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Mexican Pizza

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Pizzas
Calories 146kcal

Ingredients

Optional Toppings (not included in nutritional information):

  • Tomato sliced
  • Olives sliced
  • Green Onions sliced
  • Sour Cream
  • Guacamole

Instructions

  • Preheat oven to 375 F.
  • Toss dry ingredients in the food processor, and pulse a few times to combine.
  • Add 2 teaspoons apple cider vinegar and 1 whole egg to the dry ingredients and pulse together until the dough forms into a ball.
  • Lay a sheet of parchment paper on your counter, and spray the top with cooking spray. Now, there are 2 ways you can form the pizza base. Keep in mind that the dough will be very sticky! So you'll want to use damp hands whenever you handle it.
  • OPTION 1 (creates "prettier" shapes. You will need a 5" bowl or cookie cutter): Press the ball into a disc and place it on the prepared parchment paper. Spray a second sheet of parchment and lay over the top of the dough. Use a rolling pin to roll dough until it's 1/4" thick. Then remove the top sheet of parchment, and place it in the center of your baking sheet. Use a 5" bowl to stamp the center of each tortilla. Remove the excess dough from the outside of the bowl. Transfer stamped tortillas to the prepared baking sheet.
  • OPTION 2 ("messier" looking, but tastes the same): Use damp hands to divide the dough into 6 balls. Flatten them into discs. Place each in the center of your prepared parchment paper and lay a second sheet of parchment sprayed with cooking spray over the top of the dough. Roll each ball using a rolling pin until it's 1/4" thick.
  • Bake in preheated oven for 5 minutes. Remove, flip the pizza base, and bake for another 4 minutes.
  • Meanwhile, heat the oil in a large pan over medium heat. Once shimmering, add the 1 Pound beef and break into small pieces with the back of your spoon as it cooks. Cook until no longer pink.
  • Remove pan from heat and push the beef to one side. Tilt the pan so the grease pools on the other side of the meat. Carefully use paper towels to remove excess grease.
  • Return pan back to medium heat, and stir in the taco seasoning. Cook until the seasoning becomes fragrant, as you stir to incorporate and coat the meat -- about 2-3 minutes.
  • Once the pizza base is done, divide the meat over the top of each pizza and sprinkle with cheese.
  • Bake in the oven for 3-5 minutes, or just until the cheese melts to your liking.
  • Cover with toppings, slice using a pizza cutter, and enjoy!

Notes

  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Nutritional information is based on 1 pizza, if you make 6 using this recipe:

Nutrition

Calories: 146kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Cholesterol: 27mg | Fiber: 3g | Sugar: 1g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com