Chicken Pesto Cast Iron Meatza


This delicious Low Carb Chicken Pesto Cast Iron Meatza is a really simple recipe that comes together in no time. It brings all the pizza vibes without all the grains and heaviness that some of us can experience as a result of traditional pizza. You can use the base crust recipe for other pizza variations and get creative with your toppings! This recipe is low-carb and keto-friendly and it’s great for those who eat gluten-free or grain-free and easily adaptable to be dairy-free or nut-free.


  • 1 lb ground organic ground chicken (or turkey)*
  • ½ pound organic ground chicken Italian sausage (turkey or pork)*
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¾ – 1 cup pesto (see recipe below)
  • 4oz fresh mozzarella balls bocconcini or ciliegine, drained and halved (I used Buffalo milk)* see notes for dairy-free options



  1. Preheat oven to 400ºF.

  2. Be sure your 12-inch cast iron skillet is well-seasoned or lightly greased.

  3. In a large mixing bowl, add the organic chicken and Italian sausage, 1 egg, Italian seasoning blend, garlic powder, sea salt and black pepper.

  4. Mix together until very well. combined. Press the mixture into your seasoned cast iron skillet. Go to the edge and create a little lip on the crust. Make sure it is even.

  5. Bake for 20 minutes. The crust will shrink a bit.

  6. Remove the pan and carefully pour off any grease. Blot with a paper towel if you’d like.

  7. Top the crust with pesto, spread evenly. Top with fresh mozzarella or other cheese (or cheese alternative)

  8. Bake another 15-20 minutes. Place under the broiler for a minute or two to brown up, if you prefer.

  9. Let cool 5 minutes. Cut into slices and enjoy.


Recipe Notes:

  • I recommend dark meat ground chicken, if possible.
  • For the sausage can use ground chicken sausage, ground turkey or if you prefer ground pork sausage (it will be a bit fattier so likely more fat to drain off, but the taste is still amazing). If you
  • Prefer not to use sausage at all, you an also use straight up ground pork or additional ground chicken.
  • You can use ground turkey instead of ground chicken.
  • For dairy-free: leave out the cheese in the pesto and replace with nutritional yeast for a cheesy flavor or you can simply leave it out. In place of the fresh mozzarella, opt for a dairy-free cheese that you like, add a dollop of cashew cream or again, simply leave off.


How good this recipe is?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.