3 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound exta lean ground beef — (or ground turkey)
2 tablespoons chopped onion
1/2 cup taco sauce
1/2 cup shredded Low Fat Cheddar cheese
3/4 cup shredded leaf lettuce
3/4 cup chopped seeded tomatoes
3 tablespoons nonfat sour cream — optional
2 tablespoons sliced green onions
Heat oven to 450 F. Spray cookie sheets with Pam. Sprinle evenly with 1-2 tsps of the cornmeal. Divide dough into thirds. Press or roll each into a 7″ circle. Sprinkle evenly with rest of cornmeal. Press lightly into crusts. Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for 8 minutes. (If crusts puff during baking, flatted slightly with spoon.) Meanwhile, in medium skillet brown ground beef and onion. Drain well. Add taco sauce and mix well. Spread evenly over partially baked crusts. Sprinkle with cheese. Bake at 450 F. for an additional 7-9 minutes or until cheese is melted and crusts are golden brown. Top with lettuce and tomatoes. Place 1 Tbsp of sour cream in center of each pizza. Sprinkle with green onions.