooey Tex-Mex cheese, and a secret dollop of Parmesan-infused Greek yogurt, it creates a deliciously satisfying alternative to traditional pizza.
For the best texture, I highly recommend using a pizza stone. Place the stone in the oven while it preheats to help create an evenly cooked crust. If you don’t have one yet, I’ve linked the one I use [here]. But don’t let the lack of a pizza stone stop you, you can easily and successfully make this meatza using a regular pizza or baking pan too!
The secret to a great meatza crust is to blot the excess liquid and fat that pools around the base and top of the crust during the pre-baking phase, but not too much! Excess blotting results in a dry crust, but I’ve shared the right way to do it to get a delicious meatza crust each time. This small extra step helps the crust stay firm and not soggy. We love to serve this keto meatza with a simple side salad to round out the meal.
Ready to make a pizza that loves you back? Here is the recipe for Keto Ground Turkey Meatza.
Keto Ground Turkey Meatza (Pizza Stone or Pan Edition)
Course: MainCuisine: KetoDifficulty: Easy8
servings15
minutes35
minutes154
kcalSay goodbye to carb-heavy pizza crusts and hello to a satisfying, protein-packed alternative that doesn’t skimp on flavor. This Keto Ground Turkey Meatza uses a simple, savory turkey crust that gets perfectly crispy on a pizza stone. Topped with rich tomato paste, gooey Tex-Mex cheese, and a secret dollop of Parmesan-infused Greek yogurt for extra creaminess, this recipe is a game-changer for anyone following a low-carb lifestyle. It’s a fun and easy way to enjoy all the pizza flavors you love, guilt-free!
Ingredients
1 lb (450g) lean ground turkey
1 large egg
1/4 cup Parmesan cheese powder
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp tomato paste
1/2 cup shredded Tex-Mex cheese
1/4 cup full-fat plain Greek yogurt
2 tbsp Parmesan cheese powder (for topping)
Optional Keto-Friendly Veggie Toppings: (e.g., sliced black olives, jarred artichokes, sun-dried tomatoes)
Directions
- Preheat Oven & Pizza Stone: If using a pizza stone, place it in a cold oven. Preheat the oven to 400°F (200°C). For a crispy crust, allow the oven and stone to preheat for at least 30-45 minutes after reaching temperature. If using a metal pizza pan, preheat the oven as normal.
- Prepare the Crust Mixture: In a large mixing bowl, combine the ground turkey, egg, the first 1/4 cup of Parmesan cheese powder, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Using your hands, mix everything thoroughly until well combined. Be careful not to overmix.
- Form the Crust: Tear off a piece of parchment paper slightly larger than your desired pizza size. Use 2 to 3 layers of parchment paper under the crust to help absorb some of the fat and liquid that comes out while baking, especially if using a pizza stone to minimize the fat absorbing into the stone. Transfer the turkey mixture to the center of the parchment paper. Press the mixture into a 12-14 inch circle or a 10×12 inch rectangle, aiming for a thin crust. Note that the crust will shrink approximately 2 inches during pre-baking. A thinner crust will taste less turkey-like and more neutral.
- Pre-bake the Crust: Carefully slide the parchment paper with the formed crust onto the preheated pizza stone or metal pizza pan. Bake for 15-20 minutes, or until the crust is firm and lightly browned. During baking, pay close attention to the moisture. If liquid pools around the base of the crust, blot it with a paper towel halfway through the pre-baking. After 15-20 minutes, blot the edges again. Once the crust is firm and lightly browned, blot the top as well. If it’s not ready, continue baking for 5-10 minutes and then blot the top and edges. Blotting the top is best done at the end of the pre-baking phase to prevent the crust from drying out.
- Add Toppings: Remove the crust from the oven (on the parchment paper). Spread the tomato paste evenly over the crust, all the way to the edges. Distribute half of the shredded Tex-Mex cheese, then add your toppings. Sprinkle the remaining Tex-Mex cheese over everything. In a small bowl, mix the 2 tbsp of Parmesan cheese powder into the Greek yogurt and dollop it strategically on top of the pizza.
- Final Bake: Slide the topped pizza back onto the hot pizza stone or pan. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the crust edges are golden and crispy.
- Rest and Serve: Remove the meatza and let it rest on a cutting board for 5 minutes before slicing into 8 pieces. Serve hot and enjoy!
Tips & Variations:
- Quick Bake: You can skip the 30-45 minute wait once the oven reaches temperature if you’re in a hurry, but the crust will not be as crispy.
- Alternate Protein: You can also use ground chicken for a more neutral flavor that works well with a variety of toppings.
- Topping Ideas: Feel free to add more protein! Suggested toppings include pepperoni, crumbled sausage, or cooked bacon. You can also add more shredded cheese, but keep in mind that will change the nutritional information.
- Cheese Options: You can substitute the Tex-Mex cheese with other low-carb cheeses like shredded mozzarella, provolone, or cheddar.
- Reheating Leftovers: There is little difference in reheating leftovers using the oven or a microwave. For best results, use a microwave for a quick reheat.
Nutrition Facts
8 servings per container
Serving Size92
- Amount Per ServingCalories154
- % Daily Value *
- Total Fat
9.1g
12%
- Saturated Fat 3.3g 17%
- Trans Fat 0.2g
- Cholesterol 75mg 25%
- Sodium 345mg 15%
- Total Carbohydrate
4g
2%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Protein 15g 30%
- Vitamin A 6mcg 1%
- Vitamin C 3mg 4%
- Calcium 12mg 1%
- Iron 6mg 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Why You’ll Love This Keto Meatza
As someone who loves the classic comfort of pizza, but has to watch carbs, this recipe has been a lifesaver. It completely satisfies that pizza craving without the post-meal sluggishness. The combination of the hearty ground turkey crust with the savory tomato and creamy Parmesan-infused Greek yogurt topping is surprisingly delicious and incredibly filling. It’s perfect for a weeknight dinner, and you’ll be amazed at how well the turkey holds up as a crust!
Serving Suggestions & Storage
Serve this meatza hot, perhaps alongside a simple side salad with a light vinaigrette to round out the meal. To store, let any leftovers cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, there is little difference between using a toaster oven and a microwave. For a quick reheat, the microwave works great, but the toaster oven will also get the job done efficiently without a significant change in texture.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of ground meat? A: Yes, ground chicken or even ground beef can be used. Just be aware that leaner meats will produce a firmer crust, while fattier meats may require more blotting during the pre-baking phase.
- Q: Why is it important to blot the crust?
A: Blotting the crust helps to remove excess moisture and fat, which is key to achieving a crispy texture. Without this step, the crust can become soggy.
- Q: What is the purpose of the Greek yogurt topping?
A: The Greek yogurt topping provides an extra layer of creaminess and a tangy flavor that cuts through the richness of the meat and cheese. Mixing it with Parmesan adds a savory, salty kick that elevates the entire dish.
Share Your Take!
Did you try this recipe? Let me know in the comments below how you topped your meatza! What are your favorite low-carb pizza alternatives? Share your photos with me, and tell me if the pizza stone made a difference for you!
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