High-Protein Taco Flatbread Pizza
A quick and satisfying flatbread pizza topped with seasoned lean turkey, cheese, and fresh veggies, perfect for a busy weeknight or meal-prep lunch.
Ingredients
Main Ingredients
- 1 whole whole grain flatbread (about 8–9 inches / 20–23 cm) Acts as the pizza crust
- 4 oz ground turkey (lean, 93% or 99%)
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 cup shredded mozzarella or Mexican-style cheese Can use low-fat cheese for fewer calories
- 2 tbsp canned black beans, drained and rinsed Can substitute with corn
- 1/4 cup shredded romaine lettuce
- 2 tbsp diced avocado
- 2 tbsp chopped cherry tomatoes
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place the flatbread on it.
- Heat a nonstick skillet over medium. Add the ground turkey and season with chili powder, cumin, garlic powder, salt and pepper. Break the meat into small pieces and cook until fully done and lightly browned, about 5–7 minutes. Drain excess liquid if needed.
Assembly and Baking
- Sprinkle the shredded cheese evenly over the flatbread. Scatter the cooked turkey and the rinsed black beans on top.
- Transfer to the oven and bake for 10–12 minutes, until the cheese is melted and the flatbread edges are crisp and golden. Keep an eye after 8 minutes so it doesn’t over-brown.
- Remove from the oven. Top with shredded romaine, diced avocado and chopped cherry tomatoes. Slice into wedges and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat slices in a 375°F (190°C) oven for 6–8 minutes or in a skillet over medium for 3–4 minutes. Avoid sogginess by keeping toppings like avocado and lettuce separate if possible.