Farm Fresh Carnivore Pizza
Hey there, it’s Tony, here at Ellsworth Crossing. Let me tell ya, life on the farm teaches you a few things—like how to wrangle the farm animals, how to predict a rainstorm better than the weatherman, and most importantly, how to make food so good it’ll make your grandma weep with joy. Around here, we believe in keeping things simple, natural, and downright delicious, which is why everything we serve is farm-fresh, raised humanely, and made with love (and maybe a little bit of stubborn Nebraska grit).
We’re big fans of the Carnivore Diet—it’s how we stay strong enough to chase down a runaway chicken or flip a bale of hay. So when pizza cravings strike, we don’t call up some city pizzeria—we make it ourselves, the farm-fresh way. Today, I want to share our recipe for Carnivore Pizza. It’s a crust made from scratch, topped with farm-raised meats and real cheese that melts like a dream. It’s hearty enough to fuel a day in the fields and tasty enough to convince even the pickiest eater to come back for seconds.
Here’s how we do it:
Carnivore Pizza
To make crust:
Equipment
Food processor
Parchment paper
Pizza Pan or cookie sheet
Ingredients
1 lbof Plum Creek ground chicken
3 Farm Fresh eggs
5 oz pork rind panko (or ground rinds into powder)
1 tbsp of REAL butter or ghee
1/4 tsp sea salt (We use Redmonds)
1 tbsp of Timbos Italian seasoning
Instructions:
Crush the pork rinds to a fine powder in a blender or food processor. Set the pork rind powder aside.
Melt the butter or ghee on your stovetop.
Mix the raw ground chicken, melted butter or ghee, and eggs in the processor until a smooth paste forms.
Add the paste to a mixing bowl. Fold in the pork rind powder, and seasonings to form a dough. It should be thick and dense.
Transfer the dough to a pizza pan or cookie sheet ON TOP of parchment paper.
**IMPORTANT NOTE: This dough requires parchment paper. It will stick to the cookie sheet or pizza pan without it.
Form the dough into your preferred pizza shape. We made a simple square thin crust, but we could easily do a 12” round, thick crust pizza by pushing in the
center and pushing the dough outward, thinning out the bottom and forming a thick crust.
Bake the pizza crust.
Once you have formed your crust, bake in the oven for 30 minutes at 375 degrees.
While the crust is baking, prepare the toppings. Start by making the bacon. 1. Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
2. At medium heat, cook the bacon.
3. Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
Make the sausage.
1. Add the ground pork to the pan with the bacon fat and increase to medium-high heat.
2. Cook the ground pork in the bacon fat until browned. Your goal is a nice, deep brown char. This usually takes 10-15 minutes.
3. Once the sausage is cooked to your liking, remove it from heat and leave it to cool.
Add the toppings to the pizza once the Carnivore Pizza Crust is finished baking.
1. Grate the block of raw cheese or use your favorite shredded cheese over the body of the pizza crust to form a thick layer.
2. On top of the cheese, add the cooked sausage and bacon and add pepperoni!
Bake the pizza (with the toppings) at 350 degrees until the cheese has melted.
Note: If you’d like the other toppings to warm/set (like the pepperoni), add them first, bake for 5-10 minutes, then remove the pizza from the oven, add the cheese on top of the other toppings, then bake until the cheese is melted.
So there ya have it, straight from our farm kitchen to yours. This Carnivore Pizza is like Nebraska on a plate—simple, hearty, and full of flavor. It’s perfect for family dinners, a Saturday night treat, or just a good excuse to eat bacon and sausage guilt-free. Give it a try, and let us know how it turned out—bonus points if you eat it while sitting on your porch watching the sunset. That’s the Nebraska way, after all.
Happy cooking and wholesome eating!
