Low Carb Mexican Pizza
Ingredients
Crust:
1 3/4 cup almond flour
1/2 cup gluten free oat flour
1/2 teaspoon sea salt
3 large eggs
1/2 cup olive oil
1/2 cup unsweetened almond milk
Toppings:
1 cup Pace® Picante Medium plus more for dipping
1 3/4 cup almond flour
1/2 cup gluten free oat flour
1/2 teaspoon sea salt
3 large eggs
1/2 cup olive oil
1/2 cup unsweetened almond milk
Toppings:
1 cup Pace® Picante Medium plus more for dipping
1 1 lb. lean ground beef
1 packet taco seasoning
2/3 cup water
1 1/2 cups shredded Mexican cheese or mild cheddar
1 small tomato chopped
1 small can sliced black olives
1-2 tablespoons chopped fresh cilantro
1 packet taco seasoning
2/3 cup water
1 1/2 cups shredded Mexican cheese or mild cheddar
1 small tomato chopped
1 small can sliced black olives
1-2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Grease a 13"x9" pan. Set aside.
- Place all of the crust ingredients in a food processor (or large bowl). Process or stir until smooth.
- Pour into prepared pan. Bake for about 20 minutes or until edges just start to turn light golden brown. (Note: the crust bubbles up a bit while baking, but don't worry. It settles down when you take it out.)
- Meanwhile brown the ground beef and drain. Add taco seasoning mixed with water. Heat on medium until thickened.
- Spread 1 cup Pace® Picante Medium onto warm crust. Then add browned meat, cheese, tomatoes, olives and cilantro. Bake for 10 minutes or until cheese is melted.
- Slice and serve with sour cream and more picante sauce.
- Recipe inspired by Easy Pan Pizza over at the All Day I Dream About Food blog
