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TACO PIZZA

Quite the fuzion between Tex/Mex and Italian, this Taco Pizza is amazing. Try it as a treat for yourself on a movie night, or try it to share with family or friends anytime.

Details

Servings

4 servings

Prep time

1 hour

Cooking time

15 minutes

Calories

87 kcal

Ingredients

  • FOR THE CRUST
  • 1¾ cups shredded mozzarella cheese

  • 2 tbsp unsalted butter

  • 1 large egg, beaten

  • ¾ cup blanched almond flour

  • ⅛ tsp fine sea salt

  • FOR THE SPICY TOMATO SAUCE
  • 1 cup tomato sauce

  • 2 tbsp Swerve confectioners’- style sweetener

  • 1½ tsp chili powder

  • 1 tsp ground cumin

  • 1 tsp fine sea salt

  • ½ tsp paprika

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • ¼ tsp dried oregano

  • FOR THE TOPPINGS
  • 114g/¼ pound ground beef

  • ½ cup shredded sharp cheddar cheese

  • ½ cup shredded mozzarella cheese

  • ¼ cup chopped onions

  • FOR THE GARNISH
  • ¼ cup sliced black olives

  • ¼ cup shredded lettuce

  • ¼ cup sliced cherry tomatoes

  • Drizzle of crème fraiche or sour cream thinned slightly with water

  • Fresh cilantro (optional)

Directions

  • Place a pizza stone in the cold oven and preheat to 220°C/425°F. (A baking sheet can be used, but a pizza stone will bake the bottom more evenly.)
  • To make the crust, combine the mozzarella and butter in a microwave-safe bowl and heat for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly. Add the beaten egg and mix well with a hand mixer. Mix in the almond flour and salt thoroughly with the mixer. Work it with your hands like a traditional dough, kneading it for about 3 minutes.
    (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
  • Place the dough on a piece of parchment paper that has been greased and pat it out with your hands to form a large circle about 10 inches in diameter. Slide the parchment sheet with the dough circle onto an unrimmed baking sheet or pizza peel for easy transfer to the oven. Place aside. To make the spicy tomato sauce, combine the tomato sauce, sweetener, and seasonings in a mixing bowl.
  • Heat a cast-iron skillet over medium heat for the meat topping. Cook, stirring frequently to break up the clumps, until the beef is browned and crumbly, about 5 minutes. Place aside.
  • Spread the remaining spicy tomato sauce on top of the pizza crust. Top the tomato sauce with the cheeses and the beef and onions.
  • By sliding the parchment and pizza off the baking sheet and onto the hot pizza stone in the oven, transfer the pizza to the stone. Bake the pizza for 10 minutes, or until the cheese is melted. Remove the pizza from the oven and, if desired, top with black olives, lettuce, tomatoes, crème fraîche, and cilantro.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories87
  • % Daily Value *
  • Total Fat 6.6g 11%
    • Saturated Fat 3.1g 16%
  • Sodium 365mg 16%
  • Total Carbohydrate 1.8g 1%
    • Sugars 0.8g
  • Protein 5.4g 11%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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