1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
Preheat oven to 320. Combine all ingredients with a stand mixer until no lumps remain. Pour into a greased pie pan and bake in a 320 oven for 15 minutes. Remove and set aside.
2 tbs. olive oil
1 small onion, chopped small
1 tbs. minced fresh garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 lb. ground beef
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon stevia or palm sugar
2 teaspoons apple cider vinegar
1 tsp. unsweetened cocoa powder
Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes.
Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes.
Add tomato sauce, chicken broth, sweetener and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes.
Stir in cocoa powder and cook an additional 5 minutes. Adjust seasoning with salt and pepper.
1/2 chopped bell pepper (I used orange)
1 chopped roma tomato
2 chopped green onions
handful of sliced black olives
1 cup Daiya shredded non-dairy or shredded raw cheddar cheese (optional)
Spread meat mixture over baked cornbread crust. Scatter veggies and cheese (if using) over top. Return to oven for 5 minutes. Garnish with cilantro and cut "pizza" into wedges. Serve with salsa on the side.