Keto Taco Pizza Crispy Crust (Printable)

Savory taco-seasoned beef atop a golden, crispy cheese base cooked easily in one skillet.

# 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 teaspoon olive oil
05 - 0.5 teaspoon chili powder
06 - 0.25 teaspoon ground cumin
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon garlic powder
09 - 0.25 teaspoon 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 tablespoons sour cream
17 - 1 tablespoon chopped fresh cilantro
18 - 1 jalapeño, thinly sliced

# How to make it:

01 - Heat a large nonstick or cast-iron skillet (10-12 inches diameter) over medium heat until evenly warmed.
02 - Evenly sprinkle shredded 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 crispy, approximately 5-7 minutes.
03 - While crust cooks, heat olive oil in a separate pan over medium-high heat. Add ground beef, breaking apart with a spatula. Cook until browned, approximately 5 minutes.
04 - Add chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to cooked beef. Stir thoroughly and cook for 1-2 additional minutes. Remove from heat.
05 - Once cheese crust achieves golden color and crispy bottom texture, carefully blot excess grease with paper towels if needed.
06 - Spoon seasoned taco beef evenly over the melted cheese crust base.
07 - Distribute toppings over beef: diced tomatoes, sliced red onion, black olives, shredded lettuce, and avocado slices. Add dollops of sour cream and sprinkle with fresh cilantro and jalapeño slices.
08 - Slide pizza onto a cutting board and allow 1 minute for cooling to facilitate clean cutting. Slice into wedges and serve immediately.

# Expert Advice:

01 -
  • The cheese crust gets shatteringly crispy while staying tender underneath, like the best part of every pizza you've ever eaten.
  • Zero carb guilt, maximum taco satisfaction in under half an hour with just one skillet.
  • It's a conversation starter when you tell people what the crust actually is.
02 -
  • Don't walk away while the cheese is crisping; it can go from golden to burnt in the span of a song if your heat is too high or your cheese is cut too thin.
  • Pat your toppings dry before adding them to the pizza; any excess moisture will seep into the crust and turn it soggy within five minutes of serving.
03 -
  • Use cast iron if you have it; the heat retention gives you a more reliably crispy crust than nonstick, and the seasoning that builds over time actually improves the flavor.
  • Add your fresh toppings (lettuce, avocado, sour cream) right at the last second, after you've plated it; they stay vibrant and crisp instead of wilting into the warm cheese.
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