Keto Mexican Pizza is a nice twist on regular Italian pizza. If you are a pizza lover and the ketogenic diet, you've probably already found Fathead Pizza. If you've ate it enough, you might want a variation of that pizza. That's where this awesome Keto Mexican Pizza comes into play.
There are a few things that make this low carb Mexican Pizza great: the enchilada sauce and the avocado.
Avocado is pretty self explanatory, although you do want it to be ripe. It doesn't have to be perfectly ripe since it does get cooked, but it needs to be most of the way. You basically want it slightly soft when squeezed, with no feeling of firmness. There is so much avocado on this pizza that it almost covers the entire top - but that's what makes it good!
When it comes to the enchilada sauce, we recommend getting a really good one. Our favorite is Sprout's Chili Verde Enchilada Sauce. Sprout's enchilada sauces are some of the best we've found when it comes down to taste and ingredients. All the ingredients are whole foods, not chemicals like in other brands. In addition, the taste is amazing! We've found we can substitute the enchilada sauce in a lot of dishes to add a hint of flavor. Both the red and green are awesome. If you really come to love this pizza, you can always give the red enchilada sauce a try to change things up!
In the end, this is a great keto pizza because it comes out to high fat and low carb. The avocado adds a touch of healthiness to this pizza, so feel free to add more if you like! We've also tried out adding diced tomatoes on top of the sauce, which adds just another hint of flavor. If you can handle the extra carbs then we recommend you try it! However, for this Mexican Pizza recipe, we've excluded the diced tomatoes to keep the carbs on the low end.
This has become an absolute favorite in this keto household - we recommend you try it as well! Let us know what you think!
Keto Mexican Pizza
A keto Mexican Pizza that uses the Fathead Pizza dough as crust, with a tasty enchilada sauce in place of Italian. You won't regret this change up to the traditional Fathead Italian Pizza.
Mix together almond flour and cheeses.
Melt in microwave for 30 seconds - 1 minute.
Add psyllium husk powder, salt and baking powder and seasonings and mix in thoroughly with a spoon. It may require another 30 seconds of microwave to make into a good dough.
Kneed dough to ensure mixing and form into ball.
Layout a piece of parchment paper the same size as your pan. Do not use wax paper. It will literally melt into the pizza dough making impossible to separate (I've tried when I didn't have parchment paper).
Place dough on parchment paper, then place another layer of parchment paper the same size as the first on top.
Using a rolling pin, roll out the dough into the shape of pizza crust that you want. It should be about 1/8-1/4" thick. You can cut and move around pieces to make it easier. This dough is forgiving once it cooks in the oven, so don't worry about lines and making it perfect.
Remove the top layer of parchment paper and lay the bottom layer of parchment paper and dough on pizza pan. Poke small holes in dough with a fork to decreases air pocket formation in dough while cooking.
Bake at 350F for 12-15 minutes until slight browning of edges. Do not let burn.
Once dough has finished cooking, remove from oven.
Spread enchilada sauce on dough leaving about 1/2" from the edges.
Sprinkle shredded chicken on top of sauce.
Lay 1/4" thick slices of avocado on top of chicken. The pizza will almost be covered in avocado.
Sprinkle shredded cheese evenly on top of avocado.
Cook for another 10 minutes at 350F.
Remove from oven and let cool about 3-5 minutes. Slice with a pizza cutter.
This dough makes 1 regular size pizza or 6 servings of pizza.
Keto Mexican Pizza
Amount Per Serving
Calories from Fat 252
% Daily Value*
Total Fat 28g
Saturated Fat 10g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrates 10g
Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.