Tuesday, February 2, 2010

Pork Rind Pizza Crust-Best Yet!

So I've tried quite a few different pizza crusts while on my LC journey, and they all seem to fall short. I've tried the mostly cream cheese ones, the cups upon cups of mozzarella ones, and the infamous cauliflower pizza crust. They were ok, but all seemed to be lacking for my personal taste. I couldn't pick any of them up and with all that cheese, why put cheese on the pizza? To me it took away from the cheesy, gooey pizza topping experience. I came up with my favorite pizza crust yet made out of pork rinds and canned parmesan cheese. I realize parmesan is still cheese, but to me it doesn't taste like cheese in the same sense, and I use canned parmesan as kind of a freebie food. My can says 0 carbs and I haven't had any ill effects from using it as such so I will continue to do so. Anyways, on to the recipe! By the way, this crust you are truly able to cut and hold in your hand and it gets crispy and crusty. And best of all, it's simple to make and freezable. I made a bunch of individual crusts (which is the recipe I am going to post) and separated them with wax paper and put them in a zip loc bag and froze them so I can grab and go.

1/4 cup ground pork rinds
1/4 cup canned parmesan cheese
1 egg
1tsp Italian seasoning of choice (I used Mrs. Dash Tomatoe Basil Garlic)

Pre-heat oven to 350*. Spray or oil a tin pie pan. In a bowl mix the egg, pork rinds, parmesan cheese, and seasoning well. Pour mixture into pan and spread to the sides from the middle by pressing outwards with your hands. If the mixture sticks to your hands wet them with water and it will spread smoothly. Bake for about 10 minutes or until golden brown. Remove and add whatever desired toppings and put the pizza back under the broiler until toppings are hot and cheese is melted.
The counts for the whole crust are:
Cal:347, Fat:22.9g, Carb:0.4g



I also made cheese sticks with the same recipe, only using a square baking pan instead. I added about 1/4 cup mozzarella into the mixture before baking, and then melted some more on top until brown, and used tomato sauce for dipping.








Here is a plate I made with pepperoni pizza, supreme pizza, and cheese "bread" sticks.

8 comments:

  1. I've tried the cheese upon cheese crusts, and I just don't love them either. I'm going to try this once I get around to trying pork rinds, lol. Sounds tasty!

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  2. I really really liked this. Def a recipe i will continue to use. You are a lc gourmet lately. I love it!

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  3. I'm anxious to try this - looks YUMMY!!

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  4. Thanks for the recipe, I loved it. I do need to practice rolling it out, though. Mine was the shape of a state( maybe Missouri or Nebraska)Ha!

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  5. Made this today...OMgoodness! It was totally delicious! I think I'm going to try to freeze some for work. Also, instead of wetting my fingers, I wet the fork and it spread out perfectly....YUMMY! You are a genius!

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  6. I made this crust, and then another just like it using golden flax meal instead of pork rinds. Both were amazing! Can't decide which one I like better. Thanks for the recipe.

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  7. I LOVE pizza and really miss it on this low-carb diet, that being said...I really liked this recipe! It was SO good and is a great substitution for one of my favorites! Thanks for the recipe!

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  8. Just finished eating this pizza and it is absolutely delicious! So much better than the cream cheese one. Thanks for the recipe.

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