Wiki source code of Pork Rind Pizza Crust

Last modified by Richard Johnson on 2018/08/03 03:39
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1 Originally from:
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3 <[[http:~~/~~/lowcarbinmadesimple.blogspot.com/2010/02/pork-rind-pizza-crust-best-yet.html>>url:http://lowcarbinmadesimple.blogspot.com/2010/02/pork-rind-pizza-crust-best-yet.html]]>
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6 klmj comments: This was very tasty, but not very crispy. Next time, triple the recipe for our GoldTouch pizza pan (serves 2), and bake longer (15-20 min?) to accommodate the extra mass and heavier pan. After cooking the crust at 400F, place all toppings on pizza and bake an additional 8-10 minutes, keeping an eye on it, as the cheese may burn. Transferring to a pizza stone might increase the crispiness, but we have yet to try this.
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8 If making one half of the pizza different from the other, don't forget to mark the dividing line before putting it into the oven!
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11 Commenters suggested using golden flax meal in place of the pork rinds. I'll have to check on this as far as carb counts go.
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15 Pork Rind Pizza Crust-Best Yet!
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17 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.
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20 1/4 cup ground pork rinds
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22 1/4 cup ground parmesan cheese
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24 1 egg
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26 1tsp Italian seasoning of choice
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29 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 toppings are desired and put the pizza back under the broiler until the toppings are hot and cheese is melted.
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32 The counts for the whole crust are:
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34 Cal:347, Fat:22.9g, Carb:0.4g

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