Keto Mexican Pizza on a Cheddar Cheese Crust > 자유게시판

• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

It’s true, I’m obsessed with fried pizza lately. But how can you blame me, when it’s so darn easy and is just as satisfying as the real thing? And it’s not just me. I’ve been converting even the biggest grain-lovers into fried pizza lovers lately. Who needs bread when you make a crust out of cheese? What I love about this cheddar cheese crust is that unlike mozzarella, the cheese doesn’t darken as it cooks, it stays a bright cheddar-y orange. It also tastes a bit like a CheezIt! And the best part about it is that you can top it with all of your favorite taco toppings because they’re all fresh, naturally low carb and high fat - just what you need on a keto diet. You haven’t had Mexican Pizza until you’ve had it on a 100% cheddar cheese crust. This very filling keto Mexican pizza will hit all of your cravings.

Here’s a pro tip: the cheese in this recipe really matters. 100% Mexican blend won’t stick to the pan, but it will have a more mild flavor. 100% cheddar will stick to the pan a little more (be patient and wait until it’s ready and comes up easy) - but it tastes totally awesome, Keto by Supraketo like a cheez-it! 1. Brown ground beef in a small skillet over medium-high heat. 2. Add 1/4 cup water and dry taco meat ingredients. 3. Simmer on low for five minutes and set aside. 5. Once hot, and very quickly, add Mexican blend first to the pan, then the cheddar on top. 6. Use a silicon spatula to form the edges into a circle. 7. Cook for about 4-5 minutes until the cheese easily lifts with a spatula. 8. Use your spatula to lift the edges of the pizza from the pan, going around the edges first, and then the middle, until the whole crust can easily slide out (if it doesn’t keep cooking).

9. Slide out your pizza onto a plate and let cool. 10. Next top your pizza with the toppings in the following order: salsa, taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of sour cream and guacamole, then shake some hot sauce over the top. 11. Cut into fours and enjoy! You haven’t had Mexican Pizza until you’ve had it on a 100% cheddar cheese crust. This very filling keto Mexican pizza will hit all of your cravings. Here’s a pro tip: the cheese in this recipe really matters. 100% Mexican blend won’t stick to the pan, but it will have a more mild flavor. 100% cheddar will stick to the pan a little more (be patient and wait until it’s ready and comes up easy) - but it tastes totally awesome, like a cheez-it! In a small skillet over medium-high heat, brown ground beef. Add 1/4 cup water and dry taco meat ingredients, then simmer on low for 5-10 minutes until reduced.

Once hot, and very quickly, add Mexican blend first to the pan, then the cheddar on top, then use a silicon spatula to form the edges into a circle. Cook for about 4-5 minutes until the cheese easily lifts with a spatula. Use your spatula to lift the edges of the pizza from the pan, going around the edges first, Supraketo Supplement and then the middle, until the whole crust can easily slide out (if it doesn’t keep cooking). Tip your skillet to slide your pizza onto a plate. Top with your favorite seasonings, starting with your taco meat and any salsa on the bottom layer. Example: Salsa, then taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of sour cream and guacamole, then shake some hot sauce over the top. Cut into fours and enjoy! Did you make this recipe? If you love my keto weight loss Mexican Pizza be sure to try my Cheddar-Wrapped Keto Taco Rolls next.