25/01/2026
𝐑𝐞𝐜𝐢𝐩𝐞 𝐟𝐨𝐫 𝟏 𝐥𝐚𝐫𝐠𝐞 𝐌𝐄𝐀𝐓𝐙𝐙𝐀
Macros per my pizza -
Calories - 768
Protein - 97g
Carb - 12g
Fat - 32g
Ingredients:
200 g turkey breast mince (chicken works too)
100 g grated mozzarella (you can use less, but I like cheese)
50g of 0% Fat Greek Yoghurt
50g of Salami slices
Tomato & Basil Pizza/Pasta Sauce
Garlic Granules
Italian Herb seasoning
Salt & black pepper
2-4 Mushroom cups
Jalapenos (as many as you want)
Half a Red Onion
Instructions;
1. Make the Meat Base
Preheat oven to 200°C (fan).
In a bowl, mix: Turkey mince, Greek Yoghurt, Italian Herbs, Garlic Granules, salt & pepper (add more herbs, garlic than you would expect, this really adds some punchy flavour to the base)
Mix until it's completely combined and smooth-textured. It'll be sticky, but moldable
Place down some tinfoil or greaseproof paper and place your meat mixture in the middle
Place another sheet of tinfoil on top
Roll it out with a rolling pin to a shape you are happy with (no one cares if it's round/square, or triangle)
Roll it until it's thin, half a CM is ideal, the thinner it is, the quicker and easier it cooks and it's less soggy. Just make sure there are no holes in it.
If you want a crust to hold when you eat it, roll up the corners a little.
Place on a pizza tray (still with tinfoil on the bottom only), put in the oven for 18-20 mins until light browning.
Remove excess moisture if present (dab with kitchen roll).
2. Toppings
Whilst it's cooking, prepare your toppings.
Cut all the vegetable or meat toppings you want. (macros and my list above are just what I tried- this time)
3. Build & Bake
Take pizza base from oven (dab with paper towel if there is moisture
Spread evenly and thin layer of tomato base pizza sauce (too much=soggy)
Add a layer of cheese (about half)
Add toppings in whatever order you want
Add more cheese to the top
Return to the oven for 10-15mins until toppings are cooked
4. Rest & Slice
Rest for 3–5 minutes before slicing.
The base firms, as it cools slightly.
