Click to see a close-up

8 ounces cream cheese, softened
3 eggs
1 cup pork rinds, finely crushed, 2 1/2-3 ounces
1/4 cup parmesan cheese
8 ounces mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 teaspoon garlic powder

Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375 about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 8-12 servings
Can be frozen

Whole Crust: 2081 Calories; 171g Fat; 130g Protein; 17g Carbohydrate; trace Dietary Fiber; 17g Net Carbs
Per 1/8 Crust: 260 Calories; 21g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/12 Crust: 173 Calories; 14g Fat; 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

1/4 cup pizza sauce
8 ounces mozzarella cheese, shredded
4 ounce can mushrooms
2 ounces pepperoni slices
1/4 pound Italian sausage, browned and crumbled
1/4 cup green pepper, diced

Crust with toppings:
Per Whole Pizza: 3753 Calories; 300g Fat; 226g Protein; 36g Carbohydrate; 5g Dietary Fiber; 31g Net Carbs
Per 1/8 Pizza: 469 Calories; 37g Fat; 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Pizza: 313 Calories; 25g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands. This is great pizza! Click the photo to see a close-up.

Here's what the crust looks like after the first baking:

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.