KeDough the non-fathead, no grain pizza dough

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Yields: 8 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins
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KeDough the non-fathead, no grain pizza dough. Don’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. 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) 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.

Ingredients

0/9 Ingredients
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Instructions

0/3 Instructions
  • 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.
  • SPECIAL NOTICE
  • 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. BEST PLACE TO BUY IS @NETRITION.COM. 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. 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 (read this post). 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.

3 Comments

  1. Hi, Scott,
    Do you think the King Arthur Keto flour would work in place of the almond flour?
    Thx in advance.

    Deby R.

    1. Hey Deby,
      You could. That being said, I’ve made pizza dough with that flour, I can do up the recipe if you want. It’s not very different than a traditional wheat flour recipe but there are a few things that change. Let me write something up, that flour is not cheap, don’t want you to waste it on an untried method when I have one I know works.

      1. Thanx, Scott! I tried the flour for pasta and wasn’t really impressed. I halved the recipe I tried (not yours but very similar) and I have a lot pasta in the freezer. Maybe I didn’t cook it long enough, the texture was off for me. I’ll experiment with what I have in the freezer. That said, I thought it might work in the pizza crust which might not use as much of it. Thank you for all you do! You are right, that flour is not cheap.

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