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Prep Time: 10 minutes, plus 1 hour to chill dough, if needed
cook time: 15 minutes
yield: 4 servings
There is an amazing pizza place in my hometown of Medford, Wisconsin, called Happy Joe’s. One of their specialties is taco pizza. It is topped with a tasty taco sauce instead of pizza sauce and covered with taco fixings such as olives, shredded lettuce, and cilantro. This is my take on it. crust
1¾ cups shredded mozzarella cheese
2 tablespoons unsalted butter
1 large egg, beaten
1 cup blanched almond flour
⅛ teaspoon fine sea salt spicy tomato sauce
1 cup tomato sauce
1 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano toppings
¼ pound ground beef
½ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese ¼ cup chopped onions for garnish
½ cup sliced black olives
½ cup shredded lettuce
½ cup sliced cherry tomatoes
Drizzle of crème fraîche or sour cream thinned slightly with water
Fresh cilantro Place a pizza stone in the cold oven, then turn the oven on to 425°F. To make the crust, put the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well. Add the beaten egg and, using a hand mixer, combine well. Add the almond flour and salt and combine well with the mixer. Use your hands and work it like a traditional dough, kneading for about 3 minutes. Place the dough on a greased piece of parchment paper and pat it out with your hands to form a large circle, about 10 inches in diameter. For easy transferring to the oven, slide the sheet of parchment with the dough circle onto an unrimmed baking sheet or pizza peel. Set aside.
To make the spicy tomato sauce, place the tomato sauce, sweetener, and seasonings in a bowl and stir well to combine.
To make the meat topping, heat a cast-iron skillet over medium heat. Add the beef and 3 tablespoons of the spicy tomato sauce and cook, stirring to break up the clumps, until the meat is browned and crumbly, about 5 minutes. Set aside.
Spread the rest of the spicy tomato sauce over the pizza crust. Sprinkle the cheeses over the tomato sauce and top with the beef and onions.
Transfer the pizza to the hot pizza stone in the oven by sliding the parchment and pizza off the baking sheet onto the stone. Bake the pizza until the cheese is melted, about 10 minutes. Remove the pizza from the oven and garnish with the black olives, lettuce, tomatoes, crème fraîche, and cilantro, if desired.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.