High-protein Turkey Pizza — low-carb, crispy, and SO good
HIGH-PROTEIN TURKEY PIZZA 🍕— low-carb, crispy, and SO good is a medium American (Low‑Carb/Keto) recipe that serves 4. 350 calories per serving. Recipe by Martina Raskova on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $7.34 total, $1.84 per serving
Ingredients
- 1 lb Ground Turkey (lean (93% lean), preferably freshly ground)
- 2 large Eggs (room temperature)
- 1 tsp Salt (kosher or sea salt)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tbsp Olive Oil (for brushing crust (optional))
- 0.5 cup Tomato Sauce (low‑sugar, no added sugar)
- 1 cup Mozzarella Cheese (shredded, part‑skim)
- 1 cup Mixed Veggies (optional) (e.g., sliced bell peppers, mushrooms, olives, spinach)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it preheat while you prepare the crust.
Time: PT10M
Temperature: 425°F
Combine Crust Ingredients
In a large mixing bowl, add the ground turkey, eggs, salt, pepper, garlic powder, and Italian seasoning. Mix with a spatula until the mixture is uniform and slightly sticky.
Time: PT5M
Shape the Crust
Line a baking sheet with parchment paper. Transfer the turkey mixture onto the sheet and, using wet hands or a spatula, press it into a 12‑inch circle about ½‑inch thick.
Time: PT5M
Bake the Crust
Place the sheet in the preheated oven and bake for 12 minutes, or until the crust is lightly golden and firm to the touch.
Time: PT12M
Temperature: 425°F
Add Toppings
Remove the crust, brush lightly with olive oil if desired, spread the tomato sauce, sprinkle mozzarella, and arrange any optional veggies.
Time: PT3M
Finish Baking
Return the pizza to the oven and bake another 8 minutes, until the cheese is melted and bubbly and the crust is crisp.
Time: PT8M
Temperature: 425°F
Cool and Serve
Let the pizza rest for 5 minutes, then slice and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: High‑Protein, Low‑Carb, Keto‑Friendly, Gluten‑Free
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Ground Turkey: Ground Chicken
- Instead of Eggs: Egg whites (4 large), Flax egg (2 tbsp flaxseed + 6 tbsp water)
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Italian Seasoning: Dried oregano and basil mix
- Instead of Olive Oil: Avocado oil
- Instead of Tomato Sauce: Marinara sauce, Pesto
- Instead of Mozzarella Cheese: Cheddar, Vegan mozzarella
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Baking Sheet
- Parchment Paper
- Oven
Critical Steps — Do Not Skip
- Mix ground turkey and eggs thoroughly to create a cohesive batter.
- Press the crust evenly to ensure uniform cooking.
- Bake the crust until fully set and internal temperature reaches 165°F.
- Avoid soggy toppings by drying vegetables beforehand.
Chef Tips from the Video
- Use wet hands when shaping the crust to prevent sticking.
- Brush the crust lightly with olive oil before the final bake for extra crispness.
- For extra flavor, mix a tablespoon of grated Parmesan into the crust mixture.
Troubleshooting
Crust is soggy after adding toppings.
Pat vegetables dry, use a thin layer of sauce, and bake the crust a minute longer before adding toppings.
Crust falls apart when slicing.
Ensure the crust is fully set and has reached 165°F; let it rest 5 minutes before cutting.
Crust is too dry or crumbly.
Add an extra egg or a tablespoon of olive oil to increase binding and moisture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat directly in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the turkey crust alone, let it cool, then wrap and refrigerate for up to 2 days.
- Add sauce and cheese just before the final bake to keep the crust crisp.
Frequently Asked Questions
What is the cultural significance and history of pizza in Italian cuisine and how does a high‑protein turkey crust fit into modern American low‑carb trends?
Pizza originated in Naples, Italy as a simple flatbread topped with tomatoes, cheese, and herbs. In recent decades, American health‑focused trends have inspired low‑carb and high‑protein adaptations, like this turkey‑based crust, which keeps the beloved pizza experience while reducing carbs and boosting protein.
What traditional regional variations of pizza exist in Italy and how does a flour‑free turkey pizza differ from those classics?
Italian regions offer styles such as Neapolitan (soft, chewy), Roman (thin and crispy), and Sicilian (thick and airy). A flour‑free turkey pizza replaces the wheat dough with a meat‑based crust, creating a high‑protein, gluten‑free version that mimics the texture of a thin crust but with a savory, meaty base.
How is high‑protein turkey pizza traditionally served in American low‑carb cuisine?
In American low‑carb circles, turkey pizza is often served hot from the oven, sliced into wedges, and paired with a side salad or roasted vegetables. It’s common to top it with fresh herbs, extra cheese, or avocado for added healthy fats.
What occasions or celebrations is pizza traditionally associated with in Italian and American cultures?
Pizza is a staple for casual gatherings, family meals, and celebrations like birthdays and sports events in both Italy and the United States. The high‑protein turkey version is popular for fitness‑focused gatherings, post‑workout meals, and low‑carb diet celebrations.
What authentic ingredients are used in traditional Italian pizza dough versus the turkey crust in this recipe?
Traditional Italian dough uses wheat flour, water, yeast, salt, and olive oil. This recipe substitutes those with ground turkey, eggs, and spices, eliminating gluten and adding protein while still using classic seasonings like Italian herbs to keep the flavor familiar.
What other low‑carb or keto dishes pair well with high‑protein turkey pizza?
Pair the turkey pizza with a crisp Caesar salad, roasted cauliflower, or a side of sautéed greens. For a full keto meal, add a cheese‑filled avocado or a bowl of zucchini noodles tossed in pesto.
What makes high‑protein turkey pizza special or unique in the keto cuisine landscape?
It delivers a full pizza experience—crust, sauce, cheese, and toppings—while providing about 89 g of protein per pizza and virtually no carbs, making it a rare protein‑dense, grain‑free alternative that satisfies cravings without breaking ketosis.
What are the most common mistakes to avoid when making high‑protein turkey pizza at home?
Common errors include under‑mixing the meat‑egg batter, which leads to a crumbly crust, over‑loading with watery toppings, and not baking the crust long enough to reach a safe internal temperature. Follow the critical steps for mixing, shaping, and baking to avoid these pitfalls.
Why does this high‑protein turkey pizza recipe bake the crust before adding toppings instead of cooking everything together?
Pre‑baking the crust ensures it sets and becomes crisp before the moisture from sauce and toppings is introduced. This two‑stage bake prevents a soggy base and guarantees the turkey reaches the safe 165°F temperature.
Can I make the turkey crust ahead of time and how should I store it before adding toppings?
Yes, bake the crust alone, let it cool completely, then wrap it tightly in foil or plastic wrap. Store in the refrigerator for up to 2 days or freeze for up to a month. Reheat before topping or add toppings directly and finish baking.
What does the YouTube channel Martina Raskova specialize in?
The YouTube channel Martina Raskova focuses on quick, nutritious, and protein‑rich home‑cooking recipes, often featuring low‑carb, gluten‑free, and meal‑prep friendly dishes that fit a busy lifestyle.
Last updated: September 3, 2026
