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• Preheat your oven to 375 degrees.

Make the Carnivore Pizza Crust.

• Use this recipe (but do not use Italian seasoning).
• Shape the dough into flatbread. Mine was a long rectangle with rounded edges. Don't forget to place it on parchment paper. Bake the dough in the oven at 375 degrees for 40 minutes (10 minutes longer than the original recipe due to the shape).

Once the pizza crust is baking in the oven, start on the toppings.

• 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 beef to the pan with the bacon fat.
• Cook the ground beef in the bacon fat until browned, and salt it to taste.
• Set the ground beef aside to rest and cool.

Prepare and make the kabocha squash.

• Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
• Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.
• Once the pan is hot, add the kabocha squash. As soon as you place the kabocha squash in the pan, rotate it so all pieces are covered with fat. Leave the pieces for 1-2 minutes, until you start to see a brown color creep up the sides of the squash, then rotate the pieces. After that, stir the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. Even just 15-30 seconds too long without rotating the squash can burn it.
• When the kabocha squash is done, salt it to taste. Remove it from the pan and place it in a bowl to cool.
• 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!

Shred the raw cheese and chop the lettuce and chives.

• With your vegetable (or cheese) grater, shred the raw cheese.
• Chop the iceberg lettuce into long and thin slivers.
• Finely chop the chives.
• Set the shredded cheese, iceberg lettuce, and chives aside in the fridge until you're ready to use them.

Once the Carnivore Pizza Crust is finished baking, add the toppings to the pizza.

• Pour the shredded raw cheese over the body of the pizza crust to form a thick layer.
• On top of the cheese, add the cooked ground beef, bacon, and kabocha squash.

Bake the pizza (with the toppings) at 350 degrees for 5-10 minutes.

• Once the toppings have melted and set (usually about 5-7 minutes), remove the pizza from the oven.
• Garnish with iceberg lettuce. Top with pickle chips and chives to taste. Drizzle with yellow mustard.
• Leftovers will last in the fridge for 3-4 days in an airtight container. I personally liked this pizza better cold/out of the fridge!