Keto Taco Meatza – Taco-Flavored Pizza Recipe

I am happy to announce that my keto recipe for taco meatZA is available for purchase. Last month I posted the recipe for taco meatZA on Facebook. I have received many requests for the recipe and I am happy to announce that it is now available in my e-cookbook.

In this week’s episode of Just a Little Bite, I try to show you how to put together a Taco-Flavored Pizza. Keto Taco Meatza is a quick and easy pizza that you can whip up in minutes if you have an extra pound of taco meat in your fridge.

It might sound weird, but this low carb pizza recipe tastes just like a pizza with taco toppings… it’s amazing! It is a simple recipe and can be adjusted to satisfy you.

Meaty keto tacos

 

 

The age-old debate is whether to eat a taco or a pizza. But what if you don’t have to choose between them? With this powerful cheesy taco meatza that blends the finest of both worlds, dreams do come true.

EasyEasyEasyEasyEasyEasyEasy

8g

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Combine ground beef, egg, spices, and olive oil in a large mixing bowl.

  3. In a baking pan lined with parchment paper, spread the meat in thin flat circles (about 6 inches or 15 cm in diameter). In the oven, bake for 10 minutes.

  4. Remove from the oven and serve with salsa, cheese, and jalapeos on top. Bake for a further 10-15 minutes, or until the cheese has melted and become a beautiful golden brown hue. Remove the baking sheet from the oven.

  5. On top, spread the onion and avocado.

  6. To add color and flavor, top with cilantro, lime, sour cream, and perhaps some red chile.

 

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.