NEW RECIPE: Pork Rind Pizza Crust with Pumpkin Marinara, Shrooms, and Herbs

Autumnal Love.

Make the Pork Rind Pizza Crust posted here.

Add Pumpkin Marinara from Eat Happy Kitchen.

Top with herb coated mushrooms sautéed in EVOO and shallots.

Happy Equinox, Bishes.

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Pork Rind Pizza Crust

(makes a 10" pizza for one)
Course Main Dishes
Cuisine Keto, Low Carb, NSNG, Paleo
Servings 1


  • cups grated mozzarella (or use a dairy free substitute)
  • 3 tablespoons cream cheese, brought to room temperature (or use a dairy free substitute)
  • 1 egg
  • 1 cup powdered pork rinds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Your choice of sauce and pizza toppings


  • Preheat oven to 400°.
  • In a large mixing bowl, combine ingredients into a dough. Form into a ball.
  • Drizzle olive oil onto a nonstick foil-lined baking sheet. Press the dough
  • gently into a circle or square shape, about 1/2” thin.
  • Cook for 10 minutes, then remove from oven and carefully flip the crust,
  • cook an additional 3-10 minutes (keep an eye on it). Remove from oven, add sauce, cheese, and
  • your choice of pizza toppings, let cook until cheese is bubbly and melted,
  • 5-10 more minutes.
Tried this recipe?Let us know how it was!

Fall Pizza

Course Main Dishes
Cuisine Keto, Low Carb, NSNG, Paleo
Servings 2 people


  • 1 Pork Rind Pizza Crust
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 1/2 cup sliced mushrooms (I use Cremini)
  • 1 tablespoon chopped sage and thyme
  • 1/2 teaspoon garlic powder
  • Salt & Pepper
  • `1/2 cup Eat Happy Kitchen Pumpkin Marinara
  • 1/2 cup fresh mozzarella or ricotta


  • Preheat oven to 400 degrees. Make Pork Rind Pizza Crust.
  • While crust is cooking, heat olive oil to medium high heat until shimmering. Sauté shallots until soft, about 2-3 minutes. Add mushroom slices. Let cook until seared, about 3-4 minutes, then flip, season with garlic powder, salt, and pepper, and sear an additional 3 minutes. Remove from heat.
  • Top pizza with a layer of Pumpkin Marinara, the mushroom and shallot mixture, and cheese. Put back in oven until golden and cheese is bubbly. Remove from oven, let stand for 5 minutes, then serve.
Keyword halloween, holiday, thanksgiving
Tried this recipe?Let us know how it was!


  • Hi Anna. I’m so happy I bought the Eat Happy Too recipe book. I have tried several recipes in it and some off of your site. I’ve made cauliflower pizza crust, eggplant and now this pork rind one. All three were very tasty. This one, however, I had problems with sticking to the foil despite the massive drizzle of olive oil the recipe calls for. So I could not flip it over. I scraped what I could off and then reformed it, stuck it back in the oven. It never really got crispy for me so not sure how to remedy this. Maybe spray it with cooking spray or use parchment paper next time. It tasted very good but I will say I prefer the eggplant over all. It is fast, tasty and easiest to prepare.

    • Every single time this has happened with foil, the person didn’t use nonstick foil, per the recipe, but instead tried it with regular foil. Unfortunately, it will not work with regular foil, as many (including me) have learned the hard way!
      Use parchment paper next time, and you will be golden, as nonstick foil has become incredibly hard to find post-pandemic!

      • Kerri Torrey / Reply

        Yep, I am one of those too. I tried with nonstick foil and was a mess. I am always trying to reinvent the wheel or “just see what happens” haha Just follow the directions!!! Lesson learned!
        Thank You Ana for all you do,

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