Absolutely!!

The key to this, I believe, is the silicone baking mat. Nothing sticks and it comes out nice and crispy. I just picked one up at my local Safeway store in the baking section so I'm sure they're widely available.

Pork Rind Pizza Crust

Preheat oven to 325-350 deg. (depending how hot your oven runs)

1 cup finely crushed pork rinds
1/2 cup parmasan cheese (I use the 'shakey' Kraft kind)
4 eggs
Italian seasoning ( I use about 1/2 tsp or so of garlic, oregano and basil)

I also add a tbsp or two of FRESH ground flax seed for that nutty, bready taste..it also helps with binding, I believe.


Put pork rinds, cheese, flax and seasonings in a bowl and mix.

Beat eggs and add to dry ingredients. Let sit for a couple minutes.

I use a rectangle baking sheet lined with the silicone mat and plop the mixture into the middle. Get a bowl with a little warm water to "wash" your hands with as you push and spread the 'dough' evenly to the shape of the mat. It's sticky stuff and I've found manipulating it with your hands from the inside out is the easiest, most efficient way to get it to a uniform thickness. Don't be afraid of using the hand "wash" when it gets too sticky, it won't make the crust soggy.

I like my crust on the thinner side so I usually am able to get it to about 1/4-1/3 of an inch thick.

Using a fork, poke holes all over the surface of the crust.

Bake for 15 mins or until your desired doneness. I usually cook it until it's nice and deep, golden brown (usually 20-22 mins) because I like lots of veg and tomato sauce or a good pesto and I don't want it soggy.

When it's done you can put whatever your desired ingredients are on it and cook for another 20 mins or so at about 350-375 deg.

It's bloody awesome and my friends can NOT believe it's made with pork rinds!!

Enjoy!!


Deeze

Deezil! Thanks for this ... it's on my "must make soon" list.

BTW, cute kitty!

That's EXACTLY what I have to go through to find them here in northern BC!!

Soooo funny!!

I've only been able to find one kind, Old Dutch Bac'n Puffs..plain.

Better than nothing!

Once you make it the first time it just gets easier.

I think it could be modified with different spices/flavours to make other bread substitutions. The edges get nice and crunchy and I was thinking of making individual little ones and sprinkling them with cheese...would probably be yummy dipped in soup/stew etc..

I had to finally snap a pic of that little bugger sitting in the tomato box. If there's a box around, he's sittin' in it!

When making recipes like this I get a piece of clingfilm (saran wrap in USA?) and lay it on top of the lump of "dough" and press on top of the film while manipulating the lump into the desired shape and thickness. This keeps my hands clean.

I like using waxed paper. It sticks a little less.

Tried both the plastic wrap and waxed paper with this recipe but it's too sticky/gooey and you end up losing a lot of the product on the plastic or paper.

Good to know!

One of these days I'll have all my ingredients lined up and I'll try a low carb crust idea. Lately, I just pick up some portabella mushroom caps and use them!

Good to know from someone who has been there & done that!
I have some small silicone mats which I got to use as 'potholders' I wonder if one of those would work better?

can someone help me on this one. In Italy, there are NO pork rinds, so I buy them on line from the U.K. We love them, but there a 2 types. Natural, black country rinds that have a big pad of tasty fat on them and are rock hard, or, you can get puffy, light pork crunch which is, although delicious, I'm sure, have additives. Please, I can " make these at home" as we breed pigs locally, but, come on, I'd rather open a bag for a snack!

Teresaw, where do you order them from in the UK?

C

Honestly, just your plain ole' hands with water on them works like a charm!

Ok I give in! I'll just have to take my fancy rings off!

If you use parchment paper you can leave it on the top and bake it off. Peel it off before serving.

Only a Canuck would "get it", eh?