Mexican Pizza
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This is my first official recipe of 2016 and I’m really excited about it! Mexican Pizza is actually a low carb, gluten free twist on traditional pizza with all the flavors of a taco. It’s got a wonderful crust made of almond flour and oat flour, plus ground beef with taco seasoning and lots of taco toppings. The “pizza sauce” is Pace® Picante Sauce (Medium).
After baking the Mexican Pizza in the oven, serve it with sour cream and more Pace® Picante Sauce. It’s like eating a pizza that tastes like a taco. It’s really, really good y’all! You’ll never miss the carbs or the gluten either!
Mexican Pizza would be a great dish to serve for the big game too!
Pace® Picante Medium (24 oz) was easy to find at Walmart in the salsa section. Pace® Picante Sauce is also available in Mild or Hot. I like the Medium flavor because it’s just right for me and my family. Not too hot, but just enough kick to give it that extra flavor.
Making this Mexican Pizza is very simple. I used a food processor to mix up the batter for the crust, but you could also mix it together in a bowl. The batter includes almond flour, gluten free oat flour, salt, eggs, olive oil and almond milk. Process or stir together until smooth.
Pour batter into a greased 13″x9″ pan. Bake at 350°F. for 18-22 minutes. Spread warm crust with picante sauce. Then add 1 lb. of browned/seasoned ground beef. Add shredded cheese, chopped tomatoes, sliced black olives and cilantro.
Bake at 350°F. for about 10 minutes.
Slice it up and serve.
Mexican Pizza is so delish and great for entertaining as well! Garnish with sour cream and additional Pace® Picante Medium.
What’s your favorite Pace® Picante flavor? Do you prefer mild, medium or hot?
Ingredients
- Crust:
- 1 3/4 cup almond flour
- 1/2 cup gluten free oat flour
- 1/2 teaspoon sea salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup unsweetened almond milk
- Toppings:
- 1 cup Pace® Picante Medium, plus more for dipping
- 1 1lb. lean ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 1 1/2 cups shredded Mexican cheese (or mild cheddar)
- 1 small tomato, chopped
- 1 small can sliced black olives
- 1-2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Grease a 13"x9" pan. Set aside.
- Place all of the crust ingredients in a food processor (or large bowl). Process or stir until smooth.
- Pour into prepared pan. Bake for about 20 minutes or until edges just start to turn light golden brown. (Note: the crust bubbles up a bit while baking, but don't worry. It settles down when you take it out.)
- Meanwhile brown the ground beef and drain. Add taco seasoning mixed with water. Heat on medium until thickened.
- Spread 1 cup Pace® Picante Medium onto warm crust. Then add browned meat, cheese, tomatoes, olives and cilantro. Bake for 10 minutes or until cheese is melted.
- Slice and serve with sour cream and more picante sauce.
- Recipe inspired by Easy Pan Pizza over at the All Day I Dream About Food blog
This is such a fun idea. We eat a lot of Mexican food in my house, but it gets boring having it the same way all the time. I can see this for a party for sure. #client
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Just made this for the first time tonight it was super good! Will definitely make again….do you have any idea what the net carbs would be per serving??
Hi Sheryl, I’m so glad you liked this recipe. I’m sorry but I don’t know what the net carbs are. Thanks for visiting my blog. 🙂
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Wow! This recipe looks awesome. We love anything Mexican in our house. One question, I don’t use the flours or almond milk called for in the recipe. Can I substitute regular flour and milk, and would this make any difference in the outcome of the recipe?
I’m not sure if this recipe would work with regular flour. Maybe you could use refrigerated crescent roll dough as the base.
This looks really good and want to make it but is there anything I can use instead of the oat flour. Having trouble finding it.
Thanks.
You could try substituting gluten free all purpose flour.
I would love to try this recipe,But being new to low carb diet I need to know the carb grams.
Thank you
OMG!!!!!! This tasted just like enchiladas!!!! I subbed 1/3cup coconut flour for the oat flour to make it lower carb and Oh So Delicious Coconut Creamer for the almond milk. Had to add a little water to the blender to get things moving, as the coconut flour soaks up fluids and ended up with an extra 9X9 pan of crust. I added jalepenos on top and guacamole. Holy guacamole this was good!!!!!!!!!!!
Wow! So glad you liked it! Thank you for the great comments!