Pizza plus Tacos plus Salad…that’s a win win all the way around. Can you say FAVORITE Keto Friendly Teenager meal…EVER???
My teenagers are pretty adventurous eaters and will try most everything I make, but this recipe is one they ask for on a regular basis. I usually make regular cheese or pepperoni or mushroom fathead pizza, but I was on a taco kick and this came together so beautifully.
Now my FatHead Taco Pizza has claimed the award for BEST DINNER EVER. We’ve come a long way in the kitchen, but to hear that from Holland was probably one of the most rewarding things to hear. I hope you enjoy it as much as we do.
Fathead Taco Pizza
When I make this fathead taco pizza it’s the same process as regular fathead pizza with a few changes. First, you use salsa instead of tomato sauce…duh. I like to use non-chunky salsa that will spread evenly over the fathead pizza dough like this…
Add your cooked taco meat right on top of the salsa and then top with your shredded cheddar cheese like this…
Your Fathead pizza will be heavy and sometimes I need an extra hand to slide it onto my hot pizza stone in the oven. If you’re not using a pizza stone then just bake directly on the baking sheet. Pop that baby in the oven and bake for 10-15 minutes depending on your oven and how crispy you like the edges of your keto pizza dough. When you take it out the pizza will look like this..
Now it’s time to add all your salad toppings AFTER it comes out of the oven. I pile my Fathead Taco Pizza with chopped romaine lettuce, tomatoes, red onion, black olives and avocado.
Then notice the white “dressing”? That’s just sour cream that I have thinned with a little almond milk, but you can use any non-sweetened beverage.
Once you pile this Fathead Taco Pizza high with all your toppings simply slice and serve. This pizza has 10 slices!!! Enjoy.
- 2 tbsp cream cheese
- 1 3/4 cup mozzarella cheese
- 3/4 cup almond flour
- 1 egg
- ⅛ tsp salt
- ½ lb ground beef I brown a whole pound of beef and save the rest for later
- 2 tbsp taco seasoning I use a whole packet of taco seasoning on the full pound of beef
- 2-3 tbsp water to get the beef saucy
- 1 cup cheddar sharp and shredded
- ¾ cup salsa favorite jarred salsa mild to hot
- 2 cups romaine lettuce finely shredded
- 4 oz black olives sliced
- ½ cup red onion small chop
- ½ cup tomato small chop
- ½ cup cilantro fine chop
- ½ cup sour cream use ranch dressing as another option
- 1 large avocado small chop
- ¼ cup taco sauce such as Chalula (optional)
- 2 tbsp almond milk or water to thin
- Preheat oven to 425* with pizza stone in oven (pizza stone is not necessary, but it sure is awesome)…cookie sheet will work just fine.
- In a large skillet brown your ground beef. Add taco seasoning packet and a few tablespoons of water. Save half of this mixture for another time. You will only be using half of the full pound of beef and taco seasoning. Set aside half of this mixture until the dough is ready.
- While the beef is cooking and/or the dough is cooking shred your romaine lettuce, chop all your other vegetables and thin your sour cream. Set aside all those toppings.
- In microwave safe bowl place mozzarella cheese and cream cheese. Microwave for 30 seconds to 1 minute on high. Take out and stir. Put back in microwave for 30 seconds, then stir again. Depending on your microwave you will may need an additional 30-60 seconds until all melted and combined.
- While the cheese is in the microwave mix together the egg, almond flour, salt and rosemary (if using). Take cheese out of microwave and stir in egg and almond flour mixture until it forms into a sticky ball of dough.
- Mix melted cheese mixture and almond flour mixture until FULLY combined. You may use your hands at this point, but it will be messy.
- Place a sheet of parchment paper on counter and drizzle with a tiny bit of olive oil. Place ball of dough in middle of bottom parchment paper. Wet your clean hands and press the ball of dough with your damp hands into a pizza shape. I like a rectangle shape for this pizza for ease of serving.
- Oil a second sheet of parchment paper and place face down on top. Flatten down with your palm, then with a rolling pin (or something heavy and round) roll out dough into a pizza rectangle in between the two sheets of parchment paper.
- When you have your desired thickness and shape peel off the TOP sheet of parchment paper. I like mine super thin, but be careful it doesn’t stick. You will be baking this pizza on the bottom sheet of parchment paper.
Assemble the Pizza for the Oven
- On the raw dough spoon and smooth out the salsa to within a ½” of the edge. The gently spoon out and spread the taco meat. Then sprinkle the cheddar cheese on top evenly and to cover the taco meat.
- Take your flat cookie sheet to the oven and carefully slide the parchment paper on to your pizza stone in your hot oven. If not using pizza stone then simply put your cookie sheet directly into the oven. Bake for 10-12 minutes until cheese is melted and crust is browned and cooked.
Assemble the Pizza After the Oven
- Take pizza out of oven and the layer your salad on top. FIrst I put the lettuce, then the tomatoes, avocados, onions and olives. Then I drizzle the sour cream (or Ranch dressing) on top.
- Cut pizza into 8 large slices. You may need a fork and knife to eat, but we like it messy. Enjoy!
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
- 2 tbsp cream cheese
- 1 1/2 cup mozzarella cheese
- 3/4 cup almond flour
- 1 egg room temperature
- ⅛ tsp salt
2 sheets of parchment paper
Basic Fathead Dough
- In microwave safe bowl place mozzarella cheese and cream cheese. Microwave for 30 seconds to 1 minute on high. Take out and stir. Put back in microwave for 30 seconds, then stir again.
- Depending on your microwave you will may need an additional 30-60 seconds until all melted and combined.
- Take cheese out of microwave and stir in the almond flour and egg until it forms into a sticky ball of dough. You may want to use your hands or a sturdy wooden spoon.
- Place a sheet of parchment paper on counter and drizzle with a tiny bit of olive oil. Place ball or log of dough in middle of bottom parchment paper.
- Oil a second sheet of parchment paper and place face down on top. Flatten down with your palm.
- Then with a rolling pin (or something heavy and round) roll out dough into a 1/4″-1/2″ thickness in between the two sheets of parchment paper. When you have your desired thickness and shape peel off the top sheet of parchment paper.
- This is PIZZA shaped Fathead dough.
- ONCE YOU HAVE THE RAW DOUGH READY you can decide what you want to make…pizza, Pigs in a Blanket, calzones, etc.
Rolling Pigs in Fathead Dough
- Place a log of fathead dough on oiled parchment paper. Cover with second piece of oiled parchment paper and roll to desired thickness. (about 1/4" thick)
- Measure hot dog on sheet of dough. Trim dough to desired length to cover hotdog or sausage.
- Roll a single hotdog in the dough to cover hotdog circumference.
- Repeat until all hotdogs are rolled in dough.
- This dough recipe should cover 8-10 hotdogs, but there a few factors. The quantity of finished product will depend on the length and circumference of your hotdogs, as well as the thickness you roll your dough.
- Leave your Fathead Pigs in a Blanket plain or add desired toppings. I like to use "everything but the bagel" seasoning.
- Because there are many steps in making this recipe I always like to double the dough recipe and make as many of the Pigs in a Blanket as possible. A double recipe of dough usually works with 3 packages of 6 hotdogs (18 total dogs)
Cooking Fathead Pigs in a Blanket (NOT FROZEN)
- Preheat oven to 350* and line a baking sheet with parchment paper. Place as many dogs on the sheet as you would like to cook.
- Space the dogs 1-1.5" apart to allow for spreading.
- Bake for 15-20 minutes. Check doneness at 15 minutes. Turn oven to broil for 1-2 minutes to fully brown the top of the Pigs in a Blanket dough.
Storing RAW Pigs in a Blanket
- Line your rolled Pigs in a Blanket on a parchment lined cookie sheet. Place in freezer for several hours or until fully frozen.
- Once frozen you can transfer the dogs to a large ziploc and store in the freezer.
Cooking Fathead Pigs in a Blanket (FROZEN)
- Preheat oven to 400*
- Place frozen dogs on a parchment lined baking sheet with spacing for room in case they spread.
- Bake from frozen in 400* oven for 20-30 minutes. Check doneness at 20 minutes.
- Turn oven to broil at the end of cook time for 1-2 minutes to brown the dogs to your desire.