Modified and reprinted with permission from Eat Happy Italian by Anna Vocino, BenBella Books, 2024. Photographs by Anna Vocino.ย ย We love how this recipe delivers great flavor and texture without the carbs of a traditional pizza. Itโs from Anna Vocinoโs new cookbook, Eat Happy Italian, which is not entirely keto but contains several great keto recipes. Try this delicious keto twist on a classic Italian favorite to bring back the best of pizza night.ย ย ย Author Anna Vocino says about this recipe: โI am not a big fan of pork rinds on their own, even though theyโre a fantastic source of crunch in a low-carb or carnivore-forward diet. But they cook up so well in this pizza crust that you will have no idea you have crushed-up pork rinds in your pizza!โย
Pork Rind Pizza
Ingredients List
- 2 cups shredded mozzarella cheese if freshly shredded, pat dry after shredding
- 2 tbsp cream cheese room temperature
- 1 large egg
- 1 cup crushed pork rinds
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/3 cup Eat Happy Kitchen Tomato Basil Marinara or your favorite low-carb marinara sauce
- Toppings of choice (sliced veggies, meats, etc.)
- Olive oil spray
Instructions
- Preheat the oven to 400ยฐF. Line a rimmed baking sheet with parchment paper, then spray it lightly with olive oil spray.ย
- In a large bowl, combine 1ยฝ cups of the shredded mozzarella and the cream cheese, egg, pork rinds, oregano, basil, and garlic powder. Mix well then form the dough into a ball.ย
- Place the dough ball in the center of the prepared baking sheet and press it gently into a circle or square 10 to 12 inches wide and ยผ to ยฝ-inch thick. Bake until the crust starts to turn golden,ย 8 to 10 minutes, then carefully flip the crust and bake until it starts to brown, 6 to 8 minutes more.ย
- Add the marinara, remaining ยฝ cup of shredded mozzarella, and other toppings and return the pizza to the oven until the topping cheese is melted and bubbly, 4 to 5 minutes. Let cool slightly, then serve.ย
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Credits
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