Pork Rind Pizza Crust from Eat Happy Italian
But make the toppings have fall feels.
I’ve been working on this book for the better part of the past two years.
After the stress-inducing launch of my second cookbook, I vowed never to go through this process again, but I guess i’m a glutton for punishment.
Truth be told, I love writing recipes. I love photographing food. I’ve dialed in recipe writing, and it’s a fun creative process for me. I wish I could just do that and never have to do anything else.
But this go-round, I had a team of amazing humans from BenBella Books and Penguin Random House devoted to making sure my work turned into an incredible book that I am so proud to send to each and every one of your kitchens.
I am glad I did it all over again, and I hope you will be too.
Eat Happy Italian drops Tuesday October 8th. I am nervous, anxious, stressed, but also excited and hopeful that you all love the book as much as I do.
In the mainstream press I’ve done thus far, I’ve received the expected blowback asking how the heck do I propose making Italian food senza pasta?
If you’re a subscriber to my Substack newsletter, then you already know my focus isn’t just gluten free but also grain free. You probably subscribe because you too want lower carb options of your favorite foods.
So the appeal to my core audience is what matters most to me, and that’s why your pre-order of the book matters so much.
I’ve decided to post my Pork Rind Pizza Crust recipe here. I also have almond flour based crust and a cauliflower based crust. They’re all delish and they’re all in the new book (including a variation to make a knife-and-fork calzone that’s to die for).
The pork rinds make this the lowest carb pizza crust out there. If you are new to low carb, MAKE THIS PIZZA. It will give you all the pizza party feels you may feel are missing. I know people struggle with giving up pizza when they give up carbs, and this recipe is intended to help you through that transitional phase.
OBVIOUSLY I want you to use Eat Happy Kitchen sauces on your pizzas, but you don’t have to. You can make sauce from scratch or use whatever your heart desires.
The pizza featured above is a yummy fall variation, but if you’re having pizza night at home, let everyone customize their own pizzas.
Here’s the downloadable, printable version of this recipe.
PORK RIND PIZZA CRUST
(Yields one 10-12” pizza)
Olive oil spray
1 1/2 cups shredded mozzarella cheese (or use a dairy free cheese), if freshly shredded, pat dry after shredding
3 tablespoons cream cheese, at room temperature (or use a dairy free substitute)
1 large egg
1 cup crushed pork rinds (I like Pork Panko brand)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Your choice of sauce and pizza toppings (for the fall pizza, use Pumpkin Marinara, mozzarella, sautéed mushrooms, sausage, and sage leaves)
INSTRUCTIONS
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, then spray it lightly with olive oil spray.
In a large bowl, combine the mozzarella, cream cheese, egg, pork rinds, oregano, basil, and garlic powder and mix well. Form the mixture into a ball.
Place the dough ball in the center of the prepared baking sheet and press it gently into a circle or square 10-12 inches wide and 1/4-1/2 inch thick. Bake for 8-10 minutes, until the crust is starting to turn golden, then carefully flip the crust and bake for another 6-8 minutes, until the crust is starting to turn brown.
Add the marinara and toppings and return the pizza to the oven for 4-5 more minutes, until the topping cheese is melted and bubbly. Let cool slightly, then serve.
*Recipe published in Eat Happy Italian and reprinted with permission here for Substack newsletter subscribers at annavocino.substack.com.
Can’t wait to try this crust. I have made one with chicken before but this one sounds good too.
I’m intrigued, will have to give it a try!