One of my husband’s and my favorite foods from our past (pre-keto) life was Rachel Ray’s Mesa Lunas. These were flour tortillas brushed with garlic-infused olive oil, fried on a griddle and filled with fresh mozzarella cheese, tomato slices, fresh basil, and topped with salt and pepper. They were folded over like quesadillas. They were super messy to eat but they tasted amazing. We could slurp up a lot of these things.
I thought it might work to make a Fathead Pizza version of the recipe. I followed the usual Fathead crust recipe, but added garlic powder and dried basil to the mix, as well as olive oil (because we did not have whole milk shredded mozzarella unfortunately). They baked for 10 minutes.
While the crusts baked, I poured olive oil into a little pan and added a couple of smashed cloves of garlic. I put those over the fire until the oil was hot.
When the crusts came out, I poured the garlic-infused oil on top and smoothed it all over with the back of a spoon. I topped that with thinly sliced tomato and slices of fresh mozzarella cheese. (I added some mushrooms to one as well, and both got a little shredded mozzarella because we didn’t have much of the fresh stuff.) I baked them for 12 minutes, added shredded fresh basil from our garden and drizzled over a little more garlic-infused oil, and let that heat for a couple more minutes in the oven. Finally I grated fresh pepper and pink salt over top.
They tasted very close to the original Mesa Luna recipe. They were even a little messy to eat, like the original, but we thoroughly enjoyed them.
I didn’t figure out the macros. It will vary greatly depending how much tomato you put on, whether your cheese is whole milk or part skim, etc. I definitely prefer to go with the whole milk cheese to make the crust when I can. This was a pre-fast “feast” meal, and a great one at that.