Carnivore Pizza Crust

Prep time: 20 mins      Cook time: 30 min      Rest time: 10 mins     Total time: 1 hr

Macronutrients per crust: 44g fat | 248g protein | 0g carbohydrates

Makes: 1 12-inch crust

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter

Make it Keto: Top with fatty pizza toppings

Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based pizza crust is entirely animal.

What you need to make Carnivore Pizza Crust

Ingredients:

Equipment:

How to make Carnivore Pizza Crust

Start the oven.

Preheat your oven to 375 degrees.

Make the dough.

In a blender or food processor, crush the pork rinds to a fine powder. Set the pork rind powder aside.

Melt the ghee on your stovetop.

In a blender, mix the raw ground chicken, melted ghee, and eggs until a smooth paste forms.

Add the paste to a mixing bowl. Fold in the pork rind powder, sea salt, and Italian seasoning (if using) to form a dough. It should be thick and dense.

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.

Add toppings.

Top with pizza toppings (cheese, veggies, cooked meat, etc.) as you would with a regular naked crust. It’s okay to put the crust back in the oven (with the toppings) for 10-15 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!

Tips to make the best Carnivore Pizza Crust

  • Use parchment paper underneath the pizza crust while baking! The crust will stick to the pan without it.

Looking for meal ideas for this Carnivore Pizza Crust? Try this:

Carnivore Pizza

Some of my other favorite dinner ideas:

Cuban Pork ‘Rice’ Bowls

Carnivore Fried Chicken Strips

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Carnivore Pizza Crust

carnivore pizza crust

Carnivore Pizza Crust

Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based pizza crust is entirely animal.
Prep Time20 mins
Cook Time30 mins
Resting Time10 mins
Total Time1 hr
Food Type: Main Course, Snack
Cuisine: American
Diet Preference: Baked Goods, Bread, Carnivore, Dinner, Gluten-Free, Keto, Low FODMAP, Lunch, Nightshade-Free, Nut-Free, Paleo, Pizza, Snack, Sugar-Free, Zero Carb
Servings: 1 12-inch crust
Author: Ashley Rothstein

Equipment

  • Blender or food processor
  • Parchment paper
  • Pizza stone (optional)

Ingredients

  • 1 lb ground chicken (or ground meat of your choice)
  • 3 eggs
  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 1 tbsp grass-fed ghee (or butter)
  • 1/4 tsp sea salt
  • 1 tbsp Italian seasoning (optional)

Instructions

Start the oven.

  • Preheat your oven to 375 degrees.

Make the dough.

  • In a blender or food processor, crush the pork rinds to a fine powder. Set the pork rind powder aside.
  • Melt the ghee on your stovetop.
  • In a blender, mix the raw ground chicken, melted ghee, and eggs until a smooth paste forms.
  • Add the paste to a mixing bowl. Fold in the pork rind powder, sea salt (ASHLEYR for 15% off), and Italian seasoning (if using) to form a dough. It should be thick and dense.
  • 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.

Add toppings and re-heat.

  • Meal idea: make Carnivore Pizza.
  • Top with pizza toppings (cheese, veggies, cooked meat, etc.) as you would with a regular naked crust. It's okay to put the crust back in the oven (with the toppings) for 10-15 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!

 

What I used for this recipe:

   

Looking for meal ideas for this Carnivore Pizza Crust? Try one of these:

Carnivore Pizza

Some of my other favorite dinner ideas:

Cuban Pork ‘Rice’ Bowls

Carnivore Fried Chicken Strips

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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22 Comments

  1. Ti Figeroa
    May 20, 2021 / 2:42 am

    5 stars
    I love this recipe! Pizza is definitely a favorite food at our house. My kids ate this pizza up and asked me to make it again later this week. The texture and taste is great!

  2. Tammy
    January 21, 2022 / 1:35 pm

    I just came across your recipes. I really want to try them but, I can’t have dairy.
    What would you suggest in place of the ghee?

    • Ashley Rothstein
      Author
      January 21, 2022 / 4:25 pm

      It depends on the recipe, but most other animal fats would do. It may change the taste a bit, but it should work. Beef tallow or duck fat would be good options. Lard too.

  3. Sarah
    January 29, 2022 / 11:27 am

    Hey Ashley is there anything you can recommend as a replacement for pork rinds in your recipes? (Especially this one)

    For the sweet recipes I’ve wondered about using coconut flour but not sure if it would be same measurements, thanks.

    • Ashley Rothstein
      Author
      February 3, 2022 / 1:03 am

      Hmm, no great sub for the pork rinds, unfortunately. You could fry up some chicken skins and create chicken cracklings or use chicken chips (I’ve seen them at Whole Foods). I’ve never tried them with this recipe, but could be worth a shot. The pork rinds make the bread dough-like. I think it would work without them, but the crust would come out with a texture more like meatloaf.

      • James
        July 25, 2022 / 4:44 pm

        Could you use egg white protein powder?

        • Ashley Rothstein
          Author
          July 28, 2022 / 9:40 pm

          What would you be replacing with the egg white protein powder? The eggs or the pork rinds?

  4. Analuisa Hernandez
    February 13, 2022 / 3:51 am

    Hi Ashley,

    For the pork rinds. Is it 5oz before they’re blended to once they’re in a powder form? My husband buys big jars of pork rinds from Sams club. IDK if they’re the same ones you use. Thank you

    • Ashley Rothstein
      Author
      February 14, 2022 / 2:46 am

      Good question. 5 oz before blended. I use 2 EPIC bags (they’re 2.5 oz each).

    • Katarina Linden
      March 17, 2022 / 9:05 pm

      5 oz is the same before and after you crush them. They should weigh the same.

    • Jenn
      August 9, 2022 / 12:14 pm

      Check the macros on those big jars of pork rinds. They are often filled with junk & hidden sugars!!

  5. Computerlady
    February 19, 2022 / 11:46 pm

    5 stars
    I just made this with Ground Beef..what I had available.. only thing we’d change is use bigger pizza pan and lay it thinner. Note ..I did add unmeasured near 1/2 cup more of Pork Rind. Drained it as well. Next Time..I’ll try Ground Chicken..

  6. Morghan
    April 9, 2022 / 11:56 pm

    Am I able to make the dough the night before and use it later?

    • Ashley Rothstein
      Author
      April 12, 2022 / 4:37 pm

      I have never tried it, but it shouldn’t be a problem. It will likely firm up in the fridge and possibly become very hard in the freezer, so you’ll want to make sure the dough is defrosted to room temperature before baking. Otherwise, the bake time will likely be off.

  7. Beverly K
    July 5, 2022 / 2:10 am

    5 stars
    Definitely making this next pizza night. Wondering though, we have some weird food allergies in our family; my son is allergic to egg whites but he can have egg yolks. Any thoughts on using gelatin as a sub for the whites (I’ve searched and it appears that it can be used in place of eggs)? Or any other animal-based egg sub suggestions? I’d rather not go the route of “flax eggs” if I can help it.

    • Ashley Rothstein
      Author
      July 8, 2022 / 6:10 pm

      You may be able to get away with egg yolks only in this one. I’m not 100% sure, but I think it would work. I have never used gelatin as a sub for egg whites myself, but it may work if you have seen others use it. I’d try yolks only first.

  8. Yolanda
    July 24, 2022 / 1:30 am

    New to this WOE. Made this crust tonight and whew….I tell you…it was SO GOOD! Thank you for a wonderful recipe. Only change I made was to add additional seasoning (rosemary, oregano, garlic powder, thyme, onion powder) when I put the ingredients in the food processor. The seasonings may or may not be considered ‘carnivore…but I enjoy those flavor for pizza. 🙂

  9. Yolanda
    July 24, 2022 / 1:31 am

    5 stars
    New to this WOE. Made this crust tonight and whew….I tell you…it was SO GOOD! Thank you for a wonderful recipe. Only change I made was to add additional seasoning (rosemary, oregano, garlic powder, thyme, onion powder) when I put the ingredients in the food processor. The seasonings may or may not be considered ‘carnivore…but I enjoy those flavor for pizza.

  10. Renae
    August 21, 2022 / 9:28 pm

    I tried this last night and it was YUM-O! I used ground turkey and it was still greasy. I’m going to try grinding up chicken breasts and see how that works. The taste was AMAZING! I’m going to make the dough into two pizza crusts (so they can be thin). I can’t wait!

  11. Alex
    August 30, 2022 / 12:12 pm

    I just made this and I did not expect it to taste so good. Way better than normal pizza and in contrast I struggled to finish a quarter of it.

    Cheese and meat toppings were enough, may try my hand at some alfredo sauce next time.

  12. Carey
    October 2, 2022 / 9:30 pm

    Excited to try this recipe! How much ground chicken or ground beef do you suggest using? I don’t see a specific measurement included.

    • Ashley Rothstein
      Author
      October 3, 2022 / 8:52 pm

      Hi! If you scroll to the bottom, all ingredients/amounts are listed in the recipe card.

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