Breakfast Taco Pizza


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I am obsessed with using gluten free taco shells as pizza crusts – lower carbs and cals.  So here you have it, a breakfast taco! Or a quesadilla if you fold in half 🙂 Not only is it easy to make, it’s nutritious, delicious and filling! This recipe serves 2.


2 gluten free taco shells

1 avocado

1/4 cup salsa (this is my favorite)

1/2 pound chicken

1/2 cup sautéed mushrooms

2 minced garlic cloves

2 eggs

4 tbs primal kitchen ranch

4 tbs olive oil


  1. Set oven to 400 degrees and place 2 gluten free shells on a cookie sheet and bake for 10 minutes
  2. . In a food processor, process avocado, garlic and 2 tablespoons of oil until smooth
  3. Meanwhile, sauce mushrooms on the oven for medium high for about 10 minutes with a tablespoon of olive oil
  4. Cook chicken and 1 tablespoon of olive oil on the stove on medium high until cooked
  5. Once chicken is cooled, pull chicken apart into shreds
  6. Place 2 eggs on a skillet and cook at high until fried the way you like it
  7. Remove both shells from oven and add processed avocado, chicken, salsa and egg on each
  8. Sprinkle on goat cheese and ranch dressing
  9. Bake for another 5 minutes
  10. Remove and enjoy!





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