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.
Who misses SAD pizza? I sure do.
Thick, crunchy crust with a doughy center. Fat layer of melted cheese. Sauce and topping combos galore. Fire-roasted and charred. Yum yum yum.
Today, I present you with this pizza crust that’s entirely animal. If you no longer do SAD pizza crust, this recipe was made to help you satisfy your pizza cravings.
It’s crunchy on the outside, soft on the inside, and the texture is surprisingly similar to SAD pizza crust.
You can form the dough like I did and make a thick crust, or do flatbread pizzas or even thin crust if you prefer. Adding Italian seasoning is optional, but if you tolerate it, I so recommend it! It packs a punch and makes you feel like you’re eating something you probably shouldn’t be.
Tomorrow I’ll be posting a recipe for a full-on pizza (carnivore-friendly!) with all of the bells and whistles, so stay tuned for that. For now, enjoy this crust.
What you need to make Dairy-Free 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 Dairy-Free 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 Dairy-Free 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:
Some of my other favorite dinner ideas:
Carnivore Fried Chicken Strips
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Dairy-Free 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.
