Keto Mexican Pizzas
This recipe is designed to teach everyone how to make keto Mexican Pizzas
Servings 4 7-inch pizzas
Ingredients
- 4 6-7-inch keto flatbreads
- 300 grams keto salsa of choice, more or less according to desired amount extra for spreading
- 454 grams keto refried bean substitute
- desired amount of shredded cheese of choice I use Colby cheese
- 280 grams shredded cooked chicken or cooked meat of choice more or less according to desired amount
- taco toppings of choice
Instructions
- Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper
- Place flatbread on the prepared baking sheets. Brush flatbreads lightly with olive oil or oil of choice. Bake in preheated oven at 400 degrees for 3 to 5 minutes or until the flatbreads are brown. Remove from oven and allow to sit on the pan while assembling the pizza toppings
- In a large bowl stir the 300 grams of salsa and the refried bean substitute until fully combined. Set aside for a second
- Spread 2 TBS of the salsa evenly over the flatbreads. Top the salsa with about 1/4 cup of the bean mixture (more or less according to desired amount) and spread it evenly over the salsa
- Sprinkle desired amount of cheese evenly over the bean mixture. Sprinkle about 1/4 cup of the cooked chicken or meat of choice evenly over the cheese. If desired top with olive, onions, tomatoes or favorite taco toppings
- Place in preheated oven and bake at 400 degrees for 8 to 10 minutes or until the cheese is melted and the toppings are heated through
- Remove from the oven. Allow to cool on the pan about 3 to 5 minutes. Place on serving platter and if desired top with sour cream, guacamole, or favorite taco toppings.
