I Turned Sausage Into a Carnivore Pizza Crust… It Worked!

There's a couple of tips and tricks that will help you create a meat pizza crust. Number one, we're going to need some kind of large pan, ideally cast iron. And the other thing, which is the real secret, is this. Now, you can also do this by hand. If you don't have a mixer, don't click out of the video. I'm going to show you how to take Italian sausage or you could use pork, beef, lamb ve, or probably even chicken, whatever you would like, and we're going to turn it into a solid meat pizza crust that actually eats like a pizza, not like meatloaf with cheese and sauce. Let's take a look at it today on Chris Cooking Nashville. [music] >> [music] [music] >> This is going to start out with a pound of meat of your choice in a mixer. Or as I said, you could do this [music] in a large bowl with a hand mixer or even a wooden spoon if you want to put the arm muscle into it like all the grandmas have for several hundred years. While cooking, what we need to do is break this meat down. So, I have my mixer fitted with a paddle attachment. And we're going to actually extract [music] the proteins that help glue this together so it doesn't feel like you're eating some squishy meatball or meatloaf mixture underneath your pizza toppings. And I've tried some of those recipes. I don't particularly care for them, just not my personal thing. I've also gotten those at restaurants where pizza restaurants are trying to do low carb pizza and I wasn't necessarily a fan of those either. Mostly just because of the texture. Even if the flavor is fine, we need to break this down so we can do a couple of really important things with it. Uh, let me explain it a little bit deeper. We're going to break it down with a breakdown riff. [music] We are trying to take meat and turn it into a crust. But there's a couple of things we need to [music] take into account to make this happen. Inside of the meat are all these little proteins. Specifically, measin [music] is the protein that we are working with and that protein is trapped inside of all of these meat cells. But the measin itself [music] can actually be really helpful if we know how to do this. So, we're going [music] to add salt if we don't already have some. The Italian sausage I'm using is already seasoned. I don't need to add anymore. But if you don't have salt in your [music] meat, you're going to add some because what it's going to do is actually break the protein [music] out of all of those bits of meat. It's going to release measin [music] out into the mixture. And by releasing that meosin, it's actually going to create a sticky [music] texture of the meat granules. And they're going to combine together into a much more uniform consistency. This is what sausage makers are doing when they create those springy, juicy, tasty sausages we all love so much. Now, by doing this, it's going to make a much more cohesive mixture, which we can then roll out nice and thinly [music] so that we can shape it into our pizza crust. This is going to let us do a couple of things. Number one, we can render the fat out of there and get some of the moisture out as well. We don't want it super dry, but we don't want it wet and soggy either. It's also going to create a cohesive enough texture. It's not going to crumble when you try to pick it up and eat it. So, [music] it's actually going to behave like a pizza crust. And once that is done, then we can add pepperoni, veggies if you like, and of course, all the beautiful mozzarella cheese that makes pizzas so [music] tasty. So, we're going to go ahead now and break all of the measin out of its little jail cells in the meat. We're going to [music] mix this together just on a medium speed until it starts to [music] look cohesive, sticky, almost like a paste. And then I'll show you how we can turn that into a very simple pizza crust. So once that has become a pastelike mixture, we are ready to roll out our pizza crust made of meat. We need some parchment paper. Now that the measin has been [music] broken free in this meat, it becomes very cohesive and sticks together honestly more so than it even sticks to [music] the inside of the bowl. So if you're doing this by hand, it's going to take some arm muscles, but that's the texture you're looking for. Once we get that sticky, pasty [music] texture, this is going to hold together and we're going to roll it out. Now, we need to get it thin, thin, thin, thin. [music] Probably thinner than you think it needs to be. An eighth of an inch is ideal. If you think it's too thin, it's probably right where you need it to be. We're going to use a second sheet of parchment paper to make that happen. Now, we're just going to peel the parchment paper back. And when you do this, pull it at a very sharp, [music] steep angle to the meat you're trying to get it to come off of. And that way, very little of it, if any, will [music] stick. This is now going to go into my cast iron pan. You could use something other than cast iron, but cast iron would be the easiest probably to get this to come out of, but whatever you have is fine. My oven is preheating to 400°. I'm going to flip this here into my cast iron. Peel off the rest of the parchment. use any of those little extra bits to kind of press it out into the sides and make sure it's the final shape we want it to be. Once we have this pressed nicely into the pan, you can just use slightly wet hands to press and fill up any of the gaps or if there's any broken spots and make sure it's all even. Now, it goes into a 400°ree oven and we're going to cook this to render the fat. We will drain that fat and flip it to the other side and cook it on the second side for 5 to [music] 10 minutes as well. I'll make sure all of the process is written out for you step by step on the recipe card for free on my website. Link that in the description box down below. Go down there to see that recipe card. Let's throw this in the oven. Let's make a meat crust pizza. So, that's about 15 minutes or so. Pull this out and we're going to flip that over. Also very carefully going to get some of the extra grease out of here. And you can see it's pulled away from the edge because that cohesive mixture is holding everything together. 5 to 7 minutes on that side should be good. Few minutes on that side and that is great. So, we're going to keep the oven set right where it is. All we have to do is put toppings on our pizza. Now, if you want to do carnivore, you could easily do my Alfredo sauce. I will link it in the description box down below the video where I made Alfredo. If you're more of the keto variety, that's totally cool. You can do it the way I'm going to do it here this evening with your favorite no sugar added marinara or pizza sauce, whatever you like. All the toppings go on after the crust has been cooked. That is going to keep it as firm as possible so we don't end up eating meatloaf with sauce and cheese. [music] Heat. Heat. [music] [music] [music] Heat. Heat. [music] >> [music] [music] >> Heat. Heat. [music] Hey, [music] [music] [music] I'm not even going to call this a meatlovers pizza. This is like a meat devourers pizza with the Italian sausage crust. I think this is going to be really good. Let's give it a try. We'll see what this is. Oh, so this is nice. Already holds. M. So, I really thought that I would taste more sausage. The fact that yours actually holds is really impressive. Uh, the ones I would get when we would go out, I'd have to like get a fork and knife. >> Yeah. You can't pick them up. >> No, you can't pick them up. So, the fact you can pick them up is awesome. There's a sausage flavor, but it's not the first thing that I taste. And so, I really thought that that was going to be like the signature flavor of this. It's not. It's crispy and crusty. >> I mean, it tastes like a sausage and pepperoni pizza. It just doesn't have the thick breiness underneath. >> I love pizza. And you have made a lot of different pizza crusts. All of which I'm sure you're going to link down below because people need to know. This is the first time though that you've done something like this. And I wasn't really sure what I was going to think about it, but I honestly would eat this any night of the week. And you know what I love about this? How easy this was. It's awesome. It's really good. >> It pairs really well with this little tasty treat right over here. And if you guys want to know what this is, you're going to have to tune in to my next episode. In the meantime, while you're waiting for this, guys, go check out this video right over here. This is Chris Cooking Nashville, the beautiful Asht Taylor. Guys, eat your meat, especially when it turns into a pizza. Love your life. We'll see you in the kitchen for another crazy recipe soon. >> Love this. Mhm. >> Love this.

Today I’m making a carnivore pizza crust using Italian sausage for an easy low-carb, keto-friendly meat pizza that actually works and tastes incredible (and you can use any meat you like). In this video, I take raw Italian sausage and turn it into a hearty, flavorful carnivore pizza crust—no flour, no grains, no carbs. If you’re eating carnivore, keto, or just trying to cut carbs without giving up pizza, this recipe is for you. You’ll learn: ✅ How to turn sausage into a solid pizza crust ✅ How to keep it crispy (not soggy) ✅ The science of why this works when other recipes don't This meat-based pizza crust is perfect for: • Carnivore diet • Keto and low carb lifestyles • High-protein meals • Gluten-free eating • Anyone who loves pizza 🍕 If you try this recipe, let me know in the comments how it turned out! Here's the recipe card page of my website so you can get the free recipe card along with many others: https://www.chriscookingnashville.com/recipe-cards 👇 Join The Band (my private community for recipes + support): https://chris-cooking-nashville-band-members.mn.co/share/AaxOGQlS_8fEzant?utm_source=manual 🔥 My gear, knives, and kitchen tools: Cast Iron Pan: https://amzn.to/4qPWEzV Pizza Cutter: https://amzn.to/4qPfQxA Parchment Paper: https://amzn.to/4k8Q6JW Rolling Pin: https://amzn.to/3Z51CN3 Don't forget all my other carnivore pizza crust recipes here! Traditional: https://youtu.be/gw-IxzHOMhQ Deep Dish: https://youtu.be/DiyNXqg5tkw Thin Crust: https://youtu.be/Rhx5e1JzCb8 And of course my Alfredo for a carnivore-friendly sauce for your pizza if you want to skip the tomato sauce: https://youtu.be/PjSQfpr2l3I Eat your meat, love your life! Chris 😊🥩🧈🥓🍳 Chris Cooking Nashville Website: https://www.chriscookingnashville.com/ Chris Cooking Nashville Studios Channel: www.youtube.com/@CCNStudio Buy Me A Coffee https://www.buymeacoffee.com/ChrisCookingNashville Chris Cooking Nashville Shop: https://chriscookingnashville.myspreadshop.com/ Chris Cooking Nashville Amazon Shop: https://www.amazon.com/shop/chriscookingnashville?ref_=cm_sw_r_apin_aipsfshop_aipsfchriscookingnashville_35180EYYJYA4QS740CGF ❗️Important Note: I get a commission every time you purchase a product through my Amazon affiliate link. This does not change the price for you. Keto Chow Link: https://www.ketochow.xyz/ref/chriscookingnashville Discount - 10% Off Knife Saga Knives https://knifesaga.com/?ref=ChrisCookingNashville 10% Discount Code: CHRISCOOKINGNASHVILLE 00:00 Let's Make Carnivore Pizza Crust From Meat 00:55 Start With Meat Of Your Choice 01:51 Breakdown Riff - How Protein Becomes Pizza Crust 04:14 Rolling Out Your Meat Crust 05:41 Bake Your Crust Before Topping 06:47 Topping Your Meat Crust Pizza 08:41 Taste Test #CarnivorePizza #CarnivoreDiet #KetoPizza #LowCarbPizza #MeatPizza #SausagePizza #HighProtein #ChrisCookingNashville #CarnivoreRecipes #KetoRecipes