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.
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!
ReplyDeleteLaurie, pork rinds are wonderful and a good bread substitute...
DeleteI don’t like any of the cheese upon cheese things...like fat boy (I think it’s called) YUCK!
DeleteBUT this pizza crust is how I remember Gondola Pizza tasting.
I really really liked this. Def a recipe i will continue to use. You are a lc gourmet lately. I love it!
ReplyDeleteI'm anxious to try this - looks YUMMY!!
ReplyDeleteThanks 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!
ReplyDeleteI use a rolling pin to flatten it. Put the 'dough' between 2 pieces of parchment paper.
Deleteand oil the parchment for release ease...
DeleteMade 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!
ReplyDeleteI 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.
ReplyDeleteWould I find Golden Flax Mean in the Baking Isle? Sorry, but didn't do much cooking while my Husband was alive. He was the Chef in out house, lol
DeleteYou will probably find it in the baking ilse in a box. If the seeds are whole grind them in a coffee grinder, food processor or blender. You have to break the seed shell to get any of the healthy oils that are inside.
DeleteI 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!
ReplyDeleteJust finished eating this pizza and it is absolutely delicious! So much better than the cream cheese one. Thanks for the recipe.
ReplyDeleteI can't Wait to try this!!! I miss Pizza!! Thanks all for the suggestions on how to roll it out, the Flax Meal, etc...
ReplyDeleteWow...delicious. Has texture just like pizza. 5 stars!
ReplyDeleteI just tried this and its sooo good. However, parm cheese does have carbs in it...about 4 g of carbs per whole pizza crust. Am I correct?
ReplyDeleteI used Kerrygold cheese and added baking powder. It was lovely! Can't wait to have it again. Thank you so much :)
ReplyDeleteJust curious, what does the baking powder do?
DeleteI have no idea, except it seems a bit fluffier when I remember to include it. :)
Deletehey i had piza burger..ground beef..ground spam..sauce and seasonings and cheeze of course....and i think i will staple spinach artichoke dip......try it....all..i cant wait to start again...peeps think i nuts..i feel so light i can fly with my Lord!!!:
ReplyDeletehey i had piza burger..ground beef..ground spam..sauce and seasonings and cheeze of course....and i think i will staple spinach artichoke dip......try it....all..i cant wait to start again...peeps think i nuts..i feel so light i can fly with my Lord!!!:
ReplyDeletehey i had piza burger..ground beef..ground spam..sauce and seasonings and cheeze of course....and i think i will staple spinach artichoke dip......try it....all..i cant wait to start again...peeps think i nuts..i feel so light i can fly with my Lord!!!:
ReplyDeleteI multiplied the recipe by 4 and I think I added one too many eggs. I used four where I think three would have sufficed so I added flax meal to compensate. It still came out delicious and I will be eating it for a while! One of my fav crust recipes! My question is- is the batter supposed to be thick enough to be rollable/ spread with fingers or thin enough to spread with a utensil? Just so that I know for the future..
ReplyDeleteThank you!!
Good
ReplyDeletePlease clarify what you mean by canned parm cheese...does it literally come in a can or do you mean grated like Kraft?
ReplyDeleteYeah I need to know this as well, thanks!
DeleteThis comment has been removed by the author.
DeleteYeah I need to know this as well, thanks!
DeleteSame question here, please. What is canned parmesan cheese?
DeletePROBABLY THE STUFF IN THE GREEN PLASTIC BOTTLE. IT SAYS POWERED ON ONE OF THE COMMENTS BELOW. THE STUFF YOU SPRINKLE
DeleteWOW!!! Made this for dinner, I had to double the recipe to fit my pie tin, it was delicous! We added ground beef, sausage, pepparoni, bacon, and cheese and homemade marinara sauce! Two small slices and I was full! Great recipe!
ReplyDeleteI came up with this idea ( so I thought ! Lol )....when I Googled it, here you were ! I can't wait to try it....thanks
ReplyDeleteFresh parm or powdered?
ReplyDeleteFresh parm or powdered?
ReplyDeletePowdered
DeleteDo u crush the pork rinds up prior to mixing them with the eggs?
ReplyDeleteYes
DeleteYes
DeleteMy batter was not thick enough to have to roll out with a pin......it was wet and i could just push on it to spread it.
ReplyDeletedo you think this would work with nutritional yeast in place of parmesan? i don't like parmesan...
ReplyDeleteWhat about the protein macro??
ReplyDeleteWhat do you do to keep this from sticking to the pan/foil?
ReplyDeleteMine came out like a pie crust consistency. Rolled it out on parchment paper no problem. Parchment paper or a silicon baking mat stops the sticking (or just grease the pan). Didn't have any flax I added a tbl spoon of psyllium powder (extra fiber) along with a little baking powder as mentioned above. Still tastes like pork rinds but good. Ate 3 slices & no weight gain! Yesss! I put some sun dried tomatos and breschetta in the food prcessor (sugar free from Trader Joes) & added water for a super delicious low carb pizza sauce. Very very tasty!
ReplyDeleteI think I made mine too thick, it came out a little spongy. But I can see the potential! For this single crust recipe, how large of a circle or rectangle shouldn’t make? Thank you!
ReplyDeleteHow many ounces of non-crushed pork rinds does it take to make 1/4 cup crushed? And how finely crushed to you make them? I'd assume powdered would be a tiny bit to fine.
ReplyDeleteBest low carb crust I’ve tried!!! And I’ve tried many!! THANK YOU!!!!!!!!
ReplyDeleteSo you crushed the pork rinds first? I eat them everyday yummy.
ReplyDelete