

Taco Pizza: Crustacular, low-carb and gluten-free

Looking for something new for dinner? Miss Godfather’s Taco Pizza? Are you diabetic, gluten intolerant or low-carbing and need something you can enjoy on pizza night? At only 23 carbs for an entire pizza, this could be your answer.

First, why a zucchini crust? I wanted something less pungent for a crust, and one which would take the flavors of the toppings without conflicting. Zucchini is mild, healthy, and easy to prepare. This prolific vegetable can be used in the crust in place of cauliflower for any of the pizza recipes.

Don’t panic when you see the calorie and carbohydrate counts. You are getting almost twice the pizza size of the regular cauliflower crust recipe.

Taco Pizza

Zucchini crust



For the Taco Pizza

In the baked crust, layer, in the following order:

Pizza sauce mixed with Picante/Salsa

Seasoned ground beef

Shredded lettuce

Shredded cheddar (you can also add mozzarella and/or colby jack)

Chopped Tomato

Red Onion

Sliced Black Olives

Optional: top with guacamole and sour cream (change nutritional information as needed).

Do not cook with toppings added. Serve immediately. Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):

Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g