Preheat oven to 400 F, and line a pizza pan with parchment paper.
In in food processor, Grind up zucchini until it is the texture of rice, or finely grate it with a grater.
Place grated or ground zucchini in a few layers of paper towels or cheesecloth. squeeze and drain zucchini in towel over sink to get the liquid out.
In a large mixing bowl combine: 1 ¾ cup ground zucchini, ½ tsp garlic powder, ½ tsp chili powder, ¼ tsp sea salt, 2 tbsp coconut flour, 2 tsp golden flax meal, ⅓ cup grated cheese, and 2 eggs.Mix together thoroughly.
Place zucchini dough on the line pizza pan. Use the back of a spoon to spread dough evenly over the pan. Use the edge of the spoon to smooth the edges of the dough. Bake the pizza dough for 12 minutes (will be baking 10 more minutes after flipping dough over).
Remove from the oven and place another sheet of parchment paper over the top of the pizza dough. Taking the opposite sides of both the papers with the dough in between flip the pizza dough over. Slowly and carefully peel back the top parchment paper from the dough. Bake for 10 more minutes. Remove from oven.
In a large frying pan, brown the ground beef. Drain the beef and return to the frying pan over medium high. Add the taco seasoning mix and ⅔ cup water to the beef and stir together and bring to a boil and then turn to low, cover and simmer for 5 minutes.
Cover pizza dough with the ground beef mixture. Top with the ⅔ cup cheese, and optional chopped bell peppers & olive slices. Place pizza back in the oven and bake at 400 F for 4 to 5 minutes until cheese is melted.
Remove from oven and top with avocado, tomatoes. Garnish with salsa if desired. Slice and serve.
Servings: 8, Serving size: 1 slice, Cal: 255, Carbs: 5 g,Net Carbs: 3 g, Fiber: 2 g, Fat: 17 g, Protein: 22 g, Sugars: 1 g, Sodium: 312 mg.*all nutritional data are estimates based on the products I used*