The other day, while putting the finishing touches on dinner, I was trying to explain to B how much I enjoy taking an existing, traditional recipe and turning it into something healthier. I rambled on about the challenge of taking out the gluten, sugar, dairy, soy and grains without sacrificing flavor or consistency, and what a thrill I get when my healthier version of a classic turns out to be tastier than the original.
B looked up and said, “You know what you are? You’re a recipe hacker.”
I wasn’t sure how to take that. It sounded rather outlaw.
Then again, in a sense I’ve broken the recipe code when I discovered how to use wholesome ingredient substitutions to transform traditional dishes into real food masterpieces. Maybe I’m OK with being called a recipe hacker…
This recipe is seriously awesome. It’s part pizza and part taco, all while being gluten and dairy free. My kids can practically eat this whole thing between the two of them–we’re talking about a 7 and 5 year old.
Hope you enjoy this Taco Pizza recipe as much as we do!
- 1 Tablespoon raw honey
- 1 packet (2 tsp) active dry yeast
- ¼ cup warm, filtered water
- ¾ cup blanched almond flour
- 3 Tablespoons coconut flour
- ½ cup arrowroot starch
- ¼ teaspoon sea salt
- 1 omega-3 egg
- 1 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
- Preheat oven to 425 degrees F. Lightly grease a baking sheet with olive oil.
- In a small bowl combine the honey, yeast and warm water. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
- In a medium bowl combine the almond flour, coconut flour, arrowroot starch and salt. Work out the lumps with a fork. Add the egg, olive oil and vinegar to the yeast mixture and mix to combine.
- Add the wet ingredients to the dry ones. Mix well and form a ball of dough. Work the dough for about 30 seconds with your hands, smoothing out any lumps.
- Place the dough ball in the middle of your prepared pan. Dip your fingers in olive oil, then use them to flatten the dough into a big circle. Place the dough in preheated oven for 10-12 minutes until golden.
- While the crust cools slightly, brown the ground beef in a skillet. Add a dash of onion powder, garlic powder, cumin, sweet paprika and salt. Drain off excess fat.
- Spread the salsa over your cooked crust. Top with the ground beef, guacamole, lettuce and tomatoes.
- Slice and watch how quickly this stuff disappears!