The scoop on taco pizza:
Taco pizza! This is a sure bet for those little chefs who love tacos, and.. well.. pizza 😀 What a revelation, Kendra. Thanks for that. (No problem!) 😀
What we have:
-Whole grains and seeds in the pizza crust
-Easy homemade pizza sauce (optional- can use any, but it’s quick!) Link to awesome recipe over at Mel’s kitchen cafe: pizza sauce recipe
-Taco flavoured ground beef
-All dipped into plain greek yogurt. Because dipping makes everything 14x as awesome. Or something like that.
A tiny tale
Featuring this taco pizza recipe:)
Join Jill and her 2 dragon brothers as they are left in charge of making lunch! What will happen when her brothers can’t agree on what to make?
To open the e-book, click on the story cover!
Ps…Read past recipe for extra (oh so important) details and specifics.Print
This taco pizza is made with a rustic whole wheat, quinoa, and flax crust! The taco flavour makes it a sure win for a kid approved meal!
- 1 & 1/4 c warm water
- 1 T honey
- 1 T yeast
- 2 tsp olive oil
- 2 T flax meal
- 2 T dry quinoa
- 3/4 c whole wheat flour
- 1 tsp salt
- 1 &1/2 – 3/4 cups all purpose flour
- 3/4 lbs ground beef
- 3/4 tsp salt
- 1/8–1/4 tsp pepper
- 1/2 T dehydrated onion flakes
- 1/4 – 1/2 tsp chill powder
- 1/4–1/2 tsp cumin
- 1/2 t oregano
- 1 T water
- 1/3 – 1/2 batch homemade pizza sauce (see link below in the extra details)
- 1/2 c diced bell pepper
- 2 handfuls spinach, chopped
- 1/2 cup sliced grape tomatoes
- 2 cups cheese
- Plain greek yogurt or sour cream for dipping
- For dough, mix water, honey, yeast, olive oil, flax, quinoa, and whole wheat flour, then let it sit 5-10 minutes.
- Add salt and all purpose flour and mix well. It should be slightly tacky.
- Let dough sit a few minutes before putting it onto a parchment paper covered pan to spread. Lightly sprinkle a bit of flour on the dough and press it out until it’s as thin as possible.
- Brown ground beef and add spices. Add water and brown a few minutes longer.
- Cover pizza with sauce (1/3-1/2 batch), then meat, cheese, and veggies.
- Coook pizza at 425 degrees for 12-14 minutes or until crust is crispy on the bottom.**
- Slice and enjoy with greek yogurt or sour cream as dip.
*For seasonings in meat, several have a range. Use the lower end of range for a mild taco flavour for children who aren’t fond of a lot of spice, or spice it up for hot spice lovers!
**If using a pizza stone, put it into the oven to warm while you top pizza dough, then slide parchment paper with pizza onto hot stone. This will give a crispier crust.
AND more details (the unrevised version) 🙂
Let us talk about pizza crust. I’ve found that this combination of whole grains, seeds, and all-purpose four works the best for keeping an airy consistency, but still having some whole grain goodness. And believe me when I say i’ve tried many (many many) variations!
I valiantly tried to find a winning recipe that included white whole wheat flour, = more nutritional value in the crust, but didn’t have great luck with the consistency.
When you’re mixing the dough, the whole wheat flour, flax, and quinoa will soak in the water 5-10 minutes before adding the white flour. This will just allow the whole grain flour (& seeds) to hydrate and bring a much nicer consistency to the dough! (So don’t skip it!) Spread the dough onto parchment paper.
Then we add a very tasty (easiest ever) homemade pizza sauce from Mel’s Kitchen Cafe. Think 2 minutes of time, a few spices, canned diced tomatoes and tomato paste. Plus a blender. And your sauce is finished! This sauce recipe makes enough for 2-3 pizzas, and freezes well. I speak from experience! 🙂 Here’s a link: pizza sauce recipe. The only thing I did differently was doubled the oregano for this pizza in particular, and since I used garlic powder rather than garlic salt, I added 1/4 tsp salt as well.
For the ‘taco’ of this pizza, we have the taco seasoned meat, cheese, bell peppers, tomatoes, and spinach rather than lettuce. I thought about adding lettuce on top after it baked for a true ‘taco’ recipe, but couldn’t imagine little hands being able to manage the pizza at that point!
Then this goes onto a pan and bakes in a 425 degree oven for 12-14 minutes. Done. It’ll have a crusty bottom crust with a soft top, especially if you have a pizza stone to bake it on. If you don’t have a stone, not to worry, just pop it onto a cookie sheet. Chose a dark pan over light.
Tip: If you have a pizza stone, put it into the oven while you put the pizza together to pre-heat. This will make the crust even crispier.
Then add a scoop of plain greek yogurt or sour cream for dipping the taco pizza in, and there’s the meal!
As always, get your little chefs into the kitchen with you! Have them snip the peppers with scissors after you’ve sliced them, shred cheese for the older ones, or help measure!
From my kitchen to yours, enJoy!