Ingredients

1.

Almond flour
0.5 cup
2.

Salt
1 dash
3.

Baking powder
0.25 tsp
4.

Mozzarella cheese
0.5 cup, shredded
5.

Cream cheese
1 oz
6.

Raw egg
1 large
7.

Ground beef
1.5 lb
8.

Fried pork skins
0.25 oz
9.

Raw egg
1 large
10.

Seasoned salt
1 tsp
11.

Black pepper
0.25 tsp
12.

Garlic powder
0.5 tsp
13.

Onion powder
0.5 tsp
14.

Parsley, dried
1 tsp
15.

Paprika
0.5 tsp
16.

Mustard powder
0.5 tsp
17.

Mayonnaise
2 tbsp
18.

Ketchup
1 tsp
19.

Pickle Juice
1.5 tbsp
20.

Yellow onion
2 oz
21.

Cheddar cheese
3 slice (from pre-sliced package) - each 3/4 ounce
22.

Sesame seeds
1 tsp

Instructions

1.
Make the Fathead pie crust dough in advance by combining almond flour, salt, and baking powder together in a large mixing bowl and setting it aside. In a small pot, combine shredded mozzarella cheese and cream cheese. Melt the two kinds of cheese together over low heat on the stove, stirring continuously until you have a single white ball of gooey cheese. Let the cheese cool off the heat for 30-60 seconds. Separate an egg and mix the white only into the pot of cheese (save the yolk for later in the recipe). Stir vigorously to ensure the egg white doesn cook, and continue stirring until you see the cheese separate and then come back together into a liquid mixture combined with the egg.
2.
Pour the cheese and egg into the mixing bowl of almond flour. Mix the dough until it combined into a very sticky mixture, and transfer it to a large piece of plastic wrap. Use the plastic wrap to fold and knead the dough until any white streaks disappear. Wrap the plastic tightly around the dough and put it in your freezer to chill rapidly. It should be firm enough to use by the time you need it in the recipe. It recommended to shape the dough into a very flat rectangle before freezing to help it chill faster.
3.
While the dough is chilling, prepare the cheeseburger filling by combining ground beef, ground pork rinds, a whole egg, seasoned salt, pepper, garlic powder, onion powder, parsley, paprika, and mustard powder in a new mixing bowl. Spray a standard 8 -10 pie pan with pan spray. Press the ground beef filling into the pan until it expands to all edges and is densely packed. Next, whisk together mayonnaise, ketchup, and pickle juice into a special cheeseburger sauce. Spread the sauce across the top of the ground beef filling. Dice the onion, and sprinkle the pieces over the top of the special sauce.
4.
Turn on an oven to preheat to 400 degrees. Next, arrange slices of cheddar on top to cover the pie in a single layer. You can cut and arrange the slices as pictured to ensure the pie is covered. Set the pie aside while you pull out the Fathead pie crust to roll. Roll the dough between two sheets of parchment paper into a thin circle that about " wider than the pie. Gently lift the pie dough and lay it on top of the cheeseburger pie, letting the ends naturally fall over the edge of the pie pan. Gently press and pinch the dough so it sticks to the pie pan, sealing the edges all the way around.
5.
Use a paring knife to gently slice holes for releasing steam in the pie crust. Whisk the egg yolk reserved from Step 1, and brush a very thin layer over every inch of raw pie dough. Be careful not to let the egg pool up in the holes you sliced. Sprinkle sesame seeds over the top of the pie crust before baking in your oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees and bake for another 35 minutes or until done. Look for pie crust with dark edges and a light golden center. Use a meat thermometer to test the internal temperature of the beef to know it done. Let the cheeseburger pie cool for 10 minutes before slicing and serving hot.