4 ounces cream cheese, softened
2 eggs
1/2  tsp. baking soda
1/2 tsp. cream of tartar
3 Tbsp grated parmesan cheese
1 cup mozzarella cheese - or mix mozz and cheddar
1 Tbsp. mixed Italian seasonings
1 1/2 Tbsp. garlic powder
1/2 cup ground pork rind (almond flour can be substituted, but then it is no longer carnivore)
Sliced pepperoni, cut into quarters, optional

With a hand mixer or stand mixer,  thoroughly the beat cream cheese. Add eggs and beat well. Mix in cheeses and spices, then pork rind and pepperoni pieces. 

Place parchment paper on a cookie sheet. Put another piece of parchment or plastic cling wrap on top and pat the dough to form a rectangle about 6 x 8 inches. It can also be rolled with a rolling pin or straight sided bottle. If that doesn't work, remove the top parchment paper,  wet your hands and push it to the edges. You may need to rewet your hands several times. Remove the top parchment or plastic before baking.

The pepperoni makes it greasy. You can slide the parchment and dough onto a wire cooling rack and then place on the cookie sheet before baking. This will allow some of the grease to drip off. On the other hand, my grandkids like it ultra-greasy.

Bake in a preheated 425 degree oven for about 15 minutes. Remove from the oven. Let the crust cool slightly and cut with a pizza cutter or scissors.