You know, you can always whip up a cornmeal crust for a taco pizza. It's one of my family's favorites. The crust recipe is Julia Child's:

1/4 cup tepid water
1/4 cup milk (more later, if necessary)
2 TB olive oil
1 cup all-purpose flour
1/3 cup cornmeal (NOT self-rising, plus more for dusting
1/8 tsp sugar
1 tsp salt
2 1/2 tsp instant yeast (or 1 pkg dry yeast if you lack instant.)

If you have a bread machine, add the above ingredients in the pan in the manufacturer's recommended order and process on dough cycle. When dough cycle is complete, turn dough into a lightly oiled bowl, cover with plastic wrap and allow to double again. If you don't have a bread machine, I can pm you other directions.

Preheat oven to 425F. Brown a pound of ground beef, drain, and spice with your desired taco spices. (I like cumin, minced onion and green pepper, garlic, a pinch of cayenne and a little bottled taco sauce or salsa.) Set aside.

Next, lightly grease a large cookie sheet or pizza pan and lightly dust with cornmeal. Using your hands, spread the dough out fairly thin. This is a resilient dough, so it will spread easily. Using a fork, dock the dough at 1 inch intervals, leaving a 1 inch bumper around the edges. Lightly brush with olive oil, sprinkle with minced garlic, and bake for 8 minutes. Remove from oven, spread ground beef evenly around crust (leaving the bumper around the edge again), sprinkle with copious amounts of shredded cheddar, jack, etc... and pop back in the oven until cheese is melted and bubbly and crust is lightly browned around the edges. Remove from oven, let cool for 8 minutes, and cut into wedges (or squares if you used a cookie sheet) and serve pieces with desired taco condiments. We do shredded romaine, diced onion, chopped black olive, and hot sauce.

When we're feeling particularly decadent we also serve sour cream and guacamole or avocado slices. Mmmmmmmmmm...

Beccy