Low Carb Taco Pizza!

Here’s how the inspiration for this pizza occurred…
Me: Any ideas for dinner? I was thinking seitan taco salad or another cauliflower crust pizza…
Will: Both sound awesome!
Will: Seitan taco pizza?
Me: Oooh! That could be interesting!

Bam! This fun and delicious pizza combo was born. It reminded me of those mini Mexican pizzas everyone used to get so excited about in elementary school… only so much better! I had posted about this cauliflower pizza crust a few weeks ago when we made Scratch-Made Cauliflower Crust Pizza and I was eager to try it out again. It’s so much easier to make the crust this way, rather than pizza dough. Plus, Will can really enjoy it and not feel guilty about the carbs! This version is also gluten free for anyone who may have a gluten intolerance. We also made if vegetarian friendly (for me!) by using seitan in place of ground beef – however, I think it would also work well with beef.

Taco Pizza with Cauliflower Crust

(Recipe Adapted from Eating Bird Food)

Ingredients:

For the Crust:

– 1 cup shredded mozzarella cheese

– 1/2 head of cauliflower, shredded

– 1 egg

For the pizza;

– 1 cup pizza sauce

– 1 teaspoon chipotle paste

– 1 cup shredded mozzarella cheese

– 1/2 cup shredded cheddar cheese

– 1 box ground seitan

– 1/2 packet of taco seasoning

– Toppings of choice: we did sauteed onion and green pepper and pickled jalapenos 

Directions: 

1. Preheat oven to 400 degrees Fahrenheit.

2. Heat cauliflower uncovered in the microwave for eight minutes. Combine with shredded cheese and egg. Spread onto greased baking sheet until ~1/4 inch thick. Bake 20-25 minutes, or until the edges begin to brown.

3. Heat sauce and chipotle together on the stove until warmed. Mix the seitan and taco seasoning and cook in a skillet until excess moisture in seitan is cooked off. 

4. Top cooked crust with sauce, cheese, seitan, and desired toppings. Broil for 5-7 minutes or until the cheese has melted. 

5. Serve with salad. Yum!!!!