TACO PIZZA

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Directions

• Place a pizza stone in the cold oven and preheat to 220°C/425°F. (A baking sheet can be used, but a pizza stone will bake the bottom more evenly.)
• To make the crust, combine the mozzarella and butter in a microwave-safe bowl and heat for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly. Add the beaten egg and mix well with a hand mixer. Mix in the almond flour and salt thoroughly with the mixer. Work it with your hands like a traditional dough, kneading it for about 3 minutes.
  (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
• Place the dough on a piece of parchment paper that has been greased and pat it out with your hands to form a large circle about 10 inches in diameter. Slide the parchment sheet with the dough circle onto an unrimmed baking sheet or pizza peel for easy transfer to the oven. Place aside. To make the spicy tomato sauce, combine the tomato sauce, sweetener, and seasonings in a mixing bowl.
• Heat a cast-iron skillet over medium heat for the meat topping. Cook, stirring frequently to break up the clumps, until the beef is browned and crumbly, about 5 minutes. Place aside.
• Spread the remaining spicy tomato sauce on top of the pizza crust. Top the tomato sauce with the cheeses and the beef and onions.
• By sliding the parchment and pizza off the baking sheet and onto the hot pizza stone in the oven, transfer the pizza to the stone. Bake the pizza for 10 minutes, or until the cheese is melted. Remove the pizza from the oven and, if desired, top with black olives, lettuce, tomatoes, crème fraîche, and cilantro.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.