Free Recipe
Meat Lovers Flatbread Pizza
580 CALORIES | 64G PROTEINNo dough-making. No waiting. The base swap does all the work.
Everything on top of this is protein. The only thing standing between you and a pizza that fits your macros is the crust — swap that one thing, and you can eat pizza whenever you want. No dough-making, no waiting, no guilt.
The Build
| Ingredient | Cal / Protein |
|---|---|
| Joseph's flatbread — the swap that makes the whole thing work | 120 · 12g |
| Pizza sauce | 60 · 2g |
| Fat-free mozzarella | 90 · 18g |
| Turkey pepperoni | 90 · 9g |
| Turkey sausage — 3oz | 200 · 23g |
| Banana peppers | 10 · 0g |
| Low-fat parmesan | 20 · 0g |
| Oregano | — |
| Total | 580 · 64g |
How To Make It
- Crisp the flatbread first. Air fry it on its own for 5–7 minutes before you build anything. This is the step everybody skips, and it's the difference between pizza and a soggy wrap.
- Spread the pizza sauce edge to edge, then layer on the fat-free mozzarella.
- Load on the turkey pepperoni and turkey sausage. Add the banana peppers, low-fat parmesan, and oregano.
- Back in the air fryer at 400°F for 7–10 minutes, until the cheese is melted and the edges are crisp.
Neil's Note
Pre-crisping the flatbread is the whole trick. Five to seven minutes in the air fryer before you build it, and you get a crust that actually snaps instead of going limp under the sauce. Skip it and you'll wonder why your version doesn't feel like pizza.
And the flatbread is the only swap that matters here. 120 calories for the entire base — that's what buys you room for 200 calories of turkey sausage on top. Find where the calories are hiding, then spend them on protein.
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