Miracle Dough

An amazing dough that is simple, easy, and delicious!!!


4 Ingredient Miracle Dough

From tortillas to pizza crusts, wraps or egg rolls, this dough can be used to make endless recipes!

2 cups shredded mozzarella cheese

2 tablespoons cream cheese

1/2 cup lupin flour by Wholesome Provisions

1 tablespoon whole or powdered psyllium husks

1/2 teaspoon baking powder (optional) adds a little lightness and puffiness.
1/4 teaspoon sweet corn extract by Amoretti (when you want corn tortillas or chips)

*You can add a teaspoon of xanthan gum to give your pizza crust a firmer texture

Mix all ingredients in microwave safe bowl until thoroughly combined and dough forms a ball. Microwave for 1-2 minutes until softened. Turn dough out on flat surface and roll out as thin as possible. Cut into any shape you want. Top with seasoning of choice and bake in Air Fryer @350 for 5-7 minutes. Conventional oven @425 for 15-20 minutes or until golden and crispy!!



Crispy Crakers


Season with your favorite flavor! 


Awesome pizza crust!


Bake and then top off with toppings of choice. 


Tortillas!!! Bake tortillas for 5 minutes at 425 then remove and roll or use as soft tacos! Bake longer for crunchy tacos.


Breakfast Enchiladas  

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I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate.


  1. Saw your video on MIRACLE DOUGH… I did buy the Lupin Flour at Amazon, but FYI…your recommended link is out of stock, and since I’m PRIME, I wasn’t waiting until way into July. So ordered "Lupina Lupin Flour" non-GM0, only Lupin Bean, which is an "AMAZON’S CHOICE" to try the One pound package & it arrives tomorrow June 21, 40 cents cheaper. Don’t want to be stuck with triple packages if we are allergic, etc. 1 single package at first. I will return to comment again after trying.
    –I am suspecting that a 425F oven with Convection air capable will be quite similar to Air Fryer, just a few minutes longer, maybe to bake.
    –I will also try your suggested less than 1 Tbsp. for Powdered Psyllium Husk instead of whole.
    –I have a silicone Bagel form pan and will also try the Bagels, adding a bit of Baking Powder… plus I have "Everything But Bagel" seasoning.
    –Looking forward to surprising my son with Egg Rolls or his favorite Crab Rangoons.
    KETOing in our family for over a year. Went down from 4X clothes down to size 20Women’s, some size 18. I went shopping in my closet for my old smaller clothes… it was great! Lots of loose skin, but wow does the increase in energy surprise you or what? Stuck in a plateau now, so hoping this MIRACLE DOUGH will help with reaching for carb danger snacks like peanuts/nuts for crunch. (Gained a bit back in belly area over winter, so cutting back & doing more activities.)
    THANK YOU for Sharing Miracle Dough!

    1. Unfortunately there is not a substitute for this recipe. Lupin flour is what makes the dough so bread like and gives everything an authentic flavor.

    2. To stay true to the flavor and texture I recommend using lupin flour. You might try coconut flour but the results may not be the same.

  2. OMG…is all I can say about this recipe!! Loved how much flavor the Lupin flour added and can’t wait to try it for my pigs in a blanket. Thank you Nancy for making recipes for us to use!! You Rock

    1. I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate. 🌸😊💖

  3. I really have to tell you how much I appreciate you! I follow dr. Gundry’s plant paradox diet and it is changed my life. I am so grateful for you and the work that you do on researching and coming up with awesome recipes! I miss a really good hot baguette with a lots of butter and of course under things. Your work has enabled me to make my program easy and delicious! Can’t wait to try the miracle dough and the varieties of food I can make with it. Thank you so much!

  4. I’ve read that flaxseed meal can be sometimes substituted for the psyllium husk powder, is this possible with this recipe? I’m sure the flavor would change but as for consistency?

    1. Update – I was dying to try these so I made half a recipe and used the flaxseed meal I had as a replacement and they turned out great! So, yes, you can substitute flaxseed meal for psyllium husk in this recipe. It gave the crackers a bit of a nutty flavor but they were so good! Thank you for the recipe Nancy!

    2. I use Oat Fiber as a replacement for psyllium husk. Not to be confused with Oat Flour which has carbs. Oat Fiber has no carbs.

    1. I Don’t Sugar Coat on YT has an adaptation of Deirdre’s loaf bread. IDSC’s version uses lupin flour.

  5. Question-my family does not like the almond flour rolls. Is lupin flour an acceptable substitute?

    1. Lupin flour does not measure equal to almond flour. So you have to find a recipe that someone has created, to get a lupin flour roll.

    2. This recipe from I don’t sugar coat on YouTube makes a yeast bread that is very much like while wheat bread:

      Dry ingredients:
      1-1/4 cup vital wheat gluten
      2/3 cup lupin flour
      1/2 cup oat fiber
      3-4 tablespoons sweetener
      1 teaspoon salt
      1/2 teaspoon xanthan gum.
      mix in a large bowl

      Wet Ingredients:
      Into the bowl of a stand mixer combine
      1 cup hot water (120-130 degrees F)
      1 Tablespoon dry yeast
      1 teaspoon honey (I use sugar)
      2 Tablespoons softened butter
      2 room temperature eggs lightly beaten

      Mix wet ingredients using paddle attachment. When well mixed add all dry ingredients. Mix with paddle until fairly well combined.
      Switch to dough hook. Mix 8 minutes scraping bowl sides down to make sure it all comes together.

      Work dough into a well formed ball or oblong shape. Transfer to parchment lined loaf pan. Bake until browned and gives a hollow sound when thumped-about 18-20 minutes.

  6. I have been reading about people with peanut allergies having allergic reactions to lupin flour.

    1. Simple. If you are allergic to it, don’t take any chances. Don’t eat it. Try something different.

      1. Anthony,
        Lupin is a bean, but people with nut allergies can have severe reactions to lupin flour. So, if you served it to someone with a nut allergy, you could have a problem.
        Until I saw the reports, I had no idea that a nut allergy could react with this bean.

  7. When using this Dell for a pizza crust do you cook it first Before adding the toppings or do you add the toppings like you would a traditional pizza.

  8. Finally a recipe I can make and eat! Being allergic to almonds and eggs, I tried to play with a fathead style dough but it failed. Saving this one!

  9. How do you think this would work for making a top crust for a pot pie?

    If you cut in butter and bring this dough together biscuit-style, does it become flaky?


    1. I watched her video on this and it’s more stretchy, not at all crumbly. That being said, I don’t see why it wouldn’t work on a pie, but I haven’t tried it yet. I would not add butter. There is plenty of fat in the cheeses. It would likely be an oil slick.

  10. I don’t have a microwave oven… What do you suggest I do to make the dough pliable, please?
    Merry Christmas from Denmark,

    1. I melt the cheeses using a double boiler – a Pyrex bowl over a boiling pot of water. I then add the flour into the same bowl. I think it’s better because the gradual and consistent low heat makes it easier to incorporate the flour into the cheese.

  11. Best “pizza-like” dough I have found for keto. I have tried almost all that were keto recommended and most are good, but don’t have the dough sensation in the mouth. This recipe does!! Since she didn’t explain how to bake pizza with topping, I experimented with 9 minutes without topping on pizza stone, then added pesto sauce, veggies and mozzarella and Parmesan ( lightly) and baked another 8 mins. It was pretty done and mildly crispy. Next I will try with Italian tomato sauce. Cannot wait to try other dough based recipes with this Lupin flour!! Thanks!

  12. These make great tortilla chips. I’m curious to try these as noodles. Since you don’t need parchment paper, they should work in my pasta machine. Now to see if they’ll cook in salted water or if just sauteing in butter will work. Have you tried that yet? Thanks for all you do!

  13. WOW!!! Thank you for this. I just ate pizza for the first time in 3.5 years and it was incredible. I love your channel and lupin flour.

  14. I love Italian breads, pastries and pasta. The Keto versions are too eggy, cake like, and high in calories. So far, this is the best dough I have found. Thanks, I will be following!

  15. The recipe calls for psyllium husk I can’t seem to find it. Is it necessary?

    1. Hi Stephanie, You can find it at Amazon if you can’t find it at the grocery store. Maybe a health foods store as well. Hope that helps. I buy mine from Amazon.

    2. I haven’t tried subbing anything but I think ground flaxseed would be a good substitute. Good Luck!

    1. I haven’t tried subbing anything but I think ground flaxseed would be a good substitute. Good Luck!

  16. I believe she said to pre-bake it for eight minutes then to top it and then to bake it for another eight minutes or so.

    1. I haven’t tried subbing anything but I think ground flaxseed would be a good substitute. Good Luck!

  17. Can you outdoor grill the miracle dough? I’ve grilled the fat head with no problem and makes excellent pizza crust.

    1. Yes, I believe you can. I haven’t tried it myself but I have heated it on a dry skillet as you would a tortilla.

  18. There is a recipe for bread from I Don,t Sugarcoat, but I’m curious about the carbs cause of the wheat gluten, honey is not too much but not sure if you have to have the wheat gluten, I think that’s so the bread will rise. Does anyone know the answer??

    1. The carbs per slice is 1 if you get 16 slices from the loaf. You don’t count honey at all because the yeast eats it. And, yes the vital wheat gluten is a “vital” ingredient. It is delicious and a game changer, as you can have sandwiches again!

      1. Edit: the bread recipe that is the game changer for me is from Deidre’s Kitchen. It turns out great every time.
        I Don’t Sugar Coat uses lupin flour for her bread recipe, which only turned out right for me 1 out of 4 times. But what she does have that is out of this world is chocolate cake and cinnamon rolls. Soooo good!

    1. Yes you can freeze it, I’m not sure how long because it never lasts that long in my house, lol, I assume it will keep for several months.

  19. I made this last night, turned out great. I used ground flax seed and ground chia (about 3-4 T) instead of psyllium. Melted the cheeses and then mixed the dough in my food processor. Added 1 T water because of the additional seeds. Made a soft pliable dough. The crackers/flat bread in the air fryer were excellent. Pizza is next. I’ve had the lupin flour for months but didn’t know what to do with it. There was no off taste — tasted like a recipe made with regular flour. Thank you for a super easy recipe.

  20. I need to limit my cheese intake due to issues with casien & whey (all dairy actually). Can I replace the cheeses with anything?

    1. Cheese is a large part of this recipe and I haven’t considered an alternate ingredient that could possibly work. The recipe can be eaten in very small portions so you wouldn’t be consuming large amounts….

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