Low-Carb Taco Pizza With Greek Yogurt Drizzle – A Fresh, Flavor-Packed Twist

This low-carb taco pizza brings all your favorite taco flavors to a crispy, satisfying crust—without the carb crash. It’s bold, colorful, and easy enough for a weeknight win. The creamy Greek yogurt drizzle cools the spice and adds a tangy finish that feels like a cheat, but isn’t.

If you love a loaded taco and a good slice of pizza, this recipe gives you the best of both worlds. It also reheats well, making it perfect for meal prep.

What Makes This Special

This recipe nails the balance between comfort food and smart eating. The crust is low-carb and sturdy, so you can actually pick up a slice.

The taco-seasoned ground beef brings the right amount of heat and depth, and the toppings stay fresh and crunchy. The Greek yogurt drizzle replaces sour cream with extra protein and fewer carbs. It’s also flexible: you can make it mild or spicy, dairy-heavy or dairy-light, and load it with vegetables without losing that “pizza night” feel.

Shopping List

• For the low-carb crust:
  • 1 1/2 cups shredded part-skim mozzarella
  • 2 tablespoons cream cheese
  • 1 large egg
  • 3/4 cup blanched almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Olive oil spray or 1 teaspoon olive oil
• For the taco topping:
  • 1 pound lean ground beef or ground turkey
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1/3 cup tomato sauce or low-sugar salsa
  • 1/4 cup water
• Cheese and fresh toppings:
  • 1 cup shredded Mexican blend or cheddar
  • 1/2 cup shredded iceberg or romaine lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup sliced black olives (optional)
  • 1 small avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges
• Greek yogurt drizzle:
  • 3/4 cup plain Greek yogurt (2% or 5%)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot sauce or 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • 1–2 tablespoons water to thin, as needed

Step-by-Step Instructions

1. Preheat and prep. Heat the oven to 425°F (220°C).

   Line a large baking sheet or pizza pan with parchment paper and lightly oil it. This helps the crust crisp up.

2. Make the low-carb dough. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring until smooth and fully melted.

   Stir in almond flour, baking powder, garlic powder, and salt. Let cool 1–2 minutes, then add the egg and mix until a sticky dough forms.

3. Form the crust. Place the dough onto the prepared parchment. Lightly oil your hands and press the dough into a thin, even round, about 11–12 inches wide.

   Aim for uniform thickness so it bakes evenly.

4. Par-bake. Bake the crust for 8–10 minutes, until lightly golden and set. If it puffs, poke small holes with a fork to release steam.
5. Cook the taco meat. While the crust bakes, warm a skillet over medium heat. Add ground beef and cook, breaking it up, until browned.

   Drain excess fat if needed. Stir in taco seasoning, tomato sauce or salsa, and water. Simmer 2–3 minutes until thick and saucy.

6. Layer the base. Remove the crust from the oven.

   Spread the taco meat evenly over the crust. Sprinkle with shredded cheese.

7. Bake again. Return to the oven for 5–7 minutes, until the cheese is melted and bubbling and the edges are crisp.
8. Mix the drizzle. In a small bowl, whisk Greek yogurt, lime juice, hot sauce, cumin, salt, and pepper. Add water, a teaspoon at a time, until it’s spoonable but not runny.

   Taste and adjust seasoning.

9. Add fresh toppings. Top the hot pizza with lettuce, tomatoes, red onion, olives, avocado, and cilantro. Squeeze a little lime over the top for brightness.
10. Finish and serve. Drizzle the yogurt sauce across the pizza in thin lines or serve it on the side. Slice and serve immediately while the crust is crisp.

How to Store

Store leftovers in an airtight container for up to 3 days.

Keep the fresh toppings and yogurt drizzle separate when possible to prevent sogginess. Reheat slices in a skillet over medium heat or in a 375°F oven for 6–8 minutes. Avoid the microwave if you can—it softens the crust.

Add the fresh toppings and drizzle after reheating.

Why This is Good for You

• Lower in carbs, higher in satisfaction. The almond flour and cheese-based crust keeps net carbs down while providing a chewy, sturdy base.
• Protein-packed. Lean ground beef or turkey plus Greek yogurt boosts protein, helping you stay full longer.
• Healthy fats and fiber. Avocado, olives, and almond flour contribute heart-healthy fats, while veggies add fiber and micronutrients.
• Smart swaps. Greek yogurt stands in for sour cream with fewer carbs and more protein, without losing that cool, creamy finish.

Common Mistakes to Avoid

• Crust too thick. A thick crust stays soft. Press it thin and even for crisp edges and a better bite.
• Skipping the par-bake. Don’t build toppings on raw dough. Par-baking locks in structure and prevents sogginess.
• Watery sauces. Too much salsa or a thin sauce makes the crust soggy.

  Simmer the meat until thick and jammy.

• Overloading fresh toppings. Pile them on after baking, but keep it balanced. Too many wet toppings can weigh it down.
• Microwaving leftovers. Quick, yes—but it softens the crust. Use a skillet or oven for the best texture.

Alternatives

• Different proteins: Try ground chicken, shredded rotisserie chicken with taco seasoning, or chorizo.

  For vegetarian, use spiced mushrooms or a crumbled tofu/tempeh mix.

• Crust swap: Use a store-bought low-carb tortilla as a quick personal-size base. Bake it on a wire rack for 4–5 minutes to crisp, then top and finish.
• Dairy-light version: Reduce cheese in the crust to 1 cup and add an extra tablespoon of almond flour. Use dairy-free cheese and coconut yogurt for the drizzle if needed.
• Spice level: Make it mild with sweet paprika and a touch of cumin.

  For heat lovers, add jalapeños, chipotle powder, or a dash of cayenne.

• Fresh topping ideas: Pickled red onions, sliced radishes, or a light cabbage slaw add crunch and zing without many carbs.

FAQ

Can I make the crust ahead of time?

Yes. Par-bake the crust, cool completely, and refrigerate it for up to 2 days or freeze for 1 month. Reheat at 400°F for 3–5 minutes before adding toppings.

Is there a nut-free crust option?

You can replace almond flour with 1/4 cup coconut flour, but the dough will be drier.

Add the egg last and stop when the dough holds together. Or use a low-carb tortilla or a cauliflower crust.

What size should the pizza be?

About 11–12 inches across works well for the dough amounts listed. That gives you a thin, crisp crust sturdy enough for toppings.

Can I use store-bought taco seasoning?

Yes, but check the label for added sugars or starches.

If you want full control, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.

How do I keep the yogurt drizzle smooth?

Use full-fat or 2% Greek yogurt and whisk in lime juice slowly. Add water a little at a time until it’s pourable. Season with salt to balance the tang.

How many servings does this make?

It makes about 8 slices, which is 3–4 servings depending on appetite.

If serving a crowd, double the recipe and bake on two sheets.

Can I make it without an oven?

You can cook the crust in a covered nonstick skillet over medium-low heat, flipping once, until golden on both sides, then top and cover to melt the cheese. It won’t be as crisp as oven-baked but still tasty.

Final Thoughts

This Low-Carb Taco Pizza with Greek Yogurt Drizzle hits the sweet spot between fun and feel-good. It’s bold, colorful, and easy to make your own.

Keep the crust thin, the meat saucy, and the toppings fresh, and you’ll have a pizza night that doesn’t derail your goals. Make it once and you’ll start craving it on repeat.