November 15 2017 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, Dinner, Meal
, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Sullivan’s KeDough pizza
A handheld keto pizza crust is really rare. This pizza crust is even more crisp than the famous fat head pizza and perfect for holding in your hands — no fork or plate required!
USMetric
servingservings
Ingredients
The crust
- ½ cup (12⁄3 oz.) 120 ml (50 g) whey isolate 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
- 3 oz. (1 cup) 85 g (260 ml) shredded Parmesan cheese
- 3 oz. (¾ cup) 85 g (180 ml) mozzarella cheese
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- ¼ cup 60 ml olive oil
- 1 1 eggeggs
Toppings
- ¼ cup 60 ml unsweetened tomato sauce
- 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese
- ½ (2 oz.) ½ (60 g) red bell pepperred bell peppers
- 8 oz. 230 g fresh Italian sausage
- 1 tbsp 1 tbsp chopped fresh basil
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 375°F (190°C).
- Combine all of the ingredients 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-inch round pizza crust. You may also divide the dough into fourths and create four, 5-inch (13 cm) pizza crusts (if you make 4 servings).
- Bake the crust for 9 to 12 minutes or until golden brown.
- Remove the crust from the oven, top with tomato sauce and 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. Kristie's favorite low-carb toppings include: sausage, pepperoni, bell peppers, onion, bacon, black olives and mozzarella cheese.
115 comments
I spread the mixture in a regular oiled non-stick pie pan using a large spoon to press and roll the mixture into a flat-as-i-can-get-it form, and also used the spoon to push the mixture up the sides of the pan. I left it in the oven at 375 for 19mins.
When it came out of the oven, I shook the pan up and down to make sure that it wasn't stuck. I then let it cool to room temp and put it in the fridge for 30mins. From there, I pulled it out of the pie pan and put it on a flat baking tray. Again, I oiled the tray to keep anything from sticking. I added my sauce and toppings and put it back in the oven until the cheese had melted.
The top and bottom was a little more than golden brown, but not burned. The center was perfect like a thin crust pizza. The edges that were pushed up the sides of the pan were a bit more than crispy, but not burnt. The extra crispy edges tasted just like cheezits.
Unfortunately, I am going to stop making this recipe. It was so good that I ate the whole thing.
Ive been reading along. Many of you seem to know how to change up the ingredients.
I've just started......
if you use the P. Husk instead of the whey...what is the net carbs?
This is all very confusing....
Thank you for these recipes and all the work you-all have done to provide such an informative site for just $9 per month... amazing.
Family opinion is that while it still doesn't satisfy that same yeasty comfort of traditional crust, it is satisfying enough to manage the pizza craving.
Recipe was easy, didn't take long to mix, most of the cooking time was in baking - par bake 9-12 min and then again approx 15 min after adding toppings.
My teenage son asked me to add to the regular meal rotation, for what that's worth.
I do recommend serving with a nice salad or some kind of vegetable given the quantity of cheese involved. Will have to try it again subbing in some psyllium husk powder.
We lived it !!!
Yes , I need to Tweak a couple of things I making it a little larger than the 9 inches, and put a little olive oil over the top of the pizza dough when it comes out of the oven before putting on the toppings. We love the taste, love the texture is bread like we are pleased. Thank you so much for this recipe
Yes. Also the parmesan can affect the saltiness. If you were using the green can or pre-shredded parmesan, you may wish to get a block and shred it yourself. That can help a lot.
It is because most Americans use volume measurements for pretty much everything so unfortunately that carries over when converting to metric. I have found Google helpful with converting volume to weight for most foods. We understand this is frustrating for folks and are working on how to remedy this issue.
You can try that.
We would not recommend that because whey protein concentrate still has the lactose which makes it have more carbs and affect blood sugar and insulin.
I've also made the Fat Head recipe and this was so much easier in comparison.
Hi Suzanne, cup size can actually vary by country. This is using the US cups and standard milliliters.
in the dough per serving?
We do not have the nutrition information broken down by individual recipe components.
- Tip No. 1 - If possible try to get your whey protein isolate from the bulk section of your local health store, rather than buying a whole bag online. It may take a bit of looking around, but they are out there thus dramatically reducing the cost when being able to buy only the amount that you need. My go-to resource for this is Sprouts Farmers Market.
- Tip No. 2 - If you find this recipe a little too dry, this may be due to the use of parmesan (which I believe helps in giving the pizza a more sturdy structure, making it easier to hold). However, that being said, having run out of parmesan before, and having to make an extra pizza (due to unexpected extra guests; but hey, the more the merrier), I made the dough with 6oz of mozzarella instead. A little softer crust, but still as delicious and holds up just fine.
- Tip No. 3 - I bake my crust at 400 degrees F. I don't give it a specific time to bake, but generally start checking in after about 9 minutes. Once it starts to get a nice golden brown color, I take it out, and let it cool for a bit before putting on the sauce. Having it done this way, I have not experienced the dry crust issue anymore. This may be because the crust is not completely cooked and dried out, still having the ability to absorb a little of the moisture from the sauce, preventing a dry crust.
Also, lastly, always note that no 2 ovens are alike. So baking times will definitely vary for all of us :) A little trial and error will therefore happen to the best of us.
Hope this information is useful for some of you to give this amazing recipe another try.
We have not tested this recipe with egg white protein powder, but it should work.
Honestly, STOP THE imperial measurments. One freaking country vs the world. Don't use liquid measurements for weight.
Best site ever with the most useless and inaccurate recipes ever. Not as if this is a new problem :(
Fast forward to yesterday and BINGO it came out perfectly!
Why?
Because I translated the imperial system into the metric system (I am an American living in Australia so I know both systems well).
(Note: In cooking, cooks and chefs use weight, not volume so you cannot use millilitres. Grams need to be used)
Here's the correct recipe for 4 servings METRIC:
35 grams whey isolate unflavoured protein powder
1/2 teaspoon baking powder
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon Italian seasonings/spices
90 grams freshly grated parmesan cheese (use a handheld cheese grater so it comes out light and fluffy)
90 grams grated mozzarella cheese
60 grams soft cream cheese
4 tablespoon olive oil
1 egg
1) Preheat oven to 375F / 190C
2) Combine all ingredients in a large mixing bowl and stir. Batter will be thick but not as thick as a wheat-based pizza dough.
3) Use a baking tray and cover tray with one sheet with baking/parchment paper. Use a spatula to remove pizza batter from the bowl and place the batter it in the middle of your lined baking tray. Use another sheet of baking paper to cover the dough. Gently press out your pizza dough with your fingers (or you can use a rolling pin) to the size you want (I made mine 12 inches because I wanted a thinner base with more toppings). Gently remove the top sheet of baking paper by lifting from one side. Using your spatula, you can scrape off any dough that sticks to the baking paper and put it back on your pizza base. Or as the original recipe suggestions, you can make 4 smaller pizzas.
4) Bake the crust 9 - 11 minutes just until it starts to lightly brown (I cooked mine for 9 minutes).
5) Remove pizza base from the oven, let it cool for a few minutes. Top with your tomato sauce, cheese and then your favorite pizza toppings. (Or reserve for later use).
6) Return pizza to oven and bake it until your cheese has melted (I cooked mine for approximately 5-7 minutes- just keep an eye on it).
7) Enjoy!
My favorite toppings are spicy salami, fresh thinly sliced tomatoes, sliced Kalamata olives, sliced onions. Cook until cheese melts and then remove from oven and top with fresh rocket and thin slices of Proscuitto.
Thanks for a great recipe that doesn’t taste “eggy”.
While we have not tested it in this recipe, egg white protein powder can generally replace the whey protein isolate pretty well, at a 1:1 ratio.