After rewatching this for the 100th time, I noticed I only said "One handful of cheese is about 28g" and never said that I put "two handfuls" aka 56g of cheese on the pizza! It's in the free recipe cheatsheet (first link in the description) and also accounted for in the macros but I never actually said it in the video! Love you guys and appreciate the love thus far. Cheers to delicious pizza 7 days a week 🍕
He definitely used more than 56g of cheese. I made mine with 90g and it still looked less cheesy than his (same brand cheese so definitely not that). If I had to guess, his is closer to 120g to make it look more aesthetic for the video. Just a heads up for people who make it and are confused why it may look different. Outside of that, this really is amazing for anyone who loves pizza but is also cutting!
Alright as someone coming off a weight loss diet and planning to hit the gym, I'm looking for a way to reincorporate the foods I love that got me in trouble in a way that doesn't get me in trouble, and this my man, looks like a winner...
To spread the dough faster just put all the mix in a ball in the middle of the parchment paper ( set on the pizza pan) and just drop it. The impact will do half the job. What I love about this recipe is that it can also be easily made gluten-free.
Dude! Just made this! It was my first pizza ever and it came out amazing! It took me a while to find the pepperonis I wanted to use. Organic Valley has uncured pepperoni with very very small adds of cane sugar but the rest of the ingredients spot on! Thank you again for sharing this! I’ll be making more of your recipes! Mcchicken and the cosmic brownie next!!!
Can confirm this pizza is swangin'. My husband and kids all love it. We've made so many variations and we love them all. It's such a quick lunch too (I work from home). Even quicker than delivery! ❤
I just made this and it was INCREDIBLE. The macros are insane and the crust tasted awesome. Can’t wait to mix it up with all kinds of topping combinations.
This is actually pretty decent. Better than a lot of recipes that claim stuff like this. The only problem is once I started eating it, I started gaining weight. And I'm definitely at a calorie deficit just like I was before I started eating it. So I'm not going to have any more of them until I figure out what's causing this.
So biggest learning experience I got out of this recipe is that wax paper and parchment paper are actually 2 completely different things, and are not interchangeable in this recipe. First try there was no peeling that wax paper off the bottom of the pizza. Second attempt with parchment peeled off fine. Pizza itself was B grade. Nothing amazing, but good enough that I'd make it again.
Awesome recipe for pizza lovers who want to watch their macros. Small recommendation, use brown parchment paper which is not bleached especially when you're heating it up in the oven at 450.
An average pizza in most pizzeria in Italy is around 700 calories. A normal, really good and tasty pizza margherita. The problem is not the pizza but the shitty ultra processed ingredients used to make the pizza you buy at your average American fast food. A well made pizza with good ingredients can be made eaten without problem every week in a wealthy diet regime
i love that you explained that nutritional yeast was different than the active yeast. saw a different video calling for nutritional yeast and i wasn’t sure if it was active yeast. i was stressing 😅. i enjoyed this video. if only you could add the amount of each item on the screen as you cook but i understand there’s a cook book/recipe. great work!
Hello, I made the recipe, everything came out perfect, including the dough, but when I finished it, it stuck to the parchment paper and everything was ruined :( Should I spray it with cooking spray??
Love it dude. My wife is allergic to egg, is there something we can switch out the egg white for that is not garbage? Whenever we’ve used “egg replacer” in a baking recipe it has not gone well.
How come my dough was sticky as fuck, my pizza literally became a ballon in the oven and it was only crispy on the ends. The taste was like nothing? What did i do wrong...
You guys really should just make your own pizza sauce. You can control the taste and sweetness of it. For me, the canned pizza sauce tastes bad and is way too sweet. I just get a can of crushed tomatoes, add a pinch of salt and dried oregano. It doesn’t need any sugar
As a fellow Texan, I appreciate you using HEB ingredients! It helps me out in finding the exact ingredients I need to make your stuff but also staying budget friendly and not buying the insanely expensive brands!
Just got my CREAMi DELUXE! FINALLY, it made it to Europe! I need you to make recipes without pudding mixes. Simple ones for us Europeans who does not have pudding mixes available, and what we could do to make simple delicious healthy CREAMis! 🔥 I've actually experimented with clear whey proteins, making sorbets. The fruity clear whey mixes so well into it, and you can't even taste it's in there! I would be interested in seeing you experiment with that. I know you Americans have SEEQ to name one of few who makes such protein powders!
I was very excited for this but for me the crust wouldnt even seperate off of the parchment paper. could see through the bottom and it was browned but it just turned into a mess. very sad
The reason there is "goldening" around the edges of the crust is that coconut flour can burn easily. When it's mixed with something else it won't burn as easily and instead you'll get t he golden colour. It's not a bad thing either, it looks authentic on a pizza. For this one particular pie crust that I make it calls for only coconut flour and I make sure to use my silicone pie shield protectors. Google that and you'll see what I mean. I didn't want to put a link incase I'm not allowed to use links here. They come in different sizes OR what I have are the 3" pieces and are individual so you can adjust them based on the size of your pie.
I used 56 grams of low-fat mozzarella. It was not enough and looked like a lot less than is in the video. Recommend using at least 1.5 times that amount. Great recipe though!
I've made this recipe like 4 times since i found it on your insta. Its really good and easy to make so i keep it in back pocket. Do you think you could make an almond flour variation? For those of us who need lower carb stuff
@@FlexibleDietingLifestyle Big thanks! Excited for the pizza recipe! It's crazy how similar it is in macros and cals, but different it is in ingredients, to the one I have been using. Looking forward to comparing! th-cam.com/video/j5ZtA82n8yM/w-d-xo.htmlsi=hiQkfH7plMj6mLXD Also highly recommend adding turkey pepperoni! Low cal, high protein.
40 seconds in and this dude is saying PER SLICE, which annoys me deeply. what happened to the oobjective PER GRAM or PER 100 GRAMS? you can't really diet without grams bro. do you know how different slices can be? EDIT: ok bro 650 calories per pizza is impressive. good work!
Oh man, I got really excited there for a minute! Until I saw the self-rising flower and checked the macros. I've been looking for a keto pizza dough recipe ever since I started the diet and though this is low carb it is a bit too high on carbs for keto with over 70 g for the whole pizza (and yes, I'd easily eat that whole pizza myself 😂). Still great recipe, though, and I'll bookmark it for cheat meals. 👍🏼😉
This recipe is good it’s insane . Anyone else having issues with the parchment paper sticking to the crust? Any tips? I’m thinking it might be the parchment paper I’m using
okay i swear im going to sound like a bot but i stg im just a normal girl lol but you should try fiber gourmet flour if you haven't. its super overpriced but its normal flour (and other products pasta etc.) processed in a way that cuts the calories in half but it tastes like the regular thing so you could get an even lower cal and the same protein w this recipe. gonna try it this week x
@@Remonade- the pasta took a little longer to cook and was a little more al dente still but it otherwise tasted exactly like normal pasta. i used the flour in a recipe and tasted no difference.
I made this today for the 1st time ..... 😎😎😎 ..... WOW is all I can say .... me and my fatty sibs are HOOKED! (yeah forget that cottage cheese egg crap) ... this dough is legit!
After rewatching this for the 100th time, I noticed I only said "One handful of cheese is about 28g" and never said that I put "two handfuls" aka 56g of cheese on the pizza! It's in the free recipe cheatsheet (first link in the description) and also accounted for in the macros but I never actually said it in the video! Love you guys and appreciate the love thus far. Cheers to delicious pizza 7 days a week 🍕
You are an OG
He definitely used more than 56g of cheese. I made mine with 90g and it still looked less cheesy than his (same brand cheese so definitely not that). If I had to guess, his is closer to 120g to make it look more aesthetic for the video. Just a heads up for people who make it and are confused why it may look different. Outside of that, this really is amazing for anyone who loves pizza but is also cutting!
Did the dough tasted like pizza dough? Or different
Helpful thank you
@@Gretadenoche It's obviously not exactly like pizza dough, but it's close enough to scratch the itch while staying on track
classic fitness influencer, what a snake
He also said 90g of sauce in the video but says 120g of sauce in the recipe in the description.
LOVE IT. KEEP IT UP BROTHER. LOST 20 pounds so far by just changing my diet and just indulging myself with your dessert recipes!
Let’s go! Love you hear it my friend! Congrats to you putting in the work/effort. You should be proud of yourself 🫡
Alright as someone coming off a weight loss diet and planning to hit the gym, I'm looking for a way to reincorporate the foods I love that got me in trouble in a way that doesn't get me in trouble, and this my man, looks like a winner...
To spread the dough faster just put all the mix in a ball in the middle of the parchment paper ( set on the pizza pan) and just drop it. The impact will do half the job. What I love about this recipe is that it can also be easily made gluten-free.
What do you substitute to make it gluten free?
@@bryndrson8289 40g rice flour, 15g sorgum flour, 15g tapioca flour , baking powder
Instead I make a square pizza or rectangular and I can spread it to the edges easily
Thanks Zach. This is the only healthy pizza recipe I’ve ever succeeded in making that’s also kid approved. Thank you from the bottom of my heart
Welcome back my friend 🎉
Thanks! I came back 2 weeks ago, did you catch that video? 👀
and then ill eat 10 slices in one sitting :D
Dude! Just made this! It was my first pizza ever and it came out amazing! It took me a while to find the pepperonis I wanted to use. Organic Valley has uncured pepperoni with very very small adds of cane sugar but the rest of the ingredients spot on! Thank you again for sharing this! I’ll be making more of your recipes! Mcchicken and the cosmic brownie next!!!
Love having you back! And the new format!
Just made the pizza today. Amazing, delicious. Will be making it again very soon.
Made this today, best recipe I’ve found for pizza which is a healthier alternative!
Great work 🎉
Can confirm this pizza is swangin'. My husband and kids all love it. We've made so many variations and we love them all. It's such a quick lunch too (I work from home). Even quicker than delivery! ❤
LOVE to hear that! Even quicker than delivery 🤝
@@FlexibleDietingLifestyle it's the best! ♥
you’re my new… absolute favorite 🤩 🎉🎉🎉
I’m loving these longer style videos
I just made this and it was INCREDIBLE. The macros are insane and the crust tasted awesome. Can’t wait to mix it up with all kinds of topping combinations.
This is actually pretty decent. Better than a lot of recipes that claim stuff like this.
The only problem is once I started eating it, I started gaining weight. And I'm definitely at a calorie deficit just like I was before I started eating it. So I'm not going to have any more of them until I figure out what's causing this.
You can eat 1 slice of Costco cheese pizza and get a fairly high amount of protein and enjoy the flavor. Moderation is key with pizza and fried stuff.
So biggest learning experience I got out of this recipe is that wax paper and parchment paper are actually 2 completely different things, and are not interchangeable in this recipe. First try there was no peeling that wax paper off the bottom of the pizza. Second attempt with parchment peeled off fine. Pizza itself was B grade. Nothing amazing, but good enough that I'd make it again.
Awesome recipe for pizza lovers who want to watch their macros.
Small recommendation, use brown parchment paper which is not bleached especially when you're heating it up in the oven at 450.
I used brown, the crust stuck to it😢. Maybe needed more time to bake. Guess I'm eating parchment paper for dinner lol
An average pizza in most pizzeria in Italy is around 700 calories. A normal, really good and tasty pizza margherita. The problem is not the pizza but the shitty ultra processed ingredients used to make the pizza you buy at your average American fast food. A well made pizza with good ingredients can be made eaten without problem every week in a wealthy diet regime
Switch the yogurt with cottage cheese. The best
The irony of you wearing that shirt when you look like the dude who stepped on Buggin’ out’s jordans and was gentrifying BK is chefs kiss
i love that you explained that nutritional yeast was different than the active yeast. saw a different video calling for nutritional yeast and i wasn’t sure if it was active yeast. i was stressing 😅. i enjoyed this video. if only you could add the amount of each item on the screen as you cook but i understand there’s a cook book/recipe. great work!
Going to need a full video tutorial on how to spread the dough because I messed that part all up 😂
Damn I need this so much
if its 78 calories per slice and i make it just one big slice then the whole pizza is 78 calories
This man gets it 👏
bro is not lil drop top
Are you joking?
@@Stealthful_ no i am definitely serious (did you really think i was serious? 😂)
@@itspemji I didn't
Hello, I made the recipe, everything came out perfect, including the dough, but when I finished it, it stuck to the parchment paper and everything was ruined :( Should I spray it with cooking spray??
Same here.
Woooo glad ur back, the editing is fire btw
Is posible to replace coconut flour with rice flour? rice flour is also very absorbent
I've just made your birthday cake recipe for my grandmom's (she is 100 today). Great taste, man. Kudos.
Can silicone baking sheets be used instead of parchment paper?
Glad to have you back bro!!🎉
OMG I check this channel so often and tried to find you on TikTok !! Welcome back so excited for new recipes!
Thank you!
Hi Zach, That looks delicious!!! can't wait to try it.... Looking forward to your next video😊
The best!!! Hands down one of your greatest recipes!
Love it dude. My wife is allergic to egg, is there something we can switch out the egg white for that is not garbage? Whenever we’ve used “egg replacer” in a baking recipe it has not gone well.
This is a staple in my home now. I’m obsessed!
Made this over the weekend and it was delicious
Great to see you back!
The carbs are too high! But it looks great
Definitely gonna try this, amazing macros. Thanks
Love your videos, from tiktok, I use ur recipes 5/7 nights a week, helped me lose 40 pounds
Let's go! 40lbs down while eating GOOD! Love to hear it my friend 🙌
Don't take this the wrong way, but I love pizza for the pepperoni, sausage and chicken that usually goes on top of it.
How much flour? I didn't see it . Please, thank you.
How come my dough was sticky as fuck, my pizza literally became a ballon in the oven and it was only crispy on the ends. The taste was like nothing? What did i do wrong...
Me too...;(
Will this still turn out good if you freeze the crust after parbaking? So that you can make crusts in advance ready for toppings.
Your videos are so solid and easy to follow! 🙌
Thanks Jess! Appreciate you giving them a watch!
When the world needed him most, he came back… Never leave again 😡
Thank you for sharing this recipe! Been cutting for a bit now and this hit that pizza craving just right 😋
You guys really should just make your own pizza sauce. You can control the taste and sweetness of it. For me, the canned pizza sauce tastes bad and is way too sweet. I just get a can of crushed tomatoes, add a pinch of salt and dried oregano. It doesn’t need any sugar
As a fellow Texan, I appreciate you using HEB ingredients! It helps me out in finding the exact ingredients I need to make your stuff but also staying budget friendly and not buying the insanely expensive brands!
This has been a staple in my diet since I bought the cookbook a couple years ago!
Love to hear my fellow Zack! Appreciate you my friend!
Just got my CREAMi DELUXE! FINALLY, it made it to Europe! I need you to make recipes without pudding mixes. Simple ones for us Europeans who does not have pudding mixes available, and what we could do to make simple delicious healthy CREAMis! 🔥 I've actually experimented with clear whey proteins, making sorbets. The fruity clear whey mixes so well into it, and you can't even taste it's in there! I would be interested in seeing you experiment with that. I know you Americans have SEEQ to name one of few who makes such protein powders!
Will do my man! I know you guys have something called Angel Delight? That's a great substitute if you know what I am talking about.
Glad to see you back!!
Happy to be back! Make sure to check my last video. Was my true first video back!
Funny how he hides the bottom of the crust .... Mmmm tastes so good. 😂 Never trust anyone in a man bun.
It looks amazing
You can even top it with turky sausage and make the macros way better
Oooh and some mushrooms, and thin sliced veg!
So, what’s different? 12g coconut flour! That’t how it turned into low carb?!
Excellent ❤❤❤thank you for saving my life with this recipe 😊
I was very excited for this but for me the crust wouldnt even seperate off of the parchment paper. could see through the bottom and it was browned but it just turned into a mess. very sad
I think if you put more seasoning on all over, before the cheese, like garlic powder and Italian seasoning, it would be a 10 out of 10.
The reason there is "goldening" around the edges of the crust is that coconut flour can burn easily. When it's mixed with something else it won't burn as easily and instead you'll get t he golden colour. It's not a bad thing either, it looks authentic on a pizza.
For this one particular pie crust that I make it calls for only coconut flour and I make sure to use my silicone pie shield protectors. Google that and you'll see what I mean. I didn't want to put a link incase I'm not allowed to use links here. They come in different sizes OR what I have are the 3" pieces and are individual so you can adjust them based on the size of your pie.
Would love that recipe. For some reason I thought this was keto,so I can’t do regular flour ☹️
I used 56 grams of low-fat mozzarella. It was not enough and looked like a lot less than is in the video. Recommend using at least 1.5 times that amount. Great recipe though!
Mine isn’t really doughy or bready like a pizza, it’s almost like a quiche consistency. Anyone else get the same or am I doing something wrong?
I've made this recipe like 4 times since i found it on your insta. Its really good and easy to make so i keep it in back pocket.
Do you think you could make an almond flour variation? For those of us who need lower carb stuff
"like 4 times" HaHa!!
I need you in my kitchen because anything I cook turns out to be terrible even when I follow recipes/ directions 😭😭
Not gonna lie, this is pretty genius.
Any tips for pizza's bottom sticking to the parchment paper, please...? :(
Love your content, follow you on IG but really glad you’re on here now! Thanks for sharing!
Tried this last night. I really liked the garlic-y crust. My pizza turned out a bit moist though. Maybe I used the wrong coconut flour.
Literally just called pizza in Europe.
After your last video I bought a creami and have made your cosmic brownie recipe 11 times (4 yet to be spun). Bless you.
HELL YEAH! What a legend! Happy to be of service 😎
@@FlexibleDietingLifestyle Big thanks!
Excited for the pizza recipe! It's crazy how similar it is in macros and cals, but different it is in ingredients, to the one I have been using. Looking forward to comparing!
th-cam.com/video/j5ZtA82n8yM/w-d-xo.htmlsi=hiQkfH7plMj6mLXD
Also highly recommend adding turkey pepperoni! Low cal, high protein.
Came for the icecream recipes, suscribed because of the pizza recipe 😅
40 seconds in and this dude is saying PER SLICE, which annoys me deeply. what happened to the oobjective PER GRAM or PER 100 GRAMS? you can't really diet without grams bro. do you know how different slices can be?
EDIT: ok bro 650 calories per pizza is impressive. good work!
The PDF made me subscribe 😅
🤤 subbed!
Gonna watch all your vids now 😂
Question will this work if you use oat flour instead of coconut flour? 👀
Looking forward to try this. Also I cant help but laugh at 6:38 i have replayed that many times tonight
Zach is back with another recipe to make my diet slap!
Oh man, I got really excited there for a minute! Until I saw the self-rising flower and checked the macros. I've been looking for a keto pizza dough recipe ever since I started the diet and though this is low carb it is a bit too high on carbs for keto with over 70 g for the whole pizza (and yes, I'd easily eat that whole pizza myself 😂). Still great recipe, though, and I'll bookmark it for cheat meals. 👍🏼😉
Love to see new videos from you !
I'm addicted to pizza man
Does anybody know if non dairy yogurt will work in this recipe?
Is it 90 g of sauce? The description says 120
Would love you to make one of these kow carb or without white flour.
I lowkey gotta ubscribe for this man it was the best pizza ever, and it has helped me lose 20 pounds i make it every weekend
so amazing thanks
How would you food prep this? Could you just leave the dough in the freezer?
This recipe is good it’s insane . Anyone else having issues with the parchment paper sticking to the crust? Any tips? I’m thinking it might be the parchment paper I’m using
I am having the same issue! Did you figure it out?
Try spritzing the parchment paper with olive oil or avocado oil before you spread the crust on it.😊
Can I make this without the coconut flour and nutritional yeast?
How much self rising flour was used ?
That looks 🔥 now it makes me want to make it
Perfect 😎
can i use oat flour instead of normal self rising one?
Forget calories, what about the carbs?
Banger
okay i swear im going to sound like a bot but i stg im just a normal girl lol but you should try fiber gourmet flour if you haven't. its super overpriced but its normal flour (and other products pasta etc.) processed in a way that cuts the calories in half but it tastes like the regular thing so you could get an even lower cal and the same protein w this recipe. gonna try it this week x
Not huge fan of super high fiber stuff but regardless, I’ll check it out!
How was it? I've been looking at fiber gourmet for a minute
@@Remonade- the pasta took a little longer to cook and was a little more al dente still but it otherwise tasted exactly like normal pasta. i used the flour in a recipe and tasted no difference.
@@lexiediazxo that’s good to hear! I’m gonna try to use it for pizza
I made this today for the 1st time ..... 😎😎😎 ..... WOW is all I can say .... me and my fatty sibs are HOOKED! (yeah forget that cottage cheese egg crap) ... this dough is legit!
Hola, saludos cordiales desde Venezuela... Y si no cuento con esa tipo de levadura no puedo hacer la pizza? Aquí eso no existe
Just use a low carb tortilla for the crust, thank me later
Can I substitute egg whites?