Keto taco pizza cheese crust (Printable)

Low-carb skillet meal with taco meat on a crispy cheese crust topped with fresh veggies.

# What You Need:

→ Cheese Crust

01 - 1.5 cups shredded cheddar cheese
02 - 0.5 cup shredded mozzarella cheese

→ Taco Meat

03 - 7 oz ground beef
04 - 0.5 tsp olive oil
05 - 0.5 tsp chili powder
06 - 0.25 tsp ground cumin
07 - 0.25 tsp smoked paprika
08 - 0.25 tsp garlic powder
09 - 0.25 tsp onion powder
10 - Salt and pepper to taste

→ Toppings

11 - 0.33 cup diced tomatoes
12 - 0.25 small red onion, thinly sliced
13 - 0.25 cup sliced black olives
14 - 0.33 cup shredded iceberg lettuce
15 - 0.25 avocado, sliced
16 - 2 tbsp sour cream
17 - 1 tbsp chopped fresh cilantro, optional
18 - 1 jalapeño, thinly sliced, optional

# How-To Steps:

01 - Heat a large nonstick or cast-iron skillet (10-12 inches) over medium heat.
02 - Evenly sprinkle cheddar and mozzarella cheeses in the skillet to form a circular base, approximately 0.5 inch thick. Allow to melt and cook until edges are deeply golden and crisp, about 5-7 minutes.
03 - While crust cooks, heat olive oil in a separate pan over medium-high heat. Add ground beef, breaking it up with a spatula. Cook until browned, about 5 minutes.
04 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to beef. Stir thoroughly and cook for an additional 1-2 minutes. Remove from heat.
05 - Once cheese crust is golden and bottom is crispy, carefully blot excess grease with a paper towel if needed.
06 - Spoon seasoned taco beef evenly over the melted cheese crust.
07 - Add tomatoes, red onion, black olives, lettuce, avocado, and dollops of sour cream. Sprinkle with cilantro and jalapeño slices if desired.
08 - Slide pizza onto a cutting board. Allow to cool 1 minute for easier slicing. Cut into wedges and serve immediately.

# Expert Advice:

01 -
  • The cheese crust gets impossibly crispy on the edges while staying tender underneath, like the best part of a pizza in every bite.
  • It's genuinely faster than ordering delivery, and you'll feel like you discovered something special instead of just reheating leftovers.
02 -
  • Do not walk away while the cheese crust cooks; it goes from golden to burnt faster than you'd think, and cast iron holds heat ferociously.
  • Blot excess grease from the beef before adding it to the crust, or the whole thing becomes slippery and slides apart when you try to cut it.
03 -
  • Use a cast-iron skillet if you have one; it distributes heat more evenly and creates a more consistently crispy crust than nonstick.
  • Shred your own cheese from a block rather than buying pre-shredded if possible—it melts more smoothly and browns more beautifully.
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