Low Carb PIZZA CRUST Battle #2 🍕 The BEST Keto Pizza Crust Recipe! PART TWO
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- čas přidán 22. 01. 2021
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Low Carb Pizza Crust Battle PART TWO! 🍕🍕 The Best Keto Pizza Crust Recipe
Join us for PART TWO of this three-part KETO PIZZA CRUST series! We test the best low carb pizza recipes and rate them based on taste, texture, and the amount of time and effort the recipes require. I've divided low carb pizza dough recipes into the most popular categories. In this video, we test a carnivore pizza crust, a ground pork rind pizza crust recipe, and an unusual variation of fathead dough pizza. Which keto pizza dough came out on top? Let's find out! Links for the recipes we tested are below. Make one and and let me know what you think! XOXO ❤️🍕
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RECIPES WE TESTED
The Best Low Carb Pizza Crust
by Papa G's Low Carb Recipes
• The Best Low Carb Pizz...
Carnivore Pizza Crust
by Maria Emmerich at Maria Mind Body Health
mariamindbodyhealth.com/carni...
Keto Pizza in 10 Minutes - Better Than FatHead Crust
by Joe Duff The Diet Chef
www.thedietchefs.com/keto-piz...
*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes, or their creators are in any way affiliated with, associated with, or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.*
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PRODUCTS USED IN THIS VIDEO
Reynolds Pre_cut Parchment Paper: amzn.to/3g5p192
ProTeak Cutting Board: amzn.to/2Qb2dLX
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(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
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Get your Highfalutin' Low Carb and "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
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OTHER FUN LOW CARB VIDEOS
Low Carb Pizza Crust Battle PART ONE: • Low Carb PIZZA CRUST B...
Easy Low Carb Pizza: • EASY LOW CARB PIZZA! -...
Low Carb Cinnamon Roll Battle: • Low Carb CINNAMON ROLL...
Low Carb Coffee Cake Battle: • Low Carb COFFEE CAKE B...
Low Carb Mug Cake Battle: • Low Carb MUG CAKE Batt...
Highfalutin' Q&A Video: • Highfalutin' Q&A - You...
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#lowcarbpizza #ketopizza #pizzacrust - Jak na to + styl
Do as many pizza battles as you can. I never get tired of pizza!!
Thanks! 🍕🍕
Absolutely !
@@HighfalutinLowCarb Agreed. Keep ‘em coming, unless you get sick of making pizza😉 Would like to see a popular cauliflower crust pizza perhaps, please?
NOBODY EVER FETS TIRED OF PIZZA !! TRIPLE YUMMO🤭👍
I’d like to know how these crusts will freeze. I’d like to made like 10 at a time - freeze 8 and have them ready for a busy day. I like keto - but I need more stuff to freeze as I don’t have the time daily to cook some of these recipes. Thanks!
Hi Wes!! As always, your honesty is what I love most about your channel. Thanks for the love and I hope all is well with you.
Thanks, Papa G! Such a tasty (and easy) recipe!!
love your channel too, Papa G. i especially love your “rye” spice blend and use it AND recommend it often! I use it in any keto bread recipe to turn it in to “rye” bread. Thanks Papa G!!
@@karinc5736 Hi Karin. Thanks!
Papa G is the man!! My keto life wouldn't be the same without your channel!
I made this version tonight. I doubled it (to make a full pie) cooked it on a stone and partially through, I poked holes. The texture reminded me of Totino party pizza. I thought it was quicker and easier than the fathead. I have a subversion blender that has a food processor too, so the crumbs were fast.
I think this is the best one to date .
Wes, thanks for still responding to our comments here on CZcams, there are a lot of us who simply won't do Facebook and such, but we surely do appreciate being in touch with you here!
You bet! Chatting with everyone is my favorite part of all of this. I try to get to as many as I can. 🙂👍🏻
I second that!
We need an on-screen leader board/summary of which is best
Yes please! I didn't keep track of the scores for each as I watched the two videos...
Wesley it’s always a joy to view your videos! As a grandma I have to tell you that the way you are so kind, polite, respectful and some humor you add to my day!
100%..He is also very honest,down to earth and has the most wonderful one liners😊You can watch a Wes video without smiling
Wes, would like to see a final video with you top 4 and go head to head with those to see which you like the best
Great videos. Tip: if you want crispy crust and individual pizzas you can put the dough in a waffle maker! They Come out crispy AF. Then I top it and throw it under the broiler in the oven. Try it and tell ya what you think. Cheers!!
👏👏👏
Yeeeeeeessss! Do it with a pizza stone!!! 🍕🍕🍕🍕🍕🍕🍕🍕
Great idea. I do that with a mug cake recipe I have.
When using a fathead style on pizza crust. I apply my toppings different. I find the cheese based crust are affected by the moisture in the sauce. So I put my toppings on; cheese, sauce. pepperoni. The cheese layer seems to protect the crust some. Just an opinion.
Great tip! I'll try that next time! Thanks, Mike!
Yes! I double bake mine with some garlic salt and parsley on it until it’s golden before I add sauce and toppings.
Thank you, have my first fathead pizza in oven now. Used your layer preferences. I am sure it will be helpful. Hungry!
Please do another pizza crust battle. That is one of my keto grails.
I could literally watch 10 more videos on pizza hahahaha yes please, do as many as your heart desires!!
For Maria’s recipe, I cut the dough into 2-3 pieces to make smaller individual size pizzas 🍕 so they crisp up better. I also cook them longer until they brown vs golden. Then I let it cool for about 5 mins before cutting. It gives you a crispier crust. Love your videos! 🥰
Stopped my Hulu binge watching as soon as I received this notification!
Haha! That's a heckuva compliment, Nurz Betty! Thank you! 🙂🍕
Yes, give us another pizza crust video!!!!
Will do! Thanks, Mike! 🍕🍕
Wes,
I love your descriptions and the credit you give to the other home cooks and their websites. You seem to me to be a kind, ego less person. I also love your videos for the parts that are sped up when needed. This is one of my most favorite CZcams channels! Keep up the good work 😊
I would watch more pizza battles, and watch rematches pitting the winners against each orher, with or without your modifications!
Keep em coming. I have lost 105 pounds since I started my keto journey. I feel so much better that I won't be going back, but I REALLY miss pizza.
If you don't mind me asking, how long has your weight-loss journey been? Was it combined with weight lifting or cardio?
I tried that canned chicken crust pizza last week and I was BLOWN AWAY!! I could not believe the crunch, that it held together, and that it didn't taste like chicken! Looking forward to this battle!
It's kind of shocking if you've never tried it before! Glad you enjoyed it! 🍕
Maybe it was just mine, but when I made it, it had this unpleasant canned flavor to it. I am going to try cooking my own chicken breast for it.
Herbert, make sure you are using only canned chicken breast in water. It should not have any dark meat (some canned chicken says “with rib meat” which adds a very “chicken-y” flavor) and also make sure it is packed in water and not broth or oil. A boiled or poached boneless, skinless chicken breast also makes a great crust, but you will need to chop it finely in a food processor after cooking. (Don’t grill or or cook it without water, as this adds to the chicken flavor. Also, cooking it with skin or bones also adds to the chicken flavor.)
@@HighfalutinLowCarb Yeah I just used canned chicken breast in water. The Canned flavor was only strong in some parts though and not throughout. Perhaps it was just my can? Anyway I will try your suggestion for using a poached chicken breast. I really think that will make it a lot better.
@@herbertholland924 There are great recipes out there using ground chicken instead of canned chicken. Try those.
Idk, I think I'm going to need some extra points for getting the thumbnail shot 😂
🤣 You got it, Joe! Thanks for being a good sport. And thanks for a great recipe! 🍕
I basically combine all the recipes for the the only low carb crust my carby son will eat... Preheat oven to 425. Pizza crust:. 2 cups mozzarella, 3/4 cup almond flour, 2 tbsp coconut flour, 2 oz cream cheese, tad xanthan gum, 1 egg. Pinch of salt. Melt mozza and cream cheese in microwave. Add dry ingredients, mix, then add egg. Mix and knead with hands. Spread out on parchment paper to desired thickness. Bake for 13-18 minutes. Pull out and flip over. Sauce, cheese, and top then bake for another 6-10 minutes. Let cool 5 minutes. Enjoy
I love this recipe! I just bake it for 10 mins. I don’t broil and I don’t par bake. I have been using it for at least 8 months. Great recipe Joe!
@@HighfalutinLowCarb Two of my fav US keto youtubers ... yayy.. Love to you both from the Midlands UK
this is the only one of these crusts that I have tried. I read the comments on the original video and cooked the crust longer before adding the toppings, maybe 6 minutes, and it was much crispier. I also used melted butter because I couldn't find my coconut oil, lol. Very tasty!
Do one more Wes! I’m still in search of the perfect pizza crust!
Please do another video, I recommend ‘ I don’t sugar coat ‘ lupin crust pizza. That is now my go too as very bread like.
Keep up the good work Wes ;)
Would love another pizza battle video!! Love all of your videos!!
Thanks, Devon!
I eat a very low carb diet. 12 carbs per day. I've tried several low carb crusts and never found one that was very good as far as I was concerned. I decided to experiment a bit. I came up with a cheese crust. It goes like this. 1&1/2 cups shredded cheddar cheese, 1/2 cup mozzarella cheese, two eggs, a pinch of red pepper flakes. Mix by hand until well mixed and then spread on parchment on a metal tray. Get it as thin as possible if you want a more crisp crust. The mozzarella is in the recipe to give you a thinner crust than you can get from all cheddar. Now bake in the oven until the edges begin to crisp. Take it out and allow to cool for a couple of minutes. The hard part. You need to flip it over on more parchment paper and then put it back in the oven. Crisp the second side well. Take it out and add a small amount of (I use pasta sauce) spreading it around. Next add your toppings. I like meat, black olives, peppers. Or alternatively sardines and anchovies. Now add a thin layer of mozzarella and bake until the cheese melts over the toppings. Now it's ready to eat. I find it hard to tell it's not a store bought pizza. It's important to not put too much red pepper flakes in the dough but without any the taste is completely different. This recipe makes a fairly large family pizza. The main thing is you need to crisp both sides before adding the toppings or you'll have a much less crisp pizza. Not only is this low carb but my wife and I are both gluten intolerant so this is a double plus for me.
I cook my fat head dough on a rack (on paper) in the oven, and flip before putting the toppings on.
Do another pizza video. You need to do your “staycation” cheese crust you did a while back. (Brenda)
Yes, I've been making your skillet pizza regularly and cannot see anything beating it for the Time and Texture factors. Love how easy it is and how crispy it comes out! I sprinkle some sesame seeds in the pan before adding the cheese and it adds a little something for crunch and flavor.
Be sure to let us know which one you like the best and if it will replace the skillet pizza as your go-to!
That was the first video of his that I watched and it hooked and reeled me in.
“Triton’s rod” 🤣🤣🤣
His "staycation" pizza is still one of my fav's...even my teenage daughter asks for it!
So funny ive tried MANY pizza crusts including some of these but i think that the “ burned cheese in a pan” that you did while on vaca in Florida will always be my go to
Agreed. My favorite also. But don’t burn it! So easy and delicious. Save the real crust for your cheat day!
I'm all for you making the 3rd video. I adore pizza so I appreciate you testing and ranking all of these recipes!
Thanks for continuing the pizza battle. Lupin flour sounds interesting. Can u try that? I watched your staycation video a couple of days ago. It truly is one of your best. So funny. Keep up the good work you do. We all appreciate the love you put into your videos.
I love your videos, the music and voice overs. Please keep trying the pizza crust recipes until you find a truly crispy one!
Agreed! "Pizza Crust Battle #37: Finally found a crispy one!"
I’m sorry to say but I almost died when your high speed mixer was forcing all the ingredients out of your bowl. Thanks for letting us know what the problem was. I love you and all your videos, by the way.
I don’t Sugar Coat gets my vote too. Her lupin flour recipe is a keto game changer. I use keto sugar instead of honey.
I am LOVING these Battles!!! The more, the better! These honestly make my day and get me thinking about new recipes to try as a keto beginner. Thank you for doing the lords work!
Glad to see you posting again so soon!
Thanks, Heath! Hopefully I'll be on a more productive schedule going forward!
Yes definitely test some more recipes...a yeast crust recipe would be nice.
Please do Pizza Part 3....can never be too much pizza
Love your videos Wesley. Please keep them coming!! I get so excited every time I get a notification that you have done a video. You bring sunshine to our day!! Thank yiu!
We buy the big tubs of Utz pork rinds and grind them up and keep them in a ziplock in the freezer. Easy to use to in a pinch!
I envy your restraint when topping with cheese. I'm an absolute monster and I always put too much 😅
I’m wondering if that’s the Maria crust everyone meant, because she has at least one other. I didn’t go back to read the comments so maybe they specified - you, of course, would know! ☺️ The one of hers that I’ve used is from one of her cookbooks for Pizza Supreme and meant to support all the toppings of a supreme pizza - sauce and cheese (of course), plus ground beef, black olives, red & green bell peppers, mushrooms, pepperoni and red onion. It’s simple and it’s worked well for me. If you want that recipe, let me know. I’m not sure I should post a recipe from a book in comments... It does call for a pizza stone (so I avoided it for awhile as I don’t have one either!) but says you can use a regular pan and that’s what I’ve used.
More pizza battles please. The Joe Duff pizza is my favorite for quick, when I want pizza. I do bake it longer than the original recipe. I also use a pizza stone which adds to the crispness. The chicken crust pizza is when I have the time and energy to make it. Both are great, but not perfect. The perfect keto pizza is out there somewhere yet to be found.
Love this series Wes, we all love our pizza! We have found Headbangers Kitchen to be the closest to the best pizza recipe so far. We adapted Sahil’s recipe and double the ingredients but with only 1 egg as our Australian eggs look a lot bigger than his! we add Italian seasoning, onion powder and nutritional yeast for flavour.
Black Tie Kitchen channel also has a great recipe for the crust.
Yaaaay, more crusts!! Let’s go!! Love you, Wesley!! 💜🎉
Thanks Wes, I have been looking forward to your pizza crust battles. I vote for another one!
You got it! 🍕🍕👍🏻
Thanks for this great review of pizza crust recipes! I LOVE that you honor the original creators and drive traffic back to their sites. Thanks for being such a great resource and a good person. :)
Definitely hoping there's a part 3. Either new recipies or re-tries of some of these with some of your suggested tweaks. I've been trying to find a satisfactorily crispy keto pizza crust forever and still haven't had any luck. Love to see if we can finally crack this!
Yes, Yes, Yes, I'd love one more pizza battle. Love your videos and can't wait for the next one no matter the subject. Wes, you're the greatest and your videos brighten my day.
Thank you so much, Cathy! I really appreciate the kind words of support! 🍕🙂
!!
Wes can you include a deep dish crust!!
Can you check out, I don't sugar coat on CZcams? She uses Lupin flour! I'd love to see this on your show! 😁
Hi Kimberly! I've had lots of requests for the lupin flour recipes, so I'll definitely be adding that for part three! Stay tuned! 🍕🍕
I love her recipes. That would be great
Yes! Either this one or Ketofocus deep dish.
I love I don't sugar coat's recipes but for pizza crust, in addition to the lupin flour, she is going to use vital wheat gluten and a teaspoon of honey (to activate the yeast), which is dirty keto. I don't know if Wes does dirty keto recipes. Plus, it will take a lot longer to make since it will need to rise as it would be a yeast dough. I make her bread, rolls, cakes, etc. as I do dirty keto so planned on trying her bread dough, with Italian seasonings and garlic powder, to make pizza crust.
I was going to recommend her recipe as well. For what it's worth, when I make it I put all ingredients in my bread maker & allow it to do all the work, pulling out the dough when the baking portion of the bread making process begins. It just provides a good mix & rising environment so why not allow the machine to handle all that dirty work?
Maybe I should mention that I use a double recipe, which is actually a single recipe for her bread & make 2 16-17" pizzas at a time. I assume the bread maker would do a good job with a single crust recipe but haven't actually done it that way.
Been following you for 1 1/2 years. You are great. Appreciate your honesty and the nature of your channel!! Perfect.
Hello Wes
How very nice to see you on this Saturday morning
Thank you for these wonderful pizza recipes
I’m always in the mood for Pizza
YES TO ANOTHER VIDEO! Then, you definitely have to give us a ranking of the nine crusts.
Watching this from Finland, Wesley! So happy you are battling these out!
Thank you, Sarah! Hello to you in Finland! ❤️🙂
Thanks. As a pizza lover watching these vids is awesome. Looking forward to episode 3.
Yes I want you to do a third one I love these videos thank you for all your time and effort much appreciated
I miss the kiss my grits painting 🥰. Always love your videos. Can’t wait for the next one. Thanks for being so awesome.
Great video series Wes! Please do a third one, which would make your series the definitive pizza crust battle to end all battles 😆
Just a tip- put the aluminum pizza pan when you pre-bake the oven so when you slide the pizza on the pan it is already up to temp - which will make for a crisper crust (sliding it on cold pan makes for a soggier crust). Keep up the good work!
I think that's why she uses a pizza stone, and preheats it, that ould make it crispier
Yes to another pizza video! You are the best Wes!! 😍😍
Hi, Wes! Always a pleasure to watch your culinary arts. 🤗
YES Wes another pizza video!! Thank you once again for your amazing video. I have used your Thrive link. It is really helpful to have harder to find healthier items delivered rather than searching the stores during these times we’re in. Thank you Wes!!
Thanks, Autumn! ❤️
I was just watching the first of these as my wife really wants pizza haha. Thanks!! Much love and thanks again.
Hope you enjoy, Robert!
Thank you for putting so much effort into your videos. I truly appreciate it! A new subscriber and low carb eater.
I really enjoy your videos and I love your sense of humor! I say yes on more pizza battles❤ Take care and thanks for sharing your experiments!
I vote for one more. Love all the videos.
Thank you Wes. Yes, definitely please keep doing crust recipes until you find a 9 1/2 or 10
Thank you for trying out these recipes for us . The first one is my favorite 😻!
Love all your videos 👍👏👏👏
Thanks Wes. I like your channel. I liked another commenters suggestion to do another pizza battle and then do a head to head on the top three. Thanks for your channel.
With Fathead I slice it right away, then use a spatula to transfer the slices to a cooling rack. While it doesn't make it crispy, it does keep it from getting too soggy.
You should do your own pizza in the next video...you were at a beach house. It is our go-to pizza recipe.
Yes!! The cheese crust!
thats one of my favorite videos and pizzas! 🍹 🍹 🍹🤣
Thank you for making these amazing videos! They are very helpful! I'm like 2 minutes in this video but I already say thank you! 😊 especially pizza crust! 😍 oh and edited to say please yes make all the pizza recipes!
A 3rd video? Yes, please! 😃😍
Wes, I adore you... thank you so much for all of your hard work. I live for your videos! Also, when Food Network comes calling you remember your little ‘ole pal Jana! 😄😘
Haha! Talk about a Dream Job! 🙂🙂🙂 Thanks, Jana!
I know I'm eight months late to reply, but yes, as soon as I found this great channel the first thing I thought was that he should have his own cooking show on the Food Network. Such a great personality and seemingly genuine warmth, it just transcends the screen.
Downside is that with a show on the Food Network he'll end up with bosses and bosses' bosses all trying to tell him how to do his own show, lol. Sticking to CZcams might be better for his freedom to do things his own way :)
I literally laughed out loud when you said “there’s sawdust in that”!!!!! I use a similar voice to imitate others
Love love your videos keep them coming
I love your channel!you are so entertaining and you do a good service to the community!thanks! Hello from The Netherlands!!
I heard Papa G's name and instantly perked up. I LOVE his channel. he does a wicked Chicken and Dumpling recipe.
I make Joe Duff's crust with the extra almond flour instead of the whey protein. I add italian spice and bake it for 10 minutes. It is very crisp, not floppy at all. Broiling with the toppings is very quick, 5 minutes is just about right. I find the crust doesn't change during the broil so I make sure the crust is the way I like it before I add the toppings.
How much extra almond flour do you add?
@@shaunamusser7198 He gives instructions for the substitution in the recipe. you use 1 3/4 cups of almond flour instead of 1 1/2 cups.
Thank you for all this work….well appreciated
Thank you for all your hard work & sharing these recipes. Please give us another pizza battle! 🍕
I LOVE the southern humor. My mom's from Atlanta, and you're sense of humor and personality totally reminds me of her. :)
To answer your question: I'd love to see volume III.
Also, at the end of volume three it would be cool to see a graphic of text on the screen showing the scores for all off the pizzas from all three videos. That way we can compare them side by side.
Thank you so much for save us the time and testing these recipes.
Big hug!
individual size pizza's around 4" would probably crisp up in the center.
I love your videos!!! They save me so much time in deciding what to make and who's recipe is the best! I work in a Dr.'s office, and I refer lots of people to your channel. Yes!! Make more pizza videos!
Thanks Wes! I would love to see you re-do these using either a pan with holes, or pizza stone, or both. Love your videos, thanks so much!
If you only tested pizza 🍕 recipes going forward I wouldn’t be mad! ☺️
Just made one last night with Vital wheat, almond flour, oat fiber etc.
Great videos
Thanks for tasting them all for us. Saves us so much trial an error
I’m glad I found your channel. I like how you get to try out recipes first for us to figure out what will be good. Yes please on video #3. Keep going on your journey. I know it’s hard.
I love Joe Duffs recipes, his tortillas have been the best I've tried so far and super versatile!
Same here! I love his tortilla recipe.
REAL MVP!!
@@shaunamusser7198 ❤️
🤔
Oh good to hear!
Oh I forgot, yes please do part 3. thx.
You know what I like best about your videos? you don't talk while you're chewing! you have gained a new subscriber sir. Keep the videos coming
I just found your channel... loving it! Your style of cooking & teaching is very comfortable & fun to watch. Im actually ketovore (meat heavy keto& only use veg for seasoning)... which immediately knocks out most pizzas for me - but I make Maria's pizza (love her & have all her books!). I actually use a cast iron pizza pan & preheat it & it gets crispy. I typically make it with ground chicken instead though...it's wonderful. I don't miss pizza as much as I thought I would though - so sometimes I just pile some parmesan cheese on parchment paper & add sauce& toppings & bake. Honestly, this satisfies my pizza craving. Ty for what you do!
The pizza pans with the holes are called "Pizza Screen". They are pretty easy to find.
You would have to transfer the crust to them after the 1st bake. They work great.
BTW: if you do use a pizza screen, be sure to put another pan on the rack below because most keto pizza have a bunch of oil that might drip and you don't want that burning on the oven.
Thanks for the tip, DJ! Looks like I need to go shopping soon!
Yes more pizza vids Wes ... we need the perfect holy grail pizza
I could listen and watch you do many pizza crust battles. Love your videos!!
I really enjoy all your videos. I really like the fact that you give credit where credit is due. I use as many low carb, no carb recipes I can because my sugar is a little high. I went from 440 to 140.
I wouldn't mind seeing more of these pizza reviews in the hopes that you find one that gets really close to a ten in each category. Thanks for all that you do!!
BTW, if you just type in "pizza pan with holes" in the search bar, many choices with holes are shown.
Hi Wes ..check out .The Kito King's deep dish Chicago pizza crust..one of my favourites..thanks foe another great vid..😉
Keep it going! Love pizza with an especially crispy crust. Love your videos.
Yes another pizza battle, thank you for doing this, i enjoy your sense of humor and sincerity. 😁
Love if you’re do a potato soup. I do one with rashishes that’s absolutely killer good
Hi Wes, another great challenge - just a small recommendation when making pizzas is to have a proper pizza pan (a stone or one with holes). I think this really would have made a difference in all three recipes. All three looked delish. I personally can't do dairy. Having alternative ingredients would be a super cool video for future. thx. for sharing.
I have one with holes. Do you still use parchment or leave it off?
@@hollistandridge1117 Hi Hollie - I use both. Parchment with the holes in the pan. Same even heating but less mess to clean which I’m big fan of lol. Hope you’re well.
*I love how you've crafted a pizza crust that's both easy to make and keto-friendly, allowing us to indulge in our favorite comfort food without the extra carbs. The crispy and flavorful crust is a fantastic base for any toppings we desire.*
I do so love your videos, as a London girl your gorgeous southern USA voice is so dreamy. Love all the battles too.
Keep cookin’ y’all xx