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  • 7 ounces of ground chicken, beef/bison, or turkey
  • 1/2 TSP pink salt
  • 2 TSP dried parsley
  • 1 TSP Dijon mustard
  • 2 ounces cherry tomatoes sliced in half-length -wise
  • 2 ounces of sauteed baby spinach or kale
  • 3-4 TBS of Imagine chicken stock
  • 1/2 TSP pink salt
  • 1 1/3 TBS approved Dijon mustard
  • 1 1/3 TBS approved whole grain or Guldens mustard
  • 1 TSP Braggs Aminos
  • 1 1/3 TSP apple cider vinegar
  • 1 small packet of stevia powder
This recipe uses 2 proteins and 1 vegetable. When you cut this in half to have your one protein, you then have 1/2 a serving of veggies.  Therefore, you can still have another half veggie of your choice because the tomatoes are not cooked.
  1. preheat oven to 400 degrees F
  2. Mix the crust ingredients well and then roll out on a cutting board or pizza stone, with plastic wrap or parchment paper (preferred) using a rolling pin or some type of cylinder.  Try to roll it thin because it shrinks when cooking, but not too thin because it will tear when transferring it to a cookie sheet if you have to move it.
  3. Bake for 10-15 minutes.
  4. While that is baking, heat your saute pan and add the garlic and chicken stock.  Saute garlic until fragrant, add the baby kale, and cook for 2-3 minutes.
  5. Mix all the ingredients for the dressing.
  6. Top the Meatza with sauteed spinach or kale and halved tomatoes and dressing.  Cut Meatza in half for one protein and one-half serving of veggies.  Be sure to add another half serving of veggies to make this a complete meal.
Optional Ideas
Use any vegetables you like.   Remember, if you are mixing veggies, they both can't be cooked.   Breakthrough M2 mentioned products, shop here: Braggs Aminos Stevia Powder  Liquid Stevia  

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