Do you remember pizza?
It's a fun, Italian dish commonly served with a tomato sauce and a variety of toppings.
But that's a distant memory now ever since you went all-in on the Keto. Now you're stuck with cauliflower crust, at best. Who the heck wants cauliflower crust? Not us.
What if we told you that you could eliminate those carbs and instead use pork rinds or chicharrones to build your dough?!
The secret? 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.
Ready to 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 pizza pan or baking sheet (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.
- 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 your spread the mix to the edge of the 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 (take off that wax paper if you didn't already. Definitely not part of the recipe).
- When your timer goes off, remove the 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 crust 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! Sauce, yes! Cheese, for sure! Meat, vegetables, why not? It's your pizza, 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 oven and let stand for 10 minutes. Then cut it up and serve!