Making tacos is one of my favorite weeknight dinners because it’s so quick and easy to make. You can help change how you offer tacos by serving it in pizza form. By using a pizza crust that consists of an already-made store-bought pizza crust, will help save a lot time. Additionally, to help make this a nutritious meal, look for a pizza crust with nutritious ingredients like the Banza Chickpea Pizza Crust or Cappello’s Almond Flour Crust.
Taco Pizza
Recipe by AstghikDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
15
minutes
Add your desired taco toppings to your favorite store-bought or homemade pizza crust. Additionally, I like to add ground flaxseed to my taco meat seasoning for extra nutrients. Here is how I made our Taco Pizza.
Ingredients for the Taco Meat Mixture
-
1 pound ground beef, thawed
-
1 tablespoon chili powder
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1 teaspoon ground flaxseed
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2 teaspoons ground cumin
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1/2 teaspoon salt
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon sweet paprika
-
1/4 teaspoon dried oregano
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1/4 cup filtered water
Directions
-
To a bowl, add the spices (chili powder, ground flaxseed, ground cumin, salt, garlic powder, onion powder, sweet paprika, and dried oregano). Mix it with a fork and set it aside.
-
Allow a skillet to get hot and add the thawed ground beef. Cook the beef over medium heat while breaking it up with a cooking utensil. Cook the meat until it’s no longer pink and is cooked through completely.
-
Add the prepared spices and cook for 30 seconds, stirring constantly.
-
Add the water and cook for 1 minute, stirring constantly.
-
Transfer the taco meat mixture to a glass/heat-proof bowl and set it aside.
-
Follow the steps mentioned below in the “Notes” section to build the Pizza.
Building the PIzza
- Preheat the oven to 400F
- Follow the instructions to heat or use the already prepared (store-bought) pizza crust. In this case I used Banza’s Chickpea PIzza Crust
- Spread pizza sauce or marinara sauce over the crust. I used Rao’s pizza sauce.
- Add shredded colby jack cheese or mozzarella cheese over the sauce. (I used colby jack cheese)
- Add the taco meat mixture over the cheese. I also sprinkled a little bit more shredded cheese over the meat mixture.
- Place it in the oven and bake for 10-15 minutes or until the cheese is melted and the crust is light golden in color.
- Allow it to cool slightly.
- Add desired toppings. I spooned some Spinach Guacamole over the pizza.
- I also spooned some Kid-Friendly Pico de Gallo over the pizza.
- I then drizzled some sour cream and garnished it with finely diced spinach and cilantro.
- Cut into desired pieces and serve.
Kid-Friendly Pico de Gallo
Recipe by Astghik
Servings
4
servingsPrep time
10
minutesCooking time
n/a
minutes
My pic de gallo recipe isn’t spicy, but feel free to add jalapeno if desired. Additionally, I like to add finely diced spinach to help add extra nutrients; you can’t even taste the spinach!
Ingredients
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1 cup small diced tomatoes (may remove the seeds if you don’t want your mixture to be too watery)
-
1 tablespoon freshly squeezed lemon juice
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1/4 cup spinach, finely diced
-
1/4 cup cilantro, finely diced
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1/4 teaspoon salt
Directions
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Add all of the ingredients to a bowl and mix to combine.
-
Enjoy immediately or keep it in a glass air-tight container in the refrigerator.
Spinach Guacamole
Recipe by Astghik
Servings
4
servingsPrep time
10
minutesCooking time
n/a
minutes
This is my go-to guacamole recipe. I like to add spinach to my guacamole because it helps add extra nutrients without altering the guacamole’s flavor.
Ingredients
-
2 Hass ripe avocados, cubed
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1 tablespoon of freshly squeezed lemon juice
-
1/4 cup cilantro, finely diced
-
1/4 cup spinach, finely diced
-
1/4 teaspoon salt (or may leave the salt out and add some garlic powder, to taste, if desired when serving to younger children).
Directions
-
Scoop the flesh out of the avocados and place them in a bowl.
-
To the bowl, add the lemon juice and mash the avocado with a fork making sure to mix the juice in with the avocado.
-
Add the finely diced cilantro and spinach (you may add more or less, depending on your preference).
-
Add salt and mix to combine the ingredients.
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Cover with plastic wrap making sure it is touching the guacamole’s surface and the insides of the bowl or container. You want to make sure to remove any layer of air so it doesn’t turn the guacamole brown.
-
Keep it in the refrigerator until you are ready to use it.
Note:
- Note: May add a small pinch of garlic or onion powder in place of the salt.