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!
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.
You can also use vital wheat gluten, instead of coconut flour. It also is super high in protein. 70 grams for 100 grams. Only downside is that it's essentially pure gluten, so if you are sensitive or intolerant, it's not a great option.
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.
You don't have to wait forever for a rise with pizza dough. You mix up 200g of flour to 200g of water and add 5g of yeast the night before to make a ploosh. The yeast does its job while you sleep. So no time wasted. Then the folowing morning you just add 100 grams of water and 300 grams of flour. Mix it together and then kead it till it is springy and you are good to go. It like 15 mins of work. Baking bread is when you have to wait for the rise.
Glad you're back, my friend! I have your books, and have been making this pizza 3-4 days a week for YEARS! Looking forward to the long-form vids again! 🤝
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!!!
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.
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!
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
Used a similar recipe that was just Self-rising flour / Nonfat Greek yogurt for the crust. It was decent. This looks SO much better, I'll be trying this within the week. Subscribed!
Did try this recipe. Taste was actually better than most take out pizzas. Did have a time with spreading the crust though. Couldn’t get it as big because it kept sticking to my spoon.
I love this recipe and make it at least once a week. Spreading the crust takes a little finesse but I now consider myself a pro at it. So good! Thank you for sharing this one! Love your app and recipes!
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??
So I tried it but the dough sticks to the parchment paper after the first oven run. Like so stuck its impossible to take it off. I tried adding oil and cooking spray and it didnt work. I tried putting it directly on the pan with oil and it didnt work. I can't take it off no matter what i do.
This feels like a dumb question but is there a way to make the crust without the greek yogurt? Could i just add more egg whites? I can’t stomach dairy even though it’s delicious! Your pizza looks so good! Thanks for sharing!
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'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
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.
Is it possible to use the spreadable crust in something smaller than a 12" pizza? I have a 10" deep dish pan that perfectly fits in my toaster oven that I typically use for my pizzas, but I'm not sure how this crust would hold up or taste in a 'deep dish' format.
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...
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
You are using the wrong side of the parchment. Only one side is non stick and that’s the shiny side. Annoying they don’t make it both sides! Keep me posted 🫡
A pizza recipe that I don't have to mess around with my hands, OR wait hours for??? 👌 Definitely going to the store to get that yeast and trying this bad boy! Nice to have you back. 👊
I made it yesterday, but whatever I cooked it on didn't allow the crust to get crispy. I left it in the oven longer, still didn't work. I'll be making it again on a pizza stone. The taste was great though! A definite winner!
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.
@@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.
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.
Okay…so…I’ve been watching this recipe for a while now and I just knew I had to try it. Pizza is my FAVORITE FOOD but I am currently trying to lose weight on a deficit. I finally got all the ingredients and I made it for the first time 30 minutes ago. Let me say OH MY GOD ITS SO GOOD! I was skeptical about the taste of the crust but this straight up just tastes like a regular thin crust pizza. No weird flavors just absolutely delicious. I got a low cal spicy pizza sauce which added a nice little kick and omg i had to rant to my cousin about how good this was! Thank youuu! 😋☺️I can’t wait to try new pizza recipes with this dough base!! 🍕❤
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
Hey, anyone else have the issue where the pizza doe sticks to the baking paper when you take it out of the oven? Anyone got any tips for how to stop it from sticking?
Assuming you're still interested and your question hasn't been answered, I would suggest you use it, almond flour, arrowroot flour, oat flour, ride flour, etc. Many alternatives on google.
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
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
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.
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.
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 🫡
You can also use vital wheat gluten, instead of coconut flour. It also is super high in protein. 70 grams for 100 grams. Only downside is that it's essentially pure gluten, so if you are sensitive or intolerant, it's not a great option.
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
You don't have to wait forever for a rise with pizza dough. You mix up 200g of flour to 200g of water and add 5g of yeast the night before to make a ploosh. The yeast does its job while you sleep. So no time wasted. Then the folowing morning you just add 100 grams of water and 300 grams of flour. Mix it together and then kead it till it is springy and you are good to go. It like 15 mins of work. Baking bread is when you have to wait for the rise.
Just made the pizza today. Amazing, delicious. Will be making it again very soon.
Glad you're back, my friend! I have your books, and have been making this pizza 3-4 days a week for YEARS! Looking forward to the long-form vids again! 🤝
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!!!
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
Made this today, best recipe I’ve found for pizza which is a healthier alternative!
Great work 🎉
Will this still turn out good if you freeze the crust after parbaking? So that you can make crusts in advance ready for toppings.
Love having you back! And the new format!
Welcome back my friend 🎉
Thanks! I came back 2 weeks ago, did you catch that video? 👀
Is posible to replace coconut flour with rice flour? rice flour is also very absorbent
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!
OMG I check this channel so often and tried to find you on TikTok !! Welcome back so excited for new recipes!
Thank you!
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
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.
Thanks for actually making a list/PDF, i like watching videos like this but hate when they dont list what you need and how to do it for late on.
Used a similar recipe that was just Self-rising flour / Nonfat Greek yogurt for the crust. It was decent. This looks SO much better, I'll be trying this within the week. Subscribed!
Can silicone baking sheets be used instead of parchment paper?
Did try this recipe. Taste was actually better than most take out pizzas.
Did have a time with spreading the crust though. Couldn’t get it as big because it kept sticking to my spoon.
Thank you for sharing this recipe! Been cutting for a bit now and this hit that pizza craving just right 😋
I love this recipe and make it at least once a week. Spreading the crust takes a little finesse but I now consider myself a pro at it. So good! Thank you for sharing this one! Love your app and recipes!
Does it taste like a regular pizza
Hi Zach, That looks delicious!!! can't wait to try it.... Looking forward to your next video😊
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
The best!!! Hands down one of your greatest recipes!
I’m loving these longer style videos
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.
I've just made your birthday cake recipe for my grandmom's (she is 100 today). Great taste, man. Kudos.
Made this over the weekend and it was delicious
Wondering if you can sub out the coc flower for vital wheat gluten that will provide even more protein and possibly better texture and flavor.
This recipe is legit!! Just made 2 different pizzas with homemade marinara and homemade pesto as the base. 🎉
Definitely gonna try this, amazing macros. Thanks
Going to need a full video tutorial on how to spread the dough because I messed that part all up 😂
Glad to have you back bro!!🎉
So I tried it but the dough sticks to the parchment paper after the first oven run. Like so stuck its impossible to take it off. I tried adding oil and cooking spray and it didnt work. I tried putting it directly on the pan with oil and it didnt work. I can't take it off no matter what i do.
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!
Great to see you back!
can i use oat flour instead of normal self rising one?
How much baking powder should I add if I don’t have self rising flour
New subscriber and I gotta say I’m impressed. I’ll try this. Thx man 👍🏻👍🏻👍🏻
You can even top it with turky sausage and make the macros way better
Oooh and some mushrooms, and thin sliced veg!
This feels like a dumb question but is there a way to make the crust without the greek yogurt? Could i just add more egg whites? I can’t stomach dairy even though it’s delicious! Your pizza looks so good! Thanks for sharing!
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! ♥
Just did a BBQ Chicken version of this, absolute staple in my diet now. You rock for showing this to everyone!!
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?
How much flour? I didn't see it . Please, thank you.
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!!
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.
Is it possible to use the spreadable crust in something smaller than a 12" pizza? I have a 10" deep dish pan that perfectly fits in my toaster oven that I typically use for my pizzas, but I'm not sure how this crust would hold up or taste in a 'deep dish' format.
Just reduce the quantities of all the ingredients by about 80%
Your videos are so solid and easy to follow! 🙌
Thanks Jess! Appreciate you giving them a watch!
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
This is a staple in my home now. I’m obsessed!
Question will this work if you use oat flour instead of coconut flour? 👀
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.
Flax seed soaked in water. Gets like a gel texture. I saw another TH-cam channel who recommended it
Flax seed soaked in water. Turns to gel. Other YT channels mentioned it
Is there a way to make it really low carb? Like some incorporation of almond flour or something instead of self rising?
how do you keep it from sticking it from the parchment paper?
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...;(
How much self rising flour was used ?
Can I make this without the coconut flour and nutritional yeast?
Excellent ❤❤❤thank you for saving my life with this recipe 😊
Woooo glad ur back, the editing is fire btw
Hola, saludos cordiales desde Venezuela... Y si no cuento con esa tipo de levadura no puedo hacer la pizza? Aquí eso no existe
Can you sub out the greek yogurt for plain skyr? It has a much lower fat content (0,2% compared to 1-2%) Or does the dough no longer work?
I think you can, the greek yoghurt he used in the video is 0% fat.
I think so, the greek yoghurt he used in the video is 0% fat.
Any tips for pizza's bottom sticking to the parchment paper, please...? :(
Oil
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
How do you get the base not to stick to the parchment paper? Mine sticks every time 😤
You are using the wrong side of the parchment. Only one side is non stick and that’s the shiny side. Annoying they don’t make it both sides! Keep me posted 🫡
Looks amazing .Thanks for sharing .your video.😀👍🇮🇪
A pizza recipe that I don't have to mess around with my hands, OR wait hours for??? 👌
Definitely going to the store to get that yeast and trying this bad boy!
Nice to have you back.
👊
YEAH BUDDY! Keep me posted 🙌🏻
yoo how was it?
I made it yesterday, but whatever I cooked it on didn't allow the crust to get crispy. I left it in the oven longer, still didn't work.
I'll be making it again on a pizza stone.
The taste was great though!
A definite winner!
you’re my new… absolute favorite 🤩 🎉🎉🎉
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 ☹️
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.
How would you food prep this? Could you just leave the dough in the freezer?
attempted x3 and it keeps sticking to the paper / foil / tray EVERY single time...not sure what to do to resolve. Any suggestions?
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.
tried with both and no luck on getting it to release from the paper/ foil and even a pizza tray so im not sure what im doing wrong
Can I substitute egg whites?
Don't take this the wrong way, but I love pizza for the pepperoni, sausage and chicken that usually goes on top of it.
Love your content, follow you on IG but really glad you’re on here now! Thanks for sharing!
Would love you to make one of these kow carb or without white flour.
Switch the yogurt with cottage cheese. The best
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 🙌
Okay…so…I’ve been watching this recipe for a while now and I just knew I had to try it. Pizza is my FAVORITE FOOD but I am currently trying to lose weight on a deficit. I finally got all the ingredients and I made it for the first time 30 minutes ago. Let me say OH MY GOD ITS SO GOOD! I was skeptical about the taste of the crust but this straight up just tastes like a regular thin crust pizza. No weird flavors just absolutely delicious. I got a low cal spicy pizza sauce which added a nice little kick and omg i had to rant to my cousin about how good this was! Thank youuu! 😋☺️I can’t wait to try new pizza recipes with this dough base!! 🍕❤
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.😊
Glad to see you back!!
Happy to be back! Make sure to check my last video. Was my true first video back!
I like that he's using HEB ingredients, it makes it so much easier for me to find what he's using lol
Hey, anyone else have the issue where the pizza doe sticks to the baking paper when you take it out of the oven? Anyone got any tips for how to stop it from sticking?
Damn I need this so much
Is there an alternative to coconut flour? For allergies reason =(
Assuming you're still interested and your question hasn't been answered, I would suggest you use it, almond flour, arrowroot flour, oat flour, ride flour, etc. Many alternatives on google.
Does anybody know if non dairy yogurt will work in this recipe?
The PDF made me subscribe 😅
Is it 90 g of sauce? The description says 120
Bro I always make recipes with the spreadable crust but the bottom always ends up pale and flimsy how can I fix this?
What can be used as a substitute to nutritional yeast?
Just omit it
The carbs are too high! But it looks great
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.