Ratings
Ingredients
- 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
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 and 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.
- 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.
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