Cooking: Turkey Crust Pizza

Ingredients

• 400 g Ground Turkey (lean, fresh)
• 30 g All-Purpose Flour (can substitute almond flour for gluten‑free version)
• 30 g Flaxseed Meal (ground flaxseed, adds binding)
• 4 large Egg Whites (pasteurized, about 120 g total)
• 1 spray Olive Oil Spray (for greasing the pizza pan)
• 50 g Pizza Sauce (low‑sugar marinara)
• 50 g Cherry Tomatoes (diced)
• 50 g Onion (diced)
• 50 g Bell Pepper (any color, diced)
• 50 g Fresh Spinach (roughly chopped)
• 28 g Cheddar Almond Cheese (finely shredded)
• 30 g Hormel Turkey Pepperoni (sliced)

Instructions

1. Combine crust ingredients

   In a large mixing bowl, add the ground turkey, all‑purpose flour, flaxseed meal, and egg whites. Using a wooden spoon, mix until the turkey is evenly coated and the mixture resembles a dough.

   Time: PT5M

2. Spread the crust

   Spray the pizza pan with olive oil spray. Transfer the turkey mixture onto the pan and, using the wooden spoon, gently spread it into a thin, even layer, patching any gaps as you go.

   Time: PT5M

3. First bake (set the crust)

   Place the pan in a pre‑heated oven and bake for 15 minutes until the edges are lightly golden and the center is set but still a bit soft.

   Time: PT15M

   Temperature: 425°F

4. Sauté vegetables

   While the crust bakes, heat a saucepan over medium heat, add a drizzle of olive oil, and sauté the diced onions, bell pepper, and cherry tomatoes until softened (about 3‑4 minutes). Add the spinach at the end and cook until wilted.

   Time: PT5M

5. Add sauce and vegetables

   Remove the crust from the oven. Evenly spread 50 g of pizza sauce over the surface, then distribute the sautéed vegetables (50 g each of tomatoes, onions, peppers, and spinach) on top.

   Time: PT2M

6. Add cheese and pepperoni

   Sprinkle 28 g (1 oz) of shredded cheddar almond cheese and 30 g of turkey pepperoni slices over the sauce and veggies.

   Time: PT1M

7. Second bake (finish the pizza)

   Return the pizza to the oven and bake for 8‑10 minutes until the cheese is melted and bubbly. Then cover loosely with aluminum foil and bake an additional 2 minutes to prevent the edges from over‑browning.

   Time: PT10M

   Temperature: 425°F

8. Cool and serve

   Remove the pizza from the oven, let it rest for 5 minutes to firm up, then slice and serve with a side salad.

   Time: PT5M

Nutrition Facts

Calories

540

Protein

45 g

Carbohydrates

20 g

Fat

25 g

Fiber

5 g