Carnivore Pizza Crust
The Fat Head Pizza crust has been a craze in the keto community. I love that people are getting off grains and finding new ways to enjoy their favorite foods like pizza!
For me though, I do not eat nuts or nut flours since they always kept me back from losing weight. This is why most of my books are NUT free! I have many books that are nut free (and some nut and dairy free too such as The 30 Day Ketogenic Cleanse, Easy Dairy Free Ketogenic Recipes AND my Protein Sparing Modified Fast Cookbook) to help people be successful on the ketogenic diet.
I have a few nut free pizza crust recipes but my husband Craig wanted a crispier pizza crust that reminded him of our childhood of growing up in Medford, Wisconsin which is where the first frozen pizza started! Tombstone pizza! It started in a bar located across the street from a graveyard. My dad worked at the bar making pizzas for his friend who owned it. When the pizzas started to get popular, my dad’s friend asked him if he wanted to be a part of the business. He politely said no, since my grandpa owned a plumbing and heating business and my dad always knew that he was destined to be a plumber (which he is to this day, as are my brothers). But it does make me think of the “butterfly effect” and how my destiny could have been different if he had said yes! I’m happy he declined, though—not only because I love my job, but also because I know how to fix plumbing and lay in-floor heating!
Anyway, growing up in Medford meant we ate Tombstone pizza all the time! Even at school lunches! They usually gave us the pizzas that had deformities but they still were delicious!
This pork rind pizza crust is like the Fat Head dough, but instead of using almond flour, I used ground up pork rinds (or pork panko) to make it into a Carnivore Pizza Crust. One of my recipe testers said it tasted like a cheezy cracker crust! YUM! It is SO good, I am making a triple batch of Carnivore Crust dough and I am going to make my own frozen pizzas for easy dinners!
So this recipe Carnivore Pizza Crust is dedicated to my love, Craig Emmerich. I hope you enjoy!
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Carnivore Pizza Crust
- 1 3/4 cup shredded mozzarella cheese
- 2 tablespoons butter or cream cheese
- 3/4 cup powdered pork rinds Pork Panko
- 1 large egg
- 1/8 teaspoon Redmond Real salt
- Marinara Sauce or a carnivore sauce
- Favorite Pizza Toppings
- If you have a pizza stone, place it into the oven. Preheat oven to 425 degrees F.
- To make the dough, place the mozzarella and the butter in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well.
- Add the powered pork rinds, egg and salt and using a hand mixer, combine well.
- Put the dough on the greased piece of parchment paper on a flat baking sheet and pat out with your hands to make a large round circle.
- If you are using a pizza stone, transfer the pizza on the parchment and slide it onto to the hot pizza stone in the oven by sliding the parchment and pizza from the baking sheet onto the stone. Bake for 5 minutes or until the crust starts to get a little golden.
- Remove from oven. Spread pizza sauce all over the top of the crust and mozzarella cheese and your favorite toppings.
- Bake the pizza until the cheese is melted, about 10 minutes.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
TESTIMONY OF THE DAY
“Hi Maria, Thank you for the Protein Sparing ebook! I finally busted thru my stall by doing the protein sparing fast info. The recipes are really delicious too! Under 200 pounds again :)”
Thank you so much! Looking forward to making this! Cheers!!!!!
I really wish you would also include metric measurements (grams) in your recipes. It’s the only ways to get consistent, accurate results with different ingredients. But I will give this a go. It just looks too good not to!
in this instance, you don’t need a metric conversion, cups are fine…and if you ever do, google has been my go to for weight in grams
I looked at the Pork Panko on the link provided. It shows 3 bags, 3 oz each. How many bags are needed for 3/4 cup of Pork Panko? Thanks!
I think it is 1 1/2 ounces. 🙂
Is there any way to make this recipe Dairy-Free? I really miss using the fat-head recipe now that I can’t tolerate dairy anymore. Thanks!
That can be tricky. You could try some homemade coconut milk mozzarella. 🙂
Came across this recipe an about an hour ago and immediately went to work in the kitchen! VERY good!
Question, any tricks to minimize the amount of grease under the pizza during cooking? The whole pizza was sopping wet with grease underneath. My initial thought was cut back a little on the butter…
Thanks for all of your recipes!
Thanks! You can try subbing cream cheese for the butter. 🙂
What type of mozzarella cheese do you use? I’ve tried some of your other recipes using whole milk mozzarella and I get a hard blob of cheese after microwaving it. Which is almost impossible to use. Do you use the typical part-skim mozzarella? I want to try this recipe, but am worried about wasting lots of cheese. Thanks so much! My husband and I follow you on all your Facebook pages and have all your books. We love you and Craig and the boys!
Try microwaving less. Just until pliable. Thanks! 🙂
What would be a good “carnivore sauce” for this pizza? Really looking forward to trying it, thank you (and your kids are awesome little chefs)!
I would do my cheddar sauce. I have a great recipe for it (and carnivore lasagna) in this ebook. 🙂
Let me just start out by saying…..GURL that pizza crust was, the bomb! My husband kept chanting, “this is good, this is good…” Thanks so much for this recipe. My husband has nut allergies, so, I am glad I found this pork rind crust. “It’s so good, it’s so good….!” lol
I LOVE this very authentic video! Who doesn’t forget the egg sometime? Thanks for making this real and not “perfect” – so much better. I have all your books, love your stuff, and have kept my weight off for about 3 years! Never felt better and I just turned 60 this year.
Thanks for all the work you and your family do, and for sharing it with the world!! You are my FAVORITE!!! God bless you all, jenn schippa
Thank you Maria!
Have found that nut flours are hard on me, carnivore pizza crust is like a dream come true thank you for all you do!
Hi, Maria & Craig! Will be making this recipe in couple of days. And I thought I might also use it as the ‘pasta’ in lasagna, which I plan to do next week. Do you think that it work? Thanks for all the recipes you post!
That might work! Let us know how it goes. 🙂
Is this nutritional information on the recipe per slice or for the whole pizza?
Per slice cut into 6 pieces. Or two slices if cut into 12.