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Pork Rind Pizza Crust
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Low carbers know that pork rinds are more than just for snacking. Ground up they make a great crumb coating or as in this case, a pizza crust!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
20 reviews
8 comments
ingredients
8 ounces cream cheese, softened
4 large eggs, well beaten
1/2 tablespoon dry Italian seasoning
1/2 tablespoon garlic powder
1/4 cup shredded Parmesan cheese
2 cups shredded Italian blend cheese
1 cup crushed pork rinds
directions
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.
recipe tips
Crush the pork rinds finely so they mix well into the crust.
For a crispier crust, bake it directly on a pizza stone instead of a pan.
Try different seasonings and cheese blends create different flavored crusts.
Try using seasoned or flavored pork rinds (spicy, bbq, etc) for more flavor variations.
If you prefer a thinner crust, divide the mixture in half and make two smaller pizzas.
common recipe questions
What are pork rinds?
Pork rinds are fried or roasted pig skin. When crushed, they can be used as a low-carb substitute for breadcrumbs in various recipes.
Can I use a different type of cheese?
You can use any type of shredded cheese you prefer or have on hand.
Can I use fresh herbs instead of dried Italian seasoning?
You can use fresh herbs in place of dried ones for a more intense flavor. You'll need about 1 1/2 tablespoons of fresh herbs in place of the dried seasoning.
How thick should I roll out the crust?
Roll out the crust to your desired thickness, but typically about 1/2 inch works best.
What can I top the pizza with?
You can top the pizza with sugar-free pizza sauce, mozzarella cheese, and your favorite low-carb toppings such as pepperoni, mushrooms, bell peppers, or olives.
Can I make the crust ahead of time?
You can prepare the crust ahead of time and store it in the refrigerator until you are ready to bake it.
How should I store leftovers?
Store any leftover pizza in an airtight container in the refrigerator. Reheat in the oven.
Can I freeze the crust?
You can freeze the crust after baking. Wrap it well in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before reheating.
nutrition data
284 calories, 23 grams fat, 2 grams carbohydrates, 17 grams protein per serving. This recipe is low in carbs.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
I haven't tried this yet but very excited to try. I may not total understand the serving size for the macros listed. Is one slice for a serving?
The serving size is 1/8th of the pizza crust
April 5, 2020
I had awesome results but I totally messed up the directions!! I put all the ingredients in a food processor for a few seconds!! Oh no! I poured it onto a large parchment covered sheet pan, spread it with a spatula and cut the bake time down, itâs great! I have pics of the process!! Happy delicious mistake!!
March 22, 2020
I am so happy. I have been searching and looking for a good low carb pizza crust. My efforts have finally paid off. This is the closet to the real thing, I have found. Found out I was diabetic October 31st, 2019. Life hasn't been the same since. Thank you for this delicious recipe!
December 11, 2019
Honestly the best pizza crust yet!! Thank you!!
November 17, 2019
I was expecting the mixture to turn out like a regular dough that you could roll with a rolling pin, but it was too soft and mushy (sort of). I placed the "mixture" on a pizza pan with parchment paper underneath and on top, and used a jar (which is shorter than a rolling pin) to roll out the "dough" to fill the pan. It worked great! Both my husband and I liked the end result and will definitely give it a try again! I doubled the recipe to make 2 different pizzas. Used an alfredo sauce base (as we prefer that) and added chicken and mushrooms to one, and ham and mushroom to the other - topping both with mozza cheese. So delicious!!! Thanks for the recipe!
September 30, 2019
I press this into a rimmed full size jelly roll pan. I use ant pizza type toppings we have in the fridge and low carb homemade sauce. Our go-to for puzza
Im going to try this. I have been making a crust with just eggs and shredded mozzi cheese. Excellent but after making bread with the pork rinds and cheese and eggs with tasty results, this is next. I won't buy the already crushed rinds. My technique is to cut off a corner of the pork rind bag you buy to let out air, then break them up slightly by hand pushing on the bag or gently step on the bag. The bags are strong, but still step Gently. You don't want to break the bag and spray rinds all over! Then they crush finer much quicker and easier in my food processor or a blender. I do 4 big bags in a session so I have plenty for bread or Paffles. If you don't know what Paffles are, google!
August 17, 2019
This is my new go to pizza crust! The best Iâve had! Thank you so much for sharing and for anybody that asks itâs super easy!
August 16, 2019
I can't believe how good this tastes! Mine turned out "bready" like breadsticks, but was fantastic. Next time, I'll try omitting two eggs, and half the cream cheese dor a more crisper crust. But this turned out great! Thanks.
June 12, 2019
Made this for my boss who has been on keto for 4 months only thing she misses is thin crust pizza, this is perfect! But it does stick to the pan so use a ton of pam or use parchment paper.
March 29, 2019
I use this one all the time. I rather this one than the cauliflower crust.
January 13, 2019
New to Keto and pizza is my husbands all time favorite go to food. I made this tonight and this is the best pizza dough I've had. Honestly I like it better than regular pizza dough. I made my sauce a little spicy and after 1 slice I feel full and satisfied. Thank you so much for sharing this.
August 12, 2018
Have made other recipes with pork rinds so thought I would try âpizzaâ crust. Was very good. Used what cheese I had on hand, which was mozzarella and parmesan. Turned out great with hamburger topping. Next time I will use some Italian sausage and the Italian blend cheese. I just pressed into pan with dampened hands and it worked very well.
July 2, 2018
This gets a 5 star for sure! I am not a big fan of almond flour/coconut flour and when I came across this recipe I was so beside myself it wasn't funny. Best part is that my husband who is not low carb loves it too!! I have made it several times and was thrilled that it turns out awesome every time. Can't tell you how much I love this recipe. I really thought I was destined to make that other "fat" something pizza recipe. Best pizza crust ever!!!
I am yet to try it but I would like to say thank you for sharing it for free
Do you melt the cheese and cream cheese before mixing?
No, you do not melt them. The cream cheese should be soft but not melted.
February 19, 2018
Came out really good, crispy just like 🍕 crust. Taste was great too👍
October 22, 2017
Tried other recipes but this is the winner. Only thing I do differently is use 2 eggs instead of 4...made crust crispier. Even my kids liked this. This one's a keeper.
June 11, 2017
This was delicious. I used butter to grease my pizza pans and it didn't stick at all. I doubled the recipe and rolled it on the thin side. It made 3 pizzas. It's very filling. I can usual polish off nearly a whole thin crust pizza by myself, but could only eat 2 slices of this. Great recipe!
Going to try this tonight. Do I mix the first set of ingredients by hand or electric mixer?
You can mix the cream cheese, eggs, seasonings, and Italian cheese with a mixer or by hand (mixer is easier)
Hi there, This may sound very dumb, but what is Italian cheese? Is it a blend?
Yes, it's typically a blend of mozzarella, provolone, romano, asiago and/or parmesan cheeses.
April 1, 2017
Turned out amazing. I sandwiched it between two sheets of parchment Paper to roll out and bake for the first ten minutes. Then I flipped it and took off the top sheet. After 9.5 more minutes I broiled for another 30 seconds.
Finally, can have Friday pizza night once again. Thanks!!
Do you blend the pork rinds and can you use the meaty pork rinds ?
I'm not sure what you mean about "meaty" - these are the crispy pork rinds. The recipe calls for "ground" so you need to crush them.
January 16, 2012
All I can keep saying is WOW!!! I was really skeptical at first, but this was even better than regular pizza. Everything from the spices to the cheese, I just can't believe how good it was. HIGHLY RECOMMEND!!!
January 8, 2012
This recipe is killer! I've made it many times and everyone likes it as much as a regular pizza crust when it is freshly baked. Day old pizza is rather flimsy. I have frozen it with good results. I also make mock sliced bread from this. It's terrific! I separate the recipe for 8 slices and use a square 4" egg ring and grill them like pancakes. They look and taste like cheese bread! Sandwiches from these are very filling- a hearty lunch even before the sandwich filling! I freeze these in pairs in sandwich ziplock bags to be later used for sandwiches.
January 24, 2011
This was great. I made it with buffalo sauce and didn't add any carbs.
January 26, 2008
Absolutely delicious and VERY easy - easier than making regular pizza dough! My only suggestion is to HEAVILY spray the pizza pan with PAM, or use parchment paper to roll out the dough. Because of the cheese content the "dough" tends to stick to the pan. I did a "white" pizza with some sauteed spinach, chicken and mushrooms - virtually no carbs since there is no tomato sauce. I'll never use regular pizza dough again!