Difficulty
Beginner
Ingredients
- 7.5g (1 tbsp) Active Dry Yeast
- 30g (2 tbsp) Water
- 150g (3 each) Eggs, Large
- 150g (1 ½ cup) Mozzarella
- 30g (¼ cup) Egg White Powder
- 15g (2 Tbsp) Golden Flax Meal
- 10g (1 tbsp) I’m Free Perfect Gluten Replacement
- 16g (2 tbsp) EverCrisp
- 2.5g (1 tsp) I’m Free Perfect Baking Powder
- 10g (1 Tbsp) 250 bloom Beef Gelatin
- 86g (3 cups) Pork Rinds
- Low Carb Tomato Sauce (as needed for topping)
- Low Moisture Mozzarella Cheese (as needed for topping)
- Pepperoni (as needed for topping)
Equipment
- Food Processor
- Pastry Bag (optional)
- Non-Stick Mat
- Pizza Stone (optional)
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
1 Large Pizza
Nutrition
- Whole Crust (no toppings):
- Calories: 2499
- Fat: 155.4g
- Carbs: 35.1g
- Fiber: 27.3g
- Net Carbs: 7.8g
- Protein: 241.2g
- Per Slice (no toppings):
- Calories: 312
- Fat: 19.4g
- Carbs: 4.38g
- Fiber: 3.41g
- Net Carbs: 0.97g
- Protein: 30.15g
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Create “Dough”
Preheat an oven to 400°F. If you have a pizza stone and wish to use it, place it in the oven to preheat as well.
Mix together the yeast and water and allow it to bloom for 10 minutes.
In a food processor add the pork rinds and blend them until they are the consistency of breadcrumbs. Add all the remaining ingredients including the yeast/water mixture and process for 20-30 seconds.
Place half of the batter into a pastry bag with a half inch tip. (optional for thicker crust)
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Create Pizza
On a non-stick mat spread the remaining batter Into a large circle about ¼ inch thick. If you prefer a thicker crust you can make the base layer closer to ½ inch thick.
Use the batter that is in the piping bag to create a crust for the pizza. Pipe a ring around the edge of the circle.
If you don’t like a thicker exterior crust you can skip piping the ring.
Allow the batter to proof for 30 minutes before baking. The yeast will become more active and will allow for some natural air pockets to form.
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Bake Pizza
Place the crust into the preheated oven and bake for 10 minutes.
Par baking this crust allows for a better rise and prevents it from becoming soggy. If the pizza sauce is added too early it will be very soft.
Remove the crust from the oven and top with tomato sauce, low moisture mozzarella, and pepperoni. Or you can use any toppings that you would like for your pizza.
Remove the pizza from the non-stick mat and place it directly on the oven rack or on a pizza stone to finish baking.
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Garnish, Slice, and Serve
Bake for 10 more minutes, or until all toppings are cooked to your linking.
Remove pizza, and garnish with fresh basil.
Slice and serve immediately.
Based on 1 Review(s)
7 Comments.
Great recipe can’t wait to try it, a nice saltine type cracker would be great.
How much crushed pork rinds would it take in this recipe. I already have crushed pork rinds and know that the amount would be a lot less than the whole pork rinds crushed up as in the video.
A keto hot dog bun would be great.
So the weight is 300g which roughly translates to 10 ounces. That would be the best way to scale them out properly as I don’t have a Volumetric measurement for crushed pork rinds.
Are you certain about 300G of pork rinds for this recipe? That’s two bags from my supermarket for one crust, and it didn’t look like you put that much in the YouTube video. Is it more like 30G? Would that would change the caloric value as well? I can’t imagine 3 eggs, some cheese, flax, and 30g of pork rinds is 2500 calories. Seems off, but I could be totally mistaken. In any case, thanks for the recipe!
We double checked all of our numbers and the 300g is correct. Let us know how it turns out!
How many slices per whole pizza?
We did the classic 8 slice pizza for this calculation. But if you wanted to do more or less you can take the total carbs and divide them by the amount of slices you cut.