Meatza

June 4, 2020 Lunch/ Dinner

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Ingredients

Crust:

7 ounces of ground chicken, beef/bison, or turkey
1/2 TSP pink salt
2 TSP dried parsley
1 TSP dijon mustard

Topping:

3.5 ounces cherry tomatoes sliced in half length -wise
1 cup of sauteed baby kale
3-4 TBS of Imagine chicken stock
1/2 TSP pink salt

Dressing:

1 1/3 TBS approved dijon mustard
1 1/3 TBS approved whole grain 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 another half veggie of your choice because the tomatoes are not cooked.

Preparation

preheat oven to 400 degrees F
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.
Bake for 10-15 minutes.
While that is baking, heat your saute pan add the garlic and chicken stock. Saute garlic until fragrant, add the baby kale and cook for 2-3 minutes.
Mix all the ingredients for the dressing.
Take out "meat-za" crust, top with dressing, and then kale and tomatoes. Cut meat-za 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