Please modify as needed. The dough will be more like a thick batter than a workable dough. 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. I knew from making the Diet Doctor tortillas that cream cheese must be softened to ensure it integrates with the other ingredients. So I atomized it with the olive oil in a blender before mixing it with the other ingredients. The disks came out golden brown and delicious. In addition to pizzas, I also use this recipe to make cracker-size disks for appetizers like hot crab dip. Tried to find whey isolate online. Gold leaves are certainly low carb too, but you wouldn't dream of adding them as a topping for extra-crunch now, would you? Very easy to throw together. Easier than FatHead as you don't have to melt anything. I put all the dry ingredients together in a bowl whey protein isolate, baking powder, salt, onion and garlic powder, italian seasoning, some pepper , mixed everything with a whisk. I then added the shredded mozzarella and Parmesan, mixed some more. I spread the whole thing with a spatula make it thin as it will rise significantly! In retrospect, 10' would have been enough as it will cook further when you put it back in with the toppings. Next time I'll dial down the amount of salt as the Parmesan already provides a significant amount of salt. Very nice good taste, good light texture, just like in the pictures and easy-to-make crust when you crave pizza. Be careful when buying whey protein. Go for whey protein isolate ideally from grass-fed milk with the lowest carb content. And unflavored, of course. Dear Kristie, dear Eric, IMPORTANT NOTE: You need to be aware, that whey protein provoces a far higher insulin spike than e. Georgia Ede points this out on her latest Diet Doctor video!!!! People trust the info you give, this is DEEPLY DISTURBING and DISAPPOINTING. I made this last night with high hopes. It was a terrible disappointment. I am not sure what I did wrong, but there are a few things I would do IF I ever try again. I would make it much, much thinner. I used the right size pan but it became very thick and then extremely dry. The dough was also VERY thick, not batter-like, not sure why. If I was giving advise, I would say - make it thin, thin, thin.... I agree with all the comments from Guillame above Dec 16. I whisked the 'wet' ingredients together softened cream cheese, oil, egg first before adding, instead of using a hand blender. Would definitely agree that the salt could be cut back or omitted since there is a large quantity of parmesan. Makes for an overall, nice 'bready' dough that is easier than the Fat head dough. However, something with this recipe did not agree with my body. Gained 3 pounds of weight when I had been rock steady for days. I was concerned by the information given by Derya in a few of the above posts so I started to do a little research. I haven't delved into it deeply, and Derya, I mean no dis-respect, but could you point me to some of the evidence you've found please? Here are a couple of articles which seem to support using whey protein to assist those with type 2 diabetes. In a recent study, blood sugar levels were 28% lower in those who had whey protein along with their meal. Insulin levels were increased doubled and, importantly, the insulin response lasted longer. The study was small, only examining the responses of 15 individuals, but the design of the study made the results significant. If anyone can help out with this discussion please do. We're aware that dairy protein does have an insulin-stimulating effect, and often point it out though note that this is true, more or less, for all protein, especially animal high-quality protein. This may not be AS good for weight loss as sticking to only meat, fat and a tiny amount of veggies. However, the amount of protein is relatively modest and this should still be a good recipe for weight loss for the majority of people. Certainly far, far better than regular pizza, whether you look at blood glucose or insulin effects. Best, Andreas I made this two nights ago. Nonetheless, was a winning recipe. The leftover pieces are also awesome and hold together nicely. Thanks everyone for suggestions. They help me frequently. I followed the advice of many and microwaved my cream cheese before whisking it with oil, cheese, eggs. Will make it again. I love Krisitie's recipes and jumped on the idea of cutting out the nut flour and being able to pick up my pizza again. I made the pizza last night and it didn't disappoint. I would make one small change and omit the salt. There's plenty of salt in the cheese and most of the toppings that the salt is just a little overwhelming. The pizza held together nicely and we even make some bread sticks for soup tonight. Looking forward to use this base recipe for other breads. This pizza crust is so amazing. This one is so good that my daughter special requested it to be used as her birthday celebration pizza crust! I normally make cauliflower dough for myself, and use Trader Joe's pizza dough for my family when I make pizza. So wonderful to be able to just make one crust for us all!!!! So this was a super fun treat for me. Thank you so much, Kristie! MARK, ANDREAS Whey and its effects on insulin release are discussed controversially. However I would not want to see them wrapped up under the 'dairy file' - it does NOT cause the same reactions as cream or cheese. ANDREAS, you recommend staying clear of stevia and its likes, comparing them to cocaine. I agree, by the way. But how 'naturally occurring' is a whey protein depleted of casein, lactose, and fat? You advise - obviously and rightfully so - against hydrogenated oils and highly processed food. I suggest as a well-wishing and admiring follower that you look into the 'making of' of this substance. Not remotely naturally occurring. My apologies, but the true power of your platform is that we can discuss things openly and not hide unpleasant information. It's no wonder that many of these whey products are hard to digest and have to cover up their acidic aftertaste with unhealthy sweeteners and artificial flavors. Most commercial whey protein powders are made from protein isolate, which means that it goes through more processing and filtering. The manufacturers like to claim that this results in almost pure protein content, which they say makes it a better product. The problem is that the extra filtering and processing removes a good deal of the important immune factors from the whey protein. Whey isolates remove the fat, which actually removes important components of its immunological properties, such as phospholipids, phosphatidylserine and cortisol. Additionally, all of the IgG immunoglobulins, which are an excellent source of glutamine and cysteine, are also bound to the fat globule. Fat provides not just calories. In fact, most food rich in healthful fat, including nuts, seeds, chia and almonds are carriers of antioxidants, such as vitamin E and phytosterols. Dairy also contains lipoic acid, which is a carrier of enzymes and immunoglobulin. Therefore, if you take the fat out you're left with a clearly inferior whey protein. Protein isolates are proteins stripped away from their nutritional cofactors. There are three problems with that: All isolates are exposed to acid processing. Your body cannot assimilate proteins in isolated form. Due to over-processing, isolates are deficient in key amino acids and nutritional cofactors. I've been very happy with the results I've gotten from this recipe. One thing I plan to try is to use it as a lasagna noodle. That is, I'll put the dough mixture into the lasagna as just another layer, along with the layers of meat, cheese, sauce. It may be better to just do a pizza casserole and use it on the bottom, and maybe on top. The first time I mixed this dough, I used a very strong Parmesan cheese, so that was the only taste the dough had. I used to use nearly a vial of insulin daily and only had moderate control of my blood sugars. Today, I no longer use insulin or Metformin, and my blood sugar is typically around 100. A1c is down from 7. And I lost 180 pounds in the past year. For me, the biggest difference with Keto is that I'm no longer hungry ALL THE TIME. Absolute perfection and quick! I did not pre-prepare the ingredients, rather dumped them all into the bowl and they came together easily. Good taste, so-so texture, better for me than fathead due to the nutrient breakdown. This is the best pizza base yet. I'm not keen on the fathead or cauli versions so it is great for me. I used melted butter as I didn't have olive oil to hand and this made it a little salty salted butter - I halved the salt but would leave it out if I use butter again in the future. I used less salty toppings too which balanced the taste. I also used standard organic whey protein from Simple Origin as I don't have isolate. I use this all the time and it has never spiked my blood sugar or caused any weight loss issues. If whey is good enough for Dr Westman in the video version of the recipe, it's good enough for me. Off to grab a slice. I'm in love again? This is a great recipe and I was praying it would be. I made it a little thicker and it reminds me of a deep dish. I'm going to try to thin it out next time like a thin crust and see where that takes me. I love that this crust has no weird whey or egg after taste and that I can eat it with my hands! No floppy pizza here. My imagination is running wild with all of the versions I'm going to try next. Thank you for experimenting because I am not good at trying to come up with recipes like this one. Delicious 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. 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... LOL, just because it's too costly for you, doesn't mean it would be for everyone. If you don't like it, or don't want to buy the ingredients, feel free to just scroll on by. How could someone possibly not create a recipe that's perfect for everybody? OMG, what were they thinking?
