Wednesday, June 29, 2011

Zucchini Taco Pizza {GF & DF, of course!}

This "pizza" was so awesome!
Got it from the book: Secrets to a Healthy Metabolism  by Maria Emmerich
Tweaked the recipe from the book because I used dairy free rice cheese in place of cheddar, but it still turned out amazing!  So great for all the crazy amounts of zucchini's we get in our garden, and just overall delicious (and healthy!)
1.5 cups zucchini or chayote (what the heck is chayote?) peeled and shredded
2 eggs
2 cups shredded cheddar jack cheese (I used rice cheese)
1 tsp Mexican spices (optional) (I used cumin, coriander, onion salt, & chili)

Preheat oven to 450 degrees.  Grease cookie sheat. Peel & shred large zucchini (I left the peel on. Isn't that where all the good stuff is?)Add egg, spices, and cheese, and mix well.  Spread the dough onto the pan evenly (watch the middle of the crust- it can be too think) and bake for 12 -15 minutes, or until the crust is cooked.  Let cool.  Makes a large crust (14"). Nutritonal Info: Cals: 785, Carbohydrates: 9 Fiber: 0 Fat: 49 g Protein: 75 g

For the Taco Pizza
Pizza sauce mixed with salsa
Ground grass fed beef, cooked (I cooked up ground chicken with more taco seasonings instead)
Shredded lettuce
Shredded cheese
Chopped tomatoes
Red Onion
Sliced Black Olives (I swear you used to be able to find cans of sliced olives, but I can't find them anywhere now!)
Guacamole (optional) (but not really, its the best part!)
Sour cream (optional) (we skipped this)

Super duper messy, but so fun to make.  The girls helped me layer the pizza, and everyone ate it.  So good!

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