Whether you're gluten-intolerant or following a low-carb diet in general, you occasionally want something like toast, bagels, etc., to pile your egg salad on top of, to provide a sturdy base for a stack of lunchmeat and cheese, and so on. Most options are made from grains and seeds, and the human digestive system isn't designed for grains, and neither is that of any of our primate relatives.
Today I found the perfect substitute -- pork rinds the size of pizza slices. Usually the fat is cut into pieces similar in size to chips, but Guerrero makes some called "chicharrones gourmet" where they've thrown an entire canvas of pork fat into the deep fryer.
Tonight I made low-carb pizza with them, and it tasted better than any other homemade pizza I've ever made. They're not flat, so you have to break off some of the curled areas, but you still get a pretty big piece to work with. Around the edges they were very crisp, like thin-crust pizza, and toward the center the tomatoes and olive oil had softened them somewhat, making them slightly pliable like doughy pizza slices. The real difference, though, was not tasting a bunch of flour. Pork-flavored pizza crust -- hard to beat it.
I also made some salmon salad, and the curly pieces I'd broken off of the big ones worked great as a cracker substitute. Ditto for carrying the side of liverwurst that I had. And again, pork crackers taste better than grain and seed crackers.
If it's more of a chip snack that you're looking for, Guerrero also makes something called "chicharrones de cerdo," where the skin is left attached to the fat before deep frying. They're very crunchy and taste much richer than the skinless type -- no surprise there.
I'm not sure how widely available these Guerrero products are, since they seem to be targeted at Hispanics, but they're definitely worth looking for.