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In a food processor, blend the pork rinds. Alternatively, crush them in a ziplock bag. For 1 serving, you should get about 2/3 cup of blended pork rinds. Add the raw kale in batches, blending inbetween until each portion is finely chopped. For one large crust (1 serving), I add about 1/4 of the kale each time. Add grated mozzarella, eggs and pepper. Depending on how salty your pork rinds are, you may also want to season the dough with some salt. Transfer the dough to a baking tray lined with parchment paper or a silicone mat. Cover with cling film and roll out to a thickness of about 1/8 in or 3 mm. For 1 serving, you should get a circle with a diameter of about 12 3/4 in or 32.5 cm. Bake until the dough is firm and the edges start to brown, about 15 to 20 minutes. Top with some pizza sauce, cheese and your favorite toppings and broil until the cheese has melted and browned to your liking, about 3 minutes. Let cool for a couple of minutes, slice and serve!
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