Mexican Meatza
Servings: 2
Ingredients
Meat Crust
- 1 lb chorizo casing removed
- 1 egg
- 1 tbsp coconut flour
Toppings
- 1/2 red bell pepper sliced into rings
- 1/4 red onion sliced into rings
- 1/4 cup sliced mushrooms
- 2 tbsp black olives
- 1/4 tsp sea salt
- 1/2 cup guacamole
Instructions
- Preheat oven to 350 F.
- In a large bowl, use your hands to combine the chorizo, egg, and coconut flour.
- One a shallow baking dish, form the meat into the desired shape for the crust. You'll want the crust to be about 1/4 inch thick.
- Place in the oven for 15 minutes, or until the meat is cooked through.
- When the meat is done, pull from the oven, and increase the temperature to 425 F.
- Assemble the toppings on top of the meat crust, and place back in the oven for 10 minutes, or until the toppings have softened.
- Before serving, add dollops of guacamole and enjoy!
Notes
The chorizo from my butcher was on the milder side. I'm a bit of a wimp with the spicy food, but this one was perfect for me. If you like more heat, look for a chorizo with extra kick. My guess would be that if it's a deep red color, it will probably be on the spicier side. Only a guess though. Feel free to use regular ground pork or beef if you prefer to season it yourself.