Keto Chorizo Pizza
Servings Prep Time
8slices 10minutes
Cook Time
20minutes
Servings Prep Time
8slices 10minutes
Cook Time
20minutes
Ingredients
Fat Head Pizza Crust – Original Recipe
  • 1.5cups Shredded mozzarella
  • 3/4cup Almond flour
  • 2tbsp Cream cheese
  • 1 Egg
  • 1pinch Garlic salt
Keto Chorizo Pizza Toppings
  • 5oz Queso frescocrumbled by hand
  • 2oz Red enchilada sauceI use Hatch brand
  • 2oz Goat cheesecrumbled
  • 8oz Chorizo, ground
  • 2oz Cherry tomatoes
  • Cilantro, to taste
Instructions
Original Fat Head Pizza Crust Recipe (included here for convenience)
  1. Preheat your oven to 425 degrees
  2. Place mozzarella & cream cheese in a medium size microwaveable bowl
  3. Microwave for 1 minute, stir and then another 30 seconds, stir again
  4. Stir in egg & almond flour
  5. Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds) Alternatively, place between two pieces of parchment paper and use a rolling pin to roll evenly.
  6. Using a fork, poke rows of holes to avoid bubbling
  7. Sprinkle with garlic salt
  8. Place in 425 degree oven
  9. While crust is baking, cook 8 oz. ground chorizo in a pan on medium-high heat until cooked through, about 8 minutes
  10. After about 8 minutes, check it and poke holes where any large bubbles may be
  11. Continue cooking for a total 12-14 min, or until slightly brown on top
Keto Chorizo Pizza Toppings
  1. Remove crust from oven, but keep oven set to 425
  2. Layer half the queso fresco, then the 1/4 cup of enchilada sauce onto the crust
  3. Add all the cooked ground chorizo
  4. Layer the remaining queso fresco and 2 oz. crumbled goat cheese
  5. Add halve cherry tomatoes, if desired
  6. Return to oven and bake for an additional 8-10 minutes, until goat cheese is melted and bubbly, then remove.
  7. Garnish with fresh cilantro, if desired