April 19 2018 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast
, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast Sullivan’s keDough breakfast pizza
Pizza for breakfast? Why not! Pick your own toppings with traditional breakfast meats, eggs and cheese or just pick any of your favorite pizza toppings. Breakfast doesn’t have to be boring!
USMetric
servingservings
Ingredients
The crust
- ½ cup (12⁄3 oz.) 120 ml (50 g) whey protein isolate (unflavored)
- ½ tsp ½ tsp baking powder
- ½ tsp ½ tsp granulated garlic
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp Italian seasoning
- ¾ cup 180 ml grated Parmesan cheese
- ¾ cup (3 oz.) 180 ml (85 g) shredded mozzarella cheese
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- 4 tbsp 4 tbsp olive oil
- 1 1 eggeggs
Toppings
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 4 tbsp 4 tbsp unsweetened tomato sauce
- 2 2 egg scrambledeggs scrambled
- 8 oz. 230 g fresh Italian sausage
- 3 oz. 85 g chopped bacon
- 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese
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Making low carb simple
Instructions
- Preheat the oven to 375°F (190°C).
- Combine all of the ingredients for the crust in a large mixing bowl. The dough will be more like a thick batter than a workable dough.
- Line a baking sheet or pizza stone with parchment paper. Use a wooden spoon or spatula to smooth the dough into a 9" (23 cm) round pizza crust. You may also divide the dough into fourths and create four, 5" (13 cm) pizza crusts (if you make 4 servings).
- Bake the crust for 9–12 minutes or until golden brown.
- Remove the crust from the oven, top with your favorite pizza toppings, or reserve the crusts for later use.
- After you top the pizza, return it to the oven to bake until the toppings are browned and the cheese is melted.
Tip
These crusts freeze really well and can be pulled from the freezer, piled with toppings, and then baked until hot for a quick pizza meal.
Video
MEMBERS ONLY
modifications: 450g mature semi-hard Swiss cheese instead of parmesan and mozzarella.
flavour strongly reminds of a Quiche Lorraine now. Certainly I'm not going add any topping to that one.
If I wanted a topping, I'd probably take mozzarella instead of all 3 cheeses or invent kind of a hybrid recipe between this one and the Fathead pizza.
The result was very thin and not at all crispy.
All other ingredients were as per the above so I can only assume the hemp protein was at fault.
Do you have any suggestions?
They whey protein isolate helps replicate the lift and structure that gluten gives in wheat flours.
Thank you!
Depending on your location you may be able to find an almond milk based cream cheese. One brand is Kite Hill.
The ketogenic diet is very low carb, adequate protein and fat for flavor to satiety. The level of fat in meals and recipes will vary. https://www.dietdoctor.com/low-carb/keto