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Dialysis Friendly Taco Pizza

Chef Aaron McCargo, Jr.:

"Big and Bold" Taco Chicken Pizza and Guacamole

Yield: Serves 8 (1 serving is 3oz or 84g)


  • 1 pound “natural” chicken breast, boneless, skinless
  • 1/2 cup canola oil (reserve ¼ cup for brushing on crust)
  • 3 - 4 tablespoons “AMJ Taco Rub”, recipe follows
  • 1 portion frozen or refrigerated pizza dough
  • ¾ cup low-sodium shredded mozzarella
  • ¾ cup low-sodium shredded sharp cheddar
  • 1 cup guacamole, recipe follows
  • 1/2 cup sour cream
  • AMJ Taco Rub (makes 7 tablespoons)

  • 1 tablespoon freeze-dried onions
  • 1 tablespoon freeze-dried garlic
  • 1 teaspoon freeze-dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder

Cook's Note: Granulated or ground ingredients can be substituted for freeze-dried. In a small bowl, mix all ingredients together and reserve. Taco rub can be stored, covered, up to 1 month in a sterilized container.


  • 1 avocado, halved, pitted and diced small
  • 1 lime, juiced
  • 1 tablespoon AMJ Taco Rub
  • 1 tablespoon finely diced red onions

Mix all guacamole ingredients together in a small bowl.


  1. Preheat grill to medium-high

  2. Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish

  3. Combine the oil and 3-4 tablespoons of the AMJ Taco Rub in a small bowl and spread or rub onto the chicken Let marinate for 30 minutes

  4. Grill chicken on both sides until cooked through, about 8 minutes total

  5. Transfer to a cutting board and allow to cool

  6. Dice chicken into bite-sized pieces and set aside

  7. Cut pizza dough into 6 even pieces

  8. On a lightly floured work surface, roll out each dough section until it’s very thin

  9. Brush the dough with canola oil and lightly dust with remaining AMJ Taco Rub

  10. Grill on both sides until crisp and set aside

  11. In a medium bowl, mix mozzarella and cheddar cheeses

  12. Evenly distribute cheese mixture on each pizza

  13. Then top each with the diced chicken Return pizzas to the grill, cover and cook until cheese is bubbly and melted

  14. Remove from grill and serve

  15. Top the pizzas with guacamole and a dollop of sour cream

Nutrition Per Serving
Calories 440
Protein 35 g
Carbohydrate 17 g
Total Fat 26 g
Saturated Fat 16 g
Trans Fat 0 g
Cholesterol 169 mg
Potassium 316 mg
Phosphorus 304 mg
Sodium 265 mg