Prep time: 45 mins Cook time: 1 hr Rest time: 15 mins Total time: 2 hrs
Makes: 1 12-inch pizza
With raw cheese, homemade sausage, bacon, and pepperoni on a pork-based Carnivore Pizza Crust, this savory pizza is entirely animal (with the exception of a small amount of optional herbs & spices).
What you need to make Carnivore Pizza
Ingredients:
For the Carnivore Pizza Crust:
- 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)
For the pizza:
- Raw cheese (ASHLEY20 for 20% off)
- Bacon
- Ground pork
- Pepperoni
- Italian seasoning (optional)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Blender or food processor
- Parchment paper
- Cooking pan
- Pizza stone (optional)
How to make Carnivore Pizza
To start – make the Carnivore Pizza Crust.
Use this recipe.
While the crust is baking, prepare the toppings. Start by making the bacon.
Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
At medium heat, cook the bacon.
Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
Add the ground pork to the pan with the bacon fat and increase to medium-high heat.
Add the Italian seasoning (if using) and salt to taste.
Cook the ground pork in the bacon fat until browned. Your goal is a nice, deep brown char. This usually takes 10-15 minutes.
Once the sausage is cooked to your liking, remove it from heat and leave it to cool.
Once the Carnivore Pizza Crust is finished baking, add the toppings to the pizza.
Grate the block of raw cheese over the body of the pizza crust to form a thick layer.
On top of the cheese, add the cooked sausage and bacon.
Garnish with pepperoni.
Bake the pizza (with the toppings) at 350 degrees for 10-15 minutes.
Once the toppings have melted and set, remove the pizza from the oven.
Let it cool for 10-15 minutes, then serve and devour!
This pizza is best served fresh, although it will last in the fridge for 3-4 days in an airtight container.
Tips to make the best Carnivore Pizza
- Use parchment paper underneath the pizza crust while baking! The crust will stick to the pan without it.
Some of my other favorite dinner ideas:
Carnivore Fried Chicken Strips
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Carnivore Pizza
Carnivore Pizza
Equipment
- Blender or food processor
- Pizza stone (optional)
Ingredients
For the Carnivore Pizza Crust:
- 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)
- 1 tbsp grass-fed ghee (or butter)
- 1 tbsp Italian seasoning (optional)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
For the Carnivore Pizza:
- 8 oz raw cheese
- 10 pieces bacon
- 1 lb ground pork
- 8-10 slices pepperoni
- 1 tbsp Italian seasoning
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the Carnivore Pizza Crust.
- Follow this recipe.
While the crust is baking, prepare the toppings. Start by making the bacon.
- Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
- At medium heat, cook the bacon.
- Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
Make the sausage.
- Add the ground pork to the pan with the bacon fat and increase to medium-high heat.
- Add the Italian seasoning (if using - do not use if strict carnivore) and salt (ASHLEYR for 15% off) to taste.
- 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!
- Cook the ground pork in the bacon fat until browned. Your goal is a nice, deep brown char. This usually takes 10-15 minutes.
- Once the sausage is cooked to your liking, remove it from heat and leave it to cool.
Once the Carnivore Pizza Crust is finished baking, add the toppings to the pizza.
- Grate the block of raw cheese over the body of the pizza crust to form a thick layer.
- On top of the cheese, add the cooked sausage and bacon.
- Garnish with pepperoni.
Bake the pizza (with the toppings) at 350 degrees until the cheese has melted.
- Note: remove the pizza from the oven once the cheese is melted to prevent the cheese from pasteurizing.
- Note: If you'd like the other toppings to warm/set (like the pepperoni), add them first, bake for 5-10 minutes, then remove the pizza from the oven, add the cheese on top of the other toppings, then bake until the cheese is melted.
- Let it cool for 10-15 minutes, then serve and devour!
- This pizza is best served fresh, although it will last in the fridge for 3-4 days in an airtight container.
What I used for this recipe:
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 made this recipe last night for the first time. My fiancé was a little concerned that I was blending ground chicken, but once it came out of the oven, there was none left! We both scarfed it down! I was amazed at how “doughy” the crust was. It definitely satisfied my pizza cravings without breaking my carnivore diet.
Author
Ha, my husband gave me a concerned look the first time I blended raw meat to make my breaded recipes. It’s definitely out of the ordinary. So glad the pizza was a success for y’all! 🙂
Would this crust recipe work well in a wood fire oven?
Author
I have zero experience with wood fire ovens, so I’m not sure. If you end up trying it out, I’d love to hear how it went!
Hi you are posting best information, it’s very useful to everyone, keep updating this type of interesting articles.
Me and my boyfriend are currently on carnivore and we were craving pizza so we decided to try out this recipe. We both had pretty low expectations, not expecting the crust to turn out and for it to not really taste like a pizza. We made two different kinds with different meat toppings. We split the dough into two 8×8 pans and cooked a bit longer than the recipe called for because we wanted the crust crispy. It was AMAZING. The crust actually had a dough like texture to it and tasted awesome. We would highly recommend and 100% try it again.
Was it crispy?
One block of cheese?
Umm…how many GRAMS of cheese?
Author
A standard block of cheese is 8 oz. I just updated the recipe to remove any confusion. I used 8 oz of cheese to top the pizza for this recipe, although you could use however much you want to top yours.
I love this recipe so much I have made it almost twenty times. My parents love it a lot and they ask me for the recipe all the time. My parents said it was smart to start cooking at 11. Thank you so much for sharing this recipe you are amazing!!!!
My son and I are going to try this soon. But we (mostly I) don’t eat pork. I hope I can substitute the pork rinds with the crunchy things that I got when I melted beef fat to get tallow. I forgot their names.
That sausage on the pizza looks so good. Do you just form the meat as a sausage before cooking?
Author
Best of luck! Let me know how it goes. Have you ever heard of Carnivore Crisps? You may be able to use those instead of the pork rinds. I have never tried it, but I think it would work. In regards to the sausage, I didn’t do anything special. I just ground up the meat and left some pieces on the larger side.
I made this last night and absolutely LOVED it! Will definitely make this 1-2x/month. Thanks for the recipe!
Awesome! Our family of 7 all enjoyed this very much. We just went carnivore (3 of us, anyway), so I’m having to find recipes that make ages 5 all the way to adults happy. While this is a bit of work (at least the first time through), it was totally worth the effort. We are already looking forward to the next go-round! (I doubled the recipe to make 1 giant pizza on a large pizza stone. Next time we will make 2 that are a little flatter with less crust.)
Can you share nutrition facts? Thanks! Look amazing.
Author
Hey! I don’t create nutrition facts for my recipes.
This is my favourite new pizza!! I have now made it a few times and the entire family loves it. Thank you, Ash, for figuring this recipe out for the rest of us.
Can make the crust ahead of time and freeze? Anyone ever try?
So many grossly frustrating advertisements.. just said hell with it.
Author
At the top of each recipe page, there is a “jump to recipe” button. Feel free to click that if you’d like to skip to the recipe card. I keep my recipe cards ad-free.
I live in Canada and all of these pork rind recipes are out of our reach. We only have one company that makes pork rinds without preservatives and it would cost $35+ to use pork rinds in this recipe! (Epic Provisions won’t ship over the border and Amazon charges $30-$40/bag for vendors who will) It makes carnivore VERY limited for us. Such a bummer. It leaves out a huge population of carnivores that can’t use these recipes.
Author
If you’re up for it, you could make your own pork rinds.
Also Canadian, Costco sells a large tub if you have a membership, at least in Western Canada that is just pork rinds fried in lard + salt.
My wife and I are going to make this tonight!
But we didn’t see how big this meatza will be.
Could you tell me how large it will come out?
Would it be about the size of a personal pizza, medium, large?
Thanks!
Could I use a stand mixer for the crust or is a food processor absolutely necessary?
Author
You can use a blender, but the raw meat is hard on most blenders. I’ve never personally had a problem when using a blender, but I usually have to start and stop it multiple times. I’ve blown out my blender a few times (but it always resets itself, so no permanent damage done). Switching over to a food processor has made things way easier.
What sort of pepperoni brand have you found to be good quality?
Author
When I made this recipe a couple of years ago, I found a brand at Whole Foods that was good. I haven’t been able to find it since, and I rarely eat pepperoni so I’m not actively looking. Unfortunately don’t have anything to recommend as most pepperoni is crap.
I’ve found Magherita brand pepperoni at Walmart to be my favorite.
They carry sliced and also link. If you like thicker slices, the link is very good.
Oops! I just saw it at the top!
Makes 1 12-inch pizza
Thanks!
Wow!!! Delicious and super filling! The smell of the crust had me a little skeptical. And it was a lot of steps. But the hubs helped and how happy he was to help after eating it! I will definitely make this again. I used turkey. Next time I’ll try chicken.