This keto chicken crust pizza is loaded with your favorite taco toppings for an easy low carb dinner the entire family will love! This keto chicken crust pizza base can be used for any flavor of pizza by omitting the taco seasoning.
Hey guys, Mellissa here! Remember when I told you that while I was working feverishly on my first “real” keto cookbook (Keto For Life) that I’d be lining up some awesome guest posters to keep you guys entertained and with plenty of new keto recipes to try? Well today I’m introducing Sam Dillard from Hey Keto Mama with this fantastic keto chicken crust taco pizza recipe that looks AMAZING.
Take it away, Sam…. (sorry, I’m old and I’ve always wanted to say that)
Two of my biggest food loves have always been tacos and pizza. And one of my absolute favorite things about them is that they go together beautifully. Can’t decide whether to have tacos or pizza tonight?
I have the easy answer for you: tacos AND pizza! Boom.
Surely you’ve had a taco pizza. The yummy chicken and vegetables, seasoning and sauce all in triangular pizza form are pretty great. But prepare to have your mind blown by how easy it is to make and enjoy a taco pizza by replacing the carb heavy crust with a delicious chicken crust.
This keto chicken crust pizza is heaven sent not only because it tastes incredible, but it also only uses a few ingredients: ground chicken, parmesan cheese, and your choice of seasoning.
The seasoned chicken is, in my opinion, the best part of a keto taco pizza anyway, so this recipe makes sure you get that juicy, delicious, savory flavor in every bite!
I love trying out all of the low carb keto pizzas out there, and have enjoyed more than my fair share of them (I’ve actually got a few new ones in the works!)…but almost no carbs AND delicious? You just can’t beat that.
Another important thing to note is this low carb chicken crust pizza recipe is totally easy to customize to your likes and needs. Maybe you need more fats in your diet so you’ll add sour cream and extra cheese. Maybe you just hate black olives (like my husband) so you’ll replace them with some crumbled chorizo!
I’m looking forward to seeing the different toppings and flavor combinations you come up with!
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Keto Chicken Crust Pizza – Low Carb Taco Pizza
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Diabetic
Description
This amazing keto chicken crust pizza combines two of your favorite cuisines into one delicious low carb pizza the entire family will love! Keto, Low Carb, Atkins, Nut free
Ingredients
For the base:
- 1 lb ground chicken
- 1/2 cup grated (powdered) Parmesan cheese
- 1/2 cup shredded Parmesan or Mozzarella
- 1 packet chicken taco seasoning (seeexample)
- Salt and pepper, to taste
For the toppings:
- 3/4 cup shredded cheddar
- 1 tablespoon black olives
- 3 tablespoons diced jalapeno
- 1 tablespoon diced tomato
- 1 tablespoon chopped cilantro
Avocado sour cream drizzle:
- 1/4 cup sour cream
- 1/4 cup guacamole or mashed avocado
- Add up to 3 tablespoons of water or almond milk if mixture seems too thick
Instructions
- Preheat oven to 400 degrees
- In large bowl mix ground chicken, cheese and seasoning
- Line baking sheet with parchment paper and press chicken mixture into even thin layer
- Bake for 20 minutes
- Remove from oven and top with cheddar, black olives, jalapenos and tomatoes
- Bake for an additional 10-15 minutes until cheese is melted and brown
- For drizzle, mix sour cream and guacamole and set aside
- Top taco chicken crust pizza with fresh cilantro and avocado sour cream drizzle
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto Pizza Recipe
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 244
- Fat: 18g
- Carbohydrates: 2g net
- Protein: 15g
Sam Dillard is the author and photographer behind Hey Keto Mama, a food blog that cuts carbs and strikes out sugar without sacrificing yummy flavor. She lives in Missouri with her husband and two small children.
Can’t get enough delicious low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
CTYONIT says
I am wondering the approximate circumference of the pizza–or how thin to press it. I make similar crusts in a silicone cake pan to get a perfect circle–wondering how many 10″ crusts this recipe will make.
Adele Wilter says
My husband declared this “sensational” He had no idea the base was made of chicken.
(I added tomato paste over the base before adding cheese and toppings.)
christy says
this looks so good! can’t wait to try it!
Brandi Wilson says
I’d like to try it but am skeptical. Does the chicken taste really dry? Is it supposed to taste more like chicken or is it supposed to resemble a real crust?
Dee Cobb says
I froze the remainder of my pizza. I will re-heat one piece at a time. It tastes more like a tao than pizza. It is delicious tho.
Relatively easy to make. It’s filling also.
Kimberly Hesdra says
Did you freeze it after topping it with everything?
Lauren Chamberlain says
My husband and I loved this. I even brought leftovers to work for lunch and got some co-workers to try it. You most likely will have some new people on this blog if you haven’t already ? A++. This was wonderful, and I will make it again.
Mellissa Sevigny says
Thanks Lauren!!
Angie says
Do I cook the ground chicken first? Thank you!
Mellissa Sevigny says
You start with raw ground chicken Angie!
Mellissa Sevigny says
I’m sure it would be very similar so it should work fine!
Sarah says
Do think you could sub ground turkey? That’s what I have in my freezer ?
Mellissa Sevigny says
I don’t see why not!
Sarah says
I made this today with the ground turkey and it was DELICIOUS!!!! This is going in my weekly rotation for sure!!!
Kim says
What is the fiber content/net carbs? thanks!
Mellissa Sevigny says
The net carbs are listed, the fiber content I don’t know but you can plug the ingredients into Calorie King or another site to get that number.
Donna says
Does it freeze well? Thanks!
Mellissa Sevigny says
I couldn’t say Donna but I don’t see why it wouldn’t. Maybe freeze some of the chicken bases and then thaw and top them right before serving for best results?