Taco Flatbread Pizza
This high-protein taco flatbread pizza is a quick, filling meal that combines the flavors of tacos with the ease of a flatbread pizza, ready in about 20 minutes.
Ingredients
Flatbread Base
- 1 whole whole grain flatbread (about 8–9 inches / 20–23 cm)
Turkey Mixture
- 4 oz ground turkey (lean — 93% or 99%)
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- Salt and black pepper (to taste)
Toppings
- 1/4 cup shredded mozzarella or Mexican-style cheese
- 2 tbsp canned black beans (drained and rinsed)
- 1/4 cup shredded romaine lettuce
- 2 tbsp diced avocado
- 2 tbsp chopped cherry tomatoes
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place the flatbread on it.
- Warm a nonstick skillet over medium heat. Add the ground turkey and sprinkle in chili powder, cumin, garlic powder, salt, and pepper. Break the meat into small pieces and cook until no pink remains and some bits are lightly browned (about 6–8 minutes).
- Scatter the shredded cheese evenly over the flatbread. Spoon the cooked turkey and the drained black beans across the cheese in a single layer.
- Slide the flatbread onto the middle oven rack and bake for 10–12 minutes, until the cheese is fully melted and the edges of the flatbread are crisp.
- Remove from the oven. Top with shredded romaine, diced avocado, and chopped cherry tomatoes. Slice into wedges and serve immediately.
Notes
Store leftover slices in an airtight container for up to 2 days. To reheat, use a 375°F (190°C) oven for 6-8 minutes or a hot skillet for 2-3 minutes per side. Avoid watery toppings by adding high-moisture ingredients only after baking.