Wednesday, February 12, 2014

Low-Carb Chicken Taco Pizza (with a Low-Carb Crust!)

I crave pizza all day, every day. I love a skillet pizza when I'm feeling lazy, but nothing beats having a real, crispy crust underneath all of those gooey toppings. I made this recipe one day with some alterations and found that what emerged from the oven was taco pizza that satisfied all of my pizza desires.

Low-Carb Chicken Taco Pizza


For the crust:

4 ounces cream cheese, softened
3 large eggs
1/3 cup heavy cream
3 teaspoons taco seasoning
4 ounces shredded cheddar cheese

For the topping:

1 pound diced chicken breast (about 3 average-sized breasts)
1/4 cup tomato sauce (I like Monte Bene, because there's no sugar added)
3 teaspoons taco seasoning
4 ounces shredded cheddar cheese
4 ounces shredded pepperjack cheese


To begin, beat the cream cheese, eggs, heavy cream, and taco seasoning with a hand mixer until there are no lumps.

Butter the bottom and sides of a 9"x13" baking dish if you prefer a crispier crust, but it's not necessary.

Spread the 4 ounces of shredded cheddar evenly around the bottom of the dish, and then pour the cream cheese mixture over it until the entire dish is covered.

Bake at 375 degrees for 25-30 minutes.

In the meantime, cook the diced chicken in a saucepan with a little oil or butter.

Mix in the tomato sauce and taco seasoning.

Remove the crust from the oven and let rest for five minutes so it can cool and deflate.

Spread the chicken mixture evenly over the crust and top with cheddar and pepperjack cheeses.

Lower the oven to 350 degrees and bake for 20 minutes.

Low-Carb Chicken Taco Pizza
the cheese on the bottom of the pan, covered evenly with the cream cheese mixture

Low-Carb Chicken Taco Pizza
the crust fresh from the oven; it looks more like an omelet at this point but will become crispy later

Low-Carb Chicken Taco Pizza
the crust topped with chicken and two types of cheese

Low-Carb Chicken Taco Pizza
the finished product

Low-Carb Chicken Taco Pizza
just like pizza

Low-Carb Chicken Taco Pizza
no, really, just like pizza!

You can pick it up with your hands and everything. I LOVE this pizza and have since used the same crust (taco seasoning and all, because I love that flavor) to make a regular pizza with mozzarella and pepperoni that even my non-low-carbing boyfriend thought was delicious. It seems like the crust will taste eggy or be too soft with all of the creamy ingredients, but that second baking in the oven somehow turns it from a cheesy-looking omelet to something I might actually mistake for bread. I can't believe how well this satisfies my pizza cravings.

Friday, February 7, 2014

Homemade Taco Seasoning

In the past, before I had a fully stocked kitchen with every spice I'd ever need, I used to look longingly at the taco seasoning packets in the grocery store. I wanted to make my own low-carb taco dishes so badly, but I couldn't bring myself to buy the pre-mixed stuff full of sugar, starch, flour, artificial color, and preservatives.

Finally, I moved out of my Manhattan studio and into my Brooklyn two-bedroom with a whole kitchen shelf I could dedicate to spices, and taco seasoning was one of the first things I made for myself. If you make your own already, you probably use this one from, because it has thousands of positive comments. And for good reason: it's perfect.

The recipe on AllRecipes is great, but it only makes one ounce of seasoning. I quadruple the recipe so I can keep a jar of taco seasoning on hand all of the time.


1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons paprika
2 Tablespoons ground cumin
1 Tablespoon and 1 teaspoon sea salt
1 Tablespoon and 1 teaspoon black pepper



I store mine in this huge honey jar my boyfriend finally emptied, but any airtight container will do.

The most basic thing I do with it is brown a pound of ground beef in a saucepan,
drain the fat,
add 1/4 cup water,
mix in 3 Tablespoons of the seasoning,
and simmer it on the stovetop until the water has dissolved.

I'll post some of my favourite recipes that use taco beef and taco chicken in separate posts soon.