KeDough, the Fathead alternative keto pizza crust with lower calories!

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on’t drink the Kool Aid, kids. Despite what you read online, calories do matter. Sorry, you cannot eat everything including the kitchen sink, it doesn’t work that way. Yes. Keto allows you to eat delicious fat and lose weight, what people tend to miss is part of the reason for that is because naturally, you eat less when you become adapted AND your brain shifts, you start to heal those food obsessions that got you to where you were in the beginning. This doesn’t mean calories don’t count. While calories in\calories out isn’t really accurate, if you eat more calories than you need, you not will burn (or as much of it as you could) the most important macro – the 4th Macro. Body fat.
Think about it.
If you are getting all your energy needs from what you put in your mouth every day, what about your body fat?
It doesn’t just magically disappear.
You have to mobilize it.
Use it.
BURN IT.
In order to burn it, you have to feed the fire. Your daily energy needs.
Yes.
This is real. Sorry, unicorns and Bigfoot might not be, but burning fat? It’s real.
Additionally, the more fat you lose, the lower your metabolism runs. Right. You need even less calories.

I like fathead as much as the next guy, but making a pizza with a cup of cheese, a package of pepperoni (or sausage or both) is going to put your calories per couple of slices up over 800, maybe even more. Dunno about you, I love pizza too, but I’d also like to have breakfast, maybe a snack or two, and dessert. With that in mind, I created this crust recipe that cuts the crust calories in half (or more) for those of us who believe science isn’t black magic :). No, you don’t lose taste and texture. If anything, I think it is improved but you can make your own decision on that.

lternative to fathead pizza dough, because texture and calories do matter

We use a 16″ crisper pizza pan (you know, the one with the holes in the bottom) to make this just like a pizza joint’s (you gotta call them “joints,” sorry, pizza “restaurant” just doesn’t cut it. Friends from Colorado, it’s not THAT kind of joint 🙂 ) crispy thin crust pie. If you use a 12″ pan, it will be more like a traditional thick, chewy crust.

You’re welcome �?�

Recipe below the jump.

Alternative to fathead pizza dough, because texture and calories do matter

  • Servings: based off 2 slices out of 16
  • Time: 30 min
  • Difficulty: easy
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UPDATED! Please read this before purchasing glucomannan! Some have had issues with certain brands, this stuff isn’t cheap so I would recommend getting what others have used. It will save you in the long run. Brands I’ve personally used with success: LC Foods, Now Foods. You know me, I’m not making recommendations for any other reason than I want you to succeed. I have no financial skin in the game. My favorite brand is linked in the recipe below. YMMV

SECOND UPDATE: I’ve had many people ask what can be subbed for the glucomannan. Unfortunately, in this specific recipe it is a crucial ingredient. It has properties that are unique to konjac\glucomannan. This is the same major ingredient used to create Miracle Noodles. I know of no other ingredient you could swap instead – not xanthan, guar, or psyllium will do the trick. Sorry �?

Ingredients:

2 lg egg
2 tbsp glucomannan powder
1/2 cup oat fiber
1 tbsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
4 tbsp almond flour
3/4 cup water, warm (whatever is “hot” out of your tap)

Preheat oven to 400F.

Beat egg well in a bowl or zip it up in a blender. Add dry ingredients and mix until gravel-like texture. Add water, mix until well combined. Form into a ball and let rest for 8-10 minutes. THIS IS VERY IMPORTANT. Do not rush this. After rest period, roll out to fit your pizza pan. This will make a 16″ pizza for thin crust, or 12″ for thick. Do not pre-cook the crust. After forming your pizza, add your toppings and bake for 8-10 minutes. Cut. Serve. Eat. Enjoy.

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3 Comments

  1. You may want to proofread your posts. If you want to be credible. Also, the reason you automatically consume less while on a keto diet is fat is more satiating…not that your hea/body adapts.

    1. Thanks for the comment, I do agree that proofreading is required. I didn’t really get that years ago when this was written. As for fat being satiating, yes and no. Saturated fats trigger a ghrelin response – a hormone closely related to leptin and primarily found in the gut. Ghrelin stimulates the pituitary to releases HGH, which increases appetite, not suppress it. This is exacerbated in people who are insulin-resistant, about 20% of the IR population report the opposite of satiety – a drastic increase in the desire to eat more when eating high fat. While little is still known about all the nuances of both leptin and ghrelin, it has been determined in multiple peer-reviewed studies that the reduction of IR and the adaption of the endocrine system has as much – if not larger – role in appetite suppression when reducing carb intake as the increased digestion time of saturated fats vs carbohydrates. 300 parallel studies shows that protein intake increase typically seen with a well-formed keto diet increases insulin secretion and sensitivity, greatly effecting the uptake and response of hormones, glycogen, SBG, and ketones. The combination of the metabolic and endocrine adapting to these three situations is when IF works after about 3-5 days of consistent intermittent fasting. The hypothalamus – the primitive region of the brain responsible for, among other critical autonomous bodily functions, hormonal secretion and related appetite, adapts and achieves homeostasis.
      So while yes, the consumption of saturated fats is satiating, the reasoning behind that isn’t that simple and does pivot on adaptation and homeostasis. Thanks for reading, commenting, and triggering a great follow up conversation.

  2. […] use it in my none-fathead pizza crust and pasta that doesn’t suck for a reason. It hold it together better than just about anything […]

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