Do you remember pizza?
It's a fun, delicious Italian dish commonly served with a tomato sauce and a variety of flavorful toppings (mushrooms, shredded cheese, eggs, pepperoni, bacon etc).
But that's a distant memory now ever since you went all-in on the Keto. Now you're stuck with cauliflower low carb pizza crust, at best. Who the heck wants cauliflower crust? Not us.
Almond flour and coconut flour are also used for keto recipes, as they are both grain and gluten-free and healthier than flours made from wheat or grains.
But what if we told you that you could eliminate those carbs without sacrificing the taste, and instead use pork rind crumbs or chicharrones to build your dough?!
The secret? Crushed pork rinds act as a natural binder ingredient in the dough, similar to gluten. This provides a doughy, full texture that you can't get from any other low-carb, gluten-free options. Crispy pork rinds are high in protein and fat. They have virtually no carbs, mostly contain protein and yet they are very filling.
Ready to forget the regular pizza dough and give our crispy, crunchy crust a try? I thought dough!
- Half bag of your choice of pork rinds or chicharrones
- 8oz cream cheese.
- 4 eggs
- 2 tsp oregano, dried
- 2 tsp garlic powder
- 1 tsp red pepper flakes
- 1/4 cup parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded
- Preheat oven to 425ºF (218ºC, if you're fancy). Grease a regular pizza pan, baking sheet or parchment paper (wait... was there grease in the ingredient list?).
- Take that half bag of pork rinds, that you somehow haven't finished yet, dump them in a food processor and pulse until the pork rinds look like breadcrumbs. Don't have a food processor? Crush 'em in a plastic bag with your hands until a nice fine powder emerges.
- In a bowl, whisk the eggs with a fork (or spoon if you've gotta lot time on your hands) and then then combine with the cream cheese, oregano, garlic powder, red pepper flakes and the shredded cheeses. Mix well. Like really well. Then dump in the pork rinds... mix extra really well so the batter becomes a thick dough.
- Okay, grab that greasy pan from earlier and spread dump the pork rind mixture on top. Cover with a sheet of plastic wrap or wax paper to help you spread the mix to the edge of the pizza pan... make it even. No lumps, please.
- Remember how we set the oven at 218ºC earlier (425ºF, if you're American)? Stick the pan with our pork rind mix into the oven for about 20 minutes to get the desired thickness (take off that wax paper if you didn't already. Definitely not part of the recipe).
- When your timer goes off, remove the pork rind pizza crust from the oven and let stand for about 10 minutes to cool. And when it's cool, take a knife to free the outer edges of the dough from the pan and run a flat spatula under the thin crust pizza to free it completely. If you don't wait those 10 minutes to let it cool, it's going to stick to the pan, and then you're going to be mad at us, but we're just gonna say we told you so...
- Now, flip your intact crust cause you waited patiently for it to cool and top it like you would any other pizza! Sugar free pizza sauce, yes! Cheese, for sure! Meat, vegetables, sauteed spinach, all your favorite toppings, why not? It's your pizza recipe, you do you.
- Stick the whole thing back into the oven, bake until the cheese and sauce is bubbly (if you didn't put these things on your pizza, we don't know what to tell you).
- Remove from the preheated oven and let stand for 10 minutes. Then cut it up and eat!
Want more? Check more recipes on our blog!