Turkey Crust “Meatza” Recipe

I know, I know…I rarely share recipes here…It’s just not my niche,,,

I mean really, there are so many amazing recipe bloggers out there that live for that stuff, but me, not so much…. 

To be honest, I basically eat the same things most of the time….with food I enjoy and that feels good in my body…That’s how I like it for the most part…

But then…on occasion, the perfect storm happens:

– Inspiration strikes
– Ingredients are on hand or are easily accessible
– I have or make the time

This is what happened last week when I made this low carb turkey crust pizza. 

In my opinion, this blows cauliflower crust out of the water…Plus it’s way more filling and loaded with protein – which most of us could use more of since it’s the most metabolically active, ‘thermogenic” (fat burning) macronutrient.

I’ve had the Real Good Frozen Chicken Crust pizza from the store a few times – and they’re pretty good – but I actually thought the crust I made here was A LOT denser and sturdier because of the cast iron skillet (plus I control the quality of ingredients).

It looks pretty cool too!

RECIPE:”MEATZA” TURKEY PIZZA CRUST Serves 2-4 (depending on appetite, toppings and meal frequency)Prep time: 10 minutesCook time: 20 minutes (plus 10 to heat toppings)1 lb ground lean meat (i used turkey)
1/2 cup grated Parmesan (sub Nutritional Yeast for dairy free)
1 1/2 cup shredded mozzarella (try this dairy free version posted below)
1 tsp sea salt
1 tsp Italian seasonings
1 tsp garlic powder
1 egg
Preheat oven to 400.
Mix all ingredients in a large bowl. Press evenly into a greased 12-14″ cast iron skillet pushing a slight ‘lip’ out on the edges with your hands.
Bake for 20 mins. Remove from oven and top with your favorite toppings.

For this one, I topped mine with goat cheese, fresh figs, arugula and sautéed caramelized red onion and heated it at 400 for about 10 more minutes. I then reduced 1/8 cup balsamic vinegar by simmering and stirring in a sauce pan for a few minutes – to make a quick drizzle for the top.

This was SOOO GOOD and super filling – it’s very dense.  I ate about a quarter of the pizza for my second/final meal of the day and was quite full.  

I assembled the crust on Facebook Live last week where I also shared a healthy-ish dog treat (which they fought over) and I admitted how I made a common mistake when I bought what I thought was a ‘healthy’ shredded Almond Cheese thinking it was dairy free.

I failed to do the ONE thing I always teach my students and clients:

 Ignore the front of the package and turn that thing around to the ingredients and nutrition facts – THAT’S where you’ll find more of the truth about the food you’re buying! The front can’t be trusted – it’s all buzz words and marketing!

That seemingly “healthy” non-GMO almond cheese was made with casein (milk protein – usually A1-beta) which is the component of dairy that people with autoimmune disease are more sensitive to.  It also had canola oil and a bunch of other crap in it. Ugh – $5.50 wasted on garbage!

For me, I’m better off having the real organic, pastured dairy version than the processed almond version.

Yep – I was kinda bummed, but I found another almond mozzarella that’s a lot better – you’ll just have to shred it yourself….

(Side note: I can tolerate some dairy here and there with my Hashimoto’s condition – and I tend to do OK with moderate amounts of A2 casein dairy such as with goat cheese products. Everyone’s different, so be sure to do what’s right for your body.)

So tell me what you think…If you try the turkey/chicken crust pizza, let me know how you topped yours and how it came out. I think this will be in the dinner meal rotation for us for sure! Super quick, great as leftovers, versatile and very yummy!

xo, 

Ev