Are you craving a mouthwatering pizza while following a low-carb keto diet? Look no further! Our crazy simple keto pizza crust recipe is a great way satisfy your pizza cravings without derailing your low-carb diet.
Eating a low carb keto friendly diet has so many benefits. From lowering blood sugar numbers and insulin levels, to reducing body fat, no diet has ever felt so satisfying to me. It’s especially satisfying to realize that you can still have many of your favorite foods. You just have to learn to rethink a few of the ingredients. That’s where it helps to cook from scratch.
Keto cooking isn’t hard
Of course, there are lots of ‘low carb’ pizza crust options available in stores. These can be great when you are pushed for time. However, when we go the route of convenience, it’s is difficult to know what is actually in that prepared food item. It’s always safer and cheaper to cook from scratch in your own kitchen. It also provides for more freedom to tweak recipes to include more of the ingredients you love and less or none of the ingredients you don’t love.
I’m gonna be honest. Recipes used to scare me. They just seemed to be too complicated. It was not until I was in my 30’s and living overseas, that I learned this simple idea: “Recipes are our friends!” There were a lot of foods we loved that reminded us of home. But often they were not available where we were.
I discovered that if I was a little patient and followed directions, I could make those favorite foods. Actually, we came to love the homemade version better than the restaurant version. I still prefer simple, but now I truly love cook books filled with RECIPES. Even better is the fact that you can find recipes EVERYWHERE on social media now.
Crazy Simple Recipe
Speaking of simple, there could not be a simpler low carb keto pizza crust recipe than this. With just a few easy-to-find ingredients and minimal effort, you can create a golden brown, crispy crust that rivals traditional crusts. Say goodbye to those unsatisfying and complicated cauliflower pizza crust recipes. Forget those tedious recipes like fat head dough. Welcome this keto-friendly masterpiece to your next homemade pizza night. Your Friday night is saved!
To whip up the best keto pizza crust, you’ll only need three simple ingredients: cream cheese, eggs, and ground pork skins. This winning combination ensures a fantastic texture and taste while keeping the grams of net carbs to a minimum. My biggest complaint about so may keto pizza crust recipes is that they seem to be so rich with all of the additional cheese. This recipe, though, turns out a pizza crust that has a subtle crispiness and does not over power the toppings. Because, HEY! Your favorite toppings are the star of the show!
The ingredient that gives this crust its stability is the ground pork skins. These can be found pretty much anywhere, unlike a lot of grain free flours. My favorite brand of pork skins is MAC’s. They are sold at our local Wally World, so you should be able to find them pretty much anywhere. However, if you can’t, there’s always Amazon. I love them because they seem to taste lighter and don’t have as many hard crunchy ones like other brands.
MAC’s also has lots of fun flavors like Salt and Vinegar, Barbecue and our favorite Salt and Pepper. But for this recipe, I recommend sticking to the plain original flavor. To convert the whole pork skins to a crumble, I place the skins in a gallon size freezer bag. Release air and seal tight. Then use a rolling pin to roll over and crush your pork skins. You’ll need roughly three-quarters of a bag of whole skins to make the two cups of crumbled pork skins needed for this recipe.
You’ll also need a roll of parchment paper. This is similar to wax paper, but without the wax. This is key to making a crust that does not stick to your pan or pizza stone. You’re going to use two sheets for this recipe that are a little larger than your pan/stone.
Let’s get started!
- 1 block cream cheese
- 3 eggs
- 2 cups ground pork skins
- Start by preheating your oven to 385 degrees Fahrenheit.
- In your mixer, add one 8 oz block of cream cheese. I find that it helps to soften the block by working in your hands to warm it just a bit. This will help it blend more easily.
- Add your eggs to the cream cheese one at a time while mixer is blending.
- Once your cream and eggs are blended, add your pork skin crumbles and blend until the dough comes together.
- Forming your crust:
You can make this pizza crust with any kind of pizza pan, but I like to use a pizza stone. It makes it easy to know how to share your pizza crust. Here’s my secret for that step:
Place your stone on the counter and cut two sheets of parchment paper. Place the stone on top of the top sheet and use a marker or pen to mark the outline of the stone. This will help guide you in know how far to stretch your dough.
Now, empty your dough into the center of the sheet with the outline marked on it. Use your spoon or spatula to begin spreading the dough out toward the edges. Place your second sheet of parchment paper on top. Now you can glide the dough to the edges by smoothing it out with your hands on the top sheet of paper. You may want to flip the two pieces of parchment paper and dough over to better see the circle outline. Once you have the dough spread close to the edges, you are ready to bake the crust.
- To bake, place the dough (still between the parchment paper) on your stone or pan and place in the oven for 14 minutes. Remove from the oven and flip the crust to bake the other side for another five minutes. You can remove the top sheet of parchment paper at this point. This will make it come out a little more crispy.
- Once your crust is done, add all of your favorite sauce and pizza toppings, then replace in the oven until everything reaches your desired level of golden brown cheesy goodness. For pizza sauce, you can use canned pizza sauce or try using canned crushed tomato seasoned with basil, oregano, salt and garlic powder. Not only is it delicious, but it has fewer carbs than traditional pizza sauce. We love to put it on our pizza and then to serve some additional sauce on the side for dipping later. It’s never wasted! I recommend allowing your pizza to cool slightly before slicing and serving. This will allow everything to firm up so you don’t lose your toppings when you serve it.
For the best texture, ensure that the cream cheese and eggs are at room temperature before microwaving them together.
To achieve a crispy crust, consider preheating your pizza stone before placing the dough on it.
Personalize your pizza by experimenting with different low-carb toppings and seasonings. Italian seasoning adds a delightful touch of flavor.