pizza dough of your choice

¼ – ⅓ cup flour

1 diced onion

1 – 2 Tbsp extra-virgin olive oil

½ -1 lb lean ground beef

½ – 1 (15 oz) can tomato sauce (no salt added)

½ tsp – 1 Tbsp cumin

½ tsp – 1 Tbsp chili powder

½ tsp – 1 Tbsp paprika

½ tsp – 1 tsp garlic powder

½ tsp – 1 tsp onion powder

½ – 1 tsp dried oregano

salt and ground black pepper to taste

1-2 cups shredded lettuce

1-2 cups diced tomatoes

1-2 cups shredded cheddar cheese

1-2 chopped jalapeño peppers (optional)

2-4 Tbsp chopped fresh cilantro



  1. Preheat oven to 400° or as directed on dough packaging.
  2. Sprinkle flour on a flat surface or pizza pan for easy rolling and to prevent sticking.
  3. Roll out dough with a little flour on rolling pin.  You may also use the palms of your hands.
  4. Then dock/lightly poke dough all over from the center to 1 inch from the edge with a fork to keep middle from rising.
  5. Bake in oven for 8-10 minutes until dough is golden brown.
  6. In stovetop skillet over medium-high heat, sauté onion with olive oil.
  7. When onion is tender, brown ground beef.  Remove excess grease.
  8. Mix in tomato sauce, cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper. Add water as needed to thin sauce.
  9. Spread sauce with meat onto pizza crust, leaving about 1 inch from the edge.
  10. Cover meat with lettuce, tomatoes, cheese, and jalapeños (optional).  Garnish with cilantro.  Optionally, add sour cream, guacamole, or salsa on top.  Serves 4-6.


– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– Remove ribs and seeds of jalapeño peppers or other hot peppers to reduce heat.

– To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– To maintain freshness, gently wash and dry basil.  Place in a jar or vase with water, and store in a cool location away from direct sunlight.  Do not refrigerate.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.


Original Ingredient:

Replace With:


brown rice flour, rice flour, whole-wheat flour,

wheat flour, soy flour, or corn meal

extra-virgin olive oil

vegetable oil, butter/margarine, or dairy-free margarine

lean ground beef

soft chorizo, ground chicken, ground turkey,

ground pork, ground soy crumbles,

or extra firm tofu (drained and crumbled)

tomato sauce

can of crushed tomatoes, can of diced tomatoes,

or whole tomatoes blended

cumin, chili powder,

paprika, garlic powder, onion powder,

oregano, salt, and pepper

taco seasoning packet

chili powder and/or paprika

¼ – 1 tsp cayenne pepper or red chili powder

garlic powder

2-3 cloves grated/chopped garlic or ½ – 1 tsp minced garlic


thyme, basil, or marjoram

cheddar cheese

any type of shredded Mexican cheese blend, Monterrey Jack cheese,

or soy-based cheese

jalapeño peppers

medium heat to hot peppers (fresno, chipotle in adobo,  Serrano,

or habanero peppers), or any type of pepper