Mexican Low-Carb Pizza
Paul Salter, MS, RD
Paul Salter, MS, RD
Save Article Print PDF
180 Calories
8 g Carbs
17 g Protein
9 g Fat
Total Time
8 servings

Spice your slice with this tantalizing, Mexican-inspired pizza. What the pizza lacks in carbs—making it perfect for dieters and those with few macros—it makes up big-time in flavor. You'd better make two!

Crust Ingredients

  • 1 whole head cauliflower, chopped
  • 1 egg
  • ⅓ cup reduced-fat Mexican cheese
  • 1 tsp, ground oregano
  • 2 tbsp cilantro
  • 2 tsp cumin
  • 1 dash table salt

Topping Ingredients

  • ½ lb chicken breast
  • ¼ lb chorizo sausage
  • 1 cup reduced-fat Mexican cheese
  • 1 can fire-roasted diced tomatoes, drained
  • 1 cup salsa
  • ½ cup jalapeno pepper, diced
  • 1 clove garlic, minced
  • 2 tbsp cilantro
  • 1 tbsp chili powder


  1. Preheat your oven to 400 degrees F.
  2. To make the cauliflower "rice," pulse batches of raw cauliflower florets in a food processor until a rice-like texture is achieved.
  3. Bring an inch of water to boil in a large pot. Add the cauliflower rice, cover, and let it cook for 4-5 minutes. Drain the cauliflower into a fine-mesh strainer.
  4. Wrap the cauliflower in a clean, thin dishtowel. Twist the towel up, then squeeze out the excess moisture. This is critical for a dry pizza crust.
  5. Beat the egg in a large bowl, then add the cauliflower, cheese, and spices. Use your hands to mix the dough well. Don't worry—it will hold together.
  6. Press the dough out onto a baking sheet lined with parchment paper until it's roughly 1/3 inch thick. (It's important to line the dough up with parchment paper or it will stick.)
  7. Bake for 35-40 minutes. The crust should be firm and golden brown when finished.
  8. Spread the crust with salsa and tomatoes.
  9. Add the herbs and spices, then the meat and cheese.
  10. Return the pizza to the oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.