meal components: protein + veggie
- 7 oz ground chicken breast (100g per 3.5 oz) skinless
- 1/2 cup canned tomatoes
- 1 tsp dried basil
- 1/2 tsp garlic minced
- 1 tbsp onion chopped fine
- 1/2 tsp ground black pepper
- 1.5 tsp salt
- 1 tbsp chicken broth
- 1/4 tsp salt
- 1 cup mushrooms -AP
- 2/3 cup Onions sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp nutritional yeast -AP
- 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, basil, 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. Set aside.
- Add 4 Tablespoons water to a large skillet along with the onion slices. Cook over medium heat, stirring occasionally until the water has evaporated and the onions are beginning to brown on the bottom of the pan (about 8 minutes). Add another 4 tablespoons of water to the pan and let it cook off again, stirring occasionally. The onions should be nicely browned and caramelized.
- Add the mushrooms and 1/4 cup more water to the pan and sauté until all the liquid has been absorbed. Add salt to the mix and set aside.
- In a large bowl, mix ground chicken 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 the chicken crust in a 400 degree F oven for 20 minutes, chicken crust will begin to brown.
- Remove from the oven and spread pizza sauce over chicken crust, leaving 1/4 inch gap around the edges.
- Distribute the mushroom and onion mix evenly on top of sauce.
- Return the pizza to the oven for another 5 minutes. Remove and sprinkle with nutritional yeast, serve while hot!
Caramelized shallots will add an even sweeter taste- try them as a substitute to onions.
Walden Farms tomato and basil pasta sauce works as a pizza sauce as well if you are looking to simplify this recipe and skip making the sauce from scratch.
I give it 10 ⭐ if it was possible. Finally, the answer to low carb pizza. This may save my weight maintenance.????
Yay I’m glad you agree!
This recipe amazed me today. Made the mushroom & onion meatza for my husband (dairy free and gluten free eater) and me (round 4 phase 2 day 8) and I am so grateful for this satisfying, gluten and dairy free option, even for when I’m no longer on HCG xoxo
Hey Lori! Oh I’m so glad to hear that- you can’t go wrong with the meatzas!
Very good…. so I used rotel since I didn’t have regular diced tomatoes as well as canned mushroom.I do have to say very spicy if you use rotel tomatoes,but it helped me get my water in for the day. Overall I am impressed with this recipe. if you flatten it out properly the serving size is not bad.for a p2 meal.YUMMMMM
Good! Lol re the water :)-
This looks delicious. What is the calories for this?
Hi there Yury! If you scroll down you can see the nutrition facts for each recipe!
I am sooooooo grateful for you and your recipes… I’m actually having fun cooking on phase 2, haha. Tonight I made the egg drop soup. Tomorrow is meatza day! Thank you x 1000 doesn’t even sum up my gratitude. You are very much a lifesaver! <3
Hey Maresa! Awww this is really great to hear, thank you for letting me know. 🙂
Loved it! Better than a standard GF base. Double checking the salt content of the sauce. 1.5tsp? Was a bit salty for me.
Hey Jo- definitely decrease if too salty for your taste buds!
How do you stop your base sticking to the tin :-((((
Mine done it twice.
I don’t have a pizza tin so using a cake tin.
Hi! You can put parchment paper underneath it- we do that a lot- I hope that helps!