Carnivore Pizza Crust Recipe (2–3 servings)

Carnivore Pizza Crust Recipe (2–3 servings)

🧾 Ingredients:

Base version (egg + cheese based):

• 2 cups shredded mozzarella cheese

• 2 tbsp cream cheese

• 1 large egg

• 2 tbsp grated Parmesan or more mozzarella (optional for extra firmness)

• 1/4 tsp salt

Optional add-ins:

• 1–2 tbsp pork rind crumbs (for structure)

• 1/2 tsp Italian seasoning or garlic powder (if following a “relaxed” carnivore plan)

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🔥 Or Meat-Only Version (No Dairy, No Plant Seasonings):

• 1/2 lb (225g) ground chicken or ground beef

• 1 egg

• Salt to taste

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🍳 Instructions:

🧀 Cheese-Based Crust (Fathead-Style):

1. Melt the cheese:

   • In a microwave-safe bowl, melt mozzarella and cream cheese together (about 1 minute, stir halfway). Or use a stovetop on low heat.

2. Mix in egg and optional ingredients:

   • Let the cheese cool a bit so the egg doesn’t scramble.

   • Add the egg, Parmesan, salt, and pork rinds if using.

   • Mix until a dough forms.

3. Form the crust:

   • Line a baking sheet or pizza pan with parchment paper.

   • Spread the dough out thin (¼ inch thick) using wet hands or a spatula.

4. Bake:

   • Preheat oven to 400°F (200°C).

   • Bake crust for 8–10 minutes, until golden brown.

   • Optional: Flip and bake 2–3 more minutes for a firmer base.

5. Top & Bake Again:

   • Add carnivore-friendly toppings like ground beef, bacon, sausage, and cheese.

   • Bake another 5–7 minutes until cheese melts.

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🥩 Meat-Only Crust (Zero Dairy):

1. Mix ground meat, egg, and salt in a bowl.

2. Spread it flat on a parchment-lined tray or cast iron pan (¼ to ½ inch thick).

3. Bake at 375°F (190°C) for 15–20 minutes until browned and firm.

4. Carefully drain excess fat.

5. Add toppings (optional: more meat, egg, or organ meats) and bake again 5–7 minutes.

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🧀 Topping Ideas:

• Cooked ground beef, sausage, or pepperoni

• Fried egg

• Bacon strips

• More shredded cheese (if you include dairy)

• Liver pâté dots or bone marrow (for a nutrient bomb)

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Want a crisper crust? I can give you a pork rind-heavy version that holds up like thin crust. Let me know your preferred ingredients and I can tailor it!