Chicken Crust Taco Pizza - Low Carb & Keto
This amazing keto chicken crust taco pizza combines two of your favorite cuisines into one delicious low carb pizza the entire family will love! Keto, Low Carb, Atkins, Nut free
This amazing keto chicken crust taco pizza combines two of your favorite cuisines into one delicious low carb pizza the entire family will love! Keto, Low Carb, Atkins, Nut free
- salt and pepper to taste
- 1 lb ground chicken
- 1 tbsp black olives
- 3 tbsp diced jalapeno
- 1 tbsp diced tomato
- 1 tbsp chopped cilantro
- â½ cup grated (powdered) parmesan cheese
- â½ cup shredded parmesan or mozzarella
- 1 packet chicken taco seasoning (seeexample)
- â¾ cup shredded cheddar
- â¼ cup sour cream
- â¼ cup guacamole or mashed avocado
- add up to 3 tbsp of water if mixture seems too th
- Carbohydrate 0.158156493385475 g
- Cholesterol 48.761179775 mg
- Fat 4.70842524615211 g
- Fiber 0.0554750012733471 g
- Protein 9.91319929097896 g
- Saturated Fat 1.31999692919952 g
- Serving Size 1 1 slice (60g)
- Sodium 52.4873743567572 mg
- Sugar 0.102681492112127 g
- Trans Fat 0.391521201994954 g
- Calories 83 calories
Step-by-step
- 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
Constructing a pizza base entirely from ground poultry and cheese requires understanding how muscle proteins denature and coagulate under heat. Raw ground chicken contains significant moisture that must evaporate during baking, or the crust will steam rather than crisp. Pressing the meat mixture into a uniform layer no thicker than one-quarter inch on parchment paper ensures even heat distribution inside a 400-degree oven. Parmesan cheese acts as a dry binder because its low moisture content allows it to melt and resolidify into a rigid matrix alongside the meat proteins during the initial twenty-minute bake. Swapping mozzarella for parmesan alters structural integrity, as mozzarella contains higher water and fat content that produces a softer, more pliable finish rather than a rigid platform. Cooled leftovers maintain structural stability for up to seventy-two hours when sealed in an airtight container, making them suitable for quick reheating in a hot skillet to restore crispness.
