Home » The Legendary Bacon & Pork Rind Pizza (Paleo, Low Carb, Keto, and Gluten Free)

The Legendary Bacon & Pork Rind Pizza (Paleo, Low Carb, Keto, and Gluten Free)

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

I’m excited to share my legendary & unique pizza that is both artful & balanced in its use of bacon & pork rinds to create an exterordinary pizza dough. Not only is the taste delightful but the pizza dough is paleo, low carb, keto, & gluten free! As if that isn’t awesome enough it’s also affordable, easy, and very tasty!

Crust

16 oz Great Value Cream Cheese

7 eggs

8 oz Great Value Triple Cheddar

3/4 cups Shredded Parmesan Cheese

2.5 oz Great Value Chorizo Bacon Pieces

2.5 oz Great Value Real Bacon Pieces

1/4 teaspoon sea salt 

1/4 teaspoon dried Italian herbs

1.5 cup Bacon Heir Pork Panko (or Pork Rinds that you have put in the food processor until they are a bread crumb consistency)

  1. Cube Cream cheese & cream for 3-4 minutes in mixer.
  2. Mix all ingredients (except rinds) together until incorporated about 3-4 minutes
  3. Add Bacon Heir Pork Panko and mix.
  4. It forms a pretty sticky but easy to move dough. 
  5. Put 1/2 of dough on a piece of parchment paper on a 12 Inch USA Pizza Pan. I use the parchment paper because of how sticky the dough is. Spread the dough with wet wants or a spatula into a circle.
  6. Bake at 425 in a USA Pizza Pan for 20 mins or until top and bottom is golden brown.
  7. Let rest for 10 minutes if used a bread or top immediately with your favorite pizza toppings and return the pizza to oven until cheese has melted.

By on December 3rd, 2018

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.