Low Carb Pork Rind Pizza Crust Recipes

LOW CARB PORK RIND PIZZA CRUST

Steps:

• Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork rinds last. This will be a very thick mixture.
• Plop the dough onto a heavily Pam-sprayed pizza pan, or cover a pizza pan with parchment paper. Cover with plastic wrap or wax paper and roll or pat out to edges. It's a very workable dough.
• Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes. Top with the lowest carb pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly. Allow to stand for 10 minutes before cutting.
• Per Serving (excluding unknown items): 165 Calories; 14g Fat (76.5% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Fat.

PORK RIND PIZZA CRUST

Steps:

• Preheat oven to 425 degrees. Grease a pizza pan or baking sheet. Combine the cream cheese, eggs, Italian seasoning, garlic powder, and shredded cheeses in a bowl. Mix well. Stir in the crushed pork rinds until incorporated. Place the pork rind mixture on the prepared pan. Cover with a sheet of plastic wrap and roll with a rolling pin until it is the desired thickness. Place the crust in the oven and bake for 20 minutes at 425 degrees F. Remove from the oven and let stand for 10 minutes. Top with sugar-free pizza sauce (homemade is best), mozzarella cheese, and your favorite toppings. Return to the oven and bake until the sauce and cheese are bubbly. Remove from the oven and let stand for 10 minutes then cut into serving pieces.

LOW CARB PIZZA CRUST

Steps:

• Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
• Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
• If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.).
• Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
• Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
• Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
• Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.

PORK RIND PIZZA CRUST

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine mozzarella cheese, cream cheese, eggs, Parmesan cheese, garlic powder, oregano, and salt in a bowl. Mix with a hand mixer or an immersion blender until well combined. Add 1/2 cup pork rinds and mix with a spoon until well combined. Add more pork rinds if needed to form a dough.
• Form dough into a large disc, or divide into smaller portions if desired. Cover and refrigerate for 10 minutes to make it easier to roll.
• Roll dough between 2 large pieces of parchment paper. Transfer to a baking sheet or pizza pan.
• Bake in the preheated oven until slightly golden, 15 to 20 minutes. If the crust is greasy, use a paper towel to mop up some of the grease during baking to get a crispier crust.
• Remove from the oven and let cool. At this point your crust is ready for topping and final baking.