Very Low Carb To Zero Carb Pizza

• 3 lbs ground beef
• 3 eggs
• 2 ounces pork skins, crushed (see note A)
• 3 ounces tomato paste (see note B)
• 6 -8 cups mozzarella cheese (see note C)
• 6 -8 cups pepperoni slices (see note C)

1. Cook ground beef with about 2 cups of water (water helps beef cook to crumbly) in a large pan on medium-high til completely done. Drain.
2. Add 3 eggs, crushed pork skins, and 1/2 can of tomato paste and stir til blended. Spread in large casserole dish and press into bottom to make burger crust.
3. Make 3 layers of cheese and pepperoni over hamburger. Cover with tin foil and cook at 400 for 30 minutes. Uncover and cook til browned to taste.
4. Serve hot in dishes, as it will not hold together. Cold, it can be sliced and eaten like regular pizza.
5. Optional:
6. Feel free to add any other spices, meats or (argh) veggies to taste. I like to add about a 1/4 cup of Frank's Red Hot to my hamburger crust mix before spreading it into the pan.
7. NOTES:
8. A - This is 1/2 of 4oz bag of Rinds. Any pork skin/rinds will do. The dryer the better.
9. B - This is 1/2 of 6oz can of Tomato Paste.
10. C - I buy the large bag of shredded mozzarella cheese and pepperoni at Costco. Since my family loves tons of cheese and pepperoni, the cheese will do just over 2 pizzas, and the pepperoni will do just over four.

ground beef, eggs, pork skins, tomato, mozzarella cheese, pepperoni

Taken from www.food.com/recipe/very-low-carb-to-zero-carb-pizza-397872 (may not work)