I get inspiration from many places. I read cookbooks, like novels. So, although I have tweaked this recipe a bit to increase the fat content and to adjust for my own preferences; this is not an original recipe. This is a spin-off of the Sullivan’s KeDough Pizza recipe from www.dietdoctor.com. So, I encourage you to look it up and take a look at her other recipes. I also, have made adjustments for those wanting to try a version using non-dairy cheeses.
I also, wanted to mention that for some dairy intolerant people, using a whey protein isolate instead of a whey protein powder will work. Not, promising it will work for every dairy intolerant person, but it did seem to work for us. The difference between whey protein powder and whey protein isolate, is that the isolate has had the casein and lactose completely removed. So, if these two things are the part of dairy that bother you, this may be a good alternative for you to try. I did try using a collagen peptide also. It worked, though not as well. But, if you absolutely can’t use the whey isolate, it is another alternative. The crusts weren’t bad, but, not as bread-like as those made with the isolate or whey protein powder.
I have posted other pizza crust versions and all of them have their strengths. But, these are super for making ahead and then freezing for a quick and easy, grab and go, pizza foundation. These actually wouldn’t be bad as a quick and easy hamburger/sandwich bun.
As a side note, I will no longer be posting links to the products that I use. But, will be happy to let you know what I am using for equipment and/or products if you leave me a message in the comments below.
- 1 cup Whey protein powder for those that are lactose or casein intolerant use whey protein isolate
- 6 oz mozzarella cheese or substitute with non-dairy mozzarella substitute
- 6 oz parmesan or substitute with non-dairy parmesan substitute
- 2 scoops MCT powder
- 1/4 cup extra virgin olive oil
- 1 tsp baking powder
- 2 tsp low-carb pesto or substitute with Italian seasoning
- 1 tsp minced garlic or substitute with garlic powder
- 1 tsp onion powder
- 2 eggs
Preheat oven to 350° F. Line a sheet pan or large muffin top pan with parchment paper.
Add all ingredients to mixer bowl with paddle attachment
Beat ingredients on high speed until smooth batter forms (it will be sticky)
Add equal portions to large muffin top pan (I used about a half of an ice cream scoop for these)
Or you can add 6 equal portions (used about the same amount for these) to parchment paper on the baking sheet
Spread dough until desired size and thickness
Makes about 12 personal pizza doughs. I was able to do both pans at the same time, but, watch and adjust time from the individual pans, one pan may need about 5 mins more, when baking both at once
Bake about 20-30 mins until cook through and browned around the edges.
These are great to make ahead and freeze until needed. These are great to take for build your pizzas for work or school.
Macros are for one personal sized crust
Total fat 13.5 g
Net carbs 1 g
Protein 13.9 g