High-Protein Low-Carb Taco Pizza
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.
Bake: 20-22
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.
Mary The High Protein Recipes
High-Protein Low-Carb Taco Pizza
- Prep18 min
- Total18 min
- Servings4 servings
- Calories380 kcal
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 22 g |
| Sodium | 720 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 38 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pizza keto-friendly?
Yes. About 6g net carbs per serving with an almond-flour fathead crust and no-sugar salsa. Regular pizza dough is much higher.
Why is my crust soggy?
It was not par-baked, or the beef and salsa were wet. Bake the crust alone until gold, drain the beef, and use a thin sauce layer.
Can I use a store low-carb crust?
Yes. Par-bake if the package says to, then add toppings. Check the label – some wraps jump the carbs.
Do I have to use jalapeno?
No. The photo uses it for color and heat. Skip it or swap bell pepper.
Can I make the crust ahead?
Yes. Par-bake, cool, and refrigerate up to a day. Top and finish when you want dinner.
How do I get a cheese pull?
Low-moisture mozzarella, baked until just melted and spotted. Let it rest 1 minute, then lift a slice while it is still hot.
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