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!
4 servingservings


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
  • 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 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.


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.


Sullivan's KeDough pizza

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  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

    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.|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
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