Sullivan's KeDough pizza

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!

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
4 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
  • ¼ cup 60 ml unsweetened tomato sauce
  • 8 oz. 225 g (475 ml) shredded cheddar cheese
  • ½ ½ red bell pepperred bell peppers
  • 8 oz. 225 g fresh italian sausage
  • 1 tbsp 1 tbsp chopped fresh basil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 375°F (190°C).
  2. Combine all of the ingredients in a large mixing bowl. The dough will be more like a thick batter than a workable dough.
  3. 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).
  4. Bake the crust for 9 to 12 minutes or until golden brown.
  5. Remove the crust from the oven, top with tomato sauce and your favorite pizza toppings or reserve the crusts for later use.
  6. After you top the pizza, return it to the oven to bake until the toppings are browned and the cheese is melted.

Tips

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.

Video

Sullivan's KeDough pizza

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85 comments

  1. Susie
    I’m afraid I found this far too dry and thus inedible. Such a shame as I was banking on it and bought a BIG bag of whey isolate! We had to scrape off the toppings and throw the crust away, which was a waste of money. Cheese isn’t particularly cheap, especially Parmesan.
  2. Susie
    Just leave it out
  3. Brooke Stickleback
    I left out the whey and used 1tbs of psyillium husk powder. If you're not going to get the protein, why not have the fiber to go with all of this cheese?
  4. Brooke Stickleback
    I made this again, and again I left out the whey and added psyllium husk powder (1tbs). I excluded the salt.

    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.

    Reply: #55
  5. kerstin
    Hi,

    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....

  6. Diana
    Didn't care for the dough as it left an unpleasant after taste. However, I have made so many recipes on this site and ALL have been so delicious, so to have one that is not so much, it's to be expected. I can think of 4 recipes off the top of my head that I love... keto bread, no-noodle chicken soup, the chicken with the shirataki noodles... wow, and of course the Asian stir fry.
    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.
  7. Recipe Fan
    LOL, just because it's too costly for you, doesn't mean it would be for everyone. Rather rude comment. If you don't like it, or don't want to buy the ingredients, feel free to just scroll on by. Geez! How could someone possibly not create a recipe that's perfect for everybody? OMG, what were they thinking? (yes, this is sarcasm).
  8. 1 comment removed
  9. Sandra
    The cooking video state 2 tablespoons of olive oil but I followed the recipe and put 4 tablespoons of olive oil but the dough did seem a bit runny.
  10. Cory P
    Tried this recipe for first time tonite - same ingredients, same measurements. Can't remember where we found it but we found the whey protein isolate (see fine print to the left of the rim of the milk glass - good reminder to read labels - here is one site that offers it for less than the price of gold but there are also other sites/brands. https://www.vitacost.com/biochem-sports-whey-protein-isolate-powder-n...|pcrid|97670538973|product|015794018407&pgrid=16877535493&ptaid=pla-415649264767&gclsrc=aw.ds&&gclid=CjwKCAiAyMHhBRBIEiwAkGN6fMpT-deJMLCHiu5JImiSqSi4LY8RXC97kvQOtkU940YPIaC-E-tUAxoCgPwQAvD_BwE

    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.

  11. Annette
    I don't know what we did wrong after other comments raving about the crust. Mine was way too thick and way too dry. My family all ate the toppings but not the base...! Such an expensive pizza base going to the chooks. Any suggestions for how to make it work better?
  12. Annette
    First of all mine was a failure (thumbs down from the family). When I watched the video - she suggests using a 18inch pizza pan which in my opinion would have worked a whole lot better than the 9 inch one in the recipes. I'm really uncertain as to whether to try this again and potentially waste a whole lot of more money. Suggestions please or help with - the texture was super dry... even when we cut the cooked crust in half (minus the topping) it was dry in the mouth when chewing. Flavour is fine. I don't get a lot of second chances in my family!!!! So advice would be appreciated.
  13. Ashlee
    Hi! This recipe as written can be dry. Adding a dollop of sour cream can go a long way, for texture and flavor.
  14. Debra
    I made this recipe tonight for the first time ,
    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
  15. Donna
    Thanks, Kristie! I just tried this for the first time today. It’s absolutely fantastic. My husband loves it, and he’s a very picky pizza eater. I did the recipe as written.
  16. Debra Abel
    If there was just a way to add some butter. It is a bit dry but not bad
  17. Joanne
    We love this recipe. It is like a hand tossed crust. Superb and thank you. 🙌
  18. Kathy
    This recipe is very good! I’ve made it a couple times and like it the best by spreading it as thin as possible. All the way to the edge of my pizza stone.
  19. Sandra
    First time making this. The crust was perfect for holding in hand and good flavor but too salty. I'm one of those cooks who do not stray from the recipe. What should I modify to remedy this? Leave the salt out?
    Reply: #70
  20. Kristin Parker Team Diet Doctor

    First time making this. The crust was perfect for holding in hand and good flavor but too salty. I'm one of those cooks who do not stray from the recipe. What should I modify to remedy this? Leave the salt out?

    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.

  21. Brian
    I’m hesitant to mess around with whey protein isolate after coming across research recently stating that it can spike blood sugar. I’d be interested in Dr. Eenfeldt and/or Dr. Fung’s take on using whey protein isolate and if it can be counterproductive to Keto.
  22. Peter
    Why when using the metric measurements dry ingredients measure as ml. Is this a misprint or conversion issue and can i just read it as grams?
    Reply: #73
  23. Kristin Parker Team Diet Doctor

    Why when using the metric measurements dry ingredients measure as ml. Is this a misprint or conversion issue and can i just read it as grams?

    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.

  24. Airlia
    Thank you Kristie for this recipe! I just made it for the first time and it turned out just like the photo. The dough will support all your toppings and looks like bread dough. It is a bit salty and tastes strongly of the parmesan cheese. I might try looking for a milder tasting hard cheese and see if I can mellow out the crust a little.
  25. Tatjana
    Tried it yesterday and stuck to the recipe as shown in the video. I had a doubt at first and yes it is high in protein, but not so high that it puts you out of ketosis (depending on what else you eat during the day) and I will never do fathead pizza again. This one is sooooo much better. It really feels like bread. It was not dry at all. This will be my go-to pizza from now on!
  26. Vandana
    So any thoughts about adding yeast (not for rising but just to give it a yeasty taste)?
    Reply: #77
  27. Kristin Parker Team Diet Doctor

    So any thoughts about adding yeast (not for rising but just to give it a yeasty taste)?

    You can try that.

  28. Lorna R
    Can I use whey protein concentrate instead of isolate?
    Reply: #79
  29. Kristin Parker Team Diet Doctor

    Can I use whey protein concentrate instead of isolate?

    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.

  30. Renee
    I'm not sure where people went wrong when cooking this crust, ours came out just like a hand held crust. I found it to be very easy to put together and bake. I did use parchment paper and I spread my crust very thin in about an 11" circle. I baked mine according to the YouTube video which was 350 for 15 minutes. I could have taken it out at 12-13. I did use the Isopure Whey protien isolate. I don't remember what I paid for it, but it's still cheaper than ordering a $25 pizza. I'm going to use this recipe to make breadsticks and maybe crackers.

    I've also made the Fat Head recipe and this was so much easier in comparison.

  31. Suzanne Evans
    I’ve had similar issue to several others, in that it was was ‘whey’ to dry and tough. Can you please double check the metric measurements - 1/2 cup of dry ingredients (wpi) as per US recipe should not be 125ml, but more like 85g, according to google. 125 was closer to a cup for me
    Reply: #82
  32. Kristin Parker Team Diet Doctor

    I’ve had similar issue to several others, in that it was was ‘whey’ to dry and tough. Can you please double check the metric measurements - 1/2 cup of dry ingredients (wpi) as per US recipe should not be 125ml, but more like 85g, according to google. 125 was closer to a cup for me

    Hi Suzanne, cup size can actually vary by country. This is using the US cups and standard milliliters.

  33. Kitiara
    I did not find this dough any where as good as Fat head pizza dough. It was too salty. The texture was dry and the protein gave it a weird taste I am going back to fat head. I will also add a little yeast, just for the taste. Sorry I didn't like it, I thought it would turn out.
  34. Claudia
    How many grams of Carb, Fat and Protein are
    in the dough per serving?
    Reply: #85
  35. Kristin Parker Team Diet Doctor

    How many grams of Carb, Fat and Protein are
    in the dough per serving?

    We do not have the nutrition information broken down by individual recipe components.

  36. Jan
    I have to be honest, this recipe has definitely been a game changer when it comes to pizza night with family and friends. I get a lot of requests from my friends to make this pizza crust, rather than the trusty old fathead recipe. Especially if you have guests that are allergic to nuts, this is absolutely wonderful. I've noticed that users are mentioning the cost, or potential for dryness of this recipe that may be a deterring factor in giving this recipe a try (or trying again after an initial unsuccessful attempt). Here are a couple of tips for those who are willing to give this recipe another try:

    - 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.

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