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Crispy Tostada

 This is based off of one of my favorite low-carb recipes, taco pizza. I swapped the flax meal for chia seeds and added a little water to the dough. Then I flattened it more and baked it a little bit longer, so it's crispy. Delicious!

Crispy Low Carb Tostada

1 Tbsp Coconut Flour
1 Tbsp Chia Seeds
1 Tbsp Water
1 Egg
1 cup Colby/Jack, Cheddar or Monterrey Jack Cheese, shredded
1 clove Garlic, minced
1/4 tsp Cumin
1/4 tsp Chili Powder
Taco toppings

Preheat oven to 350*. If you use a pizza stone, preheat it in the oven as well.

Mix all ingredients well and press onto parchment paper into a circle about 1/8 inch thick.

Bake for 20 minutes. If you didn't use the pizza stone method, bake about 10 minutes, then flip crust and bake another 10 minutes on the other side, or until crispy and done on both sides.

Top with desired taco toppings and serve! I used seasoned ground beef, shredded cheese, lettuce, salsa, sour cream and guacamole.

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