Keto Chicken Mexican Pizza

A delicious twist on traditional pizza, this Keto Chicken Mexican Pizza is easy to make and packed with flavor, perfect for cozy dinners or gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Pizza Base

4 slices Parmesan cheese folios For a crispy, low-carb base

Pizza Toppings

2 cups Cooked chicken breast, shredded Makes it hearty and filling
1 packet Mexican seasoning For flavor
0.5 cup Tomato sauce Like a classic pizza, but better!
1 cup Shredded cheese Cheddar or mozzarella, your choice
1 medium Bell pepper, sliced Adds a sweet crunch
0.5 medium Onion, sliced For aroma
0.5 cup Olives, sliced For a briny punch
2 stalks Green onions, chopped For freshness
1 medium Avocado, sliced The perfect creamy topping

Method

Preparation

Preheat the oven to 425°F (220°C).
Lay out the parmesan cheese folios on a baking sheet lined with parchment paper.
Bake in the oven for about 5-7 minutes, until golden and crispy.
In a bowl, mix shredded chicken with Mexican seasoning and a dash of tomato sauce.
Spread the chicken mixture on top of the baked parmesan crust.
Add more tomato sauce on top of the chicken, followed by a sprinkle of shredded cheese.
Top with sliced bell pepper, onion, and olives.

Baking

Bake for another 5-10 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped green onions and sliced avocado.

Notes

Time-saving trick: Use leftover rotisserie chicken for quicker prep! Avoid overloading with tomato sauce to keep the pizza from getting soggy. Spice it up with jalapeños or cilantro for added flavor.