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    You are in: Home / Recipes / Low Carb Pork Rind Pizza Crust Recipe
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    Low Carb Pork Rind Pizza Crust

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chef #741289's Note:

    Some of you may be averse to using pork rinds, but I promise you, you won't taste them in this recipe. The pork rinds mainly act as a binder for the pizza crust and there are virtually NO carbs! I will never EVER go back to regular pizza dough again! To make the pizza topping as low as possible in carbs, I made the topping as a "white" pizza - sauteed spinach, seasoned pan roasted chicken and mushrooms. This should satisfy every low-carb eater's pizza craving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork rinds last. This will be a very thick mixture.
    2. 2
      Plop the dough onto a heavily Pam-sprayed pizza pan, or cover a pizza pan with parchment paper. Cover with plastic wrap or wax paper and roll or pat out to edges. It's a very workable dough.
    3. 3
      Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes. Top with the lowest carb pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly. Allow to stand for 10 minutes before cutting.
    4. 4
      Per Serving (excluding unknown items): 165 Calories; 14g Fat (76.5% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Fat.

    Ratings & Reviews:

    • on March 13, 2012

      55

      I loved this pizza crust easy to work with and helped with the pizza craving.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2008

      45

      this was pretty good, but it wasn't the easiest dough to work w/. i had to pat it out and it stuck to my hands pretty bad even after oiling them pretty good. i used 2 cups of mozzarella, wasn't sure exactly what italian cheese to use. next time i'll try it w/ just one egg. worked great though and definitely gave me my pizza fix. it's super filling though, i made it on a med sized rectangle cookie sheet and cut into 8 pieces. i ate the 1st piece fine, but couldn't even get through 1/2 the 2nd piece. i used to put down 4+ pieces of regular pizza! (no wonder my butt's so big lol) i froze the left overs so now i can just pop them in the nuker for a quick lunch.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2014

      55

      This was delicious. I love that you can pick it up and eat it without it falling apart. I also love the fact that I can spread it into the pan without touching it as I used a tablespoon to spread it out. So great to have pizza back on the menu! Can't taste the pork rinds at all! It is very filling as I normally eat 3 or 4 slices of pizza but was well-stuffed with only 2 :) Romans 10:9 That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised Him from the dead, thou shalt be saved! shalom! <3

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low Carb Pork Rind Pizza Crust

    Serving Size: 1 (75 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 148.3
     
    Calories from Fat 117
    78%
    Total Fat 13.0 g
    20%
    Saturated Fat 6.8 g
    34%
    Cholesterol 126.9 mg
    42%
    Sodium 174.8 mg
    7%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.0 g
    4%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    pork rinds

    Italian cheese

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