This Keto Taco Pizza brings together the bold, smoky flavors of taco night with the comfort of a cheesy pizza, all without the carb-heavy crust. It’s fast, satisfying, and surprisingly light. The chipotle crema adds a cool, spicy finish that makes every bite pop.
Whether you’re eating low-carb or just want an easy weeknight win, this one hits the spot. Serve it with a simple salad and dinner is done.
Why This Recipe Works
This recipe blends the best parts of tacos and pizza into a low-carb format that tastes anything but “diet.” The crust uses almond flour and cheese to deliver a sturdy, crispy base that’s still tender to bite. Taco-seasoned beef adds protein and big flavor without needing a sugary sauce.
The chipotle crema brings tangy heat, balancing the richness of the cheese and beef. It’s simple, batch-friendly, and hits all the right textures—crisp, creamy, savory, and fresh.
Shopping List
- For the crust:
- Almond flour (fine blanched)
- Shredded mozzarella cheese
- Cream cheese
- Large egg
- Baking powder
- Salt
- For the taco topping:
- Ground beef (85–90% lean)
- Olive oil or avocado oil
- Onion, finely diced
- Garlic, minced
- Tomato paste
- Beef broth or water
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Salt and black pepper
- Crushed red pepper or cayenne (optional)
- For the pizza assembly:
- Shredded Mexican blend or cheddar cheese
- Cherry tomatoes, halved
- Jalapeño, thinly sliced (optional)
- Red onion, thinly sliced
- Fresh cilantro
- Romaine or iceberg lettuce, finely shredded
- Avocado, sliced or diced
- Lime wedges
- For the chipotle crema:
- Sour cream
- Mayonnaise
- Chipotle peppers in adobo (use the sauce and/or minced pepper)
- Lime juice
- Garlic powder
- Salt
How to Make It
- Heat the oven. Preheat to 425°F (220°C). Line a baking sheet or pizza pan with parchment for easy removal.
- Make the crust base. In a microwave-safe bowl, combine shredded mozzarella and cream cheese.Microwave in 30-second bursts, stirring between each, until melted and smooth. Don’t overheat.
- Finish the dough. Stir in almond flour, baking powder, salt, and the egg. Knead with a spatula or lightly oiled hands until it forms a cohesive dough.If sticky, let it rest 2–3 minutes.
- Shape and par-bake. Press the dough onto the parchment into a 10–12 inch round, about 1/4 inch thick. Use a fork to dock the surface. Bake 8–10 minutes until lightly golden.
- Cook the taco beef. While the crust bakes, heat oil in a skillet over medium.Sauté onion 3 minutes until soft. Add garlic for 30 seconds. Add ground beef, breaking it up, and cook until browned; drain excess fat if needed.
- Season the beef. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.Add a splash of broth or water to loosen. Simmer 2–3 minutes until saucy, not watery. Adjust seasoning.
- Make the chipotle crema. In a bowl, whisk sour cream, mayo, 1–2 teaspoons adobo sauce (and a bit of minced chipotle if you like heat), lime juice, garlic powder, and a pinch of salt.Thin with a little water if you want a drizzle consistency.
- Assemble the pizza. Remove the crust from the oven. Top with half the shredded cheese, then the taco beef in an even layer. Add the remaining cheese.Scatter jalapeño and red onion if using.
- Bake to finish. Return to the oven for 6–8 minutes, until the cheese is melted and bubbling and the edges are golden.
- Add fresh toppings. Let the pizza rest 3–5 minutes. Top with cherry tomatoes, shredded lettuce, avocado, and chopped cilantro. Drizzle generously with chipotle crema.Squeeze lime over the top for brightness.
- Slice and serve. Cut into wedges. Serve extra crema and lime on the side. Enjoy immediately for the best texture.
How to Store
Keep leftovers in an airtight container in the fridge for up to 3 days.
Store the fresh toppings and chipotle crema separately to avoid sogginess. Reheat the pizza on a skillet over medium heat or in a 375°F oven until warmed and crisp. Add fresh lettuce, avocado, and crema after reheating for the best bite.
Health Benefits
- Low in carbs, high in satiety. The almond flour crust and protein-rich beef help keep blood sugar steady and curb cravings.
- Healthy fats. Avocado, cheese, and sour cream contribute fats that support energy on a keto or low-carb approach.
- Fiber boost. Almond flour and fresh toppings like lettuce and tomatoes add fiber for digestion and fullness.
- Customizable sodium and spice. Making your own taco seasoning lets you control salt and heat levels.
- Gluten-free friendly. The crust avoids wheat flour, making it a good fit for gluten-free diets when ingredients are verified.
What Not to Do
- Don’t skip par-baking the crust. It’s key for a crisp base that can handle toppings.
- Don’t overload with wet ingredients. Too much tomato, salsa, or beef liquid will make the crust soggy.
- Don’t forget to rest the pizza. A brief rest before topping keeps the cheese set and slices tidy.
- Don’t use pre-shredded cheese that’s too powdery. Excess anti-caking agents can affect melting and texture.
- Don’t add fresh lettuce before reheating. Always add cold toppings after the pizza is hot.
Variations You Can Try
- Chicken taco pizza. Swap ground beef for seasoned ground chicken or shredded rotisserie chicken with taco spices.
- Chorizo heat. Use cooked Mexican chorizo for a punchier, spicy flavor profile.
- Cauliflower-boosted crust. Replace a portion of almond flour with fine riced cauliflower (well-squeezed dry) for a lighter base.
- Queso blanco twist. Replace some shredded cheese with crumbled queso fresco after baking for a salty, creamy finish.
- Guacamole swirl. Skip avocado slices and dollop or drizzle loose guacamole over the top with the crema.
- Mild and smoky. Use only adobo sauce in the crema for flavor without too much heat.
- Veg-loaded. Add sautéed peppers and mushrooms on top of the beef before baking for extra veg and texture.
FAQ
Is this pizza really keto-friendly?
Yes.
The crust uses almond flour and cheese instead of wheat flour, keeping carbs significantly lower than traditional pizza. As always, check labels and track your portions if you’re following strict macros.
Can I make the crust without a microwave?
Absolutely. Melt the mozzarella and cream cheese together in a small saucepan over low heat, stirring constantly until smooth.
Work quickly to mix in the remaining ingredients while it’s warm.
What can I use instead of sour cream for the crema?
Greek yogurt works well and adds extra protein. Use full-fat for the best texture and keep an eye on carbs if you’re strict keto.
How spicy is the chipotle crema?
It’s medium by default. For mild, use only 1 teaspoon adobo sauce and skip the minced pepper.
For hot, add more minced chipotle and a pinch of cayenne.
Can I make the crust ahead?
Yes. Par-bake the crust, cool completely, and refrigerate for up to 3 days or freeze for up to a month. Top and finish-bake straight from the fridge or after a brief thaw from the freezer.
What’s the best way to keep the crust from getting soggy?
Par-bake until lightly golden, cook the beef until most liquid evaporates, and layer cheese under the meat as a moisture barrier.
Add watery toppings like tomatoes after baking.
Can I make this dairy-free?
It’s tricky because the crust relies on cheese. You can experiment with dairy-free mozzarella and a nut-based cream for the crema, but texture and melt may vary. Consider a meat-and-veggie skillet with chipotle crema as a simpler dairy-free alternative.
In Conclusion
Keto Taco Pizza with chipotle crema is a smart, satisfying way to enjoy bold taco flavors in a low-carb format.
The crust bakes up sturdy and crisp, the seasoned beef brings warmth, and the crema ties it all together with a smoky, tangy finish. It’s weeknight-easy, party-friendly, and endlessly customizable. Keep the fresh toppings bright, the crust well-baked, and you’ll have a crowd-pleasing favorite on repeat.