Gluten Free Taco Pizza

Preheat your oven to 450ºF.

Prepare the pizza crust by dissolving the yeast and sugar in the water. Allow to proof for at least 7–8 minutes or until yeast blend doubles in size. Meanwhile, sift together dry ingredients. When your yeast has proofed and has doubled in size, slowly pour into the dry ingredients, stirring constantly. Your dough will resemble more of a batter than a dough. Not to fret. Keep stirring for about a minute. It will soon begin to thicken and can be handled by hand. Once the dough gets to that point, dust your fingers with more sweet rice flour then press your dough into the pizza pan. No need to roll it out, no need to toss it in the air, just get grabby and work that dough into as round of a pie as possible (approximately 1/4″ in thickness). Now brush the edges with olive oil and set aside.

Prepare seasoned meat by mixing the ground meat, cumin, chili powder, green chilies, tomato sauce and salt and cooking on medium/high heat in a medium size skillet. Cook for 5–7 minutes or until meat is completely cooked.

Create the bean paste by adding all bean paste ingredients in a blender and puree till smooth.

Spread bean paste on the pizza crust. Sprinkle with cheeses, seasoned ground meat mix, and remaining pizza toppings.

Bake for 15 minutes on the center rack in the oven.