Keto Mexican Pizza on a Cheddar Cheese Crust

It’s true, I’m obsessed with fried pizza lately. But how can you blame me, when it’s so darn easy and is just as satisfying as the real thing?

And it’s not just me. I’ve been converting even the biggest grain-lovers into fried pizza lovers lately. Who needs bread when you make a crust out of cheese?

What I love about this cheddar cheese crust is that unlike mozzarella, the cheese doesn’t darken as it cooks, it stays a bright cheddar-y orange. It also tastes a bit like a CheezIt! And the best part about it is that you can top it with all of your favorite taco toppings because they’re all fresh, naturally low carb and high fat — just what you need on a keto diet.

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:

• 100% Mexican blend won’t stick to the pan, but it will have a more mild flavor.
• 100% cheddar will stick to the pan a little more (be patient and wait until it’s ready and comes up easy) – but it tastes totally awesome, like a cheez-it!

Keto Mexican Pizza on a Cheddar Cheese Crust

Servings: 1

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Nutritional Facts: 2g Net Carbs| 948 Calories | 72g Fat | 2g Carbs | 70g Protein | 0g Fiber

Ingredients:

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

Steps:

1. Brown ground beef in a small skillet over medium-high heat.
2. Add 1/4 cup water and dry taco meat ingredients.
   
   
3. Simmer on low for five minutes and set aside.
4. Heat skillet to medium heat and add about 2 tbsp olive oil
5. Once hot, and very quickly, add Mexican blend first to the pan, then the cheddar on top.
   
   
6. Use a silicon spatula to form the edges into a circle.
7. Cook for about 4-5 minutes until the cheese easily lifts with a spatula.
8. 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).
9. Slide out your pizza onto a plate and let cool.
10. Next top your pizza with the toppings in the following order: salsa, taco meat, shredded lettuce, pico de gallo, shredded cheddar cheese, dollops of sour cream and guacamole, then shake some hot sauce over the top.
    
    
    
    
    
11. Cut into fours and enjoy!
    
    

Keto Mexican Pizza on a Cheddar Cheese Crust

★★★★★

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:

• 100% Mexican blend won’t stick to the pan, but it will have a more mild flavor.
• 100% cheddar will stick to the pan a little more (be patient and wait until it’s ready and comes up easy) – but it tastes totally awesome, like a cheez-it!

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 Serving 1x
• Category: Lunch

Scale 1x2x3x

Ingredients

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

Instructions

 

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!

Nutrition

• Serving Size: 1
• Calories: 948
• Fat: 72g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 70g

Keywords: Keto Mexican Pizza

If you love my Keto Mexican Pizza be sure to try my Cheddar-Wrapped Keto Taco Rolls next.

This recipe was originally published here on May 2013, and has been updated.