So substantial!  You can so easily make a lovely meal out of it for lunch! I have on occasion!  You can also use this crust for a pizza dough and make it as you would a pizza.  Add your own favorite sauce and toppings!  A versatile recipe for sure! 


This appetizer is uber-tasty and very rich.  One large square is incredibly filling, so my guess is that most people will have only one or two servings. The toppings are no-bake toppings.  You can make the dough and roll it out and cover with plastic wrap and bake the day of the party.

Taco Meat Topping:

1 lb ground beef (0.45 kg)

1 packet Taco seasoning

2 tbsp salsa* (30 mL)

Salt and pepper, to taste

Cream Cheese Filling:

8 oz regular cream cheese, softened (250 g)

1 cup sour cream (250 mL)

2 tbsp salsa, OR sugarless ketchup* (30 mL)

Taco Toppings:

11/cups grated sharp Cheddar cheese (300 mL)

Cubed avocado

Diced Roma tomato

Miracle Dough:

2 cups grated Mozzarella cheese (500 mL)

2 tbsp butter, melted (30 mL)

1 cup Gluten-Free Bake Mix 2 OR Grain-Free Bake Mix (click for recipes) (250 mL)

  (For Grain-Free - scroll down), OR Keto Bake Mix (use 1/4 cup more)

1 egg, fork beaten

1/tsp onion salt (1 mL)

1/tsp garlic powder (1 mL)


Preheat the oven to 400°F (200°C).  

Taco Meat Topping: In nonstick frying pan, cook ground beef over medium heat until turning brown.  Add Taco seasoning, salsa and salt and pepper, to taste. 

Cream Cheese Filling: In medium bowl, beat cream cheese, sour cream and salsa, OR sugarless ketchup together until smooth. 

Miracle Dough:  In microwave oven in microwaveable bowl, melt Mozzarella cheese and butter together.  Try l minute and 50 seconds.  Be careful when removing the bowl with molten cheese. Place Gluten-Free Bake Mix 2, OR alternative on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again with fork to combine.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Knead a little to form a soft ball.  Place on parchment paper and using a rolling pin, roll dough out to a 14 x 11-inch (35 x 28 cm) rectangle.  Form a lip with the edges.  Carefully lift the parchment and the dough and place on a jelly roll pan or cookie sheet.  Bake 15 minutes or until light golden brown underneath and on top.  Allow to cool 5 minutes.  Spread with Cream Cheese Filling and top with taco meat. Finally sprinkle with grated Cheddar cheese, avocado cubes and diced tomato.  Slice into squares for serving. 

Helpful Hints:  *I used a smooth (no lumps) mango salsa, so you could definitely use sugarless ketchup instead in the cream cheese filling.

Yield:  16 servings

1 serving

240.6 calories

14.1 g protein

20.7 g fat

0.3 g fiber

3.7 g net carbs

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