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:
- Brown ground beef in a small skillet over medium-high heat.
- Add 1/4 cup water and dry taco meat ingredients.
- Simmer on low for five minutes and set aside.
- Heat skillet to medium heat and add about 2 tbsp olive oil
- Once hot, and very quickly, add Mexican blend first to the pan, then the cheddar on top.
- Use a silicon spatula to form the edges into a circle.
- 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).
- Slide out your pizza onto a plate and let cool.
- 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.
- Cut into fours and enjoy!
Keto Mexican Pizza on a Cheddar Cheese Crust

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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 Serving 1x
- Category: Lunch
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
- 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.
- In the meantime, heat a medium-sized skillet to medium heat, and add 2 tbsp olive oil/
- 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.
- 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).
- 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.
- 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.
16 comments
This pizza looks amazing. My carb level has to be VERY low, like 10 to 20 net grams a day, so I’m always looking for very low carb options.
Thank you!
Say, if you use a smaller skillet with rounded sides, and let the cheese go up the sides a little you’d have a taco salad bowl!
Just discovered your site and made this immediately. I had seen a similar one with eggs in the oven and this is much better. Super fast and I used taco blend cheese worked perfectly and so crispy. Love it. I’ll be checking out all of your recipes. Thanks.
I just found your site today. I’m in my first week of this woe. I’m a bit confused. In one post you said no more than 4oz of cheese daily, but many of your recipes, like this one, are using a lot more cheese than 4 oz….am I missing something?
SoulThinking how does the crust not crumble into pieces when you cut it into the 4 slices?
A Ware Hi! The 4oz comes from Gary Taubes and his recommended daily dose, it’s not a hard and fast rule across the board. Also, you’ll want to share this pizza with at least one other person, it’s very filling!
LisaJonesYoung SoulThinking The cheese has a lot of give. Hard enough hold the toppings, but still soft enough to use a pizza cutter.
SusanTilghmanHawthorne Great idea!
Would love to know how on earth you got this out of the pan! What a mess.
faithmclellan It’s best to use the cheese blend on the bottom, then the cheddar on top as instructed, and make sure it cooks until you can EASILY get a spatula underneath. If it’s still gooey or breaking when you do that, it’s not ready yet. I make this all the time, I hope you’ll give it another try! A good non-stick pan is probably a must as well!
This was GREAT and so simple! I will definitely drain the beef a bit more before adding the water and the seasoning. I burned the cheese a bit but it was still a great sub for a taco shell. This will definitely become a staple. I just wish the serving size was on here. I prepared .5 lb but I ended up only eating half for dinner. That along with the filling and cheese crust was filling in itself.
HA-ha! I had this recipe cooking and another cheese crust recipe ready for the oven not knowing which I should go with. I started cooking yours and totally abandoned the oven one after taking the first “crust” out. I did use a non-stick pan so after the first crust and using oil, I eliminated the oil altogether as the cheddar has enough oil in it. Also, I didn’t have 4 cheese mexican so I used Kraft Pizza blend cheese and the Kraft sharp cheddar on top. I wish I could post a photo!!! THANK YOU! My new go-to pizza crust!
Kate F would you mind sharing your calculation? THANK YOU!!!
Made this tonight for dinner. Soooo good. Thanks for sharing 😊.
I tried to make this as pretty as you did in that photo lol but it wasn’t quite there… never the less this was a huge hit in our household!! The crust was sooo good, one of the best keto crusts I’ve tried.
★★★★★
Perfect crust texture.
★★★★★