This keto queso pizza is the best of both worlds for me. It gives me the classic flavors of pizza and my favorite cheese dip in one dish. This is a great pizza to serve when you have company coming over or if you just want to have a delicious pizza for yourself.
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Instructions
Combine Ketonia mix, warm water, honey, instant yeast, and oil in a bowl fitted for a stand mixer. Mix with a paddle attachment on high for 5 minutes or until dough comes together completely. You can also knead by hand for 10-15 minutes. Shape into a ball and rest, covered for 30 minutes.
On a large skillet, cook your chorizo over medium-high heat until fully cooked, about 5 minutes. Strain the meat but reserve 2 tbsp of grease. Shred your blocks of cheese.
In a large sauce pan, bring your heavy cream to a light boil over medium-high heat. Mix the 2 tbsp of chorizo grease into the heavy cream. Reduce the heat to medium-low and mix in 1 cup of cheddar and 1 cup of colby jack cheese. Stir contantly until the queso starts to thicken. Once thickened, remove from heat and add in your strained pico de gallo. You want to strain it before hand so your queso doesnt become watered down.
Roll dough to desired thickness on parchment paper. I used two pieces of parchement paper so I could roll the dough out wider.
Preheat oven to 400*
Top the dough with the queso and spread it out all the way to the edges. Sprinkle on all the chorizo and the remaining cheese, 1/2 cup of each. Cover with plastic wrap and let rest for 30 minutes.
Bake in preheated oven for 15-20 minutes or until the crust is golden brown. Sprinkle with more pico for serving if desired.
Nutrition Facts
Keto Queso Pizza
Serving Size
1 Slice
Amount per Serving
Calories
386.76
% Daily Value*
Fat
28.84
g
44
%
Sodium
625.87
mg
27
%
Carbohydrates
9.22
g
3
%
Fiber
6.33
g
26
%
Sugar
1.19
g
1
%
Protein
22.41
g
45
%
Iron
1.26
mg
7
%
Net Carbs
3
G
* Percent Daily Values are based on a 2000 calorie diet.