Why have regular old tacos when you can use most of the same ingredients in a low carb Mexican pizza?
This low carb Taco Bell dupe has a delicious, chewy crust topped with fragrant taco meat and melty cheese to make one of my most scrumptious low carb recipes. Ready in just over half an hour, you can honestly make this faster than driving to get it.
Let’s get cooking!
This low carb Mexican pizza mashes up to of your classic dinner choices into one amazing dish, plus:
- Ready in just 35 minutes!
- Super customizable – use the flavors and toppings that you’re craving!
- It’s a healthy fast food dupe – and an excellent one at that!
This is sure to be your new go-to low carb pizza recipe!
A couple of gluten-free baking basics and all our taco favorites make this recipe come together in a snap!
Almond flour – my favorite low carb flour, it’s amazing for making doughs like this low carb pizza crust. Get the finest flour you can find – Bob’s Red Mill or Trader Joe’s are some of my go-to options.
Taco Seasoning – While I highly recommend making your own seasoning (follow my low carb taco seasoning recipe here!), you can also use your favorite store-bought seasoning. Just watch for added sweeteners and fillers that can make them less than ideal.
Xanthan gum – This binder is a staple when cooking with gluten-free flours. You NEED this ingredient to keep your dough together and unfortunately, it can’t be subbed out. Find it in the baking or bulk section at the grocery store.
Cheddar – I love the taste of sharp cheddar in this dish, but you can use your favorite low carb cheese. Mozzarella or pepper jack are great options if you want to mix it up.
Toppings – I love to top my low carb Mexican pizza with a variety of chopped low carb vegetables. Tomatoes, green onions, olives, shredded lettuce – they all add a lot of flavor and texture but not a lot of carbs.
Mild tasting oil – you may see this ingredient in a lot of low carb ground beef recipes, to fry up the ground beef. Stay away from EVOO on this one, and go with something MILD in flavor with a high smoke point, like peanut or sunflower oil.
Tools To Make
These cooking tools are pretty basic, and if you don’t have them around you’ll want to pick them up ASAP.
- Parchment paper – This is one of the most underrated cooking tools. This silicone coated paper is amazing for keeping your pizza from sticking to the pan, but it’s also invaluable for sandwiching your dough while you roll out your tortillas.
- Rolling pin – You’ll need a rolling pin to get your low carb Mexican pizza crust nice and even. You know what I’ve used in a pinch? A smooth drinking glass, like a beer pint. Just make sure you don’t let it roll off the counter!
- Skillet – Use a skillet or large pan to cook and crumble your ground beef. You can do this step ahead of time if you want!
- When making your tortillas, they will be very sticky. Keep your hands wet for the easiest time handling them.
- You can make the tortillas ahead of time if you need to, but they do taste best fresh from the oven.
- Drain your ground beef super well – the excess grease will ruin your delicious low carb Mexican pizza before it even got the chance to impress you!
Store in an airtight container in the fridge until ready to eat. Place on a parchment paper-lined pan and reheat until the tortilla is crispy and cheese is nice and gooey. Microwaves work here as well.
Enjoy your low carb Mexican pizza hot and melty, with your favorite hot sauce or salsa.
Want to customize your keto pizza? There are a lot of ways to make this simple recipe your own!
- These pizzas can be turned into a Mexican casserole in a snap! Layer your ingredients burrito style like in this low carb taco casserole, or take some tips from this low carb Mexican casserole for an inventive new way to eat Mexican food!
- You don’t have to stop with meat and cheese! Take a cue from these low carb nachos and top these bad boys with everything from sliced olives to jalapenos to pico de gallo!
- Top this low carb Mexican pizza with whatever protein you want. Load it up with a variety to create a meatza, or get crazy and build this on a specialty crust like in this chicken crust pizza.
- Rather not make almond flour tortilla crusts? No problem – try cheese taco shells instead, or use the tips in this low carb burritos recipe and sub in cabbage.
Mexican PizzaPrint Recipe Pin Recipe
- 1 1/4 Cup Almond Flour
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Xanthan Gum
- 1 Teaspoon Baking Soda
- 2 Teaspoons Apple Cider Vinegar
- 1 Egg whole
- Cooking Spray
- 1 Tablespoon Mild Tasting Oil (see notes below)
- 1 Pound Ground Beef
- 4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning
- 4 Ounces Sharp Cheddar Cheese shredded
Optional Toppings (not included in nutritional information):
- Tomato sliced
- Olives sliced
- Green Onions sliced
- Sour Cream
- Preheat oven to 375 F.
- Toss dry ingredients in the food processor, and pulse a few times to combine.
- Add apple cider vinegar and egg to the dry ingredients and pulse together until the dough forms into a ball.
- Lay a sheet of parchment paper on your counter, and spray the top with cooking spray. Now, there are 2 ways you can form the pizza base. Keep in mind that the dough will be very sticky! So you'll want to use damp hands whenever you handle it.
- OPTION 1 (creates "prettier" shapes. You will need a 5" bowl or cookie cutter): Press the ball into a disc and place it on the prepared parchment paper. Spray a second sheet of parchment and lay over the top of the dough. Use a rolling pin to roll dough until it's 1/4" thick. Then remove the top sheet of parchment, and place it in the center of your baking sheet. Use a 5" bowl to stamp the center of each tortilla. Remove the excess dough from the outside of the bowl. Transfer stamped tortillas to the prepared baking sheet.
- OPTION 2 ("messier" looking, but tastes the same): Use damp hands to divide the dough into 6 balls. Flatten them into discs. Place each in the center of your prepared parchment paper and lay a second sheet of parchment sprayed with cooking spray over the top of the dough. Roll each ball using a rolling pin until it's 1/4" thick.
- Bake in preheated oven for 5 minutes. Remove, flip the pizza base, and bake for another 4 minutes.
- Meanwhile, heat the oil in a large pan over medium heat. Once shimmering, add the beef and break into small pieces with the back of your spoon as it cooks. Cook until no longer pink.
- Remove pan from heat and push the beef to one side. Tilt the pan so the grease pools on the other side of the meat. Carefully use paper towels to remove excess grease.
- Return pan back to medium heat, and stir in the taco seasoning. Cook until the seasoning becomes fragrant, as you stir to incorporate and coat the meat -- about 2-3 minutes.
- Once the pizza base is done, divide the meat over the top of each pizza and sprinkle with cheese.
- Bake in the oven for 3-5 minutes, or just until the cheese melts to your liking.
- Cover with toppings, slice using a pizza cutter, and enjoy!
The humble pizza is a simple dish, but there are so many ways to reimagine it! Let the pizza metamorphosis begin with these, my favorite pizza recipes:
- Cauliflower Pizza Bites – All the pizza flavors with superfood cauliflower as the base.
- Crustless Pizza – Who even needs a crust when the toppings are this delicious!
- Portobello Mushroom Pizza – You guys have never had pizza like this before!
- Eggplant Pizza – I’m telling you, eggplant is the next rising food star.
- No Crust Pizza – Leave the crust at the door for this simple and fast recipe!
Was this pizza – taco blend all that you dreamed it could be? I’m hoping it satisfied every hunger craving!
Leave me a note in the comments with your favorite topping choices!