I love pizza, well I loved Pizza. I have traveled all over Western Canada and parts of the US, and I always sought out the best Pizza in every town and City I was in. Unfortunately that is somewhat over as I am no longer looking for the right crust or sauce, and all I focus on is the toppings; Meat and Cheese, with some spices for added flavor. You can pick any toppings you like, any meat and cheese though in this realm stick to aged versions, or no carb options like pizza mozzarella. As for meats you can find many without nitrates, and even if you do come across them, you shouldn't be eating enough quantities to worry about issues, just focus on the carb content of these as sometimes they include hidden sugars. I will grate up some cheeses and combine them to act as a binder/crust, and layer meat and cheese on some parchment paper (A must!), while sprinkling some spices between layers. Afterwards I bake it at 375 degrees for 7 minutes, remove from the pan onto a cutting board and slice it with my Pizza wheel! If you want to make an actual crust, you can combine a few eggs and 1 lbs ground chicken meat with some aged cheddar cheese, spread it out between parchment, pack it down thin and then bake at 350 for 20 minutes. Remove from heat, let cool add toppings and replace in oven for another 7 minutes, depending on final cheese topping you might want to go longer for a more golden crust. Enjoy!

Everyone on Carnivore has a goto meal, some like Chuck roast, others like hamburger and eggs, I have a custom grind and it is fairly easy to find yours, or duplicate mine. I had tried many types of grinds looking for something simple to make, as steaks everyday is a tad expensive and it gets old. Plus if you live in a cold environment, like myself; serving up a steak in -40 below proves to be a challenge.😁 My grind is simple, you take Blade, Brisket, All of the Round Cuts and add 25% more fat, then grind it up, the end result becomes roughly 75/25 protein to fat ratio. Then I will increase it by adding little chunks of butter to it, and finally add some mustard for texture and a sprinkling of Pluck to add a combination of nutrients and flavor, I highly recommend it. Many people will opt for an organ meat combination, but I am not a fan of the texture and you truly don't need much, as muscle meat contains enough nutrients by itself, I just like to bump it up sometimes. If you are on the Lion's diet, I suggest the Pure option as it has no added spices. I consume at least a pound of this Prime Grind daily, and have done so for almost 3 years, either cooked or raw, though only eat raw if you know how it was handled and prepared, for your own safety.