Chorizo and Salsa Keto Fathead Pizza

Ingredients

• 1 ½ cups mozzarella cheese, shredded
• 2 tablespoons cream cheese, softened
• ¾ cup almond flour
• ½ teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper, or to taste
• 1 egg, beaten, at room temperature
• cooking spray
• Topping:
• 2 ounces Mexican chorizo, crumbled
• ¼ cup salsa
• 1 tablespoon diced onion
• 2 tablespoons cilantro leaves for garnish

Step 1

Gently heat your oven to 400°F (200°C). In a microwave-safe bowl, combine the mozzarella and cream cheese, then microwave for about 1 ½ minutes until everything is melted and smooth. Give it a good stir, then add the almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to mix everything into a dough. Once it’s combined, add the beaten egg and stir until fully incorporated.

Step 2

Grab two large sheets of parchment paper and spray them with non-stick spray. Put the dough on one sheet and cover it with the other. Flatten it with your hands or a rolling pin until it’s about 10 inches across. Peel off the top parchment sheet, then transfer the bottom one with the dough onto a baking sheet. Use a fork to poke holes all over the dough to keep it from puffing up.

Step 3

Pop the crust in the oven and bake until the bottom starts to turn golden brown, around 12 to 17 minutes. While the crust is baking, cook the chorizo in a microwave-safe bowl, covering it with a paper towel. Heat it in three one-minute bursts, stirring well each time.

Step 4

When the crust is ready, take it out and sprinkle half a cup of mozzarella over it. Add the cooked chorizo, salsa, and chopped onion on top. Return it to the oven for another 4 to 6 minutes, until the cheese is melted and bubbly. Finish with some fresh cilantro leaves for a pop of flavor.