Taco Pizza

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EQUIPMENT:

Food processor, pizza cutter, pizza pan and rolling pin.

INGREDIENTS:

Pizza Crust:

2 cups white spelt flour 
1 tbsp annatto
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1/4 cup COLD avocado oil (for a flaky crust)
1/2 cup COLD perrier water (for flaky crust)

Taco Salsa:

4-6 plum tomatoes | chopped
1/4 cup red onion | chopped
1/4 cup green onion | chopped
1/4 cup red bell pepper | chopped
1/4 cup yellow bell pepper | chopped
1/4 cup orange bell pepper | chopped
1/4 cup green bell pepper | chopped
1 shallot | chopped
1/4 cup cilantro | chopped
2 tsp dried basil
1 tsp sea salt
1/8 tsp cayenne pepper
1/8 tsp crushed red pepper flakes
2 tsp onion powder

Mexican Hemp Cheese Sauce:

1/2 cup hemp seeds
1/2 cup yellow squash | cooked and diced
1/2 cup chayote | cooked and diced
2 tbsp annatto
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
2 tsp sea salt
1/2 tbsp onion powder
1 tsp dried basil
1 tsp oregano
1 tsp key lime juice

Toppings:

halved cherry tomatoes 
sliced green onions 
black olives 
thinly sliced red onions 
chopped cilantro 
habanero peppers (optional)

INSTRUCTIONS:

Pizza Crust:

Add flour and seasonings to a food processor and pulse until combined and a ball forms.

Add oil slowly while pulsing.

Slowly add Perrier water until a crumble consistency is reached. More flour or water may be added as needed.

Transfer dough to a clean bowl and allow to set for 15 minutes.

Transfer dough to a clean surface. Dust flour over dough and rolling pin and roll out dough using a circular motion. Flip and turn every so often to ensure dough does not stick to surface, add more flour as needed.

Once dough is shaped into a circle, let it rest for a few minutes on a parchment lined baking sheet, coated with grapeseed oil. 

Using a fork or knife, poke holes around dough, and brush with grapeseed oil.

Bake for 15-18 minutes at 375 degrees. Remove crust from oven and let cool. 

Taco Salsa:

Mix all ingredients in a bowl and let sit for 5 minutes. 

Mexican Hemp Cheese Sauce:

Boil squash and chayote until soft, then set aside and allow to cool.

Add all ingredients to a blender and blend until smooth. Set aside.

Pizza Assembly:

Add salsa evenly over crust, then add toppings

Once toppings are assembled add Mexican cheese. 

Bake for an additional 15-18 minutes at 375 degrees. Remove from oven and allow to cool for 5 minutes before serving.

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