#ketorecipes #ketopizza #carnivorerecipes
High Protein Breakfast Pizza | Carnivore Pizza | Pork Belly & Bacon
Ingredients:
Biscuit Crust:
4 Eggs, separate
1c Pork Rind Crumbs
1/4c Coconut Flour
1t Baking Soda
1t Baking Powder
2/3c Heavy Cream

Parrothead Gravy:
1/4c Bacon Grease or butter
1c Heavy cream
1/2c Shredded Parmesan
Directions:
Toppings:
3-4 slices Pork Belly, cut in nuggets/strips
3 slices of Bacon, cut
1/2 c to 1c Mozzarella
1/2c Cheddar Cheese
Onions, Bell peppers to liking or not at all
Directions:
Preheat Oven to 400. Cut pork belly to nugget size or small strips. Evenly spread in skillet or baking dish you will use for baking crust.
Bake Pork belly for 10 minutes. Add Bacon, toss, and cook 10-15 minutes, tossing halfway.
For Biscuit Crust: Combine dry ingredients in one bowl. In a second bowl whisk egg whites, then add egg yolks one at a time. Slowly fold in dry ingredients into wet ingredients. Add Heavy cream and mix well.
Once Pork Belly and Bacon are done, remove from dish and set aside. Remove half the grease about 1/4c for the gravy. Leave the remaining grease making sure all dish is well coated.
In cool/warm dish or wear heat safe gloves, spread out crust. We made ours thin but you can make to your desired thickness. Reduce oven to 350.
Bake crust for 10-12 minutes checking when cooked through.
Meanwhile make gravy. To low-med temp skillet with added grease slowly whisk in the heavy cream, reduce heat to low and stir in the parmesan cheese. Add salt n peppa to taste. Keep on lowest setting until pizza is ready
Once crust is done add gravy for the sauce, then cheese, pork belly, bacon, and any additional toppings. Another layer of cheese on top is optional but highly suggested.
Bake 5 minutes at 400 or under broiler for 3 minutes, until cheese is melted.
Serve with side of gravy, because it’s gravy!!

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