How to make easy carnivore pizza: 2 ingredient crust
How to make easy carnivore pizza: 2 ingredient crust is a easy American recipe that serves 5. 615 calories per serving. Recipe by JK Fitness and Nutrition on YouTube.
Prep: 25 min | Cook: 36 min | Total: 1 hr 16 min
Cost: $61.11 total, $12.22 per serving
Ingredients
- 2 lb Ground Chicken (fresh, lean)
- 2 cup Pork Rinds (blended to a fine texture)
- 1 tsp Oregano (dried, optional)
- 1 tsp Garlic Salt (optional)
- 0.5 tsp Salt (to taste)
- 150 g Cream Cheese (softened, about 2/3 cup)
- 100 g Mozzarella Cheese (shredded)
- 100 g Smoked Pork Belly (or bacon) (sliced; can use smoked bacon)
Instructions
Preheat Oven
Set the oven to 425°F on the bake setting and allow it to fully preheat.
Time: PT10M
Temperature: 425°F
Combine Crust Ingredients
In a large mixing bowl, combine the ground chicken, blended pork rinds, oregano, garlic salt, and regular salt. Mix thoroughly until a uniform dough forms.
Time: PT5M
Shape the Crust
Line a baking sheet with parchment paper. Place the dough on the sheet, cover loosely with plastic wrap, and roll or pat it out to about 1/4‑inch thickness. Gently shape the edges into a rim.
Time: PT5M
Bake the Crust
Transfer the sheet to the preheated oven and bake for 25‑30 minutes, until the edges turn golden brown and the crust feels firm.
Time: PT26M
Temperature: 425°F
Warm Cream Cheese
While the crust bakes, place the cream cheese in a small saucepan over low heat, stirring until smooth and spreadable.
Time: PT5M
Add Toppings
Remove the crust from the oven, switch the oven to the broil setting. Spread the softened cream cheese evenly, sprinkle shredded mozzarella over the top, and arrange the sliced smoked pork belly (or bacon) across the surface.
Time: PT5M
Temperature: broil
Broil the Pizza
Place the topped pizza back in the oven under the broiler for about 5 minutes, watching closely until the cheese melts and the edges turn a deep golden brown.
Time: PT5M
Temperature: broil
Cool and Serve
Remove the pizza, let it rest on a cutting board for 5 minutes to set, then slice and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 615
- Protein
- 76 g
- Carbohydrates
- 2 g
- Fat
- 27 g
- Fiber
- 0 g
Dietary info: Keto, Low‑Carb, Gluten‑Free, High‑Protein, Carnivore‑Friendly
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Ground Chicken: ground turkey, ground pork
- Instead of Pork Rinds: almond flour, coconut flour (different texture)
- Instead of Oregano: Italian seasoning
- Instead of Garlic Salt: regular salt + garlic powder
- Instead of Salt: sea salt
- Instead of Cream Cheese: ricotta, goat cheese
- Instead of Mozzarella Cheese: provolone, cheddar
- Instead of Smoked Pork Belly (or bacon): regular bacon, prosciutto
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Plastic Wrap (optional)
- Mixing Bowl
- Spatula or Spoon
- Rolling Pin or Hands
- Stove
- Saucepan
- Cutting Board
- Knife or Pizza Cutter
Critical Steps — Do Not Skip
- Mixing the chicken and pork rind dough until uniform
- Baking the crust until edges are golden and firm
- Switching to broil and watching the cheese melt to avoid burning
Chef Tips from the Video
- Process pork rinds in a food processor until they resemble coarse flour for the best crust texture.
- Season the crust mixture lightly; the toppings provide most of the flavor.
- For extra crispness, pre‑heat the baking sheet in the oven before placing the dough on it.
Troubleshooting
Crust is soggy after adding toppings.
Make sure the crust is fully baked and firm before adding the cream cheese; you can bake an extra 5 minutes if needed.
Cheese does not melt during broil.
Move the pizza closer to the broiler element and broil for an additional 1‑2 minutes, watching closely.
Crust cracks while rolling.
Let the dough rest for 5‑10 minutes after mixing; chilling it briefly (15 minutes in the fridge) makes it easier to handle.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑bake the crust, let it cool, and store it wrapped in the fridge; add toppings and broil when ready to serve.
- Soften cream cheese a few hours ahead and keep it covered in the refrigerator.
- Slice the smoked pork belly in advance and keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of carnivore pizza in low‑carb American cuisine?
Carnivore pizza emerged from the low‑carb and keto movements in the United States as a way to enjoy classic pizza flavors without traditional wheat crust. It reflects a modern adaptation of comfort food for those following high‑protein, grain‑free diets.
What are the traditional regional variations of low‑carb pizza in American cuisine?
In the U.S., low‑carb pizza variations include cauliflower‑based crusts, almond‑flour crusts, and meat‑only crusts like this chicken‑pork‑rind version. Each region may favor different toppings, such as BBQ chicken in the South or pepperoni in the Midwest.
How is carnivore pizza traditionally served in keto‑friendly gatherings?
It is typically served hot, sliced into wedges, and paired with a simple green salad or roasted vegetables. The focus is on high‑protein toppings and a crunchy, cheese‑rich finish.
What occasions or celebrations is carnivore pizza traditionally associated with in American keto culture?
Carnivore pizza is popular at keto meet‑ups, fitness competitions, and low‑carb family gatherings because it offers a familiar comfort food that aligns with dietary goals.
What makes carnivore pizza special or unique in keto cuisine?
The use of ground chicken and blended pork rinds creates a protein‑dense, grain‑free crust that mimics the texture of traditional dough while staying virtually carb‑free, making it a standout option for keto enthusiasts.
What are the most common mistakes to avoid when making carnivore pizza at home?
Common errors include under‑blending the pork rinds, which leads to a crumbly crust, and over‑baking the crust, which makes it too hard. Also, watch the broiler closely to prevent the cheese from burning.
Why does this carnivore pizza recipe use a broil setting for the final step instead of a higher bake temperature?
Broiling quickly melts and browns the cheese without further cooking the crust, preserving its crispness while giving the toppings a golden finish in just a few minutes.
Can I make carnivore pizza ahead of time and how should I store it?
Yes, you can pre‑bake the crust, store it sealed in the refrigerator for up to 3 days, and add the toppings just before the final broil. Freeze the baked crust for longer storage and reheat before topping.
What texture and appearance should I look for when the crust is done baking?
The crust should be firm to the touch, with lightly golden, slightly crisp edges. It should hold its shape without wobbling when lifted.
How do I know when the carnivore pizza is done cooking under the broiler?
When the mozzarella is fully melted, bubbling, and the top turns a deep golden‑brown color (about 5 minutes), the pizza is done. Remove it as soon as the cheese reaches this stage to avoid burning.
What does the YouTube channel JK Fitness and Nutrition specialize in?
The YouTube channel JK Fitness and Nutrition focuses on healthy, fitness‑oriented recipes, meal‑prep ideas, and nutrition tips that support active lifestyles and various dietary preferences such as keto, low‑carb, and high‑protein eating.
How does the YouTube channel JK Fitness and Nutrition's approach to low‑carb cooking differ from other health food channels?
JK Fitness and Nutrition emphasizes practical, easy‑to‑follow recipes that use readily available ingredients and minimal equipment, targeting busy individuals who want tasty meals without compromising on macro goals, whereas many other channels focus on elaborate or specialty‑ingredient dishes.
Last updated: August 24, 2026
