Turkey Veggie Meatza

Servings: 4 Preparation time: 15 minutes Cook time: 43 minutes Ready in: 58 minutes   Ingredients • Olive oil for greasing • 1 pound (454 g) ground turkey • 4 cloves garlic, crushed and chopped • 1 tablespoon (15 ml) dried thyme • 1 tablespoon dried basil • 1/4 cup (960 ml) pure coconut milk • 4 pasture-fed, free-range eggs • 1/2 teaspoon (10 ml) garlic powder • 1/2 teaspoon (10 ml) unrefined sea salt • 1/2 teaspoon ground black pepper • 1/2 cup (480 ml) zucchini, sliced • 1/2 cup (480 ml) kalamata olives, chopped • 1 1/2 cup (480 ml) mushrooms, sliced • 1/2 cup (480 ml) roasted red peppers, chopped Directions 1. Preheat oven to 375 degrees f (190°C). Grease an 8×8-inch baking dish with olive oil. 2. Mix together turkey, garlic, thyme, and basil in a bowl. Drain any excess oil from the meat. 3. Bake for 18 minutes, or until the meat is just about cooked through. 4. Whisk together coconut milk, eggs, garlic powder, salt, and pepper in a bowl. 5. Stir in zucchini, kalamata olives, mushrooms, and roasted peppers. 6. Spread the egg mixture on top of the meat crust. Return the dish to the oven. 7. Bake for 25–35 minutes, or until set. Cool, then serve.

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Turkey veggie meatza builds a savory ground turkey crust, then loads it with an egg-and-coconut-milk topping studded with zucchini, mushrooms, kalamata olives, and roasted red peppers. Thyme and basil run through the meat base so the whole dish tastes Italian and hearty. It slices like a casserole and eats like a pizza — grain-free comfort at its best.

Pro Tips

• Drain any excess oil from the par-baked turkey crust before adding the egg layer. A greasy base makes the finished meatza heavy and loose.
• Bake the meat crust 18 minutes until just about cooked through. It continues cooking under the egg topping and stays juicy that way.
• Fold the vegetables into the egg mixture so they are evenly distributed rather than sitting in a layer on top.
• The kalamata olives are what give this dish its Mediterranean character — chop them so every slice gets some.

Frequently Asked Questions

Can I use ground chicken or beef instead of turkey?

Yes — ground chicken keeps it lighter while beef makes a richer crust. The herbs and veggie topping work with any ground meat.

How do I know when the meatza is done?

The egg layer should be fully set after its 25-35 minutes in the oven, and a knife in the center should come out clean.

Does this meatza keep well?

Refrigerate it up to 4 days and reheat slices in the oven. It actually slices more cleanly once chilled, which makes it great for meal prep.

How many servings does this recipe make?

Four meal-sized servings from an 8x8 dish — add a side salad to stretch it to six lighter plates.

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