🥩🔥 Carnivore Pizza with Chorizo & Spicy Salami
✅ 100% Carnivore | Low/Zero Carb | Gluten-Free
🍽 Serves: 1–2
⏱ Total Time: ~25 minutes
🧾 Ingredients
🔸 For the Crust:
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4 oz cream cheese (softened)
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1 cup shredded mozzarella cheese
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1 cup pork panko (or crushed pork rinds)
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1 egg
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Optional: pinch of Redmond’s salt or garlic powder if you’re okay with minimal seasoning
🔸 For the Toppings:
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1/2 cup mozzarella cheese (more if you’re cheese-obsessed)
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2–3 oz cooked chorizo (crumbled or sliced)
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2–3 oz spicy salami (sliced thin, like pepperoni style)
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Optional: dollops of cream cheese or whipped butter on top post-bake
🔪 Instructions
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Preheat oven to 400°F (204°C). Line a baking sheet or pizza pan with parchment paper.
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Make the Crust:
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In a microwave-safe bowl, melt cream cheese and mozzarella together (about 30–45 seconds).
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Stir until smooth.
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Mix in pork panko and egg until you get a dough-like consistency.
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Press the mixture out on the parchment-lined pan into a pizza shape (about 1/4-inch thick).
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Pre-bake the Crust:
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Bake for 8–10 minutes, or until golden and set.
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Remove from oven — crust will firm up more as it cools slightly.
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Add Toppings:
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Sprinkle mozzarella over the crust.
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Add cooked chorizo and spicy salami evenly over the top.
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Add any extra cheese or fat on top if desired (cream cheese blobs = 🔥).
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Bake Again:
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Return to the oven for 5–7 more minutes, until cheese is melty and slightly golden.
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Optional Broil:
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Broil on high for 1–2 minutes for that crispy, bubbly cheese top. Keep an eye on it!
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Rest & Serve:
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Let it rest for 5 minutes so the crust sets up.
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Slice, devour, repeat.
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💡 Tips & Add-ons
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Add a fried egg on top for extra richness
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Want more spice? Toss on some spicy nduja, extra chili salami, or hot soppressata
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Eat it hot, or even cold the next day — it’s just as good 😎