You’d think that with a site called Pork Rinds and Bacon Grease that this recipe would have appeared sooner. What can I say, I’m a bit of a slacker.
To make it even worse, I’ve had the recipe completed and pictures taken for a LONG time now. So, I take my previous statement back, I’m not a bit of a slacker; I’m a HUGE slacker. My apologies.
As they say, better late than never, right?
Anyway, if you haven’t already figured it out, the star of this fathead dough is pork rinds. Yummm. Unlike the typical fathead, there will not be a single grain of almond flour.
That’s really the only difference between this recipe and the original. But it can make a big difference in your wallet if you live in an area where almond flour is not easily or cheaply accessible.
I remember when we first went keto we lived in a small-ish city where the cheapest almond flour we could find was $15 per pound and buying it online wasn’t any cheaper at the time, either.
Making pizza during this time was always a chore – we either had to put a ton of effort into making a cauliflower crust, or making some concoction out of coconut flour. None of those options truly satisfied our desire for pizza.
And then one night I was grinding some pork rinds to use as breading on pork chops and had the sudden realization that, if ground fine enough, it could easily replace flour. The next time we had pizza, I used pork rinds for the fathead… and it worked! Finally, we had something that gave the same gratification of real pizza.
I don’t know why it had never occurred to me to substitute almond flour for pork rinds until now. It really seems like the obvious answer to all of my problems.
If you live in an area where you don’t have access to a Costco where you can buy almond flour at less than $12 for three and a half pounds, take note of this recipe – it’ll change your life!
What You Need:
- 1 1/2 cups shredded mozzarella
- 1 oz. full-fat cream cheese
- 1 egg
- 3/4 cup ground pork rinds
- garlic salt
- Preheat oven to 425 degrees Fahrenheit
- Line a baking sheet with parchment paper
- In a medium, microwave-safe bowl, place mozzarella and cream cheese
- Microwave bowl for 1 minute and stir mixture to combine ingredients
- If not all cheese has melted, microwave for another 30 seconds and stir
- Add egg and pork rinds, stir to incorporate
- Microwave for 30 seconds until mixture is smooth
- Wet hands and press mixture into a flat, even rectangle
- Lightly poke holes into dough with a fork
- Sprinkle dough with garlic salt
- Bake for 8 minutes and deflate any bubbles
- Return to oven and bake for 4 minutes
- Top crust with your chosen pizza toppings, and bake again until cheese has melted
Voila! A little slice of heaven in form of pork rind pizza dough.