Chicken Meatza

The “meatza” takes the low carb pizza genre to a whole new level!  This version uses an Italian bruschetta-like topping.  

The chicken base brings a massive dose of bioavailable protein along with vitamins B3 and B5, choline, potassium and zinc.  

Tomato lifts vitamin A and C, while the nutritional yeast complements the flavour and boosts vitamins B1, B2 and B6. 


One serve provides 770 calories, 72 g protein, 48 g fat, 11 g of net carbs and P:E = 1.2.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 200 g  (7 oz) ground chicken or turkey
  • A pinch of sea salt
  • A few grinds of black pepper (omit for AIP)
  • 1 tsp nutritional yeast (optional)
  • 1 tsp pastured gelatin (or 1/2 small egg)
  • 1 tsp coconut flour 
  • 1 tbsp tomato paste


  • 100 g (3.5 oz) buffalo mozzarella
  • 10 cherry tomatoes, quartered
  • 5 fresh basil leaves, chopped
  • 1 clove of garlic, crushed  
  • Pinch of sea salt
  • A few grinds of black pepper to taste 


  • Pre-heat oven to 200°C/392°F (bake)
  • Line a pizza tray with baking paper.
  • In a large bowl combine all the ingredients except the tomato paste.  Mix until fully combined and form into a ball.
  • Place the ball on the lined tray and use your fingers to gently spread out to a pizza shape, making it as thin as you can.
  • Bake for 10 minutes. Check on the crust. If the chicken has released a lot of water, carefully drain the fluid into the sink. Bake for another 10 minutes, flip the meatza over and bake for 5 more minutes.
  • Spread on the tomato paste and cook for a further 5 minutes.
  • While the meatza base is cooking combine the topping ingredients and let sit together. 
  • Remove from the oven and top with the fresh tomato and mozzarella mixture.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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