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.

The Meatza recipe was easy to follow and the results were especially delicious! My brother loved it when he had it for dinner. It was the first time we’d had pizza with precooked toppings and wow! Thank you for sharing!

—Florence Anne Cruise (Texas)

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