If you have a pizza stone, place it into the oven. Preheat oven to 425 degrees F.

To make the dough, place the powered pork rinds, eggs and salt in a medium bowl and stir well to combine.

Put the dough on the greased piece of parchment paper on a flat baking sheet and pat out with a spatula to make a 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 ground Italian sausage into a cast iron skillet and season with salt. Cook over medium high heat while crumbling often, for about 5 minutes or until cooked through. Remove from heat.

Remove pizza crust from oven. Spread the marinara sauce all over the top of the crust and top with ground Italian Sausage, ham, slices of onion and any other toppings you desire.

Place back into the oven and bake the pizza until the crust is golden brown and onion is soft, about 8 minutes. Remove from oven and serve.

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.