alternative crust and topped it with chicken chunks, I decided to instead relegate the meat to the crust and then pile on the toppings.
Instead of peanut sauce, I used the Sunshine Sauce recipe from Well Fed, which is based on sunflower seed butter. I loved it, though bear in mind that it is NOT like the sweet, gloppy peanut sauce you get at restaurants. It's light and refreshing with a fairly strong lime juice flavor. If you want a conventional peanut sauce flavor, add a tablespoon of honey or two packets of sweetener such as stevia. This recipe only needs one or two tablespoons of sunshine sauce, but make the whole batch anyway because it's yummy! I've been dipping jicama sticks in the leftovers.
I didn't measure any of the toppings, so feel free to just sprinkle on however much you like. The amounts I give are approximations. Oh, and I got confirmation from Tom Denham of Whole9 that bean sprouts are indeed Whole30 approved and are not considered a legume.
CPK-STYLE THAI CHICKEN MEATZA
- 1 lb ground chicken
- 1 egg
- 1 Tbs Thai red curry paste
- 1/2 tsp sea salt or Kosher salt
- 2 Tbs shredded carrot
- 1/4 cup bean sprouts
- 1-2 scallions, sliced thinly
- 1 Tbs minced cilantro leaves
- 1 Tbs chopped roasted salted cashews
- 1-2 Tbs sunshine sauce
- Preheat oven to 450 F
- Beat the egg with the curry paste and salt. Mix it thoroughly with the ground chicken.
- Lightly grease a large pan (I used a 10" round cake pan). Pack the meat into the pan, making it slightly thicker at the outer edges to resemble a crust. Bake for 15 minutes.
- Remove the meatza crust from the oven (do not turn the oven off) and drain and/or blot off any accumulated liquid. Spread sunshine sauce on top, then sprinkle on the carrots, bean sprouts, and scallions. Bake for another 5 minutes.
- Sprinkle it with cilantro and chopped cashews. Let cool for a couple minutes, then slice into wedges and serve with extra sunshine sauce on the side.