Keto Mexican Pizza on a Cheddar Cheese Crust

mexican pizza

5 from 2 reviews

You haven’t had Mexican Pizza until you’ve had it on a 100% cheddar cheese crust. This very filling keto Mexican pizza will hit all of your cravings. Here’s a pro tip:  the cheese in this recipe really matters. You can use 100% of either Mexican blend or cheddar, here’s how it will differ:



For the taco meat:

  • 1/2 lb 85% grass-fed ground beef
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp onion powder

For the pizza crust:

  • 1/2 cup four cheese Mexican blend (this blend will keep it from sticking to the pan)
  • 3/4 cup shredded cheddar cheese

Pizza Toppings:

  • salsa
  • shredded lettuce
  • pico de gallo
  • shredded cheddar cheese
  • dollops of sour cream
  • guacamole
  • picante hot sauce
  • sliced jalapenos



  1. In a small skillet over medium-high heat, brown ground beef. Add 1/4 cup water and dry taco meat ingredients, then simmer on low for 5-10 minutes until reduced. 
  2. In the meantime, heat a medium-sized skillet to medium heat, and add 2 tbsp olive oil/
  3. Once hot, and very quickly, add Mexican blend first to the pan, then the cheddar on top, then use a silicon spatula to form the edges into a circle.
  4. Cook for about 4-5 minutes until the cheese easily lifts with a spatula. Use your spatula to lift the edges of the pizza from the pan, going around the edges first, and then the middle, until the whole crust can easily slide out (if it doesn’t keep cooking).
  5. Tip your skillet to slide your pizza onto a plate. Top with your favorite seasonings, starting with your taco meat and any salsa on the bottom layer. Example: Salsa, then taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of sour cream and guacamole, then shake some hot sauce over the top.
  6. Cut into fours and enjoy!


Keywords: Keto Mexican Pizza