Southwestern Cheddar Crust Pizza (Cheese Head Style) - Low Carb

Southwestern Cheddar Crust Pizza (Cheese Head Style) - Low Carb

This evening I had hopped to grill chicken but it began to rain on my way home so I had to come up with another plan. I decided to make pizza since we haven't had that for a while. I've been wanting to experiment with my Cheese Head Pizza Crust recipe by making a cheddar version. I decided to make a Southwestern Style Cheddar Crust version by using half sharp cheddar along with the mozzarella cheese in the crust and adding smoked paprika, chili powder, roasted ground cumin, dried oregano and a bit of cayenne pepper. Not only did it add flavor, but it also added a beautiful color to the crust as well. I recommend using sharp cheddar if you want to be able to taste the cheddar flavor in the crust. I used regular pizza sauce (Muir Glen), a mixture of cheddar and mozzarella on top, red and yellow bell peppers and to keep the Southwestern theme, I diced 2 Aidells Poblano and Queso Freso Chicken Burgers (pre-cooked) and lightly browned them a little bit in a skillet since I didn't have any taco meat to put on top. This would be the perfect way to use leftover taco seasoned meat. I added thinly sliced Vidalia onions to my half of the pizza since hubby doesn't like onions. It turned out delicious and it was a way we could enjoy both Mexican and pizza in one fell swoop. Hubby enjoyed it as well. We have plenty left. I cut my rectangular pizza into 12 squares and we usually 2 or 3 pieces max because it is quite filling. I snapped some photos below as well as included the easy peasy recipe. If you've already made my Cheese Head Pizza Crust before, this is the same with a few tweaked ingredients. Enjoy!

Topped and ready to go back into the oven

2 burgers packaged together

Ingredients

  • 4 ounces (1 cup) shredded mozzarella (whole milk or part skim)
  • 4 ounces shredded sharp cheddar cheese (1 cup)
  • 3 ounces brick style cream cheese
  • 1 cup almond flour
  • 1/4 cup finely grated Parmesan (powdery style)
  • 1/2 teaspoon smoked Paprika
  • 1/4 teaspoon roasted ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 large egg
  • 1 tablespoon olive oil (to oil hands before pressing out dough)
Read the whole recipe on Gourmet Girl Cooks