I make pizzas with 2 using the 8 inch high fiber tortilla wraps (Ole brand) with shredded mozzarella cheese sandwiched between them. Then I use Raos pizza sauce and add my toppings as usual. I bake it in a 400 degree oven. The tortillas give you a crisp crust and each one has only 4 net carbs (made with 100% whole wheat & flax seed). It’s a fast and easy way to make personalized pizza for the family especially when everyone wants something different. These are the best tasting pizzas that I’ve tried since changing my diet.
Love ya Wes! Another tip beyond flipping the crust during the initial cook is to immediately transfer the cooked pizza to a cooling rack so excess moisture doesn't build up under the crust = more crispy!
I say it on every Flathead dough video..... skip the nuking and dump it all in the food processor. Makes a way better mix and crust! Thanks for the show down Wes! I'll have to try the chicken one. Got some of that Costco can chicken.
Wesley I want to tell you a secret I have about fathead pizza dough. After you roll it out, sprinkle the top with a light dusting of almond flour and barely press it it with your hands. It makes it a little crispier. I've used this exact recipe for quite a while now and we love it.
Here's a tip to get a more crisp fathead crust: after you pre-bake it, put it on a wire rack and put that wire rack on a baking pan while you bake your pizza. It won't get sweaty and soft on the bottom, and you might find a little extra grease drips out onto the baking pan.
I do similar. Bake initially on both sides so they both brown nicely. Then cool on a wire rack to room temperature. This really helps with the sturdiness and keeps it from getting soggy. Once its cool, top and cook how you would any other pre made pizza crust out there.
@@cassieoz1702 It is a blend of seasonings we use in Italian dishes, like oregano, basil, etc. You can make your own.....go to pinterest and look up DIY Italian seasoning.
I’ve just been doing a chaffle with little Italian seasoning as a mini pizza and it’s delicious. I use a bit of almond flour in it and it is really good for quick lunch.
Hahaha I was on your channel looking all over for part 2. I think pretty much 100% of your vids that I have watched are from some time in the past (I'm a relatively new viewer of your channel). So I'm here like "why didn't he link part two in the description?" "why hasn't he finished part 2 - did he just drop the ball??") LOL I finally realized this is brand new :D
Love you and your videos!!! Glad you're back at it. My family watched me make the pizza with no crust (just cheese) and all I heard was, Them: "You're burning it!!" Me: "No I'm not, Wes said it would smoke/ seem burnt!" When it was done ...perfection and everyone is asking for one as well!! We love you and love your content. Wishing you well for the New Year and a big thanks for all you do!!
I feel you on the age thing there. I hit 45 in just two weeks from now. I got gained all my weight back (and then more on top of it) during quarantine during the pandemic and restarted my keto journey at the beginning of November. I've shaved off a bit to make my life better, but it's seeing all these recipes to help with meal planning that help me out. (I did keto for a full year before, but the more recipes, the better.)
@@johannawebley4101 for a super quick crust you can just use plain greek yogurt and almond flour thats it. I bet xanthan gum with give it some better structure
@@catalanketoNot my idea i saw it on a video called "Keto 2 ingredient pizza/empanada/samosa dough/Low carb multipurpose dough .NO EGG NO CHEESE" by "Low carb/keto recipes and having fun Vernaz" I don't wanna take credit for it But its there if you ever wanna check it out since you can see it being made and used for diff things too
You could always transfer the finished pizzas to a cooling rack over a sheet pan to keep it from sweating on the parchment to help with the crispiness of the crust!
You are so adorable! And I absolutely love your expression after your first bites, especially after the third pizza. Thank you for testing these recipes. Looking forward to more from you.
You honestly brighten my day watching your videos. So glad you are back and making videos now that you have moved and are all setup. Thanks for all the help with your amazing recipe battles!
I've made the chicken crust several times and absolutely love it. I'm thinking about trying it in the air fryer. I can't sift flour without saying, "sift ya'll". LOL!!!!
I always add Italian seasoning to my keto crust. Makes a huge difference. Might be easier to make the dough in a rectangular shape and cut the pieces in squares.
If you want a crispier crust, bake on a preheated cast iron griddle or large cast iron frying pan....will crisp the bottom while top cooks. And if not crisp enough, set on stove top and cook for a minute more to get bottom the way you want it. Works VERY well.
Joe Duff’s is our go-to weekend recipe! We’ve been making it nearly every week for the last couple years. We add some chipotle and other Chile powders for a little flavorful spice and we do more than a pinch of the other powders he calls for. Usually we’ll do one with Rao’s and pepperoni and another with Stubbs sweet and spicy bbq and shredded chicken. Yummmmmm. Do it Wes!!
Somebody already mentioned Joe Duff's pizza crust, I like it a lot because it uses protein powder in it, so it's a lot different than other crusts out there. I usually go back and forth between that one and the fathead crust. I made the chicken crust pizza last night, and I thought it was really good, and even my youngest daughter like that. Also, if you could make a coffee mug that says "sift y'all", I would totally buy one.
Thanks, Dana! I'll definitely add Joe's recipe to my list. I've seen a few requests here for it already. As for a mug, I've got a Spreadshirt shop with lots of "Sift, Y'all!" merchandise. I'll paste a link to the mug below. 🙂 shop.spreadshirt.com/lowcarb/sift+yall-A5e45890ff9376417e0a35702?productType=949&sellable=ZbYv2ywXXJtXMRnEz5zn-949-32&appearance=2&size=29
Joe Duff’s is our go-to weekend recipe! We’ve been making it nearly every week for the last couple years. We add some chipotle and other Chile powders for a little flavorful spice and we do more than a pinch of the other powders he calls for. Usually we’ll do one with Rao’s and pepperoni and another with Stubbs sweet and spicy bbq and shredded chicken. Yummmmmm. Do it Wes!!
Wish I had been a visitor the day you made these. I've tried the first two and liked the fact that it takes much less time than those I made in "the old days", looking forward to part two. Would you please tell me what is in "Italian Seasoning?" I have a drawer full of spices, but nothing says that.... So glad you posted, what fun!
ground chicken works too, add 1lb ground chicken, 2 eggs, parmesan cheese, Italian seasoning, bake until cooked and then add toppings and bake again until toppings are the way you like them.
Oh, how I am loving your channel (subscribed last year)! Your three T’s you’ve added is great. I’m your two-state over neighbor (MS) and I love how you reference “southern things”. It’s like my granny would say, “you just don’t add sugar to some things.” You know what I’m talking about. I love it! Can’t wait to see more...
Papa G's channel has 2 decent crust recipes as well. One regular crust, and the other deep-dish. His base is pork rinds. Also, we love this video, well done. Thanks so much 💌
@@PaperMario64 Yes, exactly! I Would love to see Wes grab one of his recipes and review. Everything that I've made from Papa G's has turned out so delicious.
Hi!!! New to your channel but loving it! Do you think for the chicken crust if you put it in a cast iron pan and fried it on both sides, then put toppings on and put it in the oven it would come out less limp? Would you want to try that? Again, loving your channel!
I appreciate that you share the best keto recipes. Then, Compare them for us in your keto family. I enjoy watching you're joy, personality & love of cooking/baking. Thank You 😊
I wonder if there is a way to do a combination of the almond flour crust and the fathead crust? Maybe less cheese and more almond flour in the fathead recipe? That might give more crip without the cracker texture.
Try a cauliflower pizza crust and also what I do ... half fat head & half cauliflower with added psyllium husk powder and/or xanthum gum to stiffen it (plus garlic & onion powder & Italian seasoning in the dough). I cook mine on a pizza pan with holes (you have to start with parchment paper so it doesn’t go through the holes) then flip to brown the other side before putting on toppings
I am struggling with eggs right now and you're right, cheese in the crust and cheese on top is too much for my belly. And I can't have any gums or protein powders.... One of my favorite things to do is take long thin slices from medium to large zucchini, dip them in coconut or almond flour and saute them. Then I put all my pizza toppings on them, finish them in the oven and I really enjoy that. Even if I can't eat your pizzas, it's fun to watch you make all the different crusts.
I have made the chicken crust pizza numerous times just like they prepared on the ketoconnect website as more of a breakfast pizza without the sauce. Sprinkled white cheddar/mozzarella cheese with Applegate breakfast sausage which keeps the crust from being less droopy in the middle. I also sprinkled some olive oil on the edges and broil for a minute or two at the end for extra crispness. I poach an egg and top it once the crust is done. Very filling and do good! Also reheats the next day very well- i use the toaster oven.
@@jrowlove7328 yeah but tons of cream cheese and mozzarella cheese with more mozzarella cheese as a topping is perfectly healthy ....get some perspective u keto police
I've started to use Costco rotisserie chicken pieces. I shred 200 grams in a large food processor and then add the rest of the ingredients. A couple of pulses, and it's ready to roll out. I skip the pre-drying part completely. Convection bake the crust on a preheated cast iron pizza pan on parchment paper at 350F for 33 minutes until done. I bake four in an afternoon and freeze three of them. That way I can always have a pizza when I'm in the mood.
I agree with another comment about trying Papa G's pizza crust... I made KetoConnect's Chicken Crust Pizza earlier this past week, as I'm doing their #30under20 this month. After baking it on my silicone mat for the first two rounds, the crust wasn't as crisp as I'd hoped. I transferred it to a cooling rack, placed the rack over my baking sheet, and baked it for about 10 MORE minutes at 500F. It satisfied the craving for pizza. If you're low on your protein for the day, this will really boost the macros. That said, I prefer the easy pizza you made in your previous video Wes. It's my go-to lunch at least 2 days a week! Looking forward to your Part 2 - Thanks Wes - your videos keep me motivated!!!
I just finally tried the chicken crust pizza this week. It is my favorite. Let it set just a little while longer and it firms up really well. Thanks for all your hard work. susie in the tundra
The temp for that particular recipe is 500-degrees, and some of the comments on their recipe said that their parchment paper burned. But they definitely mention that a pizza stone could be used!
I learned a lesson when I used to eat "normal" pizza from a pizza place, it even works for 2 or 3 day old pizza. Heat up a small amount of olive oil in a skillet and put in your already cooked pizza. It gives it a fabulous, rich, crust and flavor. Flip it if you want and slightly brown the topping side too, you can't go wrong!
I am going to try the Chicken Crust Pizza by Keto Connect....I always add Italian seasoning to my crusts, sometimes I also add it on top. Looking forward to part 2!!
hey good to see you! I have been catching up on previous videos of yours. While learning how to adjust to eating keto, I have never learned how to make the bread. It just seemed like it would be too time-consuming. I still haven't made bread, but I am heading that way. I watched your cracker recipe testing, and now pizza dough. Thanks for comparing and getting your hands "dirty" trying them out. I don't eat a lot of bread anyway, but some meals call for it and it is nice to find good recipes that can keep that part of eating low in carbs. Your videos are always fun to watch and informative. They help so much to keep motivated. Thanks.
Just found you! Where have you been hiding??? Love it! I love that you "give the love" to the folks who did the hard work in creating the recipes!!! Thank you for trying these recipes for me and all of us on Keto and thank you for being a little entertaining too. Been watching your videos while I work....getting hungry
I have watched a gazillion keto related videos and I just found yours today, and you are my favorite!! On the first video I was sure we could be best friends! Lol. Thanks for fun, helpful content!! ❤️❤️
Wes, would you mind testing the fathead dough version that is made by All Day I dream about Food? She has one using butter vs cream cheese and I’m curious have that stands up .. I do love Fathead dough .. I think she might also add some coconut flour.. Thanks!!! Love your videos.. you are a riot!
Welcome back Wes! Idk if you have the second part of this series filmed already but I hope you give Papa Gs pizza crust a try its really good! Its just basically pork rinds, grated parmesan, eggs and seasoning.
@@healthhollow7218 Hmm I haven't made it in a while so I dont really remember if I was like a thin and crispy crust but im sure you can make it so if you flatten it out enough lol
I’ve found using a pizza pan with wee holes everywhere key to crispier/ fighting the flop. Bought it by accident and wouldn’t sell it for all the tea in China now. Diet Doctor had an interesting shredded zucchini crust-you salt the zucchini, let it sit, then squeeze out the water. Add cheese, egg, baking powder and seasoning. Topped with pepperoni, kalamata olives, peppers and cheese, it’s scrumptious- but I haven’t liked it with other topping combos...
Thanks Wes, I have been looking forward to your pizza crust battle. I have been making the cheese crust in a pan pizza based on your other video, it is great as well.
Just made the chicken crust pizza. Outstanding. I did turn the crust over about halfway through the initial baking. When I took the finished product out of the oven I slid the pizza onto a cooling rack for a few minutes, then back on the silicone mat to cut. It is not soggy. Crispy and perfect. Thanks a bunch, Wes!
Great video. I wonder if the chicken crust would get more crispy if it was baked on a piece of parchment lightly sprayed with olive oil? I would flip half way through and maybe extend the baking time if needed. I also like to bake my pizza dough on a preheated cast iron pizza pan. The dough comes out more crispy.
1st time watching ur vids but subscribed b'cos u cut 2 the chase + keep my interest. Best low carb pizza recipes I've ever seen, watched alot!! Love u x x
I’ve been doing fathead pizza for a long time and I always put Italian seasoning, garlic and onion powder in the dough and it tastes exactly like regular pizza. I top with mozzarella and Italian cheese blend, pepperoni, Italian sausage, green peppers and onions, and fresh chopped basil after it bakes. So so good! But it’s definitely time consuming but so worth it!
I remember that pizza video!!! I made that version all the time after you shared it. You were in a staycation condo with no spatula if I recall correctly haha
I also think the chicken crust pizza is the best. I shred it up in my small food processor so that it presses together really well, and because I love barbecue pizza I use sugar-free barbecue sauce instead of pizza sauce. (Sweet Baby Ray's if I can find it, but G Hughes is also really good.) Then my cheese and mushrooms. The tip about letting it cool before baking it the second time with the toppings really helps too. Yum!
I make pizzas with 2 using the 8 inch high fiber tortilla wraps (Ole brand) with shredded mozzarella cheese sandwiched between them. Then I use Raos pizza sauce and add my toppings as usual. I bake it in a 400 degree oven. The tortillas give you a crisp crust and each one has only 4 net carbs (made with 100% whole wheat & flax seed). It’s a fast and easy way to make personalized pizza for the family especially when everyone wants something different. These are the best tasting pizzas that I’ve tried since changing my diet.
Love ya Wes!
Another tip beyond flipping the crust during the initial cook is to immediately transfer the cooked pizza to a cooling rack so excess moisture doesn't build up under the crust = more crispy!
I say it on every Flathead dough video..... skip the nuking and dump it all in the food processor. Makes a way better mix and crust!
Thanks for the show down Wes! I'll have to try the chicken one. Got some of that Costco can chicken.
Your facial expressions are the best example of “you say it best when you say nothing at all.” I love your channel and your cookbook so much!
Wesley I want to tell you a secret I have about fathead pizza dough. After you roll it out, sprinkle the top with a light dusting of almond flour and barely press it it with your hands. It makes it a little crispier. I've used this exact recipe for quite a while now and we love it.
Here's a tip to get a more crisp fathead crust: after you pre-bake it, put it on a wire rack and put that wire rack on a baking pan while you bake your pizza. It won't get sweaty and soft on the bottom, and you might find a little extra grease drips out onto the baking pan.
Thanks!!
I do similar. Bake initially on both sides so they both brown nicely. Then cool on a wire rack to room temperature. This really helps with the sturdiness and keeps it from getting soggy.
Once its cool, top and cook how you would any other pre made pizza crust out there.
@@rand0m1s this is exactly what i do too. it makes a big difference.
You could do that with any of them! That's what I just commented too! haha
@@Shaynesss Great minds, right?
I have always added Italian seasoning to my pizza crust, even back years ago when I was using wheat flour. It adds so much to the flavor.
Hmmm, great idea
What exactly is Italian seasoning? Not something you see here but seems to be in so many American recipes. I might have to see if I can make some
@@cassieoz1702 It is a blend of seasonings we use in Italian dishes, like oregano, basil, etc. You can make your own.....go to pinterest and look up DIY Italian seasoning.
I still like your "pan pizza" that you did while on vacation that one time. No crust, just cheese and toppings. Love it.
I need to give Wes a huge, warm hug..... and never let him go.
@@Ballislife32 ..YES ❤️ ❤️ ❤️ ❤️
Hes the best !! He does the work for us !! Extreme 🙏Grateful !! Thank you, Wes..
He totally gives me that same vibe. Love him and his channel!
Wesley!!! I love watching you cook, it’s so calming and your adorable giggle cracks me up!! Keep em’ comin’!!! 💜💜💜
I second that!
@@Aurora3242 Me three!!
I’ve just been doing a chaffle with little Italian seasoning as a mini pizza and it’s delicious. I use a bit of almond flour in it and it is really good for quick lunch.
Hahaha I was on your channel looking all over for part 2. I think pretty much 100% of your vids that I have watched are from some time in the past (I'm a relatively new viewer of your channel). So I'm here like "why didn't he link part two in the description?" "why hasn't he finished part 2 - did he just drop the ball??") LOL I finally realized this is brand new :D
Love you and your videos!!!
Glad you're back at it. My family watched me make the pizza with no crust (just cheese) and all I heard was,
Them: "You're burning it!!"
Me: "No I'm not, Wes said it would smoke/ seem burnt!"
When it was done ...perfection and everyone is asking for one as well!!
We love you and love your content. Wishing you well for the New Year and a big thanks for all you do!!
I feel like this is a "mostly monthly" web series over this past year. Always lovely to see a new video!
I’ll take what I can get it! Always a good day when there’s a notification on a Wes video!
@@Lucinda_Jackson Exactly, I'm sure Wes has a life.
This is the most important test you have ever done. Signed, Pizza Addict.
Then you might like a video on my channel, I have a keto pizza crust I'm really proud of that holds together really well!
😂😆😂😆😂
I feel you on the age thing there. I hit 45 in just two weeks from now. I got gained all my weight back (and then more on top of it) during quarantine during the pandemic and restarted my keto journey at the beginning of November. I've shaved off a bit to make my life better, but it's seeing all these recipes to help with meal planning that help me out. (I did keto for a full year before, but the more recipes, the better.)
I just use a big ass low carb tortilla and use that as my crust since im too lazy to make the dough these days. Or a bread wrap
I do that too when I want something quick and easy but if i have time and i want a crust with some chew, i use fathead crust with xantham gum
@@johannawebley4101 for a super quick crust you can just use plain greek yogurt and almond flour thats it. I bet xanthan gum with give it some better structure
@@Brian_Gonzales hmmm who would've thought 🤔 thanks!
@@Brian_Gonzales hey B G, what shoud be the quantities? I'd love to try your idea!
@@catalanketoNot my idea i saw it on a video called "Keto 2 ingredient pizza/empanada/samosa dough/Low carb multipurpose dough .NO EGG NO CHEESE" by "Low carb/keto recipes and having fun Vernaz"
I don't wanna take credit for it But its there if you ever wanna check it out since you can see it being made and used for diff things too
You could always transfer the finished pizzas to a cooling rack over a sheet pan to keep it from sweating on the parchment to help with the crispiness of the crust!
You are so adorable! And I absolutely love your expression after your first bites, especially after the third pizza. Thank you for testing these recipes. Looking forward to more from you.
Ml:- Pa Z.3-1-1-'bb. Cvpg
If you add psyllium husk flour to the fat head dough it gives it more substance and more bread like texture.
They all look delicious! Annie at keto focus just did a deep dish chicago style pizza that looks great.
You honestly brighten my day watching your videos. So glad you are back and making videos now that you have moved and are all setup. Thanks for all the help with your amazing recipe battles!
Yay, so glad to see another battle!!
So glad to see you back. Hope everything is ok.
I've made the chicken crust several times and absolutely love it. I'm thinking about trying it in the air fryer. I can't sift flour without saying, "sift ya'll". LOL!!!!
I always add Italian seasoning to my keto crust. Makes a huge difference. Might be easier to make the dough in a rectangular shape and cut the pieces in squares.
It’s what I do, too!
Same!
Pro tip other things besides tomato based pizzas sauces can be used. I use garlic cream based way less carbs for those stressing over carbs.
I learned that you can crumble up parchment paper and wet it and it sticks and works really easy when using it and putting it on or in a baking pan.
If you want a crispier crust, bake on a preheated cast iron griddle or large cast iron frying pan....will crisp the bottom while top cooks. And if not crisp enough, set on stove top and cook for a minute more to get bottom the way you want it. Works VERY well.
You’re such a pleasant person to watch. I really enjoy your channel and I’m not even a low carb person! 🌸
My fav keto/low carb Pizza 🍕 is your skillet pizza. Sooo sooo good! 😋
Joe Duff’s is our go-to weekend recipe! We’ve been making it nearly every week for the last couple years. We add some chipotle and other Chile powders for a little flavorful spice and we do more than a pinch of the other powders he calls for.
Usually we’ll do one with Rao’s and pepperoni and another with Stubbs sweet and spicy bbq and shredded chicken. Yummmmmm. Do it Wes!!
Somebody already mentioned Joe Duff's pizza crust, I like it a lot because it uses protein powder in it, so it's a lot different than other crusts out there. I usually go back and forth between that one and the fathead crust. I made the chicken crust pizza last night, and I thought it was really good, and even my youngest daughter like that. Also, if you could make a coffee mug that says "sift y'all", I would totally buy one.
Thanks, Dana! I'll definitely add Joe's recipe to my list. I've seen a few requests here for it already. As for a mug, I've got a Spreadshirt shop with lots of "Sift, Y'all!" merchandise. I'll paste a link to the mug below. 🙂
shop.spreadshirt.com/lowcarb/sift+yall-A5e45890ff9376417e0a35702?productType=949&sellable=ZbYv2ywXXJtXMRnEz5zn-949-32&appearance=2&size=29
Thank you kindly, my mug is on it's way
Then you might like a video on my channel, I have a keto pizza crust I'm really proud of that holds together really well!
Joe Duff’s is our go-to weekend recipe! We’ve been making it nearly every week for the last couple years. We add some chipotle and other Chile powders for a little flavorful spice and we do more than a pinch of the other powders he calls for.
Usually we’ll do one with Rao’s and pepperoni and another with Stubbs sweet and spicy bbq and shredded chicken. Yummmmmm. Do it Wes!!
I can see a complete line of merchandise in my head with " Sift y'all" on it.
Aprons, mugs, kitchen towels, etc!
Chicken Pizza Crust for crisper crust i use 2 egg whites instead of a whole egg! Love chicken crust pizza!! 😍
Wish I had been a visitor the day you made these. I've tried the first two and liked the fact that it takes much less time than those I made in "the old days", looking forward to part two. Would you please tell me what is in "Italian Seasoning?" I have a drawer full of spices, but nothing says that.... So glad you posted, what fun!
SO excited that there’s a part two!! I LOVE your videos! You keep me smiling and trying new recipes! Thank you Wes!
Thank you, Autumn! ❤️🙂
ground chicken works too, add 1lb ground chicken, 2 eggs, parmesan cheese, Italian seasoning, bake until cooked and then add toppings and bake again until toppings are the way you like them.
Yes most chicken crust recipes use ground chicken. I will try that it looks easier and more uniform
Always showing love to your videos ♥️
Oh, how I am loving your channel (subscribed last year)! Your three T’s you’ve added is great. I’m your two-state over neighbor (MS) and I love how you reference “southern things”. It’s like my granny would say, “you just don’t add sugar to some things.” You know what I’m talking about. I love it! Can’t wait to see more...
Awesome a new KetoTube to watch!
Papa G's channel has 2 decent crust recipes as well. One regular crust, and the other deep-dish. His base is pork rinds.
Also, we love this video, well done. Thanks so much 💌
I love Papa G. He gets right to the point and his voice is soothing. He and Wes are my favs.
@@PaperMario64 Yes, exactly! I Would love to see Wes grab one of his recipes and review. Everything that I've made from Papa G's has turned out so delicious.
*It looks so crispy and flavorful. Can't wait to load it up with my favorite toppings!*
I'm so glad you're back, Wes. Your videos brighten my day.
Wes, I love you soooo much. I always come back to your site when I'm looking to make a new Keto recipe. Keep up the good work, my friend. xoxo, Kim
Hi!!! New to your channel but loving it! Do you think for the chicken crust if you put it in a cast iron pan and fried it on both sides, then put toppings on and put it in the oven it would come out less limp? Would you want to try that? Again, loving your channel!
I luv this dude! Great channel.
I appreciate that you share the best keto recipes. Then, Compare them for us in your keto family. I enjoy watching you're joy, personality & love of cooking/baking. Thank You 😊
4th t could be Toll, as in, the cost in carbs. Loved the vid!! Thanks!
Brilliant! Where were you when I needed you, Gina?! 😜❤️
So glad you're making videos again! One of my favorite TH-cam channels!
School pizza was a rectangle and served with corn.
I’m just amazed y’all got pizza! Guess I’m showing my age!
school pizza for me was english muffin pizzas - each slice had sauce and cheese and it was nice and toasty.
...and sometimes served with canned green beans! 🤢🤭😁 🍕 🌱
Our school pizza was rectangular, gross and served with a side salad. I.just.could.NOT!
I wonder if there is a way to do a combination of the almond flour crust and the fathead crust? Maybe less cheese and more almond flour in the fathead recipe? That might give more crip without the cracker texture.
So happy i found your channel i love it
I have missed you!!!! So happy to have a new video. The fact that it is a pizza crust challenge is BONUS!!!
Try a cauliflower pizza crust and also what I do ... half fat head & half cauliflower with added psyllium husk powder and/or xanthum gum to stiffen it (plus garlic & onion powder & Italian seasoning in the dough). I cook mine on a pizza pan with holes (you have to start with parchment paper so it doesn’t go through the holes) then flip to brown the other side before putting on toppings
I have been waiting for this!!!!! Thank you!!!!
LOVE the Italian music playing ❤️
Looking forward to trying these, especially the chicken one!! Will wait for part 2, impatiently. Love you Wes!!
I am struggling with eggs right now and you're right, cheese in the crust and cheese on top is too much for my belly. And I can't have any gums or protein powders....
One of my favorite things to do is take long thin slices from medium to large zucchini, dip them in coconut or almond flour and saute them. Then I put all my pizza toppings on them, finish them in the oven and I really enjoy that. Even if I can't eat your pizzas, it's fun to watch you make all the different crusts.
I always add garlic powder and italian seasoning to any pizza crust I make 🤔
I have made the chicken crust pizza numerous times just like they prepared on the ketoconnect website as more of a breakfast pizza without the sauce. Sprinkled white cheddar/mozzarella cheese with Applegate breakfast sausage which keeps the crust from being less droopy in the middle. I also sprinkled some olive oil on the edges and broil for a minute or two at the end for extra crispness. I poach an egg and top it once the crust is done. Very filling and do good! Also reheats the next day very well- i use the toaster oven.
You should have tested I Dont Sugar Coat's lupin flour pizza crust!! Its the best one I've found
Maybe that will be later on this week!
That flour-is not keto
Then you might like a video on my channel, I have a keto pizza crust I'm really proud of that holds together really well!
@@jrowlove7328 yeah but tons of cream cheese and mozzarella cheese with more mozzarella cheese as a topping is perfectly healthy ....get some perspective u keto police
@@2tolerable “Ignorance can be educated, crazy can be medicated, but there is no cure for Rudeness!”
I've started to use Costco rotisserie chicken pieces. I shred 200 grams in a large food processor and then add the rest of the ingredients. A couple of pulses, and it's ready to roll out. I skip the pre-drying part completely. Convection bake the crust on a preheated cast iron pizza pan on parchment paper at 350F for 33 minutes until done. I bake four in an afternoon and freeze three of them. That way I can always have a pizza when I'm in the mood.
♥️ from Belgium to my favorite youtuber.
Hi Wes, I love your channel and your personality!!! God bless you!!!!!
Love your videos. You are so entertaining. ♥️
Thank you so much!! :-)
I agree with another comment about trying Papa G's pizza crust...
I made KetoConnect's Chicken Crust Pizza earlier this past week, as I'm doing their #30under20 this month. After baking it on my silicone mat for the first two rounds, the crust wasn't as crisp as I'd hoped. I transferred it to a cooling rack, placed the rack over my baking sheet, and baked it for about 10 MORE minutes at 500F. It satisfied the craving for pizza. If you're low on your protein for the day, this will really boost the macros.
That said, I prefer the easy pizza you made in your previous video Wes. It's my go-to lunch at least 2 days a week! Looking forward to your Part 2 - Thanks Wes - your videos keep me motivated!!!
We LOVE you, Wesley!!! We watch every show. Thank you for your battle idea comparing recipes!!! God bless you!
Thank you so much!! ❤️❤️
Finally pizza! Thank you Wes!
I just finally tried the chicken crust pizza this week. It is my favorite. Let it set just a little while longer and it firms up really well. Thanks for all your hard work. susie in the tundra
I always make #3 in this video but I cook it a bit more which firms it up. Can’t wait to see part 2.
Hi Wes. Love your video Battles. Could you put that chicken crust on parchment on a pizza stone for a crispier crust?
The temp for that particular recipe is 500-degrees, and some of the comments on their recipe said that their parchment paper burned. But they definitely mention that a pizza stone could be used!
I learned a lesson when I used to eat "normal" pizza from a pizza place, it even works for 2 or 3 day old pizza. Heat up a small amount of olive oil in a skillet and put in your already cooked pizza. It gives it a fabulous, rich, crust and flavor. Flip it if you want and slightly brown the topping side too, you can't go wrong!
Yay. He's back!!!Love ya Wes!!! (Brenda)
I am going to try the Chicken Crust Pizza by Keto Connect....I always add Italian seasoning to my crusts, sometimes I also add it on top. Looking forward to part 2!!
I always add a sprinkling of Italian seasoning to the sauce for more flavor. so ,so good that way.
I need to get back to my collagen powder. You're looking refreshed. P.S. Mmmmmmm, rectangle pizza from school was the best. 🍕
I haven’t seen your videos in a while but I love this one! I need to get some more cheese and it’s pizza night 😃
hey good to see you! I have been catching up on previous videos of yours. While learning how to adjust to eating keto, I have never learned how to make the bread. It just seemed like it would be too time-consuming. I still haven't made bread, but I am heading that way. I watched your cracker recipe testing, and now pizza dough. Thanks for comparing and getting your hands "dirty" trying them out. I don't eat a lot of bread anyway, but some meals call for it and it is nice to find good recipes that can keep that part of eating low in carbs. Your videos are always fun to watch and informative. They help so much to keep motivated. Thanks.
Just found you! Where have you been hiding??? Love it! I love that you "give the love" to the folks who did the hard work in creating the recipes!!! Thank you for trying these recipes for me and all of us on Keto and thank you for being a little entertaining too. Been watching your videos while I work....getting hungry
I have watched a gazillion keto related videos and I just found yours today, and you are my favorite!! On the first video I was sure we could be best friends! Lol. Thanks for fun, helpful content!! ❤️❤️
Haha! Thanks, and welcome aboard! 🙂
Wes, would you mind testing the fathead dough version that is made by All Day I dream about Food? She has one using butter vs cream cheese and I’m curious have that stands up .. I do love Fathead dough .. I think she might also add some coconut flour.. Thanks!!! Love your videos.. you are a riot!
Welcome back Wes! Idk if you have the second part of this series filmed already but I hope you give Papa Gs pizza crust a try its really good! Its just basically pork rinds, grated parmesan, eggs and seasoning.
Yes, Papa G's is my go to pizza crust. Fits right in with my, mostly, carnivore way of eating.
🤯what?? Pork rinds.. love them.. pizza crust with it?? Must Know It!! 🥰😁👍
@@michelekirkbride7587 Yes! If you look up "papa g pork rind pizza crust" here on TH-cam, he has a video on it. Its really tasty 😋
I love papa g’s recipes! I’ve never tried his pizza crust before. Is it thin and crispy?
@@healthhollow7218 Hmm I haven't made it in a while so I dont really remember if I was like a thin and crispy crust but im sure you can make it so if you flatten it out enough lol
Good timing. I've been craving pizza.
Then you might like a video on my channel, I have a keto pizza crust I'm really proud of that holds together really well!
I’ve found using a pizza pan with wee holes everywhere key to crispier/ fighting the flop. Bought it by accident and wouldn’t sell it for all the tea in China now. Diet Doctor had an interesting shredded zucchini crust-you salt the zucchini, let it sit, then squeeze out the water. Add cheese, egg, baking powder and seasoning. Topped with pepperoni, kalamata olives, peppers and cheese, it’s scrumptious- but I haven’t liked it with other topping combos...
Thanks Wes, I have been looking forward to your pizza crust battle. I have been making the cheese crust in a pan pizza based on your other video, it is great as well.
Am so craving pizza too! Perfect timing. Looking forward to seeing the rest of the series
Just made the chicken crust pizza. Outstanding. I did turn the crust over about halfway through the initial baking. When I took the finished product out of the oven I slid the pizza onto a cooling rack for a few minutes, then back on the silicone mat to cut. It is not soggy. Crispy and perfect. Thanks a bunch, Wes!
Yippee! A new battle!! 🎉
Thank you. Looking for alternatives. So tired of coconut flour and almond flour.
Love Ya too, Wes!! Yummy! You made me hungry. Looking forward to part 2. God bless
Great video.
I wonder if the chicken crust would get more crispy if it was baked on a piece of parchment lightly sprayed with olive oil? I would flip half way through and maybe extend the baking time if needed.
I also like to bake my pizza dough on a preheated cast iron pizza pan. The dough comes out more crispy.
1st time watching ur vids but subscribed b'cos u cut 2 the chase + keep my interest. Best low carb pizza recipes I've ever seen, watched alot!! Love u x x
Can't wait for part 2
Glad to be here early, I was already planning to make Keto Pizza today! :D
I’ve been doing fathead pizza for a long time and I always put Italian seasoning, garlic and onion powder in the dough and it tastes exactly like regular pizza. I top with mozzarella and Italian cheese blend, pepperoni, Italian sausage, green peppers and onions, and fresh chopped basil after it bakes. So so good! But it’s definitely time consuming but so worth it!
OMG stop sign pizza!!! It was the best! I stumbled onto your channel looking for gluten free options! these all look delish!
🤣🤣🤣🤣🤣 TCrispness!!!! I laughed out loud!
Omg I did too!!
I remember that pizza video!!! I made that version all the time after you shared it. You were in a staycation condo with no spatula if I recall correctly haha
We'd love to see you test Carbquick pizza dough.
I also think the chicken crust pizza is the best. I shred it up in my small food processor so that it presses together really well, and because I love barbecue pizza I use sugar-free barbecue sauce instead of pizza sauce. (Sweet Baby Ray's if I can find it, but G Hughes is also really good.) Then my cheese and mushrooms. The tip about letting it cool before baking it the second time with the toppings really helps too. Yum!