Keto Fat Head Chorizo Pizza
Of all the keto-friendly bread-like recipes I’ve tried, my hands-down favorite is Fat Head pizza crust. The texture, consistency and flavor is spot on. With only four ingredients and 5-minute preparation, it is perfect for weeknights, parties, lunches – really any time you are in the mood for pizza. I happened to have some ground chorizo and queso fresco in the refrigerator and decided to prepare a Tex Mex version.
Keto fat head dough can be used to make so much more than pizza. I have seen recipes for bagels, pigs in a blanket, and dinner rolls. I have even seen it used in desserts. You can modify this dough fairly easily by using whatever seasonings or sugar-variations you have on hand.
For this keto fat head pizza recipe, I’ve used traditional Tex-Mex seasonings/ The result is a light pizza that incorporates queso fresco, goat cheese, red enchilada sauce, ground chorizo, and just enough cherry tomatoes to brighten the dish. Replacing traditional marinara with red enchilada sauce enhances the Tex Mex flavor, and the goat cheese offers the gooey, cheesy consistency that makes pizza so wonderful.
It stores nicely in the fridge and re-heats well, making it ideal for a quick weeknight dinner with plenty of leftovers available for lunch boxes. For fridge storage, I layer my slices between sheets of wax paper. It’s perfect with a light side salad or some crispy asparagus.
About Queso Fresco
Queso fresco is a light, springy cheese that is available in most Texas grocery stores. Because it retains its form during pizza baking, it won’t make your crust soggy. This makes my Keto Chorizo Pizza perfect for reheating the next day. If you can’t find queso fresco, feel free to substitute with shredded mozzarella. Also, emit the tomatoes if you prefer a lower carb version.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
slices
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- 1.5 cups Shredded mozzarella
- 3/4 cup Almond flour
- 2 tbsp Cream cheese
- 1 Egg
- 1 pinch Garlic salt
- 5 oz Queso fresco crumbled by hand
- 2 oz Red enchilada sauce I use Hatch brand
- 2 oz Goat cheese crumbled
- 8 oz Chorizo, ground
- 2 oz Cherry tomatoes
- Cilantro, to taste
Ingredients
Fat Head Pizza Crust - Original Recipe
Keto Chorizo Pizza Toppings
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- Preheat your oven to 425 degrees
- Place mozzarella & cream cheese in a medium size microwaveable bowl
- Microwave for 1 minute, stir and then another 30 seconds, stir again
- Stir in egg & almond flour
- 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.
- Using a fork, poke rows of holes to avoid bubbling
- Sprinkle with garlic salt
- Place in 425 degree oven
- While crust is baking, cook 8 oz. ground chorizo in a pan on medium-high heat until cooked through, about 8 minutes
- After about 8 minutes, check it and poke holes where any large bubbles may be
- Continue cooking for a total 12-14 min, or until slightly brown on top
- Remove crust from oven, but keep oven set to 425
- Layer half the queso fresco, then the 1/4 cup of enchilada sauce onto the crust
- Add all the cooked ground chorizo
- Layer the remaining queso fresco and 2 oz. crumbled goat cheese
- Add halve cherry tomatoes, if desired
- Return to oven and bake for an additional 8-10 minutes, until goat cheese is melted and bubbly, then remove.
- Garnish with fresh cilantro, if desired
