Sullivan’s keDough breakfast pizza
- 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
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 4 tbsp 4 tbsp unsweetened
- 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
- 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.
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.