KETO MEXICAN PIZZA with a low carbohydrate and grain-free crust.
Grain-free and low in carbs, Low Carb Mexican Pizza features a zucchini dough crust topped with ground beef, Mexican seasonings, and toppings. Cheese, bell peppers, avocado, and tomatoes are what I added to mine.
My son-in-law does not like olives, therefore I was unable to add sliced black olives. If my head had been working properly, I would have topped half the pizza with sliced olives.
The toppings will change the next time. 8 pieces of around 11 to 11 1/2-inch pizza are produced by this recipe.
Why eat normal tacos when you can make a keto Mexican pizza with many of the same ingredients?
Making your own low-carb tortillas is much easier than you may think, and when you top them with our favorite Mexican ingredients, they become low-carb pizza pies!
This low carb version of Taco Bell boasts a mouthwatering, crunchy crust that is topped with flavorful taco meat and melty cheese to create one of my favorite delectable low carb dishes. You can really make this faster than driving to purchase it, as it takes just over 30 minutes to prepare.
What I Enjoy About This Recipe for Keto Mexican Pizza
This delicious keto Mexican pizza combines several of your go-to dinner options, plus:
Just 35 minutes to complete!
Use the flavors and toppings you want — it’s incredibly customizable!
It’s a fantastic imitation of a nutritious fast food.
Notes This will undoubtedly become your new go-to recipe for low-carb pizza!
This dish comes together quickly thanks to a few basic gluten-free baking techniques and all of our favorite taco ingredients!
My preferred keto flour is almond flour, which is fantastic for baking doughs like this keto pizza crust. Get the best flour you can afford; my preferred brands are Trader Joe’s and Bob’s Red Mill.
Taco seasoning – While I strongly advise making your own seasoning (see out my recipe for keto seasoning here! ), you can also use your preferred jarred seasoning. Just watch out for additional sweets and fillers that can detract from their optimal status.
When using gluten-free flours in recipes, xanthan gum serves as a binding agent of choice. This component is necessary to keep your dough together and, regrettably, it cannot be substituted. You may locate it at the supermarket store in the bulk or baking area.
In this dish, I prefer the flavour of sharp cheddar, but you can substitute your preferred keto cheese. If you want to vary it up, mozzarella or pepper jack are fantastic possibilities.
Toppings: I enjoy sprinkling a variety of chopped keto vegetables on top of my low-carb Mexican pizza. Shredded lettuce, green onions, tomatoes, and olives all offer taste and texture without adding a lot of carbohydrates.
Mild-tasting oil is a common item used to cook the ground beef in many low-carb recipes. On this occasion, avoid using extra virgin olive oil and choose instead for a mild oil with a high smoke point, such as peanut or sunflower oil.
Since they are rather simple, you should get them right away if you don’t already have them.
One of the most underappreciated kitchen supplies is parchment paper. This paper with a silicone coating works well at preventing your pizza from sticking to the pan, but it also comes in handy for sandwiching your dough while making tortillas.
The low-carb Mexican pizza dough needs to be rolled out evenly, so you’ll need a rolling pin for that. What have I turned to in a pinch, do you know? a sleek glass, akin to a pint of beer. Don’t let it fall off the counter, just be careful!
Make your ground beef into crumbles in a skillet or other big pan. You can do this step in advance.
Tips for Cooking
They’ll be really sticky when you’re creating tortillas. Keep your hands damp.
The tortillas are finest when eaten immediately after baking, although you can prepare them in advance if you must.
Ingredients for a Mexican pizza recipe:
- 1 34 cups ground or shredded zucchini (about 2 med-size, 5-inch zucchinis)
- garlic powder 1/2 tsp.
- chilli powder 1/2 tsp.
- 1/4 tsp. sea salt
- 13 cup shredded cheese, 2 tbsp coconut flour, and 2 tsp golden flax meal
- 2 eggs
- 1 lb. of ground beef
- 34 cup water, 2 tablespoons taco seasoning mix
- cheese, grated, 2/3 cup
- 1/4 cup diced bell peppers and 1/2 medium avocado (optional) 1/2 medium tomato (optional)
- 2 tablespoons of thinly sliced black olives
- pizza pan measuring 12 to 14 inches
- parchment paper food processor or grater
- Put a 12 to 14-inch pizza pan in the oven and preheat it to 400 degrees.
- Grind zucchini in a food processor until it resembles rice, or finely grate it using a grater.
- Put a couple layers of paper towels or cheesecloth with grated or crushed zucchini within. To drain the liquid from the zucchini, squeeze and drain it over the sink.
- Combine 1 3/4 cups ground zucchini, 1/2 teaspoon each of garlic powder, chilli powder, and sea salt in a large mixing bowl along with 2 tablespoons of coconut flour, 2 teaspoons of golden flax meal, 1 cup of shredded cheese, and 2 eggs. Combining thoroughly
- On the lined pizza pan, spread the zucchini dough. To uniformly distribute the dough across the pan, use the back of a spoon. To round the corners of the dough, use the spoon’s edge. 12 minutes to bake the pizza dough.
- The ground beef should be browned in a sizable frying pan. Return the steak to the frying pan over medium-high heat after draining it. Add the taco seasoning mix and 2/3 cup water to the meat, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- The ground beef mixture should be spread over the pizza crust. Add the 2/3 cup of cheese, as well as any more chopped bell peppers and olive pieces, if desired. Re-bake the pizza at 400 degrees for 4 to 5 minutes, or until the cheese has melted.
- Remove from oven, then add avocado and tomatoes on top. If preferred, serve with salsa or hot sauce as a garnish. Slice and serve.