Pork Rind Pizza
Modified and reprinted with permission from Eat Happy Italian by Anna Vocino, BenBella Books, 2024. Photographs by Anna Vocino. We love how this recipe delivers great flavor and texture without the carbs of a traditional pizza. It’s from Anna Vocino’s 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. Author Anna Vocino says about this recipe: “I am not a big fan of pork rinds on their own, even though they’re 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!”
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 400°F. Line a rimmed baking sheet with parchment paper, then spray it lightly with olive oil spray.
- In a large bowl, combine 1½ 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.
- 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 ¼ to ½-inch thick. Bake until the crust starts to turn golden, 8 to 10 minutes, then carefully flip the crust and bake until it starts to brown, 6 to 8 minutes more.
- Add the marinara, remaining ½ 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.
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Credits
See more recipes fromAnna Vocino
