P2 hCG Diet Protein Veggie Recipe | Garlic Cabbage Meatza | SP
P2 hCG Diet Protein Veggie Recipe | Garlic Cabbage Meatza | SP
Servings
2
Servings
2
Ingredients
Meatza Crust:
  • 7oz ground chicken
  • 1/4tsp salt
  • 1tsp garlic powder
  • 1/2tsp Turmeric
Dressing:
  • 4cup thinly sliced napa cabbage
  • 4tsp garlic
  • 1/4cup chopped scallions
  • 3tbsp coconut aminos
  • 1tsp cumin seeds
  • 1/2tsp Turmeric
  • 1/2tsp Swerve
  • 4tbsp water
  • 4tbsp water
Instructions
  1. 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.
  2. 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.
  3. Make the meatza “crust” by mixing ground chicken, garlic powder, turmeric and salt.
  4. 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.
  5. Bake in a 400 degree F oven for 20 minutes, chicken crust will begin to brown.
  6. 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.