All those cheesy, saucy, spicy flavors of enchiladas in our Chicken Enchilada Pizza!
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I imagine it’s becoming pretty apparent that I’m a total sucker for Mexican food.
I mean, I could literally eat Mexican every night of the week and never get tired of it.
Of course, I’m from the midwest and my version of Mexican food is probably not Mexico’s version of Mexican food, but either way…it’s all delicious, authentic or not. 😉
Chad and the kids start to get just a little tired of tacos after a bit, so I like to sneak it past them in the form of something they will NEVER tire of…PIZZA!
I’ve already got a taco pizza on the site (so good!), but I figured we could never have enough Mexican so here’s an enchilada pizza to go along with it! You’re welcome.
What Dough To Use For Low Carb Pizza:
We’re just plain obsessed with fathead pizza.
Fathead is the name for a crust made of almond flour, mozzarella, cream cheese, and egg. It’s beyond easy to make and it tastes absolutely amazing. Plus, it’s really filling thanks to all the cheese in the dough.
I used to make my pizzas on traditional crusts for the kids and fathead crust for me, but I got tired of them stealing my pizza so now the whole family eats fathead pizza!
You could also make a cauliflower crust pizza or grab a frozen low carb crust from the grocery store, but be sure to read the nutrition label. They often are full of carbs.
Ingredient Notes:
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For the crust:
Almond Flour – I’d recommend sticking with the almond flour but you could use coconut flour instead if that’s all you’ve got available.
Cheese – The almond flour will get mixed up with some cream cheese and shredded mozzarella to help bulk up the dough and add more cheesy flavor!
Egg – This will bind all the fathead dough ingredients together.
For assembling:
Avocado Oil – You’ll cook the veggies, chicken, and enchilada sauce in some oil to add more flavor before it all goes on the pizza!
Chicken – I’m starting with already cooked, shredded chicken to keep this recipe nice and simple. You can make chicken ahead of time, or just pick up a rotisserie chicken from the store!
Veggies – We’re some diced yellow onion, diced green chiles, and minced garlic to the mix. The green chiles will add just the right amount of spicy heat to the enchilada pizza!
Seasoning – I’m adding ground cumin, chili powder, smoked paprika, and salt to spice the pizza up. You can use other seasonings too if you have a preference. The smoked paprika adds great smoky flavor!
Enchilada Sauce – We’ll be using this instead of marinara sauce for the enchilada pizza! Try my homemade enchilada sauce recipe for the best flavor. Store bought sauce works fine too!
Cheese – This an extra cheesy enchilada pizza! There is cheese in the dough, and of course cheese for topping. I’m using plenty of shredded cheddar and Monterey Jack but you can use just about any variety of cheese you like.
For topping:
Avocado – Some thinly sliced avocado makes a great topping for the pizza!
Mexican Crema OR Sour Cream – Along with the sliced avocado we like to top this low carb pizza with a drizzle of crema or sour cream.
Cilantro – Finally, some chopped cilantro will add even more Mexican flavors to the dish. You can skip this if you’re not a fan of the cilantro!
- Low Carb Crust: The fathead dough in this recipe is about as good as it gets for a low carb pizza dough replacement. It adds even more cheesy flavor to the pizza and it’ll hold up well as long as you pre-bake it.
- Flavor: This chicken enchilada pizza is loaded with lots of great flavor with homemade enchilada sauce, savory chicken, spices, and lots of cheese!
How To Make Fathead Dough:
- Combine – Start by melting the cream cheese and mozzarella together in the microwave and then stir in the almond flour and egg until combined.
- Flatten – Place the fathead pizza dough onto a large sheet of parchment paper, and then top it with a second sheet. Use a rolling pin to roll the dough out into a 12″ diameter circle.
- Bake – Remove the top piece of parchment paper and transfer the bottom sheet with the dough onto a pizza pan. Trim the paper to fit the pan if necessary. Bake for 10 minutes or until the low carb crust is lightly golden!
Note: If you prefer an extra study crust that holds up well you can carefully flip it over and continue baking for 3 more minutes to crisp it up!
How To Make Chicken Enchilada Pizza:
- Filling – Once you’ve whipped up your fathead dough, you’ll want to prepare the filling. Start by cooking some onions and chiles in a skillet until soft and fragrant.
- Chicken – Stir in some already cooked, shredded chicken along with half the enchilada sauce and all the spices to finish preparing the chicken enchilada filling.
- Assemble – Spoon a bit of enchilada sauce over the pizza crust and then top it off with some shredded cheese. Add the chicken mixture and a second layer of cheese and that’s it! This is ready for the oven.
- Bake – To finish up bake this chicken enchilada pizza until it’s hot and bubbly and delicious. That should take about 10 minutes! I like to top it off with a bit of avocado, cilantro, and sour cream before serving.
Want more low carb chicken recipes?
I have an ebook available that features some of our family’s favorite chicken recipes – yes, low carb recipes that the whole family will eat. There’s none of that cooking 2 meals business happening in our house. 🙂
If you’re always on the hunt for more family-friendly healthy recipes, you need this book!
Click here to check out the ebook!
Enchilada Pizza Toppings:
This pizza is already pretty well loaded up with good stuff but that doesn’t mean you can’t pile on even more, or substitute ingredients!
There are some great traditional and not so traditional toppings that’d pair well with this enchilada pizza. Here are some good choices:
- Sliced Jalapenos
- Bell Peppers
- Red Onion
- Olives
- Keto Guacamole
- Diced Tomatoes
- Lettuce
FAQ’s:
Keep any leftover pizza stored in an airtight container in the fridge for up to 3 days.
Sure! The fathead pizza dough in this recipe is pretty quick and easy to make and tastes great but if you’re in a rush, grab a low carb crust from the store.
MORE MEXICAN RECIPES TO TRY!
- Stuffed Mini Peppers: They’re basically nachos!
- Keto Tamale Pie: There’s zero corn, but it tastes so much like the real deal!
- Keto Taco Casserole: One of our favorite taco recipes!
- Crockpot Chicken Fajitas: The easiest dinner yet!
- Keto Taco Soup: So much flavor and you can make it in the Instant Pot!
- Cilantro Lime Cauliflower Rice: The perfect side or base to your Mexican dishes!
Chicken Enchilada Pizza
Ingredients
For the crust:
- 2 cups shredded mozzarella
- 2 tablespoons cream cheese
- 1 large egg
- ¾ cup almond flour
For assembling:
- 1 tablespoon avocado oil
- 1/2 yellow onion diced
- 4 ounces diced green chiles
- 2 cloves garlic minced
- 1 ½ cups cooked, shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 cup enchilada sauce store bought or homemade
- 1 cup shredded cheddar
- 1 cup shredded monterey jack
For topping:
- 1 avocado thinly sliced
- Mexican crema or sour cream
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 425 degrees.
- Add mozzarella and cream cheese to a microwave-safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
- Stir in the almond flour and egg to combine.
- Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
- Roll the dough out into a 12-inch diameter circle.
- Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Trim paper to fit the pan.
- Bake for 10 minutes or until crust is lightly golden.
- For an extra sturdy crust that holds up well, carefully flip the crust over and bake for 3 more minutes.
- While the crust is baking, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 5 minutes.
- Add the chiles and garlic and cook for 1 minute more.
- Add the chicken, spices, and ½ cup of enchilada sauce to the skillet and stir well to coat. Remove from heat.
- When pizza crust has finished baking, spread the crust with the remaining ½ cup of enchilada sauce. Sprinkle with half of the cheese.
- Add the chicken mixture to the crust and sprinkle with the remaining cheese.
- Bake for 10 minutes or until crust is golden brown around the edges.
- Remove from the oven and top with avocado slices, cilantro, and a drizzle of crema or sour cream.
- Let set 5 minutes before slicing into 8 pieces and serving.
Bella says
Hi Karly, do you have a recommendation for a flour replacement in your pizza crusts? I am allergic to almonds.
Karly Campbell says
We do have a chicken pizza crust here: https://thatlowcarblife.com/chicken-crust-pizza/
Also a cauliflower crust with coconut flour here: https://thatlowcarblife.com/keto-cauliflower-pizza-crust/
I know that you can make fathead dough like this with coconut flour, but the amount is different. I would google specifically for a coconut flour version. I haven’t loved it myself when testing with fathead dough as I haven’t gotten the ratio quite right yet.