Keto Mexican Pan Pizza with Cheddar Cornbread Crust

Keto Mexican Pan Pizza with Cheddar Cornbread Crust

Keto Mexican Pan Pizza is a SUPER delicious dinner that's easy to assemble and fun to eat! You'll love the Cheddar Cornbread Crust and serving it to family, friends — or having more leftovers for yourself!

Course DInner

Cuisine American, Mexican

Keyword keto, low carb, mexican, pizza

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 543kcal

Author Megan

Cost $8

Equipment

oven

Ingredients

Cheddar Cornbread Crust

1-1/2 cups almond flour blanched
3 eggs
1/2 cup cheddar cheese shredded
¼ cup butter melted
2 Tablespoons sour cream
2 Tablespoons keto granulated sweetener (or Paleo sweetener if not low carb, such as coconut sugar; for GAPS, use honey and add it with the wet ingredients)
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Keto Mexican Pizza Toppings

2 cups cheddar cheese 7 to 8 ounces, grated
1/2 pound chorizo bulk seasoned pork sausage, broken up and cooked in a pan
1/2 cup pepperoni slices
1/2 cup black olives sliced
1/2 cup red salsa like store-bought pico de gallo or similar
2 Tablespoons tomato paste
1 jalapeño sliced (optional)
fresh cilantro, sour cream, Cilantro Crema (see post for recipe) and avocado to garnish (optional)

Instructions

Preheat oven to 375°. Grease a 1/4-size sheet pan (or a 9x13" casserole dish may work fine). Set aside.
Make Crust: In a medium bowl, mix together almond flour, sweetener, baking soda and sea salt. Add eggs, cheese, sour cream and melted butter. Stir together well.
Cheddar Cornbread Crust is a batter, not a dough, so it's easy to pour it right into your prepared pan. Spread batter out to cover the full surface of the pan.
Bake in preheated oven for 10 minutes.
While crust pre-bakes, stir together salsa and tomato paste in small bowl.
After the 10 minutes, remove crust from oven. Spread Salsa-Pizza Sauce over the surface. Top with cheese. Top with chorizo, sliced olives, pepperoni slices and optional jalapeño slices.
Return pizza to oven, and bake an additional 15 minutes, until cheese is bubbly all over.
Remove from oven, allow to rest for 5 minutes, cut into 6 or 8 equal pieces, and serve. May be garnished with fresh cilantro, sour cream, Cilantro Crema or avocado.

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