Cooking Keto with Kristie: KeDough pizza

Hi, one of the biggest challenges of going low-carb is to have really good pizza Now if you go online and start looking at Pinterest you're going to see literally hundreds of pizza crust recipes made with cauliflower, pork rinds, almond flour and even the very famous fathead pizza dough, which uses a combination of almond flour, melted mozzarella cheese and cream cheese

Well we have a nut-free pizza crust that I really think is actually a little bit better than fathead pizza and a whole lot easier Let me show you what I've come up with, it's super, super simple We're going to start with a half cup of whey protein isolate Now I said whey protein isolate Remember I use this because the isolate has the casein and the lactose removed

so it's lower carbohydrate I have a couple of brands I prefer, Hoosier Hill Farm is great and Isopure is really my favorite, that's what I'm using today So Isopure is zero carb, it doesn't have the sweeteners that are often added to unflavored protein powders Jay Robb is another excellent brand Just be careful with whatever you get that the ingredients are fairly clean and you want whey protein isolate

Okay, half cup of Isopure unflavored we deal with unflavored this time To that I'm going to add 2 ounces of cream cheese really simple

So well, this is not free, it isn't dairy free We're also going to add 3 ounces of shredded mozzarella cheese And you know that if you shred your own you can often avoid the food starches that are added to the packaged cheeses And this is Parmesan cheese, 3 ounces of Parmesan cheese grated So 3 ounces mozzarella, 3 ounces Parmesan

Notice I'm not putting anything in the microwave or on top to melt that We're just mixing it altogether In fact, I don't even need to mix it now We throw the other ingredients in These are all seasonings

Add a half teaspoon of granulated garlic, this is garlic powder If you don't like garlic you can certainly use less, I love this stuff This is a half teaspoon of baking powder Remember the difference between baking powder and baking soda Baking soda needs an acid to activate it

So this is baking powder and you want to get an aluminum free If you're careful with the ingredients this is one half teaspoon of salt and the cheeses can make it salty so if you're using a saltier cheese you might want to leave that until the end and taste the dough before you add the salt

This is a half teaspoon of Italian seasoning I probably would add a full teaspoon if I was making it for my family, but not everybody loves these flavors I'm going to add 2 tablespoons of olive oil and that's Oh, one egg, that's it So one large egg And my cream cheese has been sitting at room temperature I did that so that it would soften and so it does mix a little more easily when you do that Now I have made this pizza start to finish in 30 minutes and that is faster than delivery around my house

I am taking a little longer because I'm talking, but this is something that I really think you could easily make on a work or school night We always look for fast at my house on a weeknight It also is simple enough that you could make a couple of batches at a time and you can freeze the crust to use for future use Now this crust, I'll describe it to you, it's bread like It can seem a little dry if you are eating it without any sauce, but once you put your sauce on there it's really delicious

I think you can make breadsticks with it and you can actually pick it up So I'm excited about it, I have to admit, there are few recipes I get excited about This crust is one of them because it's so difficult to make a really yummy low-carb crust I mean let's face it, there wouldn't be hundreds of recipes out on Google and Pinterest if there was one that was really, really perfect So I think the fact that there's so many variations is that nobody has really found one they really, really love

This crust is actually special enough Now I've invited a special guest to come a little later on and try out this pizza crust And I think you've might recognize him a little later when he comes to join me Okay, our dough is done, it's come together and you can see it's in a bowl So what you can do now is you could put this on a round pizza stone

Now I always use parchment paper, because the dough is a little sticky So you could bake it as one round pizza For this recipe I usually get one 11 inch pizza It bakes up to about 12 inches in diameter But what I am going to do, because I don't know about your family, but in my family everybody has a different favorite pizza topping

So I'm going to portion this into four So I'll put a dollop of dough there I will put another fourth of dough there I'll do another half of the half here And generally what happens if I've divided it evenly I am able to do four 5 inch rounds

Now they are 5 inches in diameter when I smooth them out And then they are about 6 inches in diameter after they bake I add some more to that guy And notice, I'm not really having to get my fingers in here I did that just to clean the spoon

But this whole recipe you can make just by using the back of the spoon I'm using a wooden spoon, but you could use a spatula I'm giving you that diameter, the 5 inches in diameter, as a general guide so you will know how flat to make it Obviously most people aren't going to measure, but people ask me how thick it should be It's really a little more than a quarter inch thick

And if you're following me in centimeters I can't help you, I'm so sorry So then we'll do the second one I often make a rectangular pizza and then I just separate toppings So for example my husband and I really love bell pepper and so I put a long strip of bell pepper and that's kind of a dividing line between our toppings He likes jalapenos, so I will put jalapenos on his side and on my side I like a lot of Italian sausage, so I will put more Italian sausage

Another thing I like about smoothing these out into four rounds is that there is some portion control Now we're going to put these in the oven at 350° and the smaller ones are going to bake for about 15 to 20 minutes Now I'm not putting toppings on them, I am putting them in just as they are Once they get nice and brown you pull them out, put your toppings on, put them back in and keep in mind that how long you're going to bake for that second time once you put the toppings on, is going to depend on how much or how many toppings you put So for my pizza I love to put the pepperoni, and the sausage, and the onion, and bell pepper, and lots of mozzarella, so it might take 10, 12 minutes for my pizza to be done

Somebody like my son Jonathan, who only wants cheese, we could sprinkle some tomatoes, or put some tomatoes and sprinkle some cheese on top, put it in the oven and his is probably going to be done in 5 to 7 minutes So that second bake time just keep an eye on it because it's going to vary by topics and your taste Now this is done, these four are all pretty much the same size, they are about five inches in diameter, they would bake out to be about six So let's put them in the oven and then we'll see what we have So we have all of our pizza toppings ready and as I mentioned before we have a special guest helping us make dinner, to try out the new crust that I've been making

Hi I'm so excited to have Dr Eric Westman here helping make pizza So what do you think of the dough so far? Well looks great and smells great Can we give it a try? We can but we've got work to do, so we've got to make pizza first

Have you ever made a pizza before? Not like this This is different and if you've tried, you've tried a lot of low-carb pizzas, I'm sure I've tried different times the crusts with pork rinds, fat head, chicken

How is this one made? This is very different and I can tell you about it as I kind of get started I'm going to put some tomato sauce on it, but this looks kind of different What I love about this is it's very low carbohydrate

It actually uses whey protein isolate And what I understand is that whey protein isolate is a really good option, because the isolate has the casein and the lactose removed, -Are you familiar with that? -Yeah, I am So whey protein isolate, and I use a brand named Isopure So zero total carbohydrate in the protein powder It also has mozzarella cheese, only 3 ounces in the entire recipe and then 3 ounces of Parmesan cheese, because I know for your patients you have them with dairy

How many ounces per day? So at the beginning, yes, not much It's more like 4 ounces of cheese and a couple of tablespoons of cream And so there is 6 ounces of cheese in this entire recipe

So if I had one of these servings I'm probably okay, right? -Yeah, absolutely -I like that Eric, if you want to put sauce on there Are you not going to make it for me? I can make one, and you can make one, just put tomato sauce Okay, deal

Now, tomato sauce you want to be careful with, because tomatoes are carby, right? Yeah So I put a lot on for me, I put a lot on that one, but that is just tomato sauce without a lot of seasoning or anything, so it's pretty clean I'm going to put Okay, you first I'm going to put the sausage on there You know what, I may just use my fingers Another trick that you can do is put the sauce and then put some mozzarella cheese and then put the toppings and then put more mozzarella cheese And now put the toppings just like the other

Now, this is dinner, right? This is dinner, this is dinner Or breakfast How about this one with the pepperoni? Oh, yeah the pepperoni put a little onion Do you mind if I'll put a little onion on it? I love onions And I have to put this in the oven and once we get all the toppings on, we'll put it back in the oven at 350 and oh, mushrooms, I'm just going to throw this on Do you want pepper or bacon? Absolutely Do you want broccoli? Oh, I'm going to pass on the broccoli I think I will too Who put that in there? If it was the white sauce, maybe, how's that? Maybe

Okay And some mushrooms Oh, pepperoni You know, the pepperoni, I don't know if you realized this, but often you should put the pepperoni on first, because it'll burn Unless you cover it with a ton of cheese, so if you put it on there

because it does, tends to I guess it's fatty and it's thin, but it tends to burn, so I should've put it sooner Wow this looks really good! We're loading them up with all this toppings! I love fresh spinach too, so we could of put spinach, goat cheese like, there are so many things that you can do on these More bacon, right? Of course, never enough bacon But, now, I know you are also always interested in minimizing cleanup Yes, absolutely

Are you thinking about that here? Well, you know, it's not actually, not so bad What I love about the crust is that you make it in one bowl And so it's one bowl and it is easier for just one large crust than doing the four But this is also nice for kid's lunches, or like put it in the freezer, pull it out, make a quick lunch So, I also like quick

And so, if you spend the time meal prepping and then you have something fast I think we're done if we just sprinkle cheese over top -You can always use more cheese -Yeah, more cheese over top But I got to be careful with my ounces, my limit, my guideline

Right Well, especially at first Yeah, and you know, something that works well– I'm going to put some black olives on this one Something that works well too with cheese is to put a little parmesan cheese, so you put mozzarella and put a little bit of parmesan

Parmesan has such a strong flavor that you use less of it And so, that's another kind of tip, if you want to really minimize the dairy, use Parmesan or a mix of mozzarella and parmesan, because mozzarella gives that creamy, gooey, cheesy feel but parmesan gives you like a huge amount of flavor Packs a real punch of flavor Look I'm getting hungry How long is this going to take again? Well, we piled this pretty high, but maybe they'll be ready in 10 to 12 minutes We could take something to drink and get ready to eat Okay, so, can you take this to the oven? Okay, I will

Okay, back to the oven -Carefully -Yeah, careful there You may wonder why I'm here I'm actually just down the street, here in North Carolina and Kristie invited me over for dinner

Thank you so much Do you mind if I have some tea? Oh, please, help yourself Unsweet tea Of course That's right, in the South, if it's tea, it's got sugar in it so, you want to make sure that it's unsweet tea here in the South

But, that smells fantastic Thank you -Cheers -Cheers Do you have a preference? Well, can we have a little bit of each one maybe? This one has a lot of cheese, let's try that one

Yeah, let's try that one first Okay, these are hot, are just out of the oven And you know, we can cut several of these, I don't even remember what's on some of them So, let me grab these This has black olives

Do you like black olives? I do Okay, let's grab that one So, do you want me to cut this? I don't know -Are you nervous about cutting it? -Remember I'm not a surgeon That's right, you're not a surgeon Do you want me to do it? I'm a medical doctor Please And you are a doctor too I understand I am a PhD You know what my children say? They say "Our mom is a doctor but she is not the kind who can help people" Well, it's not true at all, now you are helping people

The irony, right? Okay, so now it's going to be really hot But one of the things I really love about this crust is that it's sturdy so notice I didn't get knives and forks It's not a knife and fork pizza It's not a knife and fork pizza And that's rare with low-carb pizza

Yeah, it is Oh, I'm going to tear it off Man, this one is really piled with toppings I think I did this one, I got a little excited doing toppings Smells great

-Oh, do you hear to crunch? -I do That's exciting too, because crisp was also really hard to accomplish So, what do you think, you think we can try it? I think so, let's try it Dr Westman was telling that he's just up the road in Durham North Carolina and it was actually his plan in the back of Gary Taubes' book that I followed

It's hot, be careful And so it's been really an honor to kind of work with him, in various kind of capacities, because it was his plan I followed to lose my weight and it really changed my life and I appreciate you're doing that Well, thank you for the pizza If he likes this he may be coming down the road a lot, right It's hot, please be careful, I'm worried you are going to get burned -See the steam coming off this? -Yeah

Maybe we should wait just a minute It smells great This one has pepperoni, some onion, some mushroom What do you think, is it good? Wow, look at that It's like bread-like texture, isn't it? -Do you really like it? -Mm-hmm

I wanted to make a deep dish pizza and this is like my fail for the deep dish, but I think it's a pretty decent crust Okay, I'm going to try it, try the end Crunchydelicious a lot of oil, which is fine, remember? I mean, I don't need to take a paper towel and draw the fat This really reminds me, with the sausage and the pepperoni, it really reminds me of the Pizza Hut pizza I don't know, do you remember those? You don't remember those? It's been so long since I had one of those It's been over four and a half years for me, but

I mean, is it a good thing to say that it's as good as a store-bought pizza? No, I don't think so, this is better This is better and, you know, it's homemade And it's all real ingredients, real food, and you can't beat it

Once you get used to it, it really is best of in the homemade pizza that you make yourself I am so glad that you came down to try pizza with me My pleasure Now can I finish this, please? You can finish that I hope if you make this recipe for your family that they enjoy it as much as we do