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    Home » Dinner » Low Carb Pizza - Turkey Crust Meatza [Recipe]

    September 25, 2015

    Low Carb Pizza - Turkey Crust Meatza [Recipe]

    Jump to Recipe Print Recipe

     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.

    Turkey Crust Meatza Recipe - Written on a post-it from my coworker

    Don't forget to PIN it for later! ?

    Keto Pizza - Turkey Crust Meatza [Recipe]

    https://www.youtube.com/watch?v=IeG4Wp35dtM&loop=1

    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!

    Want to try another keto pizza recipe? Try my fathead pizza rolls, one of the most popular recipes on the blog!

    What's your favorite type of pizza? Let me know in the comments below!

    Low Carb Pizza | Keto Pizza | Meatza Recipe | Keto Recipes

    Low Carb Pizza | Keto Pizza | Meatza Recipe | Keto Recipes

    Keto Pizza – Turkey Crust Meatza

    This turkey meatza is a delicious low-carb pizza alternative.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Course: Dinner
    Cuisine: American
    Keyword: keto, meatza
    Special Diet: Keto, Low Carb
    Servings: 6 servings
    Serving Size: 156 g
    Net Carbs: 3.6g
    Author: Tasha

    Ingredients

    Meatza Crust

    • 1 pound turkey ground
    • 2 cups mozzarella grated and loosely packed
    • 1 egg
    • 1 teaspoon garlic powder

    Meatza Toppings

    • 2 tablespoons Rao's marinara sauce
    • ½ cup mozzarella cheese
    • 4 olives sliced
    • 4 slices canadian bacon
    • 8 slices pepperoni
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees Farenheit.
    • Combine turkey, 2 cups mozzarella, egg and garlic powder. Be sure to reserve at least a ½ 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.

    Notes

    Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.

    Nutrition

    Nutrition Facts
    Keto Pizza – Turkey Crust Meatza
    Serving Size
     
    156 g
    Amount per Serving
    Calories
    305.58
    % Daily Value*
    Fat
     
    18.2
    g
    28
    %
    Sodium
     
    587.91
    mg
    26
    %
    Potassium
     
    445.44
    mg
    13
    %
    Carbohydrates
     
    3.71
    g
    1
    %
    Fiber
     
    0.1
    g
    0
    %
    Sugar
     
    1.2
    g
    1
    %
    Protein
     
    31.7
    g
    63
    %
    Net Carbs
     
    3.6
    g
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @KETOGASM or tag #ketogasm!

    Low Carb Pizza | Keto Pizza | Meatza Recipe | Keto Recipes

    This post contains affiliate links - I get a small commission from purchases that will be used to grow this blog. Thanks for your support!

    Low Carb Pizza - MEATZA! #keto #recipes #low #carb #meatza #pizza #turkey
    Tasha
    Tasha

    Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.

    Rutabaga - Low Carb Vegetable Spotlight »

    Reader Interactions

    Comments

    1. Misti says

      February 15, 2017 at 8:39 am

      I have an egg white allergy. Is there something I could use as a substitution, instead of egg?

      Reply
      • Tasha Metcalf says

        September 13, 2019 at 10:45 am

        You can leave the egg out, I believe it will still work well without it.

        Reply
    2. Kathleen says

      February 18, 2017 at 8:09 pm

      I love this recipe! I recently had weight loss surgery and this recipe is so perfect for me, but I did make a few minor tweaks, like I used 99% fat free ground turkey BREAST to make it even lower fat, and the bonus was, it doesn't shrink up as much and there was no fat to pour off in between, I also used Sargento reduced fat 4-cheese Italian blend cheese, super yummy, and because I'm originally from Chicago where our pizzas are a good inch thick slabs of cheese on our pizza, I used the whole 2 cup pouch, 1 cup in the crust, and the 2nd cup on top. Then I used turkey pepperoni which is 70% less fat, diced bell pepper, and a dash of dried oregano on top (another Chicago thing), and no Canadian bacon. I also found little cans of Contadina pizza sauce work great, although one can is probably enough for 3 or 4 pizzas, and I found these great little olive cups (like the size of the apple sauce you'd send in your kids lunch, only sliced black olives, perfect portion for this little pizza).

      Reply
    3. Chris says

      July 27, 2017 at 10:54 am

      what size cast iron skillet did you use?

      Reply
      • Tasha Metcalf says

        July 29, 2017 at 1:57 pm

        I used a 9 inch! I should clarify in the recipe - sorry about that. A larger size would work great if you have that size on hand, just a thinner crust! Hope that helps a little.

        Reply
    4. erin r purdy says

      July 31, 2017 at 3:07 pm

      Hi--Is there a way to hold the crust together without the egg? I have an allergy, but this recipe looks delicious!

      Reply
      • Tasha Metcalf says

        July 31, 2017 at 11:11 pm

        Hi Erin! I haven't tried it without the egg personally, but think it would hold up pretty well without it! If you do try it, let us know how it went and I can add a note in the recipe for others with similar allergies. Hope you enjoy the recipe!

        Reply
        • Pamela says

          February 11, 2018 at 4:49 pm

          Hi Erin! I made it without the egg, and it held together fine. I think the cheese helped bind it together. It was delicious! I made mine with all veggie toppings. Enjoy!

          Reply
          • Betty Jess says

            March 02, 2018 at 3:31 pm

            Pamela did you cook up your veggies some before adding to pizza ? I want to try this tomorrow ..

            Reply
      • Lisa says

        September 19, 2018 at 3:19 pm

        You could try geletin or pectin in place of egg. Also cheese binds

        Reply
    5. Ashley says

      August 02, 2017 at 1:28 pm

      Hi Tasha,

      Can I make this in a regular round pan if I do not have a cast iron skillet? Also

      Thank you!

      Reply
      • Tasha Metcalf says

        August 04, 2017 at 9:28 pm

        Absolutely!

        Reply
    6. janet says

      August 10, 2017 at 2:36 pm

      No need to use an egg for the crust. It holds together just fine.
      You can even make a Chicago Style Meatza with 2 lbs of turkey!

      I add italian spices to both the turkey and tomato sauce to give it a stronger "pizza " taste.

      This base lends itself to all kinds of toppings, traditional or not.

      We have some variation of Meatza at least a couple times a week!

      Reply
    7. Will says

      August 17, 2017 at 11:51 am

      I'm going to try this with crockpot turkey. Been cooking all day so it should be ground up good. Comments ?

      Reply
      • Tasha Metcalf says

        August 17, 2017 at 1:53 pm

        I think that will work super good! Sometimes I make pizza crusts with shredded chicken (which is probably a bit tougher than what's in your crockpot) and it's great. Let me know how it turns out! 🙂

        Reply
    8. Angela Watts says

      September 12, 2017 at 5:46 pm

      "Combine turkey, 1 cup mozzarella, egg and garlic powder. Be sure to reserve at least a 1/2 cup of the cheese for the topping."

      So is the recipe 1 1/2 cups of mozzarella, or 'combine turkey, 1/2 cup mozzarella?'

      Going to try this this weekend. Thank you!

      Reply
      • Tasha Metcalf says

        September 14, 2017 at 11:17 am

        You'll combine the turkey with 1 cup of mozzarella; the rest of the cheese is used for the topping. Hope that helps 🙂

        Reply
        • steven says

          November 15, 2017 at 12:41 pm

          If you put in shaved parmasen the crust is crunchy good!

          Reply
    9. steven says

      November 15, 2017 at 12:40 pm

      5 stars
      This was so good my son asked if there was more!

      Reply
      • Steve McQueen says

        January 02, 2018 at 11:25 am

        5 stars
        Going to make this again tonight!

        Reply
    10. Pamela says

      February 11, 2018 at 4:50 pm

      5 stars
      Hi Erin! I made it without the egg, and it held together fine. I think the cheese helped bind it together. It was delicious! I made mine with all veggie toppings. Enjoy!

      Reply
    11. Nicole says

      February 24, 2018 at 1:59 pm

      Hi Erin,

      How many servings is this? This looks great!

      Reply
    12. Catherine says

      April 07, 2018 at 3:42 pm

      4 stars
      This was delicious and the whole family enjoyed it. Super easy recipe and will go on repeat for sure, probably a weekend meal since the. Ok time is a bit long.

      Reply
    13. pam says

      July 23, 2018 at 10:36 am

      Hi
      Can you use ground beef? If so do you have to cook it first?

      Reply
    14. Deb says

      October 19, 2018 at 6:50 am

      5 stars
      This was SO good!! My family is super picky, and everyone ate it happily. They all agreed I should make it again sometime. Success!! 🙂

      Reply
    15. Ellie says

      November 04, 2018 at 7:19 pm

      Great recipe. Thank you. My family loved it.

      Reply
    16. Evie says

      April 09, 2019 at 7:08 pm

      I made this and it was pretty good but next time will definitely tweak. I used my 9” square cast iron skillet and it was too much meat. Will definitely season the turkey first, thin it out and use more pizza sauce. It was a little dry but definitely a good foundation.

      Reply
      • Tasha Metcalf says

        April 17, 2019 at 11:15 am

        Great feedback! It is pretty thick as written. For thin crust, I like to use this recipe (or use chicken) on a baking sheet lined with parchment paper. Might be worth a try for you!

        Reply
    17. Teresa says

      May 26, 2019 at 5:03 pm

      Can this crust be cooked for 20 min then frozen. Then later add veggies and sauce,cheese and cook for the additional 20 min ?

      Reply
      • Tasha Metcalf says

        May 29, 2019 at 3:31 pm

        Absolutely! That's a great idea too!

        Reply
    18. Rachel says

      February 22, 2020 at 6:52 pm

      5 stars
      Thank you for posting. I absolutely LOVED it. And it was so simple.

      Reply
    19. Mandy says

      April 12, 2020 at 4:22 pm

      Do you brown the turkey first?

      Reply
      • Tasha Metcalf says

        May 14, 2020 at 6:04 pm

        It goes in like a meatloaf and bakes to form the crust. Then add the toppings! No need to brown the turkey separately. 🙂

        Reply

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