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.
- 1/2 lb. 85% grass-fed ground beef
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. pink Himalayan salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 cup four cheese mexican blend (this blend will keep it from sticking to the pan)
- 3/4 cup chredded cheddar cheese
- shredded lettuce
- pico de gallo
- shredded cheddar cheese
- dollops of sour cream
- picante hot sauce
- Brown ground beef in a small skillet over medium-high heat.
- Add 1/4 cup water and dry taco meat ingredients.
- Simmer on low for five minutes and set aside.
- Heat skillet to medium heat and add about 2 tbsp olive oil
- Once hot, and very quickly, add mexican blend first to the pan, then the cheddar on top.
- Using 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 until the whole crust could easily slide out.
- Slide out your pizza onto a plate and let cool.
- Top your pizza 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.
- Cut into fours and enjoy!
- - 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!
- (My photos in this post are 100% cheddar, before I discovered the blend trick).
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)