Roasted Pepper Turkey Pizza

Name: Roasted Pepper Turkey Pizza
Yield: 4 servings
Ingredients: 250 g thick nonfat cottage cheese, no pooled whey; 1 large egg (50 g without shell); 120 g finely ground almond flour; 100 g fresh red bell pepper (raw weight; roast and blot dry); 2 g smoked paprika; 2 g garlic powder; 600 g cooked unbrined turkey breast (buy about 800 g raw); 112 g fat-free mozzarella; 320 g red bell pepper; Sauce: 240 g no-salt-added tomato puree; 1 tsp salt-free Italian herbs; 1/4 tsp each garlic and onion powder; basil and pepper

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Roasted Pepper Turkey Pizza

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

535calories

70g protein

21g carbs

19g fat

Sodium: Approximately 511 mg; generic estimate, not verified low sodium

one finished meal, base + toppings + sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

250 g thick nonfat cottage cheese, no pooled whey
1 large egg (50 g without shell)
120 g finely ground almond flour
100 g fresh red bell pepper (raw weight; roast and blot dry)
2 g smoked paprika
2 g garlic powder
600 g cooked unbrined turkey breast (buy about 800 g raw)
112 g fat-free mozzarella; 320 g red bell pepper
Sauce: 240 g no-salt-added tomato puree
1 tsp salt-free Italian herbs; 1/4 tsp each garlic and onion powder; basil and pepper

Cooking instructions

Make four Roasted Pepper Almond Pizza Crust bases using the base card. The first six shopping-list entries supply that full base batch; do not buy another set. Cook turkey breast to 165 F if starting raw; weigh 600 g cooked and divide into four 150 g portions. Slice additional peppers and roast on parchment at 425 F for 15-20 minutes; no oil. Simmer puree and sauce seasonings 5-8 minutes. Top each baked base with one quarter of Tomato Basil Sauce, 150 g turkey, one quarter of additional peppers and 28 g cheese. Bake at 400 F for 5-8 minutes until hot and cheese melts. Cool promptly and refrigerate within 2 hours at 40 F or below. Keep 3-4 days. Pack cold vegetables and yogurt sauces separately; reheat hot components to 165 F before assembly. Counted nutrition includes the base and every listed topping and sauce.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg, Tree nuts. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Nutrition remains estimated; kitchen yield and product labels need confirmation.

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