Low-Carb Taco Pizza
Fathead crust, taco beef, jalapeno, and a cheese pull – 40 minutes
This is taco night on a pizza. A mozzarella almond-flour crust bakes gold and sturdy. Seasoned beef and salsa go on, then more cheese until it stretches. Jalapeno, tomato, and red onion finish it like the photo.
About 40 minutes. Par-bake the crust or the middle stays soft.
Why you’ll love this pizza
- 38g protein per serving – two slices that fill you up
- Only 6g net carbs – no wheat crust
- About 40 minutes, one skillet plus one sheet
- Cheese pull, taco beef, jalapeno, and onion
- Crust holds a slice, not a fork
- Reheats crisp in a skillet
Health notes
- High protein: Fathead crust plus beef and mozzarella.
- Low carb: Almond flour instead of pizza dough.
- Taco flavor: Cumin, chili, and salsa, not a heavy marinara.
- Four servings: Cut 8, two slices each.
Key element – par-bake the crust dry
The dough needs 8 to 10 minutes alone before toppings. If you load it raw, the middle steams and the slice folds. Poke a few holes, bake until the edge is gold, then sauce and cheese. That is how you get the lift in the photo.
Ingredients
Fathead crust
- 1 1/2 cups (170g) shredded low-moisture mozzarella
- 2 Tbsp cream cheese
- 3/4 cup (75g) fine blanched almond flour
- 1 large egg
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- Pinch of salt
Taco topping
- 1 lb (450g) lean ground beef (90/10)
- 1 Tbsp taco seasoning (or 1 tsp chili powder + 1/2 tsp cumin + 1/2 tsp paprika + 1/4 tsp oregano + 1/2 tsp salt)
- 1/3 cup salsa or taco sauce (no-sugar)
- 1 1/2 cups shredded mozzarella
- 1 small jalapeno, sliced
- 1 small tomato, diced
- 2 Tbsp diced red onion
Swaps
- Chicken crust: Mix 2 cups shredded chicken, 1 egg, and 1/2 cup mozzarella. Press and par-bake the same way.
- Turkey: Use ground turkey and add 1 tsp oil so it browns.
- Mild: Skip jalapeno. Use extra tomato and onion.
- Extra heat: Add pickled jalapeno and a pinch of cayenne to the beef.
Instructions
| 1 | Heat the oven. Heat oven to 400 F (205 C). Line a sheet pan or pizza stone with parchment. Brown the beef in a skillet 6 to 7 minutes. Drain fat. Stir in taco seasoning and 2 Tbsp water. Cool slightly. |
| 2 | Melt the crust mix. In a microwave-safe bowl, melt mozzarella and cream cheese 60 to 90 seconds, stirring once, until stretchy. Work in almond flour, baking powder, garlic powder, salt, and the egg until it forms a dough. Hands work better than a spoon. |
| 3 | Press and par-bake. Oil your hands. Press the dough into a 10 to 11-inch round, about 1/4-inch thick. Poke a few holes with a fork. Bake 8 to 10 minutes until the edge is gold and the center looks set, not wet. |
| 4 | Top. Spread salsa in a thin layer. Add the beef, then mozzarella. Scatter jalapeno, tomato, and red onion. Do not flood the crust with sauce. |
| 5 | Finish and slice. Bake 10 to 12 minutes until the cheese is melted and browned in spots. Rest 3 minutes. Cut into 8. Two slices is one serving. |
Pro tips
- If the dough is sticky, wet your hands or chill it 3 minutes.
- Drain the beef hard. Grease on a fathead crust makes it soggy.
- A thin salsa layer beats a thick one. You want toppings, not soup.
- For extra pull, use low-moisture mozzarella, not fresh balls.
- Reheat slices in a dry skillet 2 minutes a side. The microwave softens the crust.
Nutrition
| Nutrient | Per serving (2 slices) |
|---|---|
| Calories | 380 |
| Protein | 38g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 22g |
| Sodium | 720mg |
Estimates with 90/10 beef, fathead crust, and no-sugar salsa. Cheese brand will shift the numbers.
Variations
Supreme taco
Add sliced black olives and a few pickled jalapenos after baking.
Breakfast pizza
Swap beef for cooked crumbled sausage and finish with a fried egg.
Chicken taco
Use shredded rotisserie chicken tossed in taco seasoning instead of beef.
Mini pies
Divide the dough into 4 small rounds. Bake 6 minutes, top, then 8 minutes more.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat in a skillet or 375 F oven |
| Freezer | Up to 2 months | Freeze slices; reheat from frozen 12 minutes |
| Par-baked crust | 1 day | Cool, wrap, top and finish the next day |
FAQ
Test your knowledge
5 quick questions about this pizza
1. Protein per serving?
2. Net carbs per serving?
3. Oven temperature?
4. Why par-bake the crust?
5. How much salsa should you use?
