PCG Foods: Turkey Meatza

This high protein pizza recipe where the crust is made from veggies and meat is a family favorite. Leftovers are delicious too!


  • 1.2 pounds ground turkey
  • 1 packet frozen riced cauliflower (or 3 cups finely chopped spinach)
  • ⅓ cup almond flour (or bread crumbs)
  • 1 egg
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt


  • 1 cup marinara sauce
  • ½ cup onions, sliced
  • ¼ bell pepper, sliced
  • 4 mushrooms, sliced
  • 2 cups shredded cheese


  • Thaw frozen cauliflower with the turkey so your hands don’t freeze when mixing. You can slightly warm up in an ungreased frying pan if you forget this step.
  • Preheat oven to 350°F.
  • Add all of the crust ingredients to a large bowl and mix well to incorporate evenly (I use my hands). You can also mix straight on the sheet pan for fewer dishes.
  • Spread the meat out on the sheet pan and form it into a thin, even layer. I aim for as big a rectangle as can fit on the sheet pan.
  • Place in the oven to bake for 15 minutes, or until lightly brown and some of the moisture has evaporated.
  • While “crust” is baking, sauté the veggies for the meatza topping. You can leave them raw if you prefer, but caramelized onions are delicious.
  • Remove “crust” from the oven. Start with a base of sauce, then add the remaining toppings as desired, ending with plenty of cheese. You can pause and refrigerate at this stage if you are making it ahead.
  • Turn up the heat to 400°F. Place meatza in the oven to cook for 10 minutes.
  • If desired, turn the oven to broil and broil for a few minutes to brown the toppings a bit.
  • Remove and allow the meatza to cool for a few minutes. Cut into pieces and serve with parmesan and red pepper flakes.

*You can also substitute whatever toppings you prefer.

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