1 low carb pizza crust (see blog recipe) 1 lb. ground chicken 1/2 cup water Ortega Taco Seasoning Mix (original) 1 tbsp. ghee 1 chopped green pepper 1/2 cup chopped sweet onion 1 cup black olives (sliced) 16 oz. block sharp cheddar cheese (grated)
Bake crusts according to directions on box. If using a wire rack, make sure it has tiny squares or the crusts will fall right through.
Carefully slide baked crusts onto a foil-lined large sheet pan or 2 smaller pans. Set aside.
Brown meat in non-stick pot. Drain. Stir in 1/2 cup of water. Add taco seasoning packet. Mix well. Set aside.
Saute chopped onions and peppers in ghee. * Set aside.
Grate the cheese.*
Spread most of the cheese onto the crusts. Reserve 1 cup. Add the ground meat mixture. Top with peppers and onions. Add the olives. Top with the remaining cup of cheddar cheese.
Broil in the oven for 3 minutes .
Let it set for 5 minutes. Then, cut with a kitchen scissors into pizza slices.
It is easiest to eat with a fork and knife.
'Note 1: Spicier option: Add 7 dried red hot chile peppers while sauteing the onions and peppers. Remove the red chili peppers before topping pizza.
**Note 2: In recipes, we always grate the cheese ourselves. Packaged grated cheese has carbs added to keep it from clumping together.