With raw cheese, homemade sausage, bacon, and pepperoni on a pork-based carnivore crust, this savory pizza is entirely animal (with the exception of a small amount of optional herbs & spices)
Ingredients
For the Carnivore Pizza Crust:
- 1 lb ground chicken or turkey (any ground meat will do, although I recommend chicken or turkey due to their color and leanness)
- 3 eggs
- 5 oz pork rinds (pre-ground)
- 1 tbsp grass-fed ghee (or butter)
- 1 tbsp Italian seasoning (optional)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
For the Carnivore Pizza:
- 8 oz raw cheese
- 10 pieces bacon
- 1 lb ground pork
- 8-10 slices pepperoni
- 1 tbsp Italian seasoning
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
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Make the Carnivore Pizza Crust.
- Follow this recipe.
While the crust is baking, prepare the toppings. Start by making the bacon.
- Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
- At medium heat, cook the bacon.
- Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
Make the sausage.
- Add the ground pork to the pan with the bacon fat and increase to medium-high heat.
- Add the Italian seasoning (if using – do not use if strict carnivore) and salt (ASHLEYR for 15% off) to taste.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
- Cook the ground pork in the bacon fat until browned. Your goal is a nice, deep brown char. This usually takes 10-15 minutes.
- Once the sausage is cooked to your liking, remove it from heat and leave it to cool.
Once the Carnivore Pizza Crust is finished baking, add the toppings to the pizza.
- Grate the block of raw cheese over the body of the pizza crust to form a thick layer.
- On top of the cheese, add the cooked sausage and bacon.
- Garnish with pepperoni.
Bake the pizza (with the toppings) at 350 degrees until the cheese has melted.
- Note: remove the pizza from the oven once the cheese is melted to prevent the cheese from pasteurizing.