Mexican Pizza on a Cheddar Cheese Crust

You haven't had Mexican Pizza until you've had it on a 100% cheddar cheese crust. Totally grain-free and low carb!

Taco Meat
  1. 1/2 lb. 85% grass-fed ground beef
  2. 1 tsp. chili powder
  3. 1/2 tsp. smoked paprika
  4. 1/2 tsp. ground cumin
  5. 1/2 tsp. pink Himalayan salt
  6. 1/2 tsp. ground black pepper
  7. 1/4 tsp. garlic powder
  8. 1/4 tsp. onion powder
  1. 1/2 cup four cheese mexican blend (this blend will keep it from sticking to the pan)
  2. 3/4 cup chredded cheddar cheese
Pizza Toppings (amounts are up to you!)
  1. salsa
  2. shredded lettuce
  3. pico de gallo
  4. shredded cheddar cheese
  5. dollops of sour cream
  6. guacamole
  7. picante hot sauce
Taco Meat
  1. Brown ground beef in a small skillet over medium-high heat.
  2. Add 1/4 cup water and dry taco meat ingredients.
  3. Simmer on low for five minutes and set aside.
  1. Heat skillet to medium heat and add about 2 tbsp olive oil
  2. Once hot, and very quickly, add mexican blend first to the pan, then the cheddar on top.
  3. Using a silicon spatula to form the edges into a circle
  4. Cook for about 4-5 minutes until the cheese easily lifts with a spatula.
  5. Use your spatula to lift the edges of the pizza from the pan, going around the edges until the whole crust could easily slide out.
  6. Slide out your pizza onto a plate and let cool.
Top the Pizza
  1. Top your pizza in the following order: salsa, taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of sour cream and guacamole, then shake some hot sauce over the top.
  2. Cut into fours and enjoy!
You can use 100% of either mexican blend or cheddar, here's how it will differ
  1. - 100% mexican blend won't stick to the pan, but it will have a more mild flavor.
  2. - 100% cheddar will stick to the pan a little more (be patient and wait until it's ready and comes up easy) - but it tastes totally awesome, like a cheez-it!
  3. (My photos in this post are 100% cheddar, before I discovered the blend trick).


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