Free Shipping on Orders over $45

| Luke Hopkins

Low Carb Nacho Pizza

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 onion 1/2 sachet of taco flavouring (we use the Mission Brand) 1 can diced tomatoes --Pizza Toppings 1 capsicum chopped 2 tomatoes chopped 1 red onion chopped Dried herbs 100g Pizza Cheese 3 tablespoons of sour cream 40g avocado

--Make the Base Add the Protein Pizza Base Mix, eggs, water and oil into a large mixing bowl and whisk to combine into a smooth liquid batter. Pour 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. Pop 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 In a fry pan, fry off the onion and then add the beef mince and taco flavouring. Once browned, add the can of tomatoes and simmer on medium until cooked (approx 10 minutes) --Top the pizza Spread the beef mince evenly over the base using the back of a spoon Place the chopped capsicum, tomatoes, red onion, herbs and cheese on the pizza base --Bake again Pop the pizza back into the oven for a further 10 minutes or until golden brown on top. Remove from the oven and top with avocado and sour cream Enjoy!