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Pizza is a delicious treat, but it can also be a source of hidden carbs. The majority of carbs in pizza used to be found in the crust. Fortunately, there are now many recipes for low-carb pizza crusts that are just as delicious as the real thing. Our carnivore crust recipe even fooled our grandkids. Remember the days when you could eat five or six slices of pizza? Not with this crust. We find it very filling. One piece is good and makes the mouth water for a second piece, but eating two slices makes me uncomfortably stuffed.
Preheat your oven to 425 degrees. Set the rack to a medium height placement.
Ingredients
8 ounces cream cheese, softened
4 eggs
1/3 cup grated parmesan cheese
2 cups mozzarella cheese - or mix mozz and cheddar
1 Tbsp. mixed Italian seasonings
1 1/2 Tbsp. garlic powder
1 cup ground pork rind (almond flour can be substituted, but then it is no longer carnivore)
With a hand mixer or a stand mixer, thoroughly beat cream cheese for three or four minutes. Add eggs, one at a time, and beat well after each addition. Mix in cheeses and spices, then the pork rind.
Place parchment paper on a large pizza pan or cookie sheet. Put another piece of parchment on top and pat it out to the edges. 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. Bake in the oven for about 20 minutes. Remove from the oven, but don't turn it off. Let the crust cool long enough to be comfortable to work with.
Add sugar-free pizza sauce or tomato sauce. If you use tomato sauce, add some Italian herbs. Using some mozzarella cheese as the first layer will help hold the toppings on. Add meats and more cheese. Olives give some variety. Return to the oven and bake until the cheese is bubbly. Remove from oven and let it cool slightly.
Latest update 6/25/24
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