Try this delicious HCG-friendly mushroom and onion meat.
Ingredients
- 100g ground chicken breast
- 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
- 2/3 cup Onions sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp nutritional yeast
Directions
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 of water to a large pan along with the onion slices. Cook over medium heat, occasionally stirring, until the water has evaporated and the onions begin to brown on the bottom of the pan (about 8 minutes). Add another four 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 a 20cm 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 200? C oven for 20 minutes; chicken crust will begin to brown.
Remove from the oven and spread pizza sauce over the chicken crust, leaving a ½ cm gap around the edges.
Distribute the mushroom and onion mix evenly on top of the sauce.
Return the pizza to the oven for another 5 minutes. Remove and sprinkle with nutritional yeast, and serve while hot!