Keto Turkey Crust Pizza

Ingredients

• 1 pound Ground Turkey (lean ground turkey, preferably 93% lean)
• 0.5 cup Mozzarella Cheese (shredded low‑moisture mozzarella for the crust)
• 1 teaspoon Garlic Powder (for the crust)
• 1 teaspoon Dried Oregano
• 1 teaspoon Italian Seasoning
• 0.5 Red Bell Pepper (sliced)
• 0.5 Yellow Bell Pepper (sliced)
• 0.5 Orange Bell Pepper (sliced)
• 3 Mushrooms (sliced)
• 1 cup Sour Cream (full‑fat, for ranch sauce)
• 1 tablespoon Fresh Parsley (chopped)
• 1 tablespoon Garlic Powder (for ranch sauce)
• 1 tablespoon Onion Powder
• 1 teaspoon Dill Weed (dried)
• 1 teaspoon Dried Chives
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Mozzarella Cheese (shredded, for topping)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the crust.

   Time: PT5M

   Temperature: 375°F

2. Combine Crust Ingredients

   In a mixing bowl, combine 1 lb ground turkey, ½ cup shredded mozzarella, 1 tsp garlic powder, 1 tsp dried oregano, and 1 tsp Italian seasoning. Mix with clean hands (wear gloves if preferred) until evenly incorporated, about 2–3 minutes.

   Time: PT5M

3. Form and Roll the Crust

   Place the meat mixture between two sheets of parchment paper. Using a rolling pin, roll out to a thin, ¼‑inch thickness that will fit a standard cookie sheet. Peel off the top parchment sheet.

   Time: PT5M

4. Bake the Turkey Crust

   Transfer the parchment‑lined crust to the cookie sheet and bake for 25 minutes, or until the edges are lightly golden and the meat is cooked through (internal temp 165°F).

   Time: PT25M

   Temperature: 375°F

5. Sauté Vegetables

   While the crust bakes, heat a skillet over medium‑high heat, add a drizzle of oil, and sauté the sliced red, yellow, and orange bell peppers plus the sliced mushrooms until tender‑crisp, about 8‑10 minutes. Season lightly with salt and pepper.

   Time: PT10M

6. Prepare Homemade Ranch

   In a separate bowl, whisk together 1 cup sour cream, 1 tbsp chopped fresh parsley, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried dill, 1 tsp dried chives, ½ tsp salt, and ½ tsp black pepper until smooth.

   Time: PT5M

7. Assemble the Pizza

   Remove the baked crust from the oven. Spread about half of the ranch sauce (≈½ cup) evenly over the crust. Sprinkle ½ cup shredded mozzarella, then distribute the sautéed vegetables, and finish with the remaining mozzarella.

   Time: PT5M

8. Broil Until Golden

   Switch the oven to the broil setting. Place the pizza back in the oven, broiling for 5‑7 minutes, or until the cheese is melted and lightly browned. Watch closely to avoid burning.

   Time: PT7M

   Temperature: Broil

9. Rest and Serve

   Remove the pizza, let it rest for 2 minutes, then slice and serve. Reserve any remaining ranch sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

265

Protein

21g

Carbohydrates

6g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Turkey: Ground Chicken, Ground Pork
• Instead of Mozzarella Cheese: Shredded Provolone, Shredded Cheddar
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Dried Oregano: Italian seasoning
• Instead of Italian Seasoning: Dried basil and oregano blend
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Yellow Bell Pepper: any color bell pepper
• Instead of Orange Bell Pepper: any color bell pepper
• Instead of Mushrooms: sliced zucchini, sliced eggplant
• Instead of Sour Cream: Greek yogurt (same amount)
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Garlic Powder: fresh minced garlic (1 1/2 tsp)
• Instead of Onion Powder: finely minced onion (1 tbsp)
• Instead of Dill Weed: fresh dill (1 tsp)
• Instead of Dried Chives: fresh chives (1 tsp)
• Instead of Mozzarella Cheese: Shredded Cheddar, Shredded Provolone

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Rolling Pin
• Parchment Paper
• Cookie Sheet
• Skillet
• Spatula
• Oven Mitts
• Knife

Critical Steps — Do Not Skip

• Mixing the turkey crust ingredients until just combined
• Rolling the crust thin between parchment to avoid a thick, doughy base
• Baking the crust to an internal temperature of 165°F
• Broiling the assembled pizza to achieve a golden cheese topping

Chef Tips from the Video

• Use a piece of parchment on both sides of the crust while rolling to prevent sticking.
• If the meat mixture feels too wet, add an extra tablespoon of shredded mozzarella to help bind.
• A quick meat thermometer check saves time; once the crust reaches 165°F, it’s ready for toppings.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze baked crust (without toppings) in a zip‑top bag for up to 1 month; reheat before adding fresh toppings.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Sauté the vegetables a day ahead and store in the fridge.
• Prepare the ranch sauce up to 24 hours in advance; keep refrigerated.
• Form the crust, wrap tightly in parchment, and refrigerate for up to 12 hours before baking.

Frequently Asked Questions