- 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
- Cook frozen or thawed crust in a nonstick pan on medium heat until lightly browned on both sides.
- Carefully remove crust and place on a baking sheet and bake for an additional 5-10 minutes or until desired crispness, flipping halfway.
- Remove your crusts from the oven, let cool for a few minutes, and cut into 4 pieces.
- Assemble your tostadas, top with fresh cilantro, and enjoy!
*Cooking times may vary so watch carefully