White Meatza
Skip the carbs and indulge in this protein-packed White Meatza, a low-carb, gluten-free twist on traditional pizza that swaps the crust for a flavorful base made from seasoned ground chicken. Topped with a luxurious garlic cream sauce, melty mozzarella, tender slices of chicken breast, earthy mushrooms, fresh spinach, and creamy ricotta, this high-protein dish is bursting with savory flavors in every bite. With just 15 minutes of prep time, it’s a versatile and satisfying option for keto-friendly dinners or an innovative, guilt-free comfort food experience. Perfectly golden and bubbling, this hearty yet healthy alternative will have everyone at the table asking for seconds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb Ground chicken
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 2 cloves Minced garlic
- 0.5 cup Heavy cream
- 1.5 cups Mozzarella cheese (shredded)
- 1 cup Cooked chicken breast (sliced thinly)
- 0.5 cup Mushrooms (sliced)
- 1 cup Spinach (fresh)
- 0.5 cup Ricotta cheese
- 1 tsp Italian seasoning
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix thoroughly until evenly combined.
Spread the chicken mixture onto the parchment-lined baking sheet, forming a large, even crust about 1/4-inch thick.
Bake the chicken crust in the preheated oven for 12-15 minutes, or until it is fully cooked and lightly golden. Remove from the oven and set aside.
While the crust bakes, heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the heavy cream to the pan and cook, stirring, until thickened slightly, about 2-3 minutes. Season with a pinch of salt and pepper, then remove from heat.
Spread the garlic cream sauce evenly over the cooked chicken crust.
Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
Top with thinly sliced cooked chicken breast, mushrooms, spinach, and dollops of ricotta cheese.
Sprinkle the remaining 0.5 cup of mozzarella cheese over the toppings and finish with Italian seasoning.
Place the Meatza back into the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 71% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 976 mg | 75% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
