Low Carb Pork Rind Pizza Crust

"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."
photo by Rosa L. photo by Rosa L.
photo by Rosa L.
photo by Fred C. photo by Fred C.
photo by Kim L. photo by Kim L.
photo by Sylvia G. photo by Sylvia G.
photo by Fred C. photo by Fred C.
Ready In:




  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. Bpangburn1217
    I was wondering what size pan everyone used, and if they doubled it for a bigger pan. Help I'm making it in an hour.
  2. tammylynnKendall7
    What size pizza pan ?


  1. Randi W.
    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
  2. Kim L.
    I loved it! Added asiago crisps with the pork rind in the grinder. And lined the parchment paper with garlic powder and Italian seasonings. Incredible. Thank you!
    • Review photo by Kim L.
  3. Sylvia G.
    WOWWW!!!! EVERYTHING that everyone said is true! After 2 slices, I'm STUFFED. I used mozzarella instead of shredded Italian cheese blend. I also added a wee bit extra of the garlic and Italian seasonings. We kept it simple and made it a plain pepperoni. My 9 year old was in awe and in love with it too. It was fairly easy to make. I used parchment paper and a double- lined cookie sheet. I put another sheet of paper on top and used a second cookie sheet to gently press out. THANKS SO MUCH FOR THIS!
    • Review photo by Sylvia G.
  4. Susan H.
    In the ingredients you list parm cheese and Italian cheese. Nothing about mozzerella In the directions you say add the Italian cheese to the batter but nothing about the parm cheese. Pretty confusing, can you make the recipe clearer please?
  5. Steelworkerswife
    OMG OMG Thank you so much for sharing this recipe!!! It was aaaaamazing!! Turned out perfectly!


  1. meenie50
    What do you do with the parmesan? The ingredients list Parm cheese and Italian cheese but the directions don't say anything about the parmesan? Thanks!
  2. Kari L.
    Used 3 eggs instead of 4. Turned the oven down to 375 to finish it off with the toppings.



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