Two traditionally high carb favourites come together to create an epic low carb meal!
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Should you have tacos? Or pizza? You don’t have to decide with this delicious Low Carb Taco Pizza!!
Pizza is one of my absolute favourite things to eat. I was horrified before I began the keto journey, thinking I would have to give up pizza forever…
OH THE HORROR!
– 15 lb heavier Aleta
Boy was I wrong.
This Low Carb version is just as tasty as carb-loaded pizza, without that awful bloated-can’t-even-walk feeling after you’ve eaten a few too many pieces. With this pizza, after one to two slices, I actually feel completely full and satiated, where I don’t have the urge to continue to stuff my face, regardless of how freaking delicious this pizza is.
I hope you love this pizza too, and make it your regular use of leftover taco meat!
What is a Low Carb Taco Pizza?
This Low Carb Taco Pizza uses a Fathead Pizza Crust with sugar free salsa, mozzarella, cheddar cheese, ground beef with Homemade Low Carb Taco Seasoning (or leftover taco meat), tomato, lettuce, sour cream and chopped green onions.
How to Make Low Carb Taco Pizza
- Start by making this Fathead Pizza Crust. While it’s in the oven during it’s first baking cycle, fry up the ground beef with the Homemade Low Carb Taco Seasoning and 1-2 tbsp water until the beef is thoroughly cooked through. Dice up the roma tomato and green onions.
- When the crust comes out of the oven after it’s first baking cycle, flip the crust over so that the bottom becomes the top. Dress it up with the salsa, then mozzarella, cheddar, taco meat and tomato. Bake for another 7 minutes or until the cheese has melted.
- Sprinkle on the shredded head lettuce, sour cream and green onion, slice the pizza into 8 and enjoy!
Pin this Fathead Pizza Crust recipe for later!
Can you have sour cream on keto?
Oh, sour cream, how I love thee.
Seriously, people, I LOVE sour cream. I have a hard time restraining myself with the spoon when I’m digging some out for a recipe. I could easily eat an entire container of the stuff in seconds and still lick the bowl clean.
You can imagine my excitement when I discovered that YES you can absolutely have sour cream on keto! Wahoo! You should have seen the look of pain on my face while researching sour cream and the keto diet, wincing as the search engine worked, to find out if I had to cut this delicious ingredient from my life.. almost embarrassing..
As all companies are different, be sure to check the labels to find out exactly how many carbs are in the brand you are about to buy, so that you don’t go over on your macros. 🙂
How to make low carb taco shells
I like to make a huge batch of taco meat whenever I make ground beef tacos. I will make it for tacos with low carb shells, save some meat for Leftover Taco Scrambled Eggs for breakfast, then the rest will get transformed into this epic Low Carb Taco Pizza!
To make low carb taco shells, simply shred some cheddar cheese and spread out into a circle on a baking sheet, then bake until crispy.
I like this recipe from Low Carb Maven!
What goes with Low Carb Taco Pizza?
There are quite a few low carb sides I can think of to pair with this Low Carb Taco Pizza. Here is a list of my favourites!
Avocado Fries with Chipotle Mayo
Broccoli Salad with Bacon, Cheddar and Kale
Love this recipe? Try these low carb dishes next:
Sandwich with Turkey, Bacon, Cheddar and Avocado
Lemon Herb Chicken Thighs
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Low Carb Taco Pizza
Ingredients
- 1 fathead pizza crust
- 1/3 cup sugar free salsa
- 1.5 cups shredded mozzarella
- 1/2 cup shredded cheddar cheese
- 1/2 lb ground beef
- 1-2 tbsp Homemade Low Carb Taco Seasoning
- 1 roma tomato
Extra Optional Toppings
- shredded head lettuce
- sour cream
- chopped green onions
Instructions
Equipment Needed
- Cutting Board and Knife
Directions
- Start by making the Fathead Pizza Crust. While it’s in the oven during it’s first baking cycle, fry up the ground beef with the taco seasoning and 1-2 tbsp water until the beef is thoroughly cooked through. Dice up the roma tomato and green onions.
- When the crust comes out of the oven after it’s first baking cycle, flip the crust over so that the bottom becomes the top. Dress it up with the salsa, then mozzarella, cheddar, taco meat and tomato. Bake for another 7 minutes or until the cheese has melted.
- Sprinkle on the shredded head lettuce, sour cream and green onion, slice the pizza into 8 and enjoy!
We made taco pizza on fathead crust on a whim last night to use up some ground beef and it was AMAZING. I’ve made a basic pepperoni and a jalapeno and bacon variant, but this was the best, by far. I also subbed cheddar for half the cheese in the fathead crust and it was really, really good. I think it firmed up a bit better in the oven because of the lower moisture content and it came out crispy like my partner prefers. I’ll definitely make this again… and again and again.
Yay for taco pizza!! I love your idea of switching out some of the cheese from the crust, that is so smart, and am glad it worked out so well! I also eat this pizza religiously!