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:
- Eggs (ASHLEY20 for 20% off)
- Raw ground chicken (or ground meat of your choice)
- Pork rinds
- Grass-fed ghee (or butter)
- Italian seasoning (optional)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Blender or food processor
- Parchment paper
- Pizza stone (optional)
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.
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.
- 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.
- 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.
Looking for meal ideas for this Carnivore Pizza Crust? Try this:
Some of my other favorite dinner ideas:
Carnivore Fried Chicken Strips
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Carnivore Pizza Crust
Carnivore Pizza Crust
Equipment
- Pizza stone (optional)
Ingredients
- 1 lb ground chicken or turkey (any ground meat will do, although I recommend chicken or turkey due to their color and leanness)
- 3 eggs
- 5 oz pork rinds (pre-ground, equivalent of 2 EPIC bags)
- 1 tbsp grass-fed ghee (or butter)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
- 1 tbsp Italian seasoning (optional)
Instructions
- *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.
Start the oven.
- Preheat your oven to 375 degrees.
Make the dough.
- In your food processor, crush the pork rinds to a fine powder. Set the pork rind powder aside.
- Melt the ghee on your stovetop.
- 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.
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. 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!
What I used for this recipe:
Looking for meal ideas for this Carnivore Pizza Crust? Try one of these:
Some of my other favorite dinner ideas:
Carnivore Fried Chicken Strips
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Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
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!
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?
Author
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.
Beef tallow works great when I make recipes, in place of ghee.
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.
Author
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.
Could you use egg white protein powder?
Author
What would you be replacing with the egg white protein powder? The eggs or the pork rinds?
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
Author
Good question. 5 oz before blended. I use 2 EPIC bags (they’re 2.5 oz each).
5 oz is the same before and after you crush them. They should weigh the same.
Assuming she meant weight and not volume. I typically see this recipe using pork rinds measured as a fraction of a cup. The same as when someone says 6oz of parmesan cheese. Volume or weight? In this case, it is clearly weight because of the typical weight of a bag of pork rinds. Still, not every can parse through that. It would be helpful for some people to have recipes specify volume vs. weight when you’re measuring certain items (see the ComputerLady below who used cup).
Check the macros on those big jars of pork rinds. They are often filled with junk & hidden sugars!!
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..
Am I able to make the dough the night before and use it later?
Author
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.
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.
Author
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.
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. 🙂
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.
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!
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.
Could can chicken work?
Excited to try this recipe! How much ground chicken or ground beef do you suggest using? I don’t see a specific measurement included.
Author
Hi! If you scroll to the bottom, all ingredients/amounts are listed in the recipe card.
I’ve made the crust (and pizza) and it is SO good!
I was wondering if I can bake the crust and freeze it (so I can make four smaller crusts instead of one 12″ one).
Thanks!
Author
I have never personally done this, but blog readers have with success. You’ll just want to make sure the crust is entirely thawed before baking, or else it will affect bake time.
What about substituting pork floss (dried shredded pork) for the pork rinds?
Author
I’m not familiar with pork floss, but with the way you described it, I don’t see why not!
I would be interested to know if you tried this? I tried substituting dried shredded chicken, ground (basically meat flour) for pork rinds in a muffin recipe but they turned out very dry. I hadn’t taken into consideration the fact that it was going to absorb much of the liquid in the recipe. Pork rinds are naturally fatty and not as dry. So I’m thinking that you would need to use a different volume of the dried pork vs pork rinds.
Ok, not sure widest went wrong here. I followed the recipe exactly but ended up with a pizza crust that was completely stick to the parchment paper. Is there some secret that I missed? Or is peeling the paper (and part of the crust) of just part of the process?
Author
Hmm, not sure what happened. The crust should come right off if using parchment paper. I’ve made this recipe plenty of times and never had an issue with sticking. I also made it live with Heart & Soil and had no issues with sticking there either: https://www.youtube.com/watch?v=MG1A7hWT9_M&t=91s. Additionally, plenty of readers have made this recipe and this is the first time I’ve received feedback about a sticking issue. I’m stumped.
Is it possible you used waxed paper instead of parchment paper? I have heard of people doing that by mistake thinking they grabbed the parchment paper.
I followed your link to the Amazon site for the Food Processor. I like, and have always had good luck with Cuisinart products. My question is since various sizes are shown on the page, which size would you suggest for this recipe?
Thanks — Paul
Author
I have an 8-cup and it has been a wonderful size for all recipes/everything I’ve needed to use it for.
Is there a way to use cooked chicken or turkey in the pizza crust as a way to use leftovers?
Author
Hmm, it would probably work. Not sure how the texture would turn out. You would probably have to reduce the bake time since the meat would already be cooked.
First time making this recipe, I added parmesan and mozzarella cheese for cheesier flavor. It was a hit with the husband, and now I have to make it again – very soon!