Making pizza crust out of cheese and almond flour results in a crispy, totally keto "fathead" crust that stands up to any variety of toppings you like.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
823 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
Step 3
Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
Step 4
Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
Step 5
Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
Step 6
Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.
Ingredients
1 tablespoon diced onion
2 tablespoons cream cheese, softened
cooking spray
1 egg, beaten, at room temperature
2 ounces Mexican chorizo, crumbled
2 tablespoons cilantro leaves for garnish
0.5 teaspoon salt
0.5 teaspoon garlic powder
0.25 teaspoon freshly ground black pepper, or to taste
