Preheat oven to 400° for the pizza

I a large bowl mix both meats, almond flour(or breadcrumbs), egg, chopped cilantro, 1/3 cup chopped scallions, 1 clove minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2-1 teaspoon salt to taste. Combine well but do not over mix. Now using a scoop or spoon to measure use your hands to form into meatballs a little smaller than a golf ball. You want 18-20 meatballs.

Heat the oil in a large high sided skillet or dutch oven over medium heat and brown the meatballs gently, turning as needed to brown all sides, around 5 minutes. Remove for later You will probably have to do this in 2 batches. Be careful with them when turning taking care not to break, they will firm up as they cook. When you are done browning all the meatballs remove them all from the skillet.

Now to the same pot add 1 tablespoon chili powder, 1 teaspoon cumin, 2 cloves smashed garlic, stir for 1 minute. Add the tomatoes, cilantro sprigs, and salt to taste. Stir to break up the tomatoes and remove any bits from the bottom of the pan. Bring to a bubble then reduce to a low simmer. Add all of the meatballs back to the pan and carefully stir to coat.

Simmer over low until the meatballs are tender and cooked through at least 15 minutes. While the meatballs are simmering prepare your pizza crust and toppings.

Prepare your fathead dough and bake until ready to add toppings, about 12 minutes. If using a traditional pizza crust prepare it so it is ready to add toppings.

Top your pizza with a few tablespoons of the meatball sauce, pepper jack cheese, 6 or so meatballs broke in half, and olives. Place in the oven for 5-8 minutes to melt all the toppings. Remove from the oven and add the diced avocado, queso fresco, scallions, lettuce, and cilantro. Serve with hot sauce and sour cream at the table for topping.

When the remaining meatballs cool off, store them in the fridge until you are ready to make the taco salad the next day.