Friday, November 4, 2011

Pork Rind Pizza

This is a low carb (and high protein) recipe. It was good. It doesn't taste like pork rinds.


  • 8 ounces fat free cream cheese, softened
  • 3 egg beaters
  • 2 oz pork rinds (I used BBQ flavor), ground up to crumbs in a food processor or mashed in a ziploc bag
  • 1/4 cup fat free parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 tsp minced onion
  • 1/4 tsp seasoning salt

Toppings (you choose)
I used:

  • Tomato sauce (1/2 cup or so)
  • 2% mozzarella (3 slices, torn into pieces)
  • 17 slices Turkey pepperoni
  • mushrooms
  1. Spray a pizza pan with cooking spray, and then top with parchment paper. Spray the parchment paper.
  2. Whisk the cream cheese and eggs until smooth. Add the remaining ingredients until well combined. Pour the mixture all over parchment-lined pan.
  3. Spread the dough around with a spoon or rubber scraper until it even coveres the pan, leaving 1/4 inch or so around the edges.
  4. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.
  5. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.
Makes 4 servings

Nutrition (w/ turkey pepperoni, mozzarella, tomato sauce, mushrooms)
Calories 240
Fat 10.5g
Sat Fat 6g
Choelsterol 46mg
Sodium 1330mg
Potassium 60mg
Carbs 6g
Fiber 1g
Sugars 3g
Protein 27g

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