*Note: a blender will work, but I recommend using a food processor since the raw meat can be tough on blenders. I've used a blender to make this crust plenty of times, but I recently switched to a food processor and I like it better. The process is much easier/smoother. I use this one and it works great.
In your food processor, mix the raw ground chicken, melted ghee, eggs, sea salt (ASHLEYR for 15% off), and Italian seasoning (if using - do not use if strict carnivore) until a smooth paste forms.
Add the pork rind powder to the food processor along with the paste and blend. A thick, dense dough will be created.
Note: if you are using a blender that doesn't fit both the pork rinds and the paste at the same time, you can fold the paste into the pork rinds in a mixing bowl.
Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Transfer the dough to a pizza stone or baking sheet on top of parchment paper.
IMPORTANT NOTE: this dough requires parchment paper. It will stick to the baking sheet or pizza stone without it.
Form the dough into your preferred pizza shape. I made a 12-inch circle with mine, then started in the center and pushed the dough outward, thinning out the bottom and forming a thick crust. You could also do flatbread pizzas or thin crust if you prefer.
Bake the pizza crust.
Once you have formed your crust, bake in the oven for 30 minutes at 375 degrees.
Top with pizza toppings (cheese, veggies, cooked meat, etc.) as you would with a regular naked crust. Put the crust back in the oven (with the toppings) for a few minutes to re-heat the toppings and/or melt the cheese.
This crust is best served fresh, although it will last in the fridge for 3-4 days in an airtight container. Enjoy!