Gluten Free Mexican Pizza
Gluten Free Mexican Pizza Mexican Pizza is a low carb and gluten free twist on traditional pizza with all the flavors of a taco.
Servings 12 slices
Calories 425kcal
Ingredients
For the crust
- 1 ¾ cup almond flour
- ½ cup gluten free oat flour If you can't find oat flour, you can put old fashioned rolled oats in a food processor to make your own.
- ½ teaspoon sea salt
- 3 large eggs
- ½ cup olive oil
- ½ cup unsweetened almond milk
For the toppings
- 1 cup Pace® Picante Medium plus more for dipping
- 1 1 lb. lean ground beef
- 1 packet taco seasoning
- ⅔ cup water
- 1 ½ 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.
Notes
Recipe inspired by Easy Pan Pizza over at the All Day I Dream About Food blog.
Nutrition
Calories: 425kcal | Carbohydrates: 12g | Protein: 26g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1171mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 3mg