meal components: protein + veggie
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| Servings |
servings
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Ingredients
- 1/2 cup canned tomatoes
- 1/2 tsp garlic minced
- 1 tbsp onion chopped fine
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 1 tbsp chicken broth
- 2 tbsp Greek yogurt
- 7 oz ground chicken (100g per 3.5 oz) lean
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/8 tsp cinnamon
- 1 tbsp lemon juice
- 1 cup fresh spinach leaves chiffonade cut
Ingredients
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Instructions
- Begin by making pizza sauce: Add 1 tbsp chicken broth, minced garlic and onions to a small pan and sauté until the garlic begins to brown.
- Add the canned tomatoes, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.
- Boil for 3-5 minutes or until slightly thick. Remove from heat and puree. Stir in garam masala, paprika and yogurt. Set aside.
- In a large bowl, mix the ground chicken, cumin, cayenne, ginger, cinnamon, lemon juice and salt. Press chicken mix into an eight-inch pizza pan. Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible. Remove the plastic wrap.
- Bake chicken crust in a 400 degree F oven for 20 minutes, chicken crust will begin to brown.
- Remove from oven and spread pizza sauce over the chicken crust, leaving a 1/4-inch gap around the edges.
- Distribute the spinach on top of the sauce.
- Return the pizza to oven for another 5 minutes. Remove and sprinkle with nutritional yeast, serve while hot!
Recipe Notes
Let the ground chicken mix sit in the refrigerator overnight to really incorporate all of the flavors.
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