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 (123 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
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Instructions

  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.

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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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114 comments

  1. Diane McClure
    Wish I could post a photo!! I don’t generally care for most “almost like the real thing” recipes. I had not baked with whey protein isolate before and I wanted to try the recipe since I do not care for heaviness of nut flours. I followed the directions as stated with a few modifications. I omitted the salt. I microwaved the cream cheese for 20 seconds and combined it with the egg. I also added 2 teaspoons of NUTRITIONAL yeast flakes to the dry ingredients to create that yeasted crust flavor we all miss. I combined all the dry ingredients, along with the shredded mozzarella & grated Parmesan in the bowl. I then added the cream cheese and egg mixture. I spread the dough on parchment very thin into a 14 inch circle. I baked the crust for 15 minutes and broiled for 1 minute on each side (it was firm enough for me to flip). I added all toppings and then baked for 5 minutes with a 3 minute broil to finish the top. I like a well done pizza, so the cooking time could be decreased per preference. The crust had great air bubble structure and didn’t sag under the weight of the toppings. Most importantly, the crust was light and crispy and the slices were easily hand held after cutting. This pizza recipe is a dream come true!!
    Reply: #103
  2. Diane McClure
    The olive oil was added to the dry ingredients at the same time as the cream cheese & egg mixture.
  3. Kerry Merritt Team Diet Doctor

    Wish I could post a photo!! I don’t generally care for most “almost like the real thing” recipes. I had not baked with whey protein isolate before and I wanted to try the recipe since I do not care for heaviness of nut flours. I followed the directions as stated with a few modifications. I omitted the salt. I microwaved the cream cheese for 20 seconds and combined it with the egg. I also added 2 teaspoons of NUTRITIONAL yeast flakes to the dry ingredients to create that yeasted crust flavor we all miss. I combined all the dry ingredients, along with the shredded mozzarella & grated Parmesan in the bowl. I then added the cream cheese and egg mixture. I spread the dough on parchment very thin into a 14 inch circle. I baked the crust for 15 minutes and broiled for 1 minute on each side (it was firm enough for me to flip). I added all toppings and then baked for 5 minutes with a 3 minute broil to finish the top. I like a well done pizza, so the cooking time could be decreased per preference. The crust had great air bubble structure and didn’t sag under the weight of the toppings. Most importantly, the crust was light and crispy and the slices were easily hand held after cutting. This pizza recipe is a dream come true!!

    Awesome! So glad you love it!

  4. Vivien
    I have made this recipe twice and keep thinking I have left out a liquid ingredient. It is not a thick batter but a very dry dough. 2nd time I used a rectangular cookie sheet to make it thinner, but we still have to take the topping off and leave most of the base, it was actually difficult to swallow! I see similar comments, but also some that loved it. Wonder why there is such a difference. Will not be making this once again I am afraid.
    Replies: #105, #111
  5. Kerry Merritt Team Diet Doctor

    I have made this recipe twice and keep thinking I have left out a liquid ingredient. It is not a thick batter but a very dry dough. 2nd time I used a rectangular cookie sheet to make it thinner, but we still have to take the topping off and leave most of the base, it was actually difficult to swallow! I see similar comments, but also some that loved it. Wonder why there is such a difference. Will not be making this once again I am afraid.

    Sorry to hear it didn't work well for you!

  6. Shelby
    I made this tonight and it came out awesome! Even my hubby liked it! Followed recipe exactly except added olive oil top and bottom before baking, used 9 inch square pan in toaster oven and 11 minutes was perfect. I used Isopure unflavored whey isolate powder.
  7. Lesa Kenner
    I made this twice and the first time I made it I put too much salt and garlic in it and couldn't eat it... next time I made it I omitted the salt and garlic and substituted the oil for melted butter and OMG wow what a difference the butter flavor made. I topped mine with Rao's pizza sauce and lots of different cheeses and broiled it in the oven. I also baked it on a round silicone mat which made it perfectly non stick. I like the fathead pizza too but this one has a better taste to it.
  8. Marie
    Thank you so much for the conversion and tips!
  9. Cassieoz
    The basic comment was that the crust was unpalatably dry (very many WPI recipes are dry) and because of that, the crust ingredients were wasted. I found this to be a very useful comment as I've become distrustful of many low carb recipes as so many are billed as 'best ever' and are pretty ordinary. We absolutely need feedback from folks who didn't like it and why.
  10. Cassieoz
    125ml is a volume measurement (not weight). Perhaps you misread the recipe
  11. Cassieoz
    Are you weighing the WPI or using the volume (half cup) measure?
  12. Cassieoz
    Did you weigh the WPI or use a volume measurement? Using volume for super-fine ingredients is notoriously inaccurate because they are so easy to inadvertently 'pack' into the measure
  13. Phoebe Cronan
    we made this last night and it's a win for sure. When my husband likes it, it's a keeper!! I did go to Walmart and got the whey protein isolate. They do carry the Isopure brand. Was $20 but you use so little of it. It's in the same place as the other whey stuff for workouts and weight loss. The bag is grey. Didn't make a huge one tho but we still had 4 pieces left over. So we had those for lunch today and slide them into the convection oven and the crust was even crispier the second time. It held the toppings just fine. Followed the recipe to the letter. Ya'll should be proud.. I even measured it all! hahaha.. seriously worth doing. Had tried the other crusts and even I don't care for them. This one is the best so far!
    Reply: #114
  14. Kristin Parker Team Diet Doctor

    we made this last night and it's a win for sure. When my husband likes it, it's a keeper!! I did go to Walmart and got the whey protein isolate. They do carry the Isopure brand. Was $20 but you use so little of it. It's in the same place as the other whey stuff for workouts and weight loss. The bag is grey. Didn't make a huge one tho but we still had 4 pieces left over. So we had those for lunch today and slide them into the convection oven and the crust was even crispier the second time. It held the toppings just fine. Followed the recipe to the letter. Ya'll should be proud.. I even measured it all! hahaha.. seriously worth doing. Had tried the other crusts and even I don't care for them. This one is the best so far!

    What a great review! Thank you for taking the time to let us know how much you enjoyed this recipe.

  15. Shirley
    I loved making this with the whey protein isolate. I think it made a huge difference. I plan to make it again but omit the salt next time (or at least decrease it). Thanks for sharing this recipe.
    Reply: #116
  16. Kerry Merritt Team Diet Doctor

    I loved making this with the whey protein isolate. I think it made a huge difference. I plan to make it again but omit the salt next time (or at least decrease it). Thanks for sharing this recipe.

    So glad you love it!

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