Low-Carb Taco Pizza
High-protein taco pizza on a low-carb crust with seasoned beef, cheese, jalapeños, and tomato — ready in 40 minutes
This low-carb taco pizza has all the taco-night flavor on a sturdy high-protein crust. Seasoned ground beef, melted cheese, jalapeños, tomato, and red onion bake until the cheese is stretchy and golden. Every serving delivers 38 g of protein and only 6 g net carbs.
High-protein, low-carb, sugar-free, and perfect for a weeknight dinner.
Why you’ll love this pizza
- 38g protein per serving — a complete high-protein dinner
- Only 6g net carbs
- Taco toppings on a low-carb crust
- Ready in about 40 minutes
- Cheesy, stretchy, and family-friendly
- Easy to customize with extra toppings
Health notes
- High protein: Beef, cheese, and a protein-boosted crust make this very filling.
- Low carb: No wheat crust or tortillas.
- Sugar-free: Use a sugar-free taco seasoning and pizza sauce.
- One-pan dinner: Fast weeknight cooking with simple leftovers.
Key element — prebake the crust
Bake the crust first so it stays crisp under the beef and cheese instead of turning soggy.
Ingredients
Low-carb crust
- 1½ cups shredded mozzarella
- 2 oz cream cheese
- 1 large egg
- ¾ cup almond flour
- 2 Tbsp unflavored or savory protein powder (optional)
- 1 tsp baking powder
- ½ tsp garlic powder
- Pinch of salt
Taco topping
- 1 lb (450g) lean ground beef
- 2 Tbsp sugar-free taco seasoning
- 2–3 Tbsp water or broth
- ⅓ cup sugar-free pizza sauce or salsa
- 1½ cups shredded Mexican blend or cheddar cheese
- 1 small tomato, diced
- 2 Tbsp diced red onion
- 1 jalapeño, sliced
Swaps
- Chicken taco pizza: Use cooked shredded chicken instead of beef.
- Spicy: Add extra jalapeños or a pinch of cayenne to the beef.
- Cauliflower crust: Use a well-drained cauliflower crust if you prefer.
- Turkey: Ground turkey works well with extra seasoning.
Instructions
| 1 | Preheat oven. Preheat to 400°F (200°C). Line a pizza pan or baking sheet with parchment. |
| 2 | Make the crust. Melt mozzarella and cream cheese until smooth. Stir in the egg, almond flour, protein powder, baking powder, garlic powder, and salt. Press into a 10–12 inch round. |
| 3 | Prebake. Bake the crust 8–10 minutes until lightly golden around the edges. |
| 4 | Cook the beef. Brown the ground beef, drain extra fat, then stir in taco seasoning and water. Simmer 2–3 minutes. |
| 5 | Top and bake. Spread sauce over the crust. Add the seasoned beef and most of the cheese. Bake 10–12 minutes until the cheese is melted. Finish with tomato, red onion, jalapeño, and remaining cheese if desired. Rest 3 minutes, then slice. |
Pro tips
- Prebake the crust so it stays firm under the toppings.
- Drain the beef well so the pizza isn’t greasy.
- Add fresh toppings after baking if you want them extra crisp.
- A pizza stone or hot baking sheet helps the crust brown.
- Let it rest a few minutes before slicing so the cheese settles.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 380 |
| Protein | 38g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 22g |
| Sodium | 720mg |
Estimates based on almond-flour crust, lean ground beef, cheese, and taco toppings. Exact numbers vary with crust thickness and toppings.
Variations
Supreme taco
Add olives, extra jalapeño, and a dollop of sour cream after baking.
Buffalo taco
Toss the beef with a little hot sauce and finish with ranch.
Breakfast taco pizza
Top with scrambled eggs and sausage instead of beef.
Personal pizzas
Divide the dough into 2 smaller crusts for easier leftovers.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store slices covered |
| Freezer | Up to 2 months | Freeze slices separately |
| Reheat | Oven or air fryer | Keeps the crust crisper than the microwave |
FAQ
Test your knowledge
5 quick questions about this low-carb taco pizza
1. Protein per serving?
2. Net carbs per serving?
3. Why prebake the crust?
4. About how long does this take?
5. Best way to reheat leftovers?
