If someone told me years ago that I’d use crushed up pork rinds in place of gluten free flours to make a low carb pizza, I’d tell that someone to go lay themselves some eggs. What a difference 9 years of low carb podcasting and two cookbooks can make.
This recipe originally appears in my second book, Eat Happy Too. I’ve made a few tweaks for clarity in this video, but it’s pretty much the exact recipe, made two ways so everyone gets to enjoy their pizza.
This recipe for Pork Rind Pizza Crust can be made full of dairy or without dairy. This is the time I will remind everyone that eggs are not dairy.
Okay, now that we’ve got that out of the way, onto the recipe post and accompanying video. I won’t type up all of the tips and tricks in the video, but here are some links to find some of the dairy free brands mentioned:
Pork Rind Pizza Crust
- 1½ 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.