Bacon Crust Pizza
Servings Prep Time
2people 30minutes
Cook Time
30minutes
Servings Prep Time
2people 30minutes
Cook Time
30minutes
Ingredients
Sauce
Instructions
  1. Take your bacon and lay about half your strips out close together in a line. Then weave strips back and forth between those strips across them. Roll up the edges to form the crust. *it’s much easier to watch the first part of the video then to understand a description of it.
  2. Bake at 400°F on the center rack. Check periodically for ends that are unrolling. Use a toothpick to secure any unrolling ends. Bake time can vary from 10 to 15 minutes. Once done remove from oven, remove any toothpicks, and allow to rest.
  3. On parchment paper sprinkle your parmigiano reggiano in a shape that roughly matches your bacon weave crust. Bake this at 450°F.
  4. When the edges just begin to brown pull the crisp out and sprinkle some extra cheese over any holes that may have appeared. Return to oven and make until edges are brown and the new cheese is melted. Set aside to cool and harden.
  5. Mix sauce ingredients in a bowl and set aside.
  6. Cut the crisp to sit inside the rim of the bacon weave. Sprinkle some extra parmesan around the edges of the crisp to further prevent leaks.
  7. Top with sauce, cheese, pepperoni and oregano. Drizzle a bit of olive oil and place in oven on broil until top is finished.
  8. Enjoy!
Recipe Notes

As far as nutrition is concerned, this recipe will vary wildly depending on the brand of ingredients you use. The only carbs though are from the crushed tomatoes and those work out to 2 net carbs per 1/4 cup (61g). So, the carbs a much much lower than any of your other keto pizzas.