Meal components: protein + veggie
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Ingredients
Meatza Crust:
- 7 oz ground chicken
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp Turmeric
Dressing:
- 4 cup thinly sliced napa cabbage
- 4 tsp garlic
- 1/4 cup chopped scallions
- 3 tbsp coconut aminos
- 1 tsp cumin seeds
- 1/2 tsp Turmeric
- 1/2 tsp Swerve
- 4 tbsp water
- 4 tbsp water
Ingredients
Meatza Crust:
Dressing:
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Instructions
- Make the dressing by mashing half of the garlic into a paste then place in small bowl with the other half of chopped garlic, scallions, coconut aminos, swerve and half of the water. Stir well.
- Heat a wok over high heat and add cabbage and the rest of the water. Stir until the cabbage just begins to wilt (about 4 minutes). Stir in cumin seeds and turmeric and cook for 30 more seconds to toast the spices. Remove from heat and toss with the dressing mix. Set aside to marinate.
- Make the meatza “crust” by mixing ground chicken, garlic powder, turmeric and salt.
- Press the 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 in a 400 degree F oven for 20 minutes, chicken crust will begin to brown.
- Remove from oven and top with spiced, cooked cabbage mix. Slice and serve.
Recipe Notes
- Make the dressing less spicy by cooking the garlic in the wok with the cabbage rather than keeping it raw in the dressing.
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