This low carb mini Mexican meatza recipe makes for a delicious lunch or dinner. Think taco meets burger meets pizza. Low carb and super tasty!
Course
Main Course
Cuisine
Mexican
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories418kcal
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
1lbground beeflean
½onion
1egg
1cupcauliflower riced
2teaspoonschili powder
1teaspooncumin
1teaspoonsalt
½teaspoonpepper
1teaspoongarlic powder
¼red onionsliced thin
1cupcheddar cheeseshredded
¼cupsweet pepper slices
Cilantro Crema (optional)
⅓cup cilantro leaves, loosely packed
½cup sour cream
1tablespoonslime juice
1clove garlic
Instructions
Preheat oven to 350 degree F.
Add onion to a food processor and pulse until finely chopped.
Place in a large bowl and then add cauliflower to food processor and pulse until it looks like grains of rice.
Add that to the large bowl along with meat, a beaten egg, chili powder, cumin, salt, pepper and garlic powder.
Mix well and split meat into 4.
Take each piece and make into a very thin, round pizza looking shell. Place on a sprayed cookie sheet. Continue with the rest of the meat mixture. May take 2 cookie sheets.
Bake for 20 minutes or until meat is cooked. (Thickness of meat will affect cooking times. Try not to over cook.)
Take out of the oven, sprinkle cheese and add onions and peppers on top.
Broil for 3 minutes or until cheese is melted.
Add avocado pieces onto each meatza, slice and enjoy.
Note: You can use any topping you like such as tomatoes, lettuce, black olives, green onions, sour cream, hot sauce, etc.
To make crema.
Add cilantro and garlic to a food process and pulse until well minced. Add in the sour cream and lime juice and pulse until well mixed. Take out and use as a condiment.