This Gluten-Free Taco Braid is a delicious twist of the regular Taco's to make on Taco Tuesday!!

INGREDIENTS (Original Recipe found here)

1 pkg Gluten-Free Heaven Pizza Crust

1 Tbsp Yeast (Packet Included with pizza crust package)

1 1/2 cup Warm milk

3 Tbsp Vegetable Oil

1 tsp Vinegar

1 lb Ground beef/turkey

1 Taco Seasoning packet (or home-made)

1 Onion, diced

1 lb Cheddar Cheese, grated

2-3 Roma Tomatoes, diced

2 Romaine hearts, sliced

Sour Cream, optional

Other toppings as desired

Using a mixer, blend all wet ingredients in a large mixing bowl. Add yeast packet and stir briefly. Add pizza crust mix and blend until smooth and thick, about 5 minutes. Transfer dough to lightly greased cookie sheet. Place a lightly greased plastic ziploc bag over your hand and gently spread the dough until it has filled the cookie sheet. Place in a separate area to allow to rise for 30-60 minutes. 

While the dough is rising, dice up the onions and fry in a pan until golden brown. Remove from pan and place in a bowl. Brown the ground beef until crumbly and fully cooked. Add back the onions and stir until combined. Place in the taco seasoning and a little bit of water. Allow to simmer for 10-15 minutes. 

While waiting for the dough to rise, chop up the rest of the vegetables and grate cheese.

Preheat the oven to 425F.

After the dough has risen, spread the taco beef mixture down the center third of the dough. Add cheese and half of the diced tomatoes. Slice the sides of the dough into 1 inch strips. Starting with the end, fold the pieces of the dough over the taco mixture, alternating, in a criss-cross pattern. 

Keep folding over the dough until all the pieces have been used. It's fine if there are gaps in the dough. When finished, sprinkle cheese over the top of the dough. 

Bake in 425F oven for 30 minutes, until golden brown. Allow to cool slightly before topping with lettuce, tomatoes, sour cream and other toppings as desired. 

Slice into 2 inch pieces and enjoy!!