Top picture: Zucchini pizza crust; bottom: Taco Pizza
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. You can use this 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.
Zucchini Crust
Crust
Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)
Preheat oven to 450 degrees.
Grease cookie sheet.
Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.
Makes a large crust (14")
Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g
Taco Pizza
For the Taco Pizza
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
You could also top with guacamole and sour cream if you'd like (change nutritional information if you do).
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