Carnivore Pizza w/Firm & Crunchy Crust!
This was the best pizza of its kind that I have ever had. A zero-flour, limited use of eggs, protein, and fat crust that not only tastes great but is firm and crunchy! This is one you will save!
This recipe is based on that published on YouTube by the Carnivore Doctor, and it is special and simple!
This one is made with a white sauce (which is also delicious) and is great for the hardcore Carnivore, but others may choose to add tomato-based pizza sauce.
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Carnivore Pizza w/Firm & Crunchy Crust
The only pizza of it's kind with a great crust!
Ingredients
- 1 lbs ground pork/raw I am going to try it with pork/beef mix next.
- 5 oz pork rind crumbs
- 3 eggs
- 3 tbsp melted butter
- 2 tsp Italian seasoning & 1/2 cup grated Parmesan optional
Instructions
- Combine pork, eggs, butter, and seasoning in a blender. Blend on high until smooth.
- Transfer the mixture into a bowl and fold in the crushed pork rind crumbs.
- Spread the mixture evenly onto a full-sized rimmed cookie sheet. If using round pizza pans, remember to drain excess fat during baking to prevent overflow. I use the rectangle cook sheets. Initially, I made 3/8″-1/2″ crust, next time I’m going to go 1/4″.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes.
- If you made extra, cool, wrap, and freeze.
- To assemble the pizza, add toppings such as pepperoni, ground beef, or sausage and shredded mozzarella cheese, then bake for an additional 10 minutes at 375°F (190°C). Alternatively, start with a layer of white sauce before adding toppings.
Video
Notes
White Sauce:
- In a saucepan, mix 1 cup of whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 tablespoon of butter, 1 teaspoon of garlic salt, 1/4 teaspoon of black or white pepper, and 3 tablespoons of heavy whipping cream.
- Cook the mixture over medium heat, stirring continuously, for 3 minutes.
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