Keto Mexican Pizza on a Cheddar Cheese Crust

It’s true, I’m obsessive about fried pizza recently. But how are you going to blame me, when it’s so darn straightforward and is simply as satisfying as the true factor?

And it’s not simply me. I’ve been changing even the largest grain-lovers into fried pizza lovers recently. Who wants bread once you make a crust out of cheese?

What I like about this cheddar cheese crust is that in contrast to mozzarella, the cheese doesn’t darken because it cooks, it stays a vibrant cheddar-y orange. It additionally tastes a bit like a CheezIt! And one of the best half about it’s that you would be able to high it with your entire favourite taco toppings as a result of they’re all recent, naturally low carb and excessive fats — simply what you want on a keto weight loss plan.

You haven’t had Mexican Pizza till you’ve had it on a 100% cheddar cheese crust. This very filling keto Mexican pizza will hit your entire cravings. Here’s a professional tip: the cheese on this recipe actually issues. You can use 100% of both Mexican mix or cheddar, right here’s the way it will differ:

100% Mexican mix gained’t follow the pan, however it can have a extra delicate taste.
100% cheddar will follow the pan a little extra (be affected person and wait till it’s prepared and comes up straightforward) – however it tastes completely superior, like a cheez-it!

Keto Mexican Pizza on a Cheddar Cheese Crust

Servings: 1

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Ingredients:

For the taco meat:

half of lb 85% grass-fed floor beef
1 tsp chili powder
half of tsp smoked paprika
half of tsp floor cumin
half of tsp pink Himalayan salt
half of tsp floor black pepper
1/Four tsp onion powder

For the pizza crust:

half of cup 4 cheese Mexican mix (this mix will maintain it from sticking to the pan)
three/Four cup shredded cheddar cheese

Pizza Toppings:

salsa
shredded lettuce
pico de gallo
shredded cheddar cheese
dollops of bitter cream
guacamole
picante scorching sauce
sliced jalapenos

Steps:

Brown floor beef in a small skillet over medium-high warmth.
Add 1/Four cup water and dry taco meat components.
Simmer on low for 5 minutes and put aside.
Heat skillet to medium warmth and add about 2 tbsp olive oil
Once scorching, and really rapidly, add Mexican mix first to the pan, then the cheddar on high.
Use a silicon spatula to type the perimeters into a circle.
Cook for about Four-5 minutes till the cheese simply lifts with a spatula.
Use your spatula to raise the perimeters of the pizza from the pan, going across the edges first, after which the center, till the entire crust can simply slide out (if it doesn’t maintain cooking).
Slide out your pizza onto a plate and let cool.
Next high your pizza with the toppings within the following order: salsa, taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of bitter cream and guacamole, then shake some scorching sauce excessive.
Cut into fours and luxuriate in!

Keto Mexican Pizza on a Cheddar Cheese Crust

Author: Amanda C. Hughes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 1 Serving 1x

Description

100% Mexican mix gained’t follow the pan, however it can have a extra delicate taste.
100% cheddar will follow the pan a little extra (be affected person and wait till it’s prepared and comes up straightforward) – however it tastes completely superior, like a cheez-it!

Scale

Ingredients

For the taco meat:

half of lb 85% grass-fed floor beef
1 tsp chili powder
half of tsp smoked paprika
half of tsp floor cumin
half of tsp pink Himalayan salt
half of tsp floor black pepper
1/Four tsp onion powder

For the pizza crust:

half of cup 4 cheese Mexican mix (this mix will maintain it from sticking to the pan)
three/Four cup shredded cheddar cheese

Pizza Toppings:

salsa
shredded lettuce
pico de gallo
shredded cheddar cheese
dollops of bitter cream
guacamole
picante scorching sauce
sliced jalapenos

Instructions

Brown floor beef in a small skillet over medium-high warmth.
Add 1/Four cup water and dry taco meat components.
Simmer on low for 5 minutes and put aside.
Heat skillet to medium warmth and add about 2 tbsp olive oil
Once scorching, and really rapidly, add Mexican mix first to the pan, then the cheddar on high.
Use a silicon spatula to type the perimeters into a circle.
Cook for about Four-5 minutes till the cheese simply lifts with a spatula.
Use your spatula to raise the perimeters of the pizza from the pan, going across the edges first, after which the center, till the entire crust can simply slide out (if it doesn’t maintain cooking).
Slide out your pizza onto a plate and let cool.
Next high your pizza with the toppings within the following order: salsa, taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of bitter cream and guacamole, then shake some scorching sauce excessive.
Cut into fours and luxuriate in!