It’s Friday night after an exhausting week, and all you want to do is go bury your head in a bowl of chips and salsa at the nearest Mexican restaurant. Resist the urge! Drop the car keys! Try my Skinny Deep Dish Taco Pizza! This dish has all the deliciousness of your favorite Mexican dinner and all the fun of Friday night pizza without leaving you heading to bed with a sick, stuffed stomach. I think this one is totally fun for the weekends, but it’s really easy enough to make any night of the week, and at under 300 calories a serving this recipe is one you will be making over and over!

If you like this dish, you have to try my Skinny Taco Stuffed Peppers, Skinny Chicken Enchilada Casserole, and Skinny Beef Burritos!





Skinny Deep Dish Taco Pizza


  • • 1.5 pkg. reduced-fat crescent rolls
  • • 1 lb ground chicken
  • • ½ cup onion, chopped
  • • 14.5 oz can of Rotel diced tomatoes with green chilies
  • • 1 packet reduced-sodium taco seasoning
  • • ¼ cup water
  • Optional Toppings:
  • • 1 can fat-free refried beans (optional)
  • • 1 cup reduced-fat, shredded cheddar cheese
  • • reduced-fat sour cream (optional, to garnish)
  • • tomato salsa (optional, to garnish)
  • *Optional toppings are not included in nutritional calculations.


  1. Preheat oven to 425 degrees. In a 9x13 inch baking dish lightly coated with cooking spray - press crescent rolls into the bottom and halfway up the sides. Think as if you were putting a puzzle together. It will take a little finessing but it is doable.
  2. Cut aluminum foil into four long skinny strips (wide enough to cover the edge crust). Lay and fold foil around all four crust edges. Use a fork and poke the bottom dough a couple of times. Pre-bake crust in oven for about 8 minutes. Keep the foil pieces when finished pre-baking, you will use them again!
  3. In a large skillet, over medium-high heat, brown chicken and onion for about 6-8 minutes or until chicken is no longer pink. Drain any extra liquids.
  4. Add tomatoes, seasoning and water to skillet, stir. Cook for an additional 3-5 minutes or until most of the liquid has evaporated.
  5. In a medium size microwavable bowl, heat refried beans for about 30 seconds and stir. This helps the beans spread easier on the dough. Spoon beans onto the bottom of the pizza and spread evenly around.
  6. Pile meat mixture over the bean layer and spread evenly. Place the four foil strips over the crust again. Bake for 12 minutes - remove from oven and top with cheese. Take off foil pieces.
  7. Return to oven for 5 minutes or until the cheese melts and the edges of the crust are browned.