What better way to introduce the new blog than by sharing the recipe that has been a mainstay in our household for the past two years: low carb pizza.
It all started with a post-it note from my coworker. After discovering that we were both on a keto diet, she scribbled down a few lines, handed me the note, and said: “Trust me.” I scanned the makeshift recipe with apprehension. A pizza made of meat? And turkey no less? I know pizza; pizza is like my family. I’ve had just about every kind of pizza imaginable, and turkey was never invited to the party. And a low carb pizza at that? I wasn’t entirely sold on the idea but slid the post-it in my purse to avoid hurt feelings. Several weeks later, as I was cleaning out said purse, the sticky neon paper resurfaced.
Don’t forget to PIN it for later! ?
I shared the recipe with my guy and was rushed off to the grocery store to acquire all the fixings. What I saw as blasphemy to the pizza gods, he saw as everything his heart desired — meat on top of more meat. The only other time I had seen him that excited about food was when he found out that turducken is a real thing.
He needed meatza in his life.
We whipped it up that night and never looked back. This low carb pizza is outrageously delicious. Seriously. I slapped the post-it on my fridge after realizing the recipe was a keeper. It’s still there.
Since then, I’ve tweaked a few things, played around with the ratios, cooking vessels, and a variety of toppings. I prefer to use a cast-iron skillet to get a nice crunch on the crust. Cast-iron skillets get super hot and stay that way, which is great for searing meat. Since your crust is made of meat and cheese, the meat is seared nicely while the cheese crisps up.
If you don’t have cast-iron, you can use any oven safe dish or pan as long as it has sides to prevent the grease from dripping out.
The bigger the pan, the thinner the crust and vice versa. So if you like a thin crust, consider using a pan with a larger surface area to spread out the ingredients.
The following recipe has all of my favorite pizza toppings and comes to a measly 22 grams of carbs for the entire pizza! That’s less than 4 grams of carbs per slice! Feel free to swap the toppings out for your own faves, just be sure to update your macros.
I like this low carb pizza better than the delivery we used to order every week! If that’s not a testament to how spectacular this recipe is… then I don’t know what is. You’ve got to give it a try!
What’s your favorite type of pizza? Let me know in the comments below!
- 1 pound turkey ground
- 2 cups mozzarella grated and loosely packed
- 1 egg
- 1 teaspoon garlic powder
- 2 tablespoons Rao's marinara sauce
- 1/2 cup mozzarella cheese
- 4 olives sliced
- 4 slices canadian bacon
- 8 slices pepperoni
- Preheat oven to 400 degrees Farenheit.
- Combine turkey, 2 cups mozzarella, egg and garlic powder. Be sure to reserve at least a 1/2 cup of the cheese for the topping.
- Press the mixture flat into a greased cast-iron skillet.
- Bake in oven for 20 minutes.
- Remove from oven and carefully drain accumulated grease.
- Spread the tomato sauce evenly over the cooked turkey mixture.
- Sprinkle half of the remaining mozzarella over the crust, then layer olive, canadian bacon, and pepperoni toppings.
- Sprinkle the rest of the mozzarella cheese over the top.
- Bake in oven for an additional 20 minutes.
- Let cool for 5-10 minutes before slicing into meatza to serve.
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Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!