Pesto, Tomato & Spinach Meatza Pizza

KristineDinner in a Dash, Gluten Free, Pizza, Recipes1 Comment

Pesto, Tomato & Spinach Meatza Pizza -

What’s a meatza pizza you ask? Well, its a pizza with meat (well ground turkey) as the crust!  Its a healthier way to get your pizza, without the carb overload. I find this pizza much more filling than a regular thin crust pizza, and its super easy to make and is done in just under 30 minutes. I have another meatza pizza version here if you want to check that out too! This pizza could be made in the oven, or heck, you could even put the tray right on the BBQ.

Pesto, Tomato & Spinach Meatza Pizza

Serves 2-4 people, makes 8 slices


1 lb (454 grams) lean ground turkey
1 tsp garlic powder
1 tsp herb & garlic no-salt seasoning (or use another herb blend you have on-hand)
3 Tbsp pesto (I used store bought)
3 Tbsp sundried tomato (I used one that already came in strips)
1/2 cup shredded cheese (whatever kind you like, I used Tillamook extra sharp white cheddar)
1 cup spinach leaves (arugula would be nice too)


Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper, or not, but I find it eliminates some of the mess.  Put the raw ground turkey in a bowl and mix in the garlic powder and herb/garlic seasoning.  Spread the turkey mixture in a thinnish layer on the bottom of the cookie sheet. It will be a rectangle shape and may or may not touch the edge of the pan…just depends on the size of tray you’re using.

Place the turkey in the oven for 15 minutes.  Remove from the oven and drain off any water that may have collected. You’ll notice the turkey will have shrunken up a bit.  Spread on the pesto to the turkey base, and sprinkle on the spinach, sundried tomato and cheese.

Return to the oven and bake for another 5-10 minutes until the cheese is melted and the spinach is wilted.

Serve it up on its own, or with a green salad.

Nutrition (per slice/makes 8 slices)  Calories: 117  Fat: 6.8g   Carbs: 2.8g   Fiber: 0.6g   Sugars: 1.2g   Sodium: 80mg   Protein: 12g