Posted this in another thread and figure I'd put it here too!!

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!!