ok so i gotta share my fave dinner hack – Sheet Pan Taco Pizza! discovered this by accident when i couldn’t decide between taco tuesday and pizza night. kids were driving me crazy asking for both, so i just threw taco stuff on pizza dough and BOOM. game changer.
been making this Sheet Pan Taco Pizza for like 2 yrs now and everyone goes nuts for it. even my dad who’s super picky asks for it when he visits!
crispy crust on bottom, all that melty cheese and taco meat on top… then the cold fresh toppings that give it that perfect taco vibe. seriously so good u won’t believe it.
Why This Sheet Pan Taco Pizza Will Be Ur New Obsession
ever feel like ur stuck in dinner purgatory? same meals every week, nobody excited about dinner? this Sheet Pan Taco Pizza fixed that problem in our house!
first time i made it was after a crazy day – had pizza dough in the fridge bout to expire and taco meat leftover from night before. threw it together not expecting much and my 13yo literally said “mom this is actually fire” which is basically a 5-star review from a teenager lol.
what makes this Sheet Pan Taco Pizza special is how customizable it is. we set up all the toppings buffet-style and everyone builds their section exactly how they want. no more complaints! plus it’s ready in 30 mins which saves my sanity on weeknights.
What You’ll Need For This Sheet Pan Taco Pizza
For The Base:
- Pizza dough – grab store bought if ur super busy or check out my Italian Pizza Dough if u got time. cold fermented dough makes this next level!
- Olive oil – just a lil for the pan
- Garlic powder – trust me, dust the crust edges with this
- Cornmeal – optional but gives that pizzeria-style crunch
For The Taco Layer:
- Ground beef – 1lb makes enough for a full sheet pan
- Onion – half is plenty, diced small
- Taco seasoning – packet works but i’ll share my homemade mix below
- Tomato sauce – thin layer before the meat
- Refried beans – spread this UNDER the meat! secret to preventing soggy crust
Must-Have Toppings:
- Mexican cheese blend – get the good stuff that actually melts
- Romaine lettuce – chop it super thin
- Roma tomatoes – less watery than regular
- Green onions – adds so much flavor
- Jalapeños – pickled or fresh, ur call
- Sour cream – or mexican crema if u can find it
- Avocado – either sliced or quick guac
- Hot sauce – we use valentina but whatever u like
- Cilantro – just a sprinkle for freshness
my homemade taco seasoning is just: chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt, pepper, and a pinch of cayenne. cheaper and better than packets!
Let’s Make This Sheet Pan Taco Pizza!
- crank ur oven to 450°F. don’t skimp on the preheat! needs to be HOT.
- grab ur biggest sheet pan and drizzle with olive oil. if u got cornmeal, sprinkle that down too. this prevents sticking and makes bottom crispy.
- cook ground beef with diced onion in a skillet till no pink left, like 5-7 mins. drain the fat unless u want greasy pizza (ew). add taco seasoning and 1/3 cup water, simmer till water gone.
- meanwhile, stretch the dough onto ur sheet pan. don’t stress if it’s not perfect! rustic = homemade. if dough keeps shrinking back, let it rest 5 mins and try again.
- spread thin layer of tomato sauce first, then smear refried beans all over. THIS IS KEY! beans create barrier between dough and wet toppings!
- scatter taco meat evenly, then absolutely cover with cheese. be generous here, cheese creates another moisture barrier.
- throw it in the oven for 14-17 mins. start checking at 14! want golden brown crust and bubbly cheese. if ur oven has hot spots, rotate halfway.
- once out, let it cool for like 2 mins (hardest part lol) then add ALL the cold toppings – lettuce, tomatoes, avocado, sour cream, etc.
- slice into squares not triangles! sheet pan pizza cuts best in squares plus everyone can grab their custom sections.
- watch it disappear in 5 mins flat. seriously my Sheet Pan Taco Pizza vanishes faster than anything else i make!
pro tip: if bottom not getting crispy enough, try baking on lowest oven rack or preheat sheet pan for 5 mins before adding dough!
Mix It Up! Sheet Pan Taco Pizza Variations
Chicken Ranch Taco Pizza
use shredded rotisserie chicken mixed with ranch seasoning instead of beef. after baking drizzle with ranch dressing and buffalo sauce! my husband’s absolute fave version. kinda like BBQ Chicken Pizza but with mexican twist.
Breakfast Taco Pizza
make this for dinner (breakfast for dinner rules). use chorizo instead of beef, then after baking add scrambled eggs and breakfast potatoes on top! drizzle with hot honey if ur feeling fancy.
Vegetarian Fiesta
skip meat and use extra beans mixed with sautéed bell peppers, corn, and zucchini. add some smoked paprika to the mix for that smoky flavor meat usually gives. even my carnivore brother loves this version!
Quesadilla Crust Version
instead of pizza dough, overlap large flour tortillas on sheet pan, spray with oil and bake 5 mins till crisp, THEN add toppings and bake again! super thin crispy base like Focaccia Pizza but easier.
Spicy Shrimp Taco Pizza
swap beef for seasoned shrimp (think Spicy Shrimp Tacos but on pizza). cook shrimp separately and add AFTER baking so they don’t get rubbery! finish with lime crema drizzle.
Sheet Pan Taco Pizza
Equipment
- Large sheet pan
- Skillet
- Spatula
- Mixing bowls
Ingredients
For the Base:
- 1 lb pizza dough
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp cornmeal optional
For the Taco Layer:
- 1 lb ground beef
- ½ onion diced
- 1 packet taco seasoning or homemade mix
- ⅓ cup water
- ½ cup tomato sauce
- ½ cup refried beans
Toppings:
- 2 cups Mexican cheese blend
- 1 cup romaine lettuce shredded
- 1 Roma tomato diced
- 2 green onions sliced
- ¼ cup pickled or fresh jalapeños
- ½ cup sour cream or Mexican crema
- 1 avocado sliced or mashed into guacamole
- Hot sauce to taste
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 450°F (232°C).
- Grease a large sheet pan with olive oil and sprinkle with cornmeal if using.
- Cook ground beef and onion in a skillet over medium heat until no pink remains (5-7 minutes). Drain excess fat.
- Stir in taco seasoning and water; simmer until absorbed.
- Stretch pizza dough to fit the sheet pan. Let it rest if it resists stretching.
- Spread a thin layer of tomato sauce, then evenly spread refried beans over it.
- Add taco meat and cover generously with cheese.
- Bake for 14-17 minutes or until the crust is golden brown and cheese is bubbly.
- Let cool for 2 minutes, then top with lettuce, tomato, avocado, sour cream, jalapeños, and cilantro.
- Slice into squares and serve immediately.
Notes
Nutrition
Your Taco Pizza Questions Answered!
Why did Pizza Hut stop making taco pizza?
Pizza Hut dropped their taco pizza back in 2016 during big menu restructuring. employees said it was crazy labor intensive compared to regular pizzas plus ingredients spoiled faster. some locations still make it if u ask nice but tbh this homemade Sheet Pan Taco Pizza blows theirs away! more toppings and way fresher.
Can you bake pizza on a baking sheet?
100% yes! baking sheets are PERFECT for pizza, especially Sheet Pan Taco Pizza. rimmed sheets keep any drips contained. restaurant pizza ovens are great but not necessary! secret is getting ur oven super hot (450-500°F) and placing sheet on bottom rack. i actually prefer sheet pan pizza cuz u get those amazing crispy edges.
How to get crispy bottom on sheet pan pizza?
getting crispy bottom on Sheet Pan Taco Pizza can be tricky with all those toppings but i got u:
- preheat oven at least 30 mins
- use heavy duty aluminum sheet pan (dark ones brown better)
- put pan on lowest oven rack where heat’s strongest
- cornmeal + oil combo on pan before dough goes down
- bake crust alone for 4-5 mins before adding toppings
- use refried beans as barrier between sauce and dough my fail-proof method after many soggy pizzas lol
How to keep pizza from sticking to a sheet pan?
nothing worse than ur Sheet Pan Taco Pizza becoming one with the pan! avoid disaster by:
- never skip the oil! even with parchment, oil helps
- sprinkle cornmeal for non-stick insurance
- make sure pan is clean before starting (old bits burn)
- let pizza cool 5 mins before cutting (helps release)
- use metal spatula not plastic to get under slices learned these tips after destroying many pizzas and nearly throwing pan across kitchen!
Should I put parchment paper on my pizza pan?
depends on ur goal with Sheet Pan Taco Pizza! parchment = super easy cleanup and guaranteed no-stick. BUT direct-on-pan = crispier crust. my compromise: oil pan, add cornmeal, then parchment ON TOP of that. still crisps up but doesn’t fuse to pan. if ur pan’s well-seasoned and u don’t mind scrubbing, skip parchment for maximum crispiness.
Make Sheet Pan Taco Pizza Part of Your Story
first made this Sheet Pan Taco Pizza during lockdown when we were all going stir crazy at home. grocery delivery messed up and sent pizza dough instead of tortillas for our taco night. kids were SO disappointed till we turned it into adventure.
kitchen smelled amazing – like combo of taco bell and local pizzeria had a baby in our oven lol. everyone hovered around watching it bake. now it’s our friday tradition – even friends ask to come over for “taco pizza night” which beats eating at mediocre restaurant anyway!
what i love bout this recipe is seeing how it brings everyone to kitchen. teenagers who normally hide in rooms show up to help chop toppings. husband takes over stretching dough. even my little one arranges cheese “just right” on her section.
this Sheet Pan Taco Pizza sits in same category as our fave Taco Salad and Taco Dip recipes – food that’s not complicated but makes people happy.
give it a try next time ur bored with regular tacos or pizza night. make it yours with whatever toppings ur crew loves. its not fancy but its real food that ppl actually get excited about. and isn’t that what matters most?