30-Minute Meatza Pizza

by Kristine on June 2, 2011

in Dinner in a Dash, Gluten Free, Healthy "MAKEOVERS", Pizza, Recipes

Here’s another grain-free and lower carb gem!  The “crust” is actually made from ground turkey!  I’ve seen many recipes online for these Meatza Pizza’s, but here’s my twist.  It came out SO GOOD!!!!  Basically, its a very cool way to use ground turkey.  I must tell you though, the next day (when it was cold) it really did taste like cold pizza!!!!

 

30-Minute Meatza & Veggie ‘Pizza’

Crust:

1 package (454g) of lean ground turkey
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil

Preheat oven to 375 degrees F.  Mix together the crust ingredients in a bowl.  Press onto a cookie sheet sprayed with cooking spray.  You want the turkey mixture to cover the entire bottom of the cookie sheet.  Bake for 15 minutes.  Remove from oven.  You will notice it will have a slimey layer on top.  I scraped that off with a spoon.

Toppings:
This is what I used, but you could use whatever you have on hand

1 cup sliced mushroom
1 cup onion, thinly sliced
1/2 cup chopped red bell pepper
1 can of artichoke hearts, drained & roughly chopped
1/2 cup sliced zucchini
1/3 cup pineapple tidbits or crushed canned pineapple, drained well
2 Tbsp reduced fat grated parmesan cheese
1/2 cup jarred pasta sauce or tomato sauce
1-2 Tbsp tomato paste

While the turkey base is in the oven, saute the onion, mushroom, red pepper, zucchini, artichoke in a medium sized pan sprayed with cooking spray.  If it gets too dry, add some water (1/4 cup at a time).  It will help caramelize the onions.  I also added 1 Tbsp balsamic vinegar (optional).  When the turkey “crust” is done, as I mentioned above, scrape off the slime looking layer with a spoon.

Now, its time to add the sauce and toppings.  I just used about 1/2 cup plain tomato sauce and mixed in 1 Tbsp tomato paste to thicken it up a bit.  If your using store bough jarred sauce, you probably don’t need to season further, if not, add some dried oregano and basil (1/2 tsp each).

Spread sauce on turkey “crust” and spread almost all the way to the edge.  Add the veggies.  Next, top with the pineapple, and lastly, sprinkle on the parmesan cheese.

Return the “pizza” to the oven and bake for another 10 minutes.

Cut into 6 huge pieces!

Nutrition (per 1 large slice)
Calories: 154   Fat: 3.8g  Carbs: 13.7g  Fibre: 4.1g   Sugars: 3.6g  Protein: 17g

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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  • Ali

    I made this yesterday and it was so yummy I had to come back and thank you….such a great idea!  I am never eating regular pizza again! 

    • http://www.busybuthealthy.com Kristine Fretwell

      Awesome! So glad you liked it and came and let me know :). Made my night!! Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

  • Adriana Azevedo

    Hi Kristine! Does this turkey crust stay together without adding eggs to it? Are you able to eat it with your hand or it’s just meant to be eaten with silverware? Thanks!!

    • http://www.busybuthealthy.com Kristine Fretwell

      Yes, the crust does stay together pretty well. When its hot, I find I need to use a knife and fork. But the leftovers the next day (when cold), you can easily eat it with your hands.

  • Jen Antonuccio

    Fantastic Recipe!

  • Hendoncrew

    My “crust” shrunk so much I had to make something else to feed everybody!  I used VERY lean beef…did your turkey shrink too?

    • http://www.busybuthealthy.com Kristine Fretwell

      It does shrink a bit. But very lean beef shrinks a lot. I notice this in other dishes. It seems to have a lot more water than other types of ground meat. Next time, if you use beef, just double the batch…the crust will be thicker, or else opt for a bigger baking sheet.

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  • http://fitanfab40.blogspot.com/ Fit and Fab 40s Mom

    I have been using portobello mushrooms as my pizza crust! So easy to make 

    • http://www.busybuthealthy.com Kristine Fretwell

      That’s a great idea too! 🙂
      Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

    • Adriana Azevedo

      Wow!! Please give me that recipe!!

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