Bryan and I are huge fans of fathead pizza dough. We eat it at least once a week, and have used it for more than just pizza. But, we have recently heard some buzz about using unflavored protein powder in lieu of almond flour to create a heartier crust with fewer carbs.
Meet the KeDough Pizza Crust.
We were sceptical of this crust because of how dry the keto soul bread was when we first made it. However, I am SO glad we tried this recipe because it was amazing! The crust was strong enough to hold lots of cheese and toppings and didn’t bend when we picked it up. And it was even thick enough to dip in some ranch dressing (which we could do without feeling guilty - YAY!).
An added “win” for me is this dough is easier to prepare than the fathead dough. There is no microwaving or rolling. You simply mix, spread, and bake.
KeDough crust is definitely a game changer, and we are excited to incorporate it into some other dishes in the future.
1/2 cup Isopure unflavored whey protein powder
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp Italian seasoning
5 Tbsp olive oil
3 oz grated Parmesan cheese
3 oz shredded mozzarella
2 oz cream cheese, softened
Preheat oven to 375F.
Combine all ingredients with electric mixer in large mixing bowl to form a thick batter.
Line a baking sheet with parchment paper. Use a wooden spoon or rubber scraper to spread the batter into a 9-inch circle.
Bake for 10-14 minutes until golden.
Let cool slightly, then add low carb pizza sauce and desired pizza toppings.
Return to oven for 10-15 minutes, or until cheese has melted.