When your 2 favourite foods become one...... introducing the Na-cho Pizza! This pizza is perfect for mexican night, and if you want to be really fancy you could sprinkle some low carb nacho chips on time (make an extra crispy pizza base and chip up into triangle pizzas). This recipe is super high in protein and low carb.
For the base
3/4 cup (80g) of Protein Pizza Base Mix
3 large eggs or 180 g of egg white
1/4 cup water (60 mL)
1 tbsp olive oil
For the beef mince
250g beef mince
1/2 sachet of taco flavouring (we use the Mission Brand)
1 can diced tomatoes
1 capsicum chopped
2 tomatoes chopped
1 red onion chopped
100g Pizza Cheese
3 tablespoons of sour cream
Make the Base
1Add the Protein Pizza Base Mix, eggs, water and oil into a large mixing bowl and whisk to combine into a smooth liquid batter.
2Pour the mixture into the center of the pizza tray lined with baking paper, and spread it to the edges. You can use the back of a spoon to shape it evenly.
3Pop the pizza base into the oven on a middle shelf, turn the oven down to 200°C and bake for 20 minutes or until golden brown.
Cook the beef mince
1In a fry pan, fry off the onion and then add the beef mince and taco flavouring.
2Once browned, add the can of tomatoes and simmer on medium until cooked (approx 10 minutes)
Top the pizza
1Spread the beef mince evenly over the base using the back of a spoon
2Place the chopped capsicum, tomatoes, red onion, herbs and cheese on the pizza base
1Pop the pizza back into the oven for a further 10 minutes or until golden brown on top.
2Remove from the oven and top with avocado and sour cream