Keto Taco Pizza Crispy Crust (Print View)

A low-carb dish combining taco-seasoned beef and a crispy cheddar-mozzarella cheese base.

# Components:

→ Cheese Crust

01 - 1½ cups shredded cheddar cheese
02 - ½ cup shredded mozzarella cheese

→ Taco Meat

03 - 7 oz ground beef
04 - ½ teaspoon olive oil
05 - ½ teaspoon chili powder
06 - ¼ teaspoon ground cumin
07 - ¼ teaspoon smoked paprika
08 - ¼ teaspoon garlic powder
09 - ¼ teaspoon onion powder
10 - Salt and black pepper to taste

→ Toppings

11 - ⅓ cup diced tomatoes
12 - ¼ small red onion, thinly sliced
13 - ¼ cup sliced black olives
14 - ⅓ cup shredded iceberg lettuce
15 - ¼ avocado, sliced
16 - 2 tablespoons sour cream
17 - 1 tablespoon fresh cilantro, chopped (optional)
18 - 1 jalapeño, thinly sliced (optional)

# Directions:

01 - Heat a large nonstick or cast-iron skillet (10-12 inches) over medium heat.
02 - Evenly distribute cheddar and mozzarella cheeses in the skillet to form a circular base approximately ½ inch thick. Allow to melt and cook until edges are deeply golden and crispy, about 5-7 minutes.
03 - While the crust cooks, heat olive oil in a separate pan over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook until browned, approximately 5 minutes.
04 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the beef. Stir thoroughly and cook for an additional 1-2 minutes. Remove from heat.
05 - Once the cheese crust is golden and the bottom surface is crispy, carefully blot excess grease with paper towels if necessary.
06 - Distribute the seasoned beef evenly across the melted cheese crust.
07 - Top with tomatoes, red onion, black olives, lettuce, avocado slices, and dollops of sour cream. Finish with cilantro and jalapeño slices if desired.
08 - Transfer the pizza to a cutting board. Allow to cool for 1 minute for cleaner slicing. Cut into wedges and serve immediately.

# Expert Advice:

01 -
  • The cheese crust gets impossibly crispy on the outside while staying melty underneath, giving you that textural contrast that makes every bite feel special.
  • It comes together in under 30 minutes, which means you can satisfy a serious craving without spending your whole evening in the kitchen.
  • Taco flavors meet pizza comfort in a way that feels creative but tastes completely natural and satisfying.
02 -
  • The cheese crust will continue cooking even after you remove it from heat, so pull it off the skillet when it looks just slightly less golden than fully done—it firms up beautifully as it cools.
  • Keep your toppings, especially lettuce and avocado, separate until the last moment; adding them too early means they wilt or brown and lose their fresh appeal.
  • If your crust breaks when you try to move it, don't panic—just cut it into pieces in the skillet and serve as a deconstructed pizza; it tastes just as good.
03 -
  • Use a cast-iron skillet if you have one—it distributes heat more evenly and helps you achieve a consistently crispy crust without hot spots.
  • If your cheese crust is sticking to the pan, let it cool for another 30 seconds; it releases naturally once the cheese has set slightly.
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