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 125 ml whey isolate unflavored protein powder
- ½ tsp ½ tsp (2.5 g) baking powder
- ½ tsp ½ tsp granulated garlic
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp Italian seasoning
- 3 oz. 75 g grated parmesan cheese
- 3 oz. 75 g mozzarella cheese
- 2 oz. 50 g cream cheese
- 4 tbsp 4 tbsp olive oil
- 1 1 eggeggs
Toppings
- 4 oz. 110 g cream cheese
- 4 tbsp 4 tbsp unsweetened tomato sauce
- 2 2 egg scrambledeggs scrambled
- 8 oz. 225 g fresh italian sausage
- ½ cup 125 ml chopped bacon
- 8 oz. 225 g (475 ml) shredded cheddar cheese
www.dietdoctor.com
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-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 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.
Video
Tip!
Kristies favorite low-carb breakfast pizza toppings include: breakfast sausage, ham, cheese, eggs, green onions, bell peppers, fresh tomatoes, and broccoli. Using a variety of cheeses gives a lot of options to breakfast pizzas — brie, fresh mozzarella, gouda, Parmesan, gruyere or an aged cheddar are all delicious!
Busy keto 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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.