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- 1 ½ cups almond flour - 1 cup shredded mozzarella cheese - 2 oz cream cheese, softened - 1 large egg - ½ teaspoon baking powder - 1 teaspoon taco seasoning - 1 cup cooked ground beef (seasoned with taco spices) - ½ cup diced tomatoes - ½ cup sliced black olives - 1 cup shredded cheddar cheese - 1 small avocado, diced - Fresh cilantro, for garnish - Sour cream, for serving (optional) If you seek alternatives for almond flour, use coconut flour. It also works well. For the cheese, swap mozzarella for provolone. It adds a unique taste. You can replace ground beef with shredded chicken for a lighter option. If you want a vegetarian twist, use mushrooms instead of meat. Each slice of Keto Mexican Pizza has about 4 grams of net carbs. It packs around 20 grams of protein. The total calorie count is about 250 per slice. This makes it a filling, low-carb meal. You can enjoy it without guilt! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for making a crispy crust. While the oven heats, grab a baking sheet. Line it with parchment paper. This keeps the crust from sticking. Plus, it makes cleanup easier. In a mixing bowl, combine these ingredients: - 1 ½ cups almond flour - 1 cup shredded mozzarella cheese - 2 oz cream cheese, softened - 1 large egg - ½ teaspoon baking powder - 1 teaspoon taco seasoning Mix these until you have a dough. It's okay if it feels a bit sticky. Next, transfer the dough to your lined baking sheet. Use your hands or a rolling pin to flatten it. Aim for about ¼ inch thick. This thickness gives the crust a nice bite. Now it’s time to bake! Place the crust in your preheated oven. Bake for 12-15 minutes. You want it to get golden brown. Once it’s ready, take it out and let it cool slightly. This cooling helps it hold up when you add toppings. To make the crust just right, use fresh ingredients. Almond flour gives a nice texture. Mix well until the dough forms. If it feels too sticky, add a little more almond flour. Shape it evenly. A ¼ inch thick crust bakes best. Watch it closely while baking. You want it golden brown. This helps create a strong base for your toppings. Garnishes can make your pizza shine. Diced avocado adds creaminess. Fresh cilantro gives a pop of flavor. You can also use sliced jalapeños for some heat. A sprinkle of lime juice brightens the taste. If you love dairy, add a dollop of sour cream. These simple touches make each bite exciting. Avoiding mistakes helps keep your pizza perfect. First, don’t rush the crust baking. If you take it out too soon, it may be soggy. Second, use enough taco seasoning. This adds great flavor to the ground beef. Lastly, don’t overload on toppings. Too many can make the pizza fall apart. Stick to a good balance for the best result. Pro Tips Use a Food Processor: For a quicker and more uniform dough, consider using a food processor to blend the ingredients for the crust. Customize Your Toppings: Feel free to swap or add toppings based on your preferences—jalapeños, bell peppers, or even different cheeses work great! Let It Cool: Allow the crust to cool slightly after baking before adding toppings to prevent them from sliding off. Make Ahead: You can prepare the crust in advance and store it in the fridge for up to 2 days before adding toppings and baking. {{image_2}} You can make a tasty vegetarian version of this pizza. Start with the same crust. Instead of meat, use a mix of colorful veggies. Bell peppers, onions, and zucchini work well. Add some black beans for protein. Top with your favorite cheese. This pizza is fresh and full of flavor. If you like heat, try spicy chorizo or chicken. Cook the chorizo until it's brown and crispy. For chicken, use seasoned cooked chicken breast. You can also add jalapeños for an extra kick. Both options will give your pizza a bold taste. Cheese adds creaminess and flavor. While I love cheddar and mozzarella, you can mix it up. Try pepper jack for spice or feta for a tangy twist. Cream cheese can also be great. It gives extra richness to every bite. Feel free to experiment and find your favorite cheese blend. To store your leftover Keto Mexican Pizza, let it cool first. Then, wrap each slice in plastic wrap or foil. Place the wrapped slices in an airtight container. Store them in the fridge for up to three days. Make sure to keep them away from strong smells in your fridge. To reheat your pizza, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Bake for about 10 minutes. This keeps the crust crispy. You can also use a microwave. Heat each slice for about 30 to 45 seconds. The oven method gives better texture. You can freeze Keto Mexican Pizza for later. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices into a freezer bag. Label the bag with the date. Freeze for up to two months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for best results. A Keto Mexican Pizza is a low-carb dish that combines pizza and Mexican flavors. It uses almond flour to make a crust. This crust is a great substitute for regular pizza dough. You top it with seasoned beef, cheese, and fresh toppings. It’s tasty and fits perfectly in a keto diet. Yes, you can make this pizza ahead of time. Prepare the crust and toppings, then store them separately. Keep them in the fridge for up to two days. When you are ready to eat, just assemble and bake it. This makes meal prep easy and fun. Each slice of Keto Mexican Pizza has about 5 grams of carbs. This is much lower than regular pizza. It’s a great option if you watch your carb intake. Plus, with all the flavors, you won't miss the extra carbs. No, almond flour is not the only option. You can use coconut flour too. Just remember, coconut flour absorbs more liquid. You might need to adjust the recipe a bit. Other low-carb flours are also available. Experiment with what you like best! This blog post covered the key steps to make a delicious Keto Mexican Pizza. We explored the right ingredients, how to prepare and bake it, plus tips to avoid common mistakes. You learned about tasty variations and how to store leftovers properly. Enjoy this meal guilt-free, knowing it fits with your low-carb goals. Try different toppings and flavors to keep it exciting. With practice, you'll master this dish and impress your friends and family. Happy baking!

Keto Mexican Pizza

A delicious low-carb pizza topped with seasoned ground beef, cheese, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1.5 cups almond flour
  • 1 cup shredded mozzarella cheese
  • 2 oz cream cheese, softened
  • 1 large egg
  • 0.5 teaspoon baking powder
  • 1 teaspoon taco seasoning
  • 1 cup cooked ground beef (seasoned with taco spices)
  • 0.5 cup diced tomatoes
  • 0.5 cup sliced black olives
  • 1 cup shredded cheddar cheese
  • 1 small avocado, diced
  • Fresh cilantro, for garnish
  • Sour cream, for serving (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, combine the almond flour, shredded mozzarella cheese, cream cheese, egg, baking powder, and taco seasoning. Mix well until a dough forms.
  • Transfer the dough to the prepared baking sheet. Using your hands or a rolling pin, flatten and shape the dough into a pizza crust about ¼ inch thick.
  • Bake the crust in the preheated oven for 12-15 minutes or until it turns golden brown. Remove from the oven and let it cool slightly.
  • Spread the seasoned ground beef evenly over the crust. Layer the diced tomatoes and black olives. Sprinkle the shredded cheddar cheese on top.
  • Return the pizza to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
  • Once out of the oven, top your pizza with diced avocado and fresh cilantro. Slice and serve with a dollop of sour cream, if desired.

Notes

Serve with sour cream for added flavor.
Keyword keto, low-carb, Mexican, pizza