Keto Taco Pizza Crust (Printable Version)

A quick, flavorful low-carb dish featuring crispy cheese crust and seasoned ground beef with fresh toppings.

# 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 fresh cilantro, chopped
18 - 1 jalapeño, thinly sliced

# How To Make:

01 - Heat a large nonstick or cast-iron skillet measuring 10 to 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 to 7 minutes.
03 - While crust cooks, heat olive oil in a separate pan over medium-high heat. Add ground beef, breaking it into small pieces with a spatula. Cook until browned, approximately 5 minutes.
04 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the cooked beef. Stir thoroughly and cook for an additional 1 to 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 - Layer toppings: tomatoes, red onion, black olives, lettuce, avocado, and dollops of sour cream. Sprinkle with cilantro and jalapeño slices as desired.
08 - Slide pizza onto a cutting board and allow to cool for 1 minute for easier slicing. Cut into wedges and serve immediately.

# Cooking Tips:

01 -
  • The cheese crust gets impossibly crispy and golden while the taco meat stays juicy and seasoned perfectly.
  • Everything cooks in one skillet in under 25 minutes, making it your secret weapon for busy nights when you want something that tastes indulgent.
  • It hits all the cravings at once, and your guests will think you spent way more effort than you actually did.
02 -
  • Don't skip the step of letting that cheese crust brown deeply; the Maillard reaction is what creates the crispy, complex flavor that makes this special.
  • If your toppings are cold from the fridge, they'll cool down the pizza quickly, so bring them to room temperature or add them right before serving for the best experience.
03 -
  • Cast iron holds and distributes heat more evenly than nonstick, so if you have it, use it; the crust will have better color and more even crispiness.
  • Make sure your cheese is freshly shredded from a block rather than using the pre-shredded stuff from a bag, which has anti-caking agents that prevent it from melting into that smooth, crispy layer.
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