TACO PIZZA WITH CAULIFLOWER CRUST

INGREDIENTS:

• 1 PREMADE CAULIFLOWER PIZZA CURST
• 3/4 CAN VEGETARIAN REFRIED BEANS
  
• 1/4 POUND OF PLANT BASED GROUND BEEF
  
• 1 CUP OF SHREDDED LETTUCE
  
• 3 OUNCES OF SHREDDED MOZZERELLA
  
• 4 OUNCES OF SHREDDED CHEDDAR CHEESE
  
• 1 DICED ROMA TOMATO
  
• 2 TEASPOONS OF HOT SAUCE
  
• 2 TEASPOONS OF TACO SEASONING
  
• 1 OUNCE OF WATER
  

USE PLANT BASED INGREDIENTS IF DESIRED!

DIRECTIONS:

1. PRECOOK PLANT BASED GROUND BEEF AND TACO SEASONING ADDING 1 OUNCE OF WATER. MIX WELL THEN ADD TO REFRIED BEANS IN A BOWL AND CONTINUE TO MIX WELL.
2. PLACE TACO BEEF AND BEAN MIXTURE SPREAD EVEN ON TOP OF CAULIFLOWER CRUST.
   
3. ADD 3 OUNCES OF SHREDDED MOZZERELLA AND 1 OUNCE OF SHREDDED CHEDDAR ON TOP AND BAKE IN A PREHEATED OVEN @ 425 DEGREES FOR 10-12 MINUTES.
   
4. REMOVE AND LET SIT A MINUTE THEN CUT INTO 10 SLICES AND TOP WITH LETTUCE, TOMATO, CHEDDAR CHEESE, AND HOT SAUCE.
   

SERVE AND ENJOY!

101 DISHES - RECIPE 19:

TACO PIZZA WITH CAULIFLOWER CRUST

EAT ORGANIC ALWAYS OR WHENEVER POSSIBLE!