Keto Hawaiian Pizza with Pork Rind Crust

Ingredients

For the Dough

• 1 cup Southern Recipe Small Batch Pineapple & Ancho Chile Pork Rinds, crushed

• 8 oz. Cream cheese, softened

• 4 Eggs

• 1/4 cup Parmesan cheese, grated

• 2 cups Italian cheese, shredded

• 1/2 Tbsp. Italian seasoning

• 1/2 Tbsp. Garlic powder

For the Sauce

• 1 can Crushed pineapple, juices reserved

• 16 oz. Bottle barbecue sauce

• 1 Red bell pepper, chopped

• 1 Jalapeño, seeds removed and minced

• 3 Garlic cloves, minced

• 1/4 cup Red onion, finely chopped

• 1/4 cup Green onion, chopped, for garnish

• Kosher salt and black pepper, to taste

• Feta or horseradish cheddar cheese, for topping

Directions for Dough

1. Preheat oven to 425°F.

2. In a large bowl, combine cream cheese, eggs, seasonings, and Italian cheese. Mix until smooth.

3. Add crushed pork rinds and stir until a thick dough forms.

4. Transfer dough to a greased or parchment-lined pizza pan. Cover with plastic wrap or wax paper and roll or pat evenly to the edges.

5. Bake crust for 20 minutes. Remove from oven and let stand for 10 minutes before adding toppings.

Directions for Sauce

1. In a medium saucepan, combine barbecue sauce with half of the reserved pineapple juice (adjust to taste).

2. Stir in red bell pepper, jalapeño, garlic, and red onion. Simmer until the sauce thickens.

3. Top the baked crust with leftover chicken or pork. Sprinkle with your choice of cheese and drizzle with the sauce mixture.

4. Return pizza to the oven and bake until the cheese is melted and bubbly.

5. Garnish with green onions before serving.