200g Protein Pizza (Turkey Crust)
200g Protein Pizza (Turkey Crust) is a easy Italian‑American recipe that serves 4. 528 calories per serving. Recipe by Lewis Tan on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 20 min
Cost: $12.47 total, $3.12 per serving
Ingredients
- 2.25 lb Ground Turkey or Chicken (prefer lean, 93% lean or higher)
- 2 pieces Large Eggs (room temperature)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 tsp Chicken Bouillon Powder (adds savory depth)
- 1 tsp Italian Seasoning
- 0.5 tsp Salt
- 0.25 tsp Black Pepper (freshly ground)
- 2 cloves Garlic (minced)
- 1 cup Marinara Sauce (no‑added‑sugar preferred)
- 1.5 cup Low‑Moisture Mozzarella Cheese (shredded)
Instructions
Preheat Oven
Set the oven to 400°F and allow it to preheat fully.
Time: PT10M
Temperature: 400°F
Mix the Crust Ingredients
In a large mixing bowl, combine the ground turkey (or chicken), eggs, grated Parmesan, chicken bouillon powder, Italian seasoning, salt, pepper, and minced garlic. Mix with a whisk or fork until the mixture resembles a thick farce.
Time: PT10M
Prepare the Baking Tray
Line a baking tray with parchment paper. Transfer the meat mixture onto the tray and spread it evenly to a thickness of about ¼ inch, forming a uniform crust.
Time: PT5M
Bake the Crust
Place the tray in the preheated oven and bake for 25 minutes, or until the crust is firm and lightly golden.
Time: PT25M
Temperature: 400°F
Rest the Crust
Remove the crust from the oven and let it sit for 5 minutes to set.
Time: PT5M
Add Sauce and Cheese
Spread 1 cup of marinara sauce evenly over the crust, then sprinkle 1½ cups of shredded low‑moisture mozzarella generously on top.
Time: PT5M
Final Bake
Increase the oven temperature to 425°F (or keep it if already hot) and bake for an additional 10 minutes, until the cheese is melted, bubbly, and lightly browned.
Time: PT10M
Temperature: 425°F
Cool and Serve
Remove the pizza, let it cool for 5 minutes, then slice and serve.
Time: PT5M
Nutrition Facts
- Calories
- 528
- Protein
- 71 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: High‑Protein, Low‑Carb, Gluten‑Free (if sauce is gluten‑free), Keto‑Friendly
Allergens: Eggs, Dairy (Parmesan, Mozzarella)
Ingredient Substitutions
- Instead of Ground Turkey or Chicken: Ground chicken, Lean ground beef
- Instead of Large Eggs: Egg whites (use 4), Aquafaba (3 tbsp)
- Instead of Parmesan Cheese: Nutritional yeast, Pecorino Romano
- Instead of Chicken Bouillon Powder: Chicken stock concentrate, Vegetable bouillon
- Instead of Italian Seasoning: Dried oregano and basil mix
- Instead of Salt: Sea salt, Kosher salt (adjust amount)
- Instead of Black Pepper: White pepper
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Marinara Sauce: Tomato basil sauce, Homemade crushed tomatoes
- Instead of Low‑Moisture Mozzarella Cheese: Part‑skim mozzarella, Vegan mozzarella
Equipment Needed
- Large Mixing Bowl
- Whisk or Fork
- Baking Tray
- Parchment Paper
- Oven
- Measuring Spoons
- Spatula
- Gloves (optional)
Critical Steps — Do Not Skip
- Mix the Crust Ingredients
- Prepare the Baking Tray
- Bake the Crust
- Add Sauce and Cheese
- Final Bake
Chef Tips from the Video
- Use parchment paper to prevent sticking and make cleanup easier.
- Season the meat mixture generously; the crust carries most of the flavor.
- For extra crispness, pre‑bake the crust on a pre‑heated pizza stone.
Troubleshooting
Crust is soggy after adding sauce.
Pat the baked crust with a paper towel before topping, and use low‑moisture mozzarella. Bake the crust a few minutes longer to dry it out.
Crust cracks when spreading the meat mixture.
Spread the mixture while it is still slightly warm and use a spatula to smooth gently. Avoid over‑mixing the meat batter.
Cheese burns before the crust is fully cooked.
Cover the pizza loosely with foil after 5 minutes of the final bake, or lower the oven temperature to 400°F and extend baking by 2‑3 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat directly from frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the crust a day ahead, let it cool, then store wrapped in the fridge; add sauce and cheese and re‑bake before serving.
- Portion the crust into individual sizes for quick meals.
Frequently Asked Questions
What is the cultural significance and history of pizza in Italian‑American cuisine?
Pizza was brought to the United States by Italian immigrants in the early 1900s and quickly became a staple of American comfort food. Italian‑American pizza evolved with regional styles, from thin‑crust New York slices to deep‑dish Chicago pies, reflecting the blend of Italian tradition and American tastes.
What are the traditional regional variations of pizza in Italian‑American cuisine?
In the United States, New York‑style pizza features a thin, foldable crust, while Chicago‑style is a thick, buttery deep‑dish. Other regional twists include California‑style with gourmet toppings and Detroit‑style rectangular pizza with a crispy, cheese‑laden edge.
How is pizza traditionally served in Italian‑American households?
Italian‑American families often serve pizza hot from the oven, sliced into wedges, and accompanied by a simple salad or garlic bread. It is a common centerpiece for casual gatherings, game nights, and weekend family meals.
What occasions or celebrations is pizza traditionally associated with in American culture?
Pizza is a go‑to dish for birthdays, sports events, movie nights, and casual parties. Its ease of sharing makes it popular for gatherings ranging from school fundraisers to office lunches.
What makes this High‑Protein Turkey Pizza special in the context of Italian‑American cuisine?
This version swaps the classic wheat dough for a protein‑dense turkey crust, catering to low‑carb and high‑protein diets while preserving the familiar flavors of marinara and mozzarella that define Italian‑American pizza.
What authentic ingredients are traditionally used in pizza dough, and how does this recipe differ?
Traditional pizza dough uses wheat flour, water, yeast, and olive oil. This recipe replaces the flour‑based dough with ground turkey, eggs, and Parmesan, eliminating gluten and boosting protein while still delivering a crisp base.
What other Italian‑American dishes pair well with High‑Protein Turkey Pizza?
Serve this pizza alongside a crisp Caesar salad, roasted garlic broccoli, or a simple arugula salad with lemon vinaigrette for a balanced, low‑carb Italian‑American meal.
What are the most common mistakes to avoid when making High‑Protein Turkey Pizza at home?
Common pitfalls include spreading the meat mixture too thick, which prevents crisping, and using high‑moisture mozzarella that makes the crust soggy. Also, under‑cooking the crust can leave a gummy texture.
Why does this recipe use low‑moisture mozzarella instead of fresh mozzarella?
Low‑moisture mozzarella contains less water, which helps the pizza crust stay crisp and prevents excess moisture from pooling under the cheese during the final bake.
What does the YouTube channel Lewis Tan specialize in?
The YouTube channel Lewis Tan focuses on quick, high‑protein, low‑carb meals and fitness‑friendly cooking tutorials, often featuring creative twists on classic comfort foods.
Last updated: September 2, 2026
