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.

Meanwhile, place the diced bacon into a cast iron skillet. Cook over medium high heat while crumbling often, for about 5 minutes or until slightly crisp. Remove from heat. Transfer to a paper towel-lined plate. Set aside.

Remove pizza crust from oven. Spread the chili all over the top of the crust and top with cheese, slices of hot dog.

Place back into the oven and bake the pizza until the cheese is melted, about 10 minutes. Remove from oven and serve with Primal Kitchen mustard and ketchup if desired.

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.