Turkey Crust Pizza
Turkey Crust Pizza is a easy Puerto Rican / American Fusion recipe that serves 2. 590 calories per serving. Recipe by Maddy's Puertorican Kitchen & More on YouTube.
Prep: 10 min | Cook: 17 min | Total: 34 min
Cost: $8.80 total, $4.40 per serving
Ingredients
- 1 pound Ground Turkey (lean, preferably 93% lean)
- 1 large Egg (room temperature)
- 0.5 cup Mozzarella Cheese (shredded)
- 0.33 cup Parmesan Cheese (shredded or grated)
- 1 clove Garlic (large, roughly minced)
- 1 teaspoon Kosher Salt
- to taste Black Pepper (freshly ground)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Oregano (dried or fresh, chopped)
- 0.5 cup Pizza Sauce (store‑bought or homemade)
- 0.5 cup Additional Mozzarella Cheese (shredded, for topping)
- 30 grams Salami (sliced thin)
- 5 leaves Fresh Basil (torn)
- as needed Cooking Spray (for parchment and pan)
Instructions
Combine Crust Ingredients
In a mixing bowl, add the ground turkey, egg, shredded mozzarella, shredded Parmesan, minced garlic, kosher salt, black pepper, garlic powder, onion powder, cayenne, and oregano. Wearing a disposable glove, mix with your hands until everything is evenly incorporated.
Time: PT5M
Shape the Turkey Crust
Lay a sheet of parchment paper on the counter, spray lightly with cooking spray. Transfer the meat mixture onto the parchment and flatten it with your gloved hands or a rolling pin into a 10‑inch circle about 1/4‑inch thick.
Time: PT5M
Transfer Crust to Pan
Place a second sprayed parchment sheet on top of the flattened crust, flip both sheets so the crust rests on the top parchment, then peel away the bottom parchment. Slide the crust (still on parchment) into a pre‑heated skillet.
Time: PT3M
Cook One Side of the Crust
Heat the skillet over medium heat (about 350°F). Cook the crust for 6‑7 minutes, or until the bottom is golden brown and set.
Time: PT7M
Temperature: 350°F
Flip and Add Toppings
Carefully flip the crust using a spatula. Spread pizza sauce over the cooked side, sprinkle the additional mozzarella, arrange salami slices, and cover the pan with a lid for 2‑3 minutes to melt the cheese.
Time: PT5M
Temperature: 350°F
Finish and Serve
Remove the pan from heat, garnish with torn fresh basil leaves, slice, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 590
- Protein
- 68g
- Carbohydrates
- 8g
- Fat
- 40g
- Fiber
- 1g
Dietary info: Gluten-Free, Low-Carb, Keto-Friendly, High-Protein
Allergens: Egg, Milk, Pork
Ingredient Substitutions
- Instead of Ground Turkey: Ground Chicken, Ground Beef (80% lean)
- Instead of Egg: 1 tbsp flaxseed meal + 3 tbsp water (vegan)
- Instead of Mozzarella Cheese: Monterey Jack, Provolone
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Garlic: 1 tsp garlic powder
- Instead of Kosher Salt: Sea Salt
- Instead of Cayenne Pepper: Red Pepper Flakes
- Instead of Oregano: Italian Seasoning
- Instead of Pizza Sauce: Marinara sauce
- Instead of Additional Mozzarella Cheese: Cheddar, Provolone
- Instead of Salami: Pepperoni, Chorizo
- Instead of Fresh Basil: Oregano leaves
- Instead of Cooking Spray: Olive oil brush
Equipment Needed
- Mixing Bowl
- Disposable Kitchen Gloves
- Parchment Paper
- Cooking Spray
- Rolling Pin (optional)
- Skillet or Frying Pan
- Spatula
- Cheese Grater
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Mixing the turkey mixture until just combined
- Flattening the crust evenly without tearing
- Flipping the crust without breaking
- Cooking the crust fully on one side before adding toppings
Chef Tips from the Video
- Spray both sides of the parchment to prevent sticking.
- Use a kitchen scale for the meat to keep the ratio consistent.
- Add a pinch of smoked paprika to the crust for an extra depth of flavor.
Troubleshooting
Crust breaks when flipping.
Ensure the crust is fully set on the first side and use two parchment sheets as a sling. A slightly thicker crust is easier to handle.
Crust stays soggy.
Cook the first side longer until golden and dry. Pat the sauce with a paper towel before spreading.
Cheese does not melt.
Cover the pan with a lid for a few minutes after adding cheese, or lower the heat slightly to allow gentle melting.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Wrap the uncooked crust tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before cooking.
Room temperature: Do not store at room temperature; the crust contains raw turkey.
Make-Ahead Tips
- Form the crust, wrap it in parchment, and refrigerate up to 24 hours before cooking.
- Pre‑cook the crust on one side, let it cool, then freeze; finish cooking and add toppings when ready.
Frequently Asked Questions
What is the cultural significance and history of low‑carb pizza like Turkey Crust Pizza in Puerto Rican cuisine?
Puerto Rican cuisine traditionally embraces hearty, meat‑centric dishes, but the island’s growing health‑conscious community has adapted classic favorites into low‑carb versions. Using ground turkey for a crust reflects both the island’s love for poultry and a modern twist to reduce carbs while keeping the festive pizza experience.
What traditional Puerto Rican ingredients could be substituted for the oregano used in this Turkey Crust Pizza?
In Puerto Rican cooking, dried oregano is common, but fresh cilantro or a pinch of adobo seasoning can be used as authentic alternatives. Both add a bright, herbaceous note that complements the turkey.
How is Turkey Crust Pizza typically served in Puerto Rican gatherings or celebrations?
At family gatherings, a low‑carb turkey crust pizza is often sliced into bite‑size wedges and served alongside plantain chips, avocado salad, and a glass of local beer or passion‑fruit juice, making it a crowd‑pleasing, healthier option.
What occasions or holidays in Puerto Rican culture are suitable for serving a Turkey Crust Pizza?
Turkey Crust Pizza works well for casual weekend meals, birthday parties, and even as a lighter option during Christmas Eve feasts (Nochebuena) when guests appreciate a protein‑rich, low‑carb dish alongside traditional mains.
What other Puerto Rican dishes pair well with Turkey Crust Pizza?
Pair the pizza with a side of mofongo (mashed plantains) topped with garlic shrimp, a fresh avocado salad, or a simple arroz con gandules (rice and pigeon peas) for a balanced meal that honors island flavors.
What are the most common mistakes to avoid when making Turkey Crust Pizza at home?
Common errors include over‑mixing the meat mixture, which makes the crust tough, and flipping the crust before it’s fully set, causing it to break. Also, neglecting to spray the parchment can lead to sticking.
Why does this Turkey Crust Pizza recipe use a skillet instead of baking the crust in the oven?
Cooking the crust in a skillet allows quick, even browning and keeps the crust moist without needing a preheated oven. It also reduces the equipment needed, making the recipe more accessible for home cooks.
Can I make the turkey crust ahead of time and how should I store it before cooking?
Yes, form the crust, wrap it tightly in parchment and plastic wrap, then refrigerate for up to 24 hours. For longer storage, freeze the wrapped crust for up to a month and thaw in the fridge before cooking.
What does the YouTube channel Maddy's Puertorican Kitchen & More specialize in?
Maddy's Puertorican Kitchen & More focuses on Puerto Rican home cooking, offering traditional recipes, modern twists, and health‑friendly adaptations like low‑carb and gluten‑free versions of classic dishes.
How does the YouTube channel Maddy's Puertorican Kitchen & More's approach to low‑carb Puerto Rican cooking differ from other cooking channels?
Maddy emphasizes using locally available Puerto Rican ingredients while adapting them for low‑carb diets, often substituting starchy bases with protein‑rich alternatives like turkey or chicken crusts, which is less common on mainstream cooking channels.
Last updated: September 2, 2026
