Keto Sheet-Pan Turkey Meatza with Fresh Basil
A lean, protein-packed pizza alternative made from ground turkey shaped into a crust, topped with marinara, part-skim mozzarella, and fresh basil. This version prioritizes low fat content without sacrificing flavor, using cream cheese for binding and moisture. Perfect for fitness-conscious diners or those watching saturated fat intake. The sheet-pan format makes serving and cleanup effortless while delivering crispy-edged crust texture from the turkey base.
Ingredients
- 2 lbs ground turkey, raw lean, 7% fat or less
- ¼ cup egg whites or fat-free liquid egg substitute, 2 large eggs equivalent
- ¼ cup cream cheese, light/reduced-fat
- ¾ cup marinara sauce, 3g fat or less per serving
- 1 cup mozzarella cheese, shredded, part-skim
- ¼ cup fresh basil, chopped
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Line baking sheet with parchment paper.
- 3
Combine ground turkey, egg whites, cream cheese, garlic powder, onion powder, salt, and black pepper in large bowl.
- 4
Mix thoroughly until evenly combined.
- 5
Shape mixture into large rectangle on parchment, approximately 1/4-inch thick.
- 6
Bake until cooked through, about 15 minutes.
- 7
Remove from oven and carefully drain excess liquid, blotting crust dry with paper towels.
- 8
Spread marinara sauce over crust, leaving 1/2-inch border.
- 9
Top with mozzarella cheese and fresh basil.
- 10
Bake until mozzarella melts, about 5 minutes.
Tips
Blot the crust thoroughly after the first bake to remove excess moisture, which prevents sogginess and helps mozzarella crisp slightly at edges.
Use parchment paper for easy release and minimal cleanup; the turkey crust adheres well without greasing.
Good to Know
Cover leftovers and refrigerate up to 3 days. Reheat in 350F oven for 5-7 minutes until warmed through.
Assemble the turkey mixture up to 1 day ahead; refrigerate in bowl. Shape and bake when ready to serve. Do not bake crust ahead as sogginess develops.
Cut into squares. Serve immediately while mozzarella is warm. Pairs well with simple salad or roasted vegetables.
Common Mistakes
Do not skip the blotting step to avoid soggy crust from excess turkey liquid.
Do not overbake the mozzarella topping to avoid hardened, rubbery cheese edges.
Substitutions
Dairy-Free Swaps
3
General Alternatives
FAQ
Can I freeze this pizza?
Yes. Cool completely, wrap tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in refrigerator and reheat in 350F oven for 8-10 minutes until warmed through.
What if my crust falls apart when removing from the pan?
Ensure turkey mixture is thoroughly mixed and adequately bound with cream cheese. If too wet, add 1-2 tablespoons ground oats or panko. Blot more aggressively after first bake.
How can I make this crispier?
Increase oven temperature to 375F for the full bake time, checking at 12 minutes to avoid overcooking turkey. Drain excess liquid more thoroughly.