Ingredients
- 1 ½ cups mozzarella cheese, shredded
- 2 tablespoons cream cheese, softened
- ¾ cup almond flour
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 egg, beaten, at room temperature
- cooking spray
- Topping:
- 2 ounces Mexican chorizo, crumbled
- ¼ cup salsa
- 1 tablespoon diced onion
- 2 tablespoons cilantro leaves for garnish
Why This Recipe Is So Easy To Love
Tips To Improve This Recipe
- Let the fathead dough rest for a few minutes to make it easier to roll out.
- Use a pizza stone or preheated baking sheet to get a crispier crust.
Step 1
Preheat your oven to 400°F (200°C). In a microwave-safe bowl, combine 1 1/2 cups of mozzarella and the cream cheese. Microwave for about 1 1/2 minutes until everything’s melted, then give it a good stir. Next, add the almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to mix everything together until it forms a dough. Once it’s combined, add the beaten egg and mix it in well.
Step 2
Grab two large sheets of parchment paper and spray them lightly with non-stick spray. Put the dough on one sheet, then cover it with the other. Press or roll the dough out into a 10-inch circle. Peel off the top parchment and carefully transfer the bottom sheet with the dough onto a baking sheet. Use a fork to poke holes all over the dough—this stops it from puffing up in the oven.
Step 3
Pop the crust in the oven and bake until the bottom starts to turn golden brown, about 12 to 17 minutes. While that’s baking, cook the chorizo in the microwave: place it in a bowl, cover with a paper towel, and heat in three one-minute bursts, stirring well after each.
Step 4
When the crust is ready, take it out and sprinkle half a cup of mozzarella cheese over it. Add the cooked chorizo, some salsa, and chopped onion on top. Return it to the oven for another 4 to 6 minutes, until the cheese melts. Finish by garnishing with fresh cilantro leaves. Enjoy!
