Keto Taco Cheese Crust (Print)

A savory low-carb dish featuring taco-seasoned beef on a crispy cheese base with fresh toppings.

# Components:

→ Cheese Crust

01 - 1½ cups shredded cheddar cheese
02 - ½ cup shredded mozzarella cheese

→ Taco Meat

03 - 7 oz ground beef
04 - ½ teaspoon olive oil
05 - ½ teaspoon chili powder
06 - ¼ teaspoon ground cumin
07 - ¼ teaspoon smoked paprika
08 - ¼ teaspoon garlic powder
09 - ¼ teaspoon onion powder
10 - Salt and pepper to taste

→ Toppings

11 - ⅓ cup diced tomatoes
12 - ¼ small red onion, thinly sliced
13 - ¼ cup sliced black olives
14 - ⅓ cup shredded iceberg lettuce
15 - ¼ avocado, sliced
16 - 2 tablespoons sour cream
17 - 1 tablespoon chopped fresh cilantro
18 - 1 jalapeño, thinly sliced

# Directions:

01 - Heat a large nonstick or cast-iron skillet (10–12 inches) over medium heat.
02 - Evenly sprinkle cheddar and mozzarella cheeses in the skillet to form a circular base approximately ½ inch thick. Allow to melt and cook until edges are deeply golden and crisp, about 5–7 minutes.
03 - In a separate pan, heat olive oil over medium-high heat. Add ground beef, breaking it up with a spatula. Cook until browned, approximately 5 minutes.
04 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the beef. Stir well and cook for an additional 1–2 minutes. Remove from heat.
05 - Once the cheese crust is golden and the bottom is crispy, carefully blot excess grease with a paper towel if needed.
06 - Spoon the seasoned taco beef evenly over the melted cheese crust.
07 - Add toppings: tomatoes, red onion, black olives, lettuce, avocado, and dollops of sour cream. Sprinkle with cilantro and jalapeño slices.
08 - Slide the pizza onto a cutting board and let cool for 1 minute for easier slicing. Cut into wedges and serve immediately.

# Expert Advice:

01 -
  • The cheese crust gets shatteringly crispy on the edges while staying tender underneath—it's the best part and you won't miss bread for a second.
  • Taco and pizza combined in one skillet means less cleanup and zero decision fatigue about what to cook.
  • High protein, ridiculously low carb, and tastes like comfort food instead of diet food.
  • Ready in 25 minutes flat, so weeknight dinners stop feeling like a chore.
02 -
  • If your cheese crust looks pale instead of golden after 7 minutes, you haven't given it enough heat or time—don't panic, just let it go another 2 minutes; a proper crust should sound crispy when you nudge it with your spatula.
  • Pre-cook your toppings slightly if they're watery (like fresh tomatoes); a soggy pizza defeats the entire purpose of that beautiful crispy base you just created.
03 -
  • Use a cast-iron skillet if you have one—it distributes heat more evenly and creates an even more dramatic crust than nonstick.
  • Don't skip the paper towel blot; that one step is the difference between crispy and soggy, and it takes five seconds.
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