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.