Pork Tostadas on Mexi Zucchini Keto Crust

Pamela Zink
  • 1 Mexi Zucchini Keto Crust
  • Cooked ground pork (seasoned to taste)
  • Shredded Lettuce
  • Diced tomato, red onion, and cilantro mixture
  • Shredded cheese of choice
  • Sour cream
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until lightly browned on both sides.
  2. Carefully remove crust and place on a baking sheet and bake for an additional 5-10 minutes or until desired crispness, flipping halfway.
  3. Remove your crusts from the oven, let cool for a few minutes, and cut into 4 pieces.
  4. Assemble your tostadas, top with fresh cilantro, and enjoy!

*Cooking times may vary so watch carefully

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