Mexican Pizza on a Cheddar Cheese Crust

• Gluten free

• Meat

  • 1/2 lb 85% grass-fed ground beef, grass-fed

• Produce

  • 1/4 tsp Garlic powder
  • 1 Lettuce
  • 1/4 tsp Onion powder

• Condiments

  • 1 Guacamole
  • 1 Picante hot sauce
  • 1 Pico de gallo
  • 1 Salsa

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Pink himalayan salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 Cheddar cheese
  • 3/4 cup Chredded cheddar cheese
  • 1/2 cup Four cheese mexican blend
  • 1 dollops Sour cream

Found on wickedstuffed.com

Description

Ingredients

• 1/2 lb. 85% grass-fed ground beef
• 1 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. pink Himalayan salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 cup four cheese mexican blend (this blend will keep it from sticking to the pan)
• 3/4 cup chredded cheddar cheese
• salsa
• shredded lettuce
• pico de gallo
• shredded cheddar cheese
• dollops of sour cream
• guacamole
• picante hot sauce

Directions

• Brown ground beef in a small skillet over medium-high heat. Add 1/4 cup water and dry taco meat ingredients. Simmer on low for five minutes and set aside.
• Heat skillet to medium heat and add about 2 tbsp olive oil Once hot, and very quickly, add mexican blend first to the pan, then the cheddar on top. Using a silicon spatula to form the edges into a circle Cook for about 4-5 minutes until the cheese easily lifts with a spatula. Use your spatula to lift the edges of the pizza from the pan, going around the edges until the whole crust could easily slide out. Slide out your pizza onto a plate and let cool.
• Top your pizza in the following order: salsa, taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of sour cream and guacamole, then shake some hot sauce over the top. Cut into fours and enjoy!