Best 2 Keto Fathead Pizza With Chorizo And Salsa Recipes

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
• Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
• Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
• Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
• Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

KETO FATHEAD PIZZA WITH SOPPRESSATA

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment, lightly grease with olive oil, and set aside.
• In a small saucepan, combine 4 ounces mozzarella and cream cheese. Place over medium-low heat and cook, stirring, until cheeses are melted and mixture forms a cohesive ball.
• Remove from heat and add almond flour, nutritional yeast, and 1/2 teaspoon salt. Mix until almond flour is incorporated. Add egg and continue to mix until combined.
• Using oiled hands (dough will be sticky), press dough into a 9-10" round on prepared baking sheet, about 1/8-inch thick. Transfer to oven and bake 7 minutes, until browned on the bottom.
• Flip, and top with tomato sauce, remaining 4 ounces mozzarella, and soppressata. Drizzle lightly with olive oil and season with salt and pepper. Return to oven and continue cooking until cheese is melted and crust is browned on the top, about 6 minutes more.
• Top with desired herbs and cut into wedges. Serve immediately.