• *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!