Low Carb Mexican Pizza
A grain-free, low carb Mexican pizza on a zucchini dough crust.
Low Carb Mexican Pizza is grain-free, low carb, and has ground beef, Mexican spices, and toppings on a zucchini dough crust. I topped mine with cheese, bell peppers, avocado, tomatoes.
I wanted to add sliced black olives but my son-in-law does not like olives. If my brain had been fully functioning, I would have put sliced olives on half of the pizza.
Next time I will vary the toppings. This recipe makes about an 11 to 11 ½ inch pizza with 8 slices.
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Low Carb Mexican Pizza Recipe
Ingredients:
Zucchini Crust:
- 1 ¾ cup zucchini, grated or ground (about 2 med-size, 5-inch zucchinis)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 2 tbsp coconut flour, like this one
- 2 tsp golden flax meal, like this one
- ⅓ cup grated cheese
- 2 eggs
Toppings:
- 1 lb ground beef
- 2 tbsp taco seasoning mix, like this one
- ⅔ cup water
- ⅔ cup grated cheese
- ½ medium-size avocado, chopped
- ½ medium-sized tomato, chopped
- ¼ cup bell peppers, diced *optional
- 2 tablespoon sliced black olives *optional
Kitchen Tools:
- 12 to 14-inch pizza pan
- parchment paper
- food processor or a grater
Directions:
- Preheat oven to 400 F, and line a 12 to 14-inch pizza pan with parchment paper.
- In a food processor, Grind up zucchini until it is the texture of rice, or finely grate it with a grater.
- Place grated or ground zucchini in a few layers of paper towels or cheesecloth. squeeze and drain zucchini in the towel over the sink to get the liquid out.
- In a large mixing bowl combine: 1 ¾ cup ground zucchini, ½ teaspoon garlic powder, ½ teaspoon chili powder, ¼ teaspoon sea salt, 2 tablespoon coconut flour, 2 teaspoon golden flax meal, ⅓ cup grated cheese, and 2 eggs. Mix together thoroughly.
- Place zucchini dough on the line pizza pan. Use the back of a spoon to spread dough evenly over the pan. Use the edge of the spoon to smooth the edges of the dough. Bake the pizza dough for 12 minutes (will be baking 10 more minutes after flipping the dough over).
- Remove from the oven and place another sheet of parchment paper over the top of the pizza dough. Taking the opposite sides of both the papers with the dough in between flip the pizza dough over. Slowly and carefully peel back the top parchment paper from the dough. Bake for 10 more minutes. Remove from the oven.
- In a large frying pan, brown the ground beef. Drain the beef and return to the frying pan over medium-high. Add the taco seasoning mix and ⅔ cup water to the beef and stir together and bring to a boil and then turn to low, cover and simmer for 5 minutes.
- Cover pizza dough with the ground beef mixture. Top with the ⅔ cup cheese, and optional chopped bell peppers & olive slices. Place pizza back in the oven and bake at 400 F for 4 to 5 minutes until cheese is melted.
- Remove from oven and top with avocado, tomatoes. Garnish with salsa or hot sauce if desired. Slice and serve
Nutritional Data: Servings: 8, Serving size: 1 slice, Cal: 255, Carbs: 5 g, Net Carbs: 3 g, Fiber: 2 g, Fat: 17 g, Protein: 22 g, Sugars: 1 g, Sodium: 312 mg.
*all nutritional data are estimates based on the products I used*
Printable Recipe Card Below:
📖 Printable Recipe Card
Low Carb Mexican Pizza
Low Carb Mexican Pizza is grain-free, keto, low carb, and has ground beef, Mexican spices, and toppings on a tasty low carb zucchini dough crust.
Ingredients
- CRUST:
- 1 ¾ cup zucchini grated or ground (2 med size 5 inch)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 2 tablespoon coconut flour
- 2 teaspoon golden flax meal
- ⅓ cup grated cheese
- 2 eggs
- TOPPINGS:
- 1 lb ground beef
- 2 tablespoon taco seasoning mix
- ⅔ cup water
- ⅔ cup grated cheese
- ½ medium size avocado chopped
- ½ medium sized tomato chopped
- ¼ cup bell peppers diced *optional
- 2 tablespoon sliced black olives *optional
- KITCHEN TOOLS:
- 12 inch to 14 pizza pan
- parchment paper
- food processor or grater
Instructions
- Preheat oven to 400 F, and line a pizza pan with parchment paper.
- In in food processor, Grind up zucchini until it is the texture of rice, or finely grate it with a grater.
- Place grated or ground zucchini in a few layers of paper towels or cheesecloth. squeeze and drain zucchini in towel over sink to get the liquid out.
- In a large mixing bowl combine: 1 ¾ cup ground zucchini, ½ teaspoon garlic powder, ½ teaspoon chili powder, ¼ teaspoon sea salt, 2 tablespoon coconut flour, 2 teaspoon golden flax meal, ⅓ cup grated cheese, and 2 eggs.Mix together thoroughly.
- Place zucchini dough on the line pizza pan. Use the back of a spoon to spread dough evenly over the pan. Use the edge of the spoon to smooth the edges of the dough. Bake the pizza dough for 12 minutes (will be baking 10 more minutes after flipping dough over).
- Remove from the oven and place another sheet of parchment paper over the top of the pizza dough. Taking the opposite sides of both the papers with the dough in between flip the pizza dough over. Slowly and carefully peel back the top parchment paper from the dough. Bake for 10 more minutes. Remove from oven.
- In a large frying pan, brown the ground beef. Drain the beef and return to the frying pan over medium high. Add the taco seasoning mix and ⅔ cup water to the beef and stir together and bring to a boil and then turn to low, cover and simmer for 5 minutes.
- Cover pizza dough with the ground beef mixture. Top with the ⅔ cup cheese, and optional chopped bell peppers & olive slices. Place pizza back in the oven and bake at 400 F for 4 to 5 minutes until cheese is melted.
- Remove from oven and top with avocado, tomatoes. Garnish with salsa if desired. Slice and serve.
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Notes
Servings: 8, Serving size: 1 slice, Cal: 255, Carbs: 5 g, Net Carbs: 3 g, Fiber: 2 g, Fat: 17 g, Protein: 22 g, Sugars: 1 g, Sodium: 312 mg.
*all nutritional data are estimates based on the products I used*
Nutrition
Serving: 1sliceCalories: 255kcalCarbohydrates: 5gProtein: 22gFat: 17gSodium: 312mgFiber: 2gSugar: 1g
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Becky says
This is apparently an old recipe I'm just discovering, so I hope by now someone has tried it with traditional pizza toppings, i.e. sauce, meat, veggies, and cheese. Did the crust hold up with the sauce spread directly on it? It sounds like a great crust recipe, grain-free, so I'd love to use it for a traditional pizza.
Debra says
what kind of grated cheese did you use in the crust?
Stacey says
I used jack cheese but you can use cheddar as well.
Karen Y. says
Thank you for the recipe! It was easy to make and super delicious! I was wondering if anyone has made a crispier crust version and if so, how?
Stacey says
You're very welcome. Thank you for your kind words.
Kaley says
I never feel compelled to comment on recipes, but for anyone else contemplating making this...it is EXCELLENT!!!! I am so pleasantly surprised with the texture/flavor of this crust and its ability to hold toppings. Thanks for such a great recipe, the husband and I loved it and will definitely be making it again soon.
Stacey says
Kaley, thank you for trying the recipe and taking the time to leave such nice feedback. I am so thrilled that it was a hit. 🙂
Mandy says
Hello,
Could I use almond flour instead of coconut flour? And is there any substitute for the flax meal? I don't really use it, so the cost of buying it for just a couple teaspoons to try this recipe is not super appealing, unless it's necessary. What function does it provide?
Stacey says
Mandy, I have not tried the recipe with almond flour, as I used the coconut flour for it's moisture absorbing qualities. It absorbs the moisture from the zucchini in the recipe. The flax meal can be omitted, but it does add fiber and therefore lowers the net carbohydrates of the recipe, and also adds some stability to the crust.
Andrew says
I know this is a super old comment, but I made this last night using almond flour instead of coconut flour. The thing is the conversion from coconut to almond is like 1:4 because coconut absords/holds liquids much better than almond or traditional flour. So instead of 2 tbsp coconut, I used 8 tbsp almond flour. And it turned out really good.
Jen says
Could I make the crust without cheese?
Stacey says
Yes Jen, you can omit the cheese.
Mary says
Do you think I could make these crusts and freeze them for later use? At which stage would you recommend that I try it? I was thinking just before putting the beef on. Later on, thaw it, add beef,cheese, etc and do the final bake.
Stacey says
Mary, I would think you could freeze them, as I have froze similar zucchini type baked goods before. Just as long as you bake the crust first, then freeze it.