I know it sounds crazy - a carnivore pizza crust? But it is so good and it is legit! I prefer this to any other type of pizza! We have served this for dinner to guests who are not carnivore and they have loved every bite and requested the recipe! It is THAT GOOD!
This crust can be made ahead and frozen for a quick meal or can be made fresh. I often prepare it and instead of baking it before dinner, I leave it on the cookie sheet and store in covered in the fridge until we are ready to eat.
food processor (a blender could also work but the food processor is much easier)
a large cookie sheet
digital kitchen scale
1 lb ground chicken (or meat of your choice)
3 whole eggs
5oz plain pork rinds (can use flavoured for fun if the seasonings/ingredients don't bother you!), ground into powder in a food processor
1/4 tsp sea salt
2 tsp Italian seasoning (omit if strict carnivore)
If cooking to eat right away, preheat oven to 375F. Otherwise, skip to step 2.
Line a large cookie sheet with parchment paper.
In a food processor, blitz your pork rinds until a fine powder is formed.
Melt butter in saucepan on the stove.
Add butter, meat and eggs, salt and seasoning (if using) to pork rinds in food processor. Blitz until a smooth paste forms. The dough should be thick and dense.
Transfer dough and smooth out/shape. (I usually put a second piece of parchment on top of the dough and spread it out with my hands or a rolling pin.)
You can shape the dough into thick crust, thin crust or flatbread style.
If baking, bake for 30min in preheated oven. If not ready to bake, cover with wrap or leave on the parchment paper and store in the fridge until you are ready to bake.
When ready to bake, remove from fridge, remove plastic wrap/top layer parchment and bake at 375F for 30min.
Remove from oven and top with pizza toppings: ground beef, pepperoni, ham, sausage, bacon, cheese. (I love spreading some bacon fat on as a "sauce" and then topping with my toppings. You can also use the Carnivore Crack Dip as a sauce and top with chicken and bacon for a "Chicken Bacon Ranch" style pizza. This is my hubby's favourite!)
Bake the pizza at 375F for an additional 10-15min or until the cheese is melted.
Store in an air tight container in the fridge for up to one week or freeze double wrapped for up to three months.
What are your favourite pizza toppings? Comment below!
You can check out the original recipe from Ashley Rothstein this was adapted from here!