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hero shot of keto fathead taco pizza

Keto Fathead Taco Pizza


  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 10 slices 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American

Description

This delicious Keto Fathead Taco Pizza contains minimal grams of net carbs per slice and is a wonderful nut-free, grain-free, and sugar-free pizza option that is sure to satisfy your cravings!


Ingredients

Crust:

  • 1 ½ cups (168g) shredded mozzarella cheese
  • 2 tbsp (1 oz) cream cheese
  • 1 large egg
  • ¾ cup + 2 tbsp (96g) ground sunflower seeds or ground sunflower seed meal
  • ¼ tsp salt

Toppings:

  • 1 lb (16 oz) ground beef
  • ½ cup (4 oz) water
  • 2 tbsp (30g) tomato paste
  • 2 tsp (10 mL) coconut aminos
  • ½ cup salsa
  • ⅓ cup (37g) shredded mozzarella cheese
  • ½ cup (56g) shredded cheddar cheese

Taco Seasoning:

Optional Garnishes:

  • ⅓ cup (~45g) shredded romaine
  • 2 tbsp (30g) sour cream
  • ½ medium avocado (~135g), sliced

Instructions

  1. Crust: To a microwave-safe bowl, add shredded mozzarella and cream cheese and transfer bowl to microwave. Microwave on high for 1 minute. Mix cheese mixture with spatula and microwave again for additional 30 seconds.
  2. Remove bowl from microwave, add egg, and mix until ingredients are well-combined. (If mixing becomes too difficult, return bowl to microwave and microwave on high for about 20 seconds. Mix again with a spatula.) To bowl, add ground sunflower seed meal and salt and, using hands, knead mixture together until fully incorporated. Cover bowl with foil and transfer to refrigerator to chill while preparing taco mixture, about 20-30 minutes.
  3. Toppings: In a large pan over medium heat, cook ground beef until browned, about 5-10 minutes, breaking up the meat with a spatula as it cooks. Drain and discard excess fat. To pan, pour in water and add taco seasoning, tomato paste, and coconut aminos.
  4. Return pan to burner over medium heat and simmer until sauce thickens, about 4-5 minutes. Remove pan from heat and set aside.
  5. Preheat oven to 400 degrees.
  6. Final Steps: Remove bowl of dough from refrigerator and transfer dough to parchment paper or silicone baking liner. Place another piece of parchment paper atop dough and, using a rolling pin, roll dough out to about ¼” thick. Remove and discard top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top. Using a fork, gently prick dough all over. Transfer baking sheet to oven and bake until golden, about 10-12 minutes.
  7. Remove baking sheet with crust from oven. To top of crust, add salsa, then taco-seasoned ground beef, then sprinkle with shredded mozzarella and shredded cheddar. Return pizza to oven until cheese melts, about 5-10 minutes.
  8. Remove baking sheet from oven and top pizza with shredded romaine, sour cream, and avocado slices.

Recipe Notes:

Net Carbs: Per serving, this pizza contains 5.1 grams of net carbs. This amount includes the optional garnishes.

Refrigerator Storage: Once fully cooled, store pizza in the refrigerator for up to 3 days. Be sure to store the pizza in an airtight container or freezer bag.

Freezer Storage: Once fully cooled, freeze cooked pizza for up to 2 months in an airtight container or freezer bag. When you’re ready to eat it, preheat your oven to 400 degrees and bake from frozen until re-heated and crust has crisped up, about 20 minutes.

Keywords: keto fathead taco pizza, fathead pizza recipe, keto pizza recipe

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