This easy carnivore pizza crust is a perfect option for all who are following an animal food-based diet — and of course, a keto diet. This fiber-free crust pampers your gut and doesn’t disturb it with harsh plant matter. Moreover, it’s super satisfying and keeps you going for hours — maybe even days!
In this post, I’ll show you how to make a mouthwatering pizza crust made entirely from animal products. That’s right, no flour, no grains, no nuts, and no fuss. Whether you’re following a low-carb or keto diet or simply looking for a fun and tasty vehicle for your favorite pizza toppings, this carnivore pizza crust is sure to satisfy your cravings. So, let’s get started and make a pizza crust that’s as delicious as it is easy!
What is This Carnivore Pizza Crust About?
Let’s dive deeper into the ingredients of this unbelievably satisfying and incredibly easy pizza crust.
The star of this crust is ground chicken. Yep. You read it right: chicken.
Ground chicken is the perfect ingredient for a keto/carnivore pizza crust for so many reasons. First of all, it’s a zero-carb ingredient, which means you can indulge in your pizza cravings without any guilt and carb counting. (This doesn’t mean that you should overeat, though!)
Plus, it’s neutral-tasting and incredibly satiating, so you won’t even miss the traditional carb-heavy crust.
But wait, there’s more! Ground chicken is also light in color, which means your pizza will look just like the real deal. And did I mention that chicken is an excellent and complete protein source packed with nutrients? So not only will your pizza taste amazing, but it will also be good for you.
And let’s not forget about the best part: chicken pairs perfectly with all your favorite pizza toppings. Whether you’re a pepperoni fanatic or a cheese lover (I am both!), ground chicken is the perfect base for your pizza creations. So, chicken makes this carnivore pizza crust delicious and nutritious.
This recipe also contains eggs as a binding ingredient. Eggs are incredible little things. They are packed with nutrients like protein, genuinely healthy fats, vitamins and they have some serious binding power. That’s right, eggs are the perfect ingredient for a carnivore pizza crust because they help hold everything together like a boss.
You see, when you mix eggs with ground chicken, the proteins in the eggs coagulate and form a wonderfully sticky matrix that binds everything together. It’s like magic! And the best part is that eggs are a natural, whole-food ingredient that you can feel good about eating.
When making this carnivore pizza crust, don’t forget to crack an egg into the mix. That one egg gives your crust that perfect texture and holds everything together like a dream. Plus, you’ll get all those amazing nutrients that eggs are known for. It’s a win-win situation, really.
Ah, cheese. Is there anything it can’t do? It’s delicious, and it’s also the perfect ingredient for a carnivore pizza crust. Here’s why:
First of all, cheese improves the texture of the crust, making it tender and oh-so-satisfying. It’s like a warm, cheesy hug for your taste buds. And let’s not forget about the taste. Cheese adds a rich, savory flavor to the crust that’s simply mouthwatering.
But here’s the real kicker: when you use cheese in the crust, you’re getting kind of a double-cheese pizza. That’s right, instead of just piling cheese on top of your pizza, you can use it in the crust to add flavor, texture, and nutrition. It’s like a secret weapon for making the ultimate carnivore pizza crust.
Unrefined Sea Salt
You know what they say, a little bit of salt can go a long way, especially when making this carnivore pizza crust. But not just any salt will do. You need unrefined sea salt, baby!
Why, you ask? Well, for starters, unrefined sea salt is jam-packed with essential trace minerals that your body needs to function properly. True, salt contains just a minuscule amount of these minerals, but your body just needs a trace of them — that’s why they are called trace minerals. And let’s be real, we can all use a little extra hydration and healthy blood pressure from those minerals, right?
And when it comes to choosing between unrefined sea salt and any other salt variety for my carnivore pizza crust, I want to make sure I’m getting the right balance of flavor and nutrition.
Unrefined sea salt is a great source of iodine, containing small amounts of naturally-occurring iodine that can range from trace amounts to around 100 micrograms per gram of salt, depending on the location where the salt was harvested. On the other hand, other natural salts, like Himalayan salt — a type of rock salt that is mined from the Khewra Salt Mine in Pakistan — and while they contain a variety of minerals, including trace amounts of iodine, the iodine content of Himalayan salt is very, very low.
In my cooking, I’m looking for a salt high in iodine, so unrefined sea salt is the better choice for my carnivore pizza crust.
But let’s cut to the chase. The real reason you need (unrefined sea) salt in your carnivore pizza crust is for the taste. Ground chicken and eggs are pretty neutral in taste, so you need salt to give them some flavor. And when you throw some cheese into the mix (which, let’s be honest, you’re definitely going to do — if you tolerate dairy, that is!), you need to be careful not to overdo it on the salt. Cheese already has salt in it, so you don’t want to end up with a crust that’s saltier than the sea the salt is evaporated from.
Step-by-Step Instructions on How to Make This Pizza Crust
Finally, let’s get our hands dirty! (To be honest, the first thing when starting to cook, is to wash your hands, so do it now!)
This carnivore pizza crust is extremely easy to make: just combine all ingredients in a bowl, mix with (clean!) hands until well combined, spread to a parchment paper-lined baking sheet, and prebake for about 20 minutes before adding your favorite toppings. That’s it!
So, to make this crust, combine 1 lb (450 g) ground chicken…
…1 cup shredded cheese like mozzarella…
…1 organic free-range egg…
…and 1/2 teaspoon (or to taste) unrefined sea salt.
Mix until well combined. This takes just a minute or even less.
Place the dough on a parchment paper-lined baking sheet.
Pat with wet hands (or use a glove for better hygiene)…
…until the dough is about 1/4-inch (0.6 cm) thick and round in shape.
Prebake at 400 °F (200 °C) for about 20—25 minutes…
…or until done, i.e., the juices run clear.
Here we go, ready to get topped with delicious toppings!
Top with your favorite toppings. I use ham, pepperoni, and shredded mozzarella.
Return to the oven and bake until the cheese is melted.
How I Came up with this Easy and Satisfying Pizza Crust Recipe
First, a confession: I haven’t ever been a big fan of pizza. *gasp* What? Yes, I dare to admit that even though I don’t despise this world-famous dish, I almost never make pizza for myself, nor have I particularly liked it whenever I was offered some.
This week, I realized why I have been pretty neutral on pizza. It’s not only because nowadays I follow a ketovore diet that regular nutty keto pizza crusts don’t fit into my diet — or my tummy suffers from the ample fiber those fiber-rich low-carb pizza crusts have — but I realized I don’t like pizza simply because I don’t like the crust!
I prefer meaty and cheesy toppings, though, but I have never been a pizza fan because of the bland crust. Already from my childhood, I remember that whenever my mom made pizza, I liked the toppings rather than the tasteless crust (which, by the way, was always really thick in my mom’s pizzas).
Later, when eating wheaty pizzas in pizzerias, I always fought with the dry and void-of-any-taste crust, which made me almost choke. Even eating deep-pan pizzas felt like a chore because of the bland crust.
However, I started wondering if making a pizza crust using only carnivore ingredients would be possible, avoiding all the nasty fiber and inflammatory nuts. Well, I knew you could do that, as I have seen an overly complicated and ridiculously long video for a carnivorish pizza crust made from beef and quail eggs, among others.
Well, how many of us can access quail eggs — at least at a reasonable price? No way.
Therefore, I wanted to make a carnivore pizza crust that would suit better to my needs. Or actually, I have been writing a Finnish keto recipe ebook, and my mentor wished for a couple of different pizza crust recipes, as also Finnish people are so crazy about pizza.
He suggested a crust from egg whites, but as I’m not an egg white person, I decided to do another carb-free pizza crust — which naturally meant a carnivore crust.
Soon, I realized that ground chicken would be the ultimate base ingredient for my animal-based crust. Not only is it neutral in taste and light in color, making it look like a real pizza crust, but it’s also pure meat packed with essential protein and other nutrients.
For binding the dough, I decided to use regular chicken eggs as those I could access best.
And, as I can tolerate dairy, I thought I’ll throw in some cheese to lend taste and to perfect the texture. Finally, I added a pinch of unrefined sea salt to complete the flavor and nutrition palette.
As I was busy completing my recipe book, I just guestimated the amounts of ingredients I needed. I used 14 oz (400 g) of ground chicken as here in Finland, chicken is sold in 400-gram packages. In addition, I used one egg and 1 deciliter (6 2/3 tablespoons; we have these weird Finnish measures!) of shredded cheese complemented with 1/2 teaspoon of unrefined sea salt.
Well, but that’s not all: I also added 1 teaspoon of onion powder and 1 teaspoon of dried oregano to the crust to amp up the flavors even more.
After mixing the ingredients, I placed the dough on a parchment paper-lined baking sheet and patted it until quite thin. I prebaked the crust for 20 minutes. Well, I couldn’t say about the taste at this point, but at least the crust looked good!
I took the prebaked crust from the oven, spread tomato paste, ham, pepperoni, and cheese on top, and returned my creation to the oven. After about 10 minutes of baking, the cheese looked melted and oozy — totally delicious!
I removed the pizza from the oven and shot some photos for my recipe book. Here’s one:
Then, I could finally taste the pizza. Boy, was it good! I can confidently say that this was the first time ever I enjoyed eating pizza crust! Needless to say, the topping was crowning my pizza creation and made it super yummy!
As I was so happy with the recipe, I decided to post it here on my blog, too. However, I wanted to add more cheese for even better flavor and texture and omit the spices (onion powder and oregano) to make the crust better suited for a carnivore diet.
After making the modified version, I was ultimately happy with the result and gulped down half of the pizza. My son ate the other half, enjoying every bite.
I hope you’ll love this crust as much as I do, so give it a try!
Here’s the recipe for you to enjoy:
- 1 lb = 450 g ground chicken
- 1 cup = 240 ml shredded cheese
- 1 organic free-range egg
- 1/2 teaspoon (or to taste) unrefined sea salt
- Preheat the oven to 400 °F (200 °C).
- Combine all ingredients in a bowl. Mix with a hand until well combined, about 1 minute.
- Line a baking sheet with parchment paper.
- Transfer the dough to the baking sheet with parchment paper.
- Pat with wet hands until 1/4-inch (0.6 cm) thick and round.
- Prebake in the preheated oven for 20—25 minutes, or until done, i.e., juices run clear.
- Remove from the oven, add your desired toppings, and return to the oven until the toppings are hot and the cheese in your topping is melted.
- Let cool for a few minutes, and enjoy!
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|Nutrition information||In total||Per serving (makes 2 servings)|
|Protein||119.4 g||59.7 g|
|Fat||50.4 g||25.2 g|
|Net carbs||0.2 g||0.1 g|
|kcal||931 kcal||466 kcal|
Tips for Variations
Well, this recipe calls for cheese, which is not necessarily on the menu of all carnivores. Moreover, many people avoid dairy for a reason. Certainly, you don’t have to use cheese in this crust if you cannot tolerate it. In that case, omit the cheese and replace it with another egg. It’s that simple!
If you tolerate spices, I highly recommend adding one or more of the following seasonings to your dough:
- 1 teaspoon onion powder — the best natural flavor enhancer
- 1 teaspoon dried oregano — because pizza is not pizza without oregano!
- 1 teaspoon paprika — to lend a beautiful red hue and subtle taste
- 1 teaspoon dried thyme — a great match with chicken meat
- 1/2 teaspoon garlic powder — this seasoning is popular for a reason; it lends a palatable taste to any savory dish
- 1/2 teaspoon ground cumin — get a touch of exoticism with this fabulous spice
- Pinch of chili powder or cayenne pepper — feel the heat!
- Pinch of Ceylon cinnamon — yes, I really mean that! It lends a mouthwatering and warm flavor to the crust. And really, use only a pinch because you don’t want your pizza to taste like dessert!
And, if you tolerate a little bit of plant matter, I recommend adding my easy marinara sauce on this pizza crust before adding your toppings. You can even use the marinara sauce to make Bolognese sauce with 1 lb (450 g) of ground beef that you fry and crumble before adding it to the marinara sauce.
This week was particularly busy with my new Finnish keto recipe ebook. Luckily, I managed to finalize the book, however, it still needs proofreading. I’m pretty happy with those 57 recipes I created for the book.
At the beginning of next week, I’ll create a sales video for the book and start selling it.
I was also busy planning my own clean keto online store I plan to launch in August. I will make sure to sell only the highest quality clean keto products — which I have already hand-picked from the vast collection of various keto-friendly goods from different manufacturers.
There is only one linguistic project on Najdi Arabic to finish for me; after that, I’ll finish my language technology work for the time being (after doing it since the year 2000) and can go full throttle to nutrition-related activities, new keto/carnivore products, and my online store!
Lastly, for all my American readers, I want to wish a joyful and happy 4th of July!