Additionally, you might put the oven on broil to achieve a crispier crust during the last 2-3 minutes. With that said, you'd likely need to carefully watch the crust to prevent it from burning.
I was going to say, once one side was browned flip it and spray the other side with cooking spray put down and bake 3-5 minutes so both sides are bit crispy.
Grate your mozzarella cheese from a block yourself. The pre-grated variety has been coated with an anti-caking blend of chemicals or with cellulose to keep it from clumping. That coating also keeps the cheese from melting together as nicely.
@@714mattman I’ve over cooked mozz too many times, did well other times. its not the easiest recipe but still good for many things. Worst recipe was pre mixing flour with mozz in processor before attempting to melt it. No the cream chz and mozz need to melt separately before adding dry! The dough ended up having small chuncks of mozz throughout vs combined chewy dough! I’ll grate my own in the future to! I also forget to mix up the egg before adding it, seems the egg white not mixed with yoke does weird stuff with the cheese
They put cellulose in it to keep it from sticking! And no flour is necessary. Chose a healthier option, chose a carnivore crust. Chris Cooking Nashville does a wonderful pizza crust! @PowerPlusNature
@@benicio1967 You can blame all the "preppers" for that. They stockpile powdered egg whites waiting for the "apocalypse" to come and have driven the prices up for so many things. Then when the "apocalypse" never happens they just throw it out and start doing it all over again..lol. And the rest of us end up overpaying for things that should be cheap to start with.
Good to know. I have an almond allergy and had to give up so many great keto desserts. Obviously, I can't substitute egg white powder for two to three cups of almond flour but I hope it will work for smaller quantities. Thanks, @jovotszebb367.
🎉Okay! I just made this! It’s was excellent! NO EGG TASTE! The Parmesan and spices come through the taste. It tastes good with nothing on it *I tore a corner off to try. It is a softer crust with some crunchiness around the corners a bit. It’s definitely good! Will be serving on 🏈 Game days! Thank you!
I love the RAO's sauce! However, they were bought out by the Campbell's Soup Company. Be aware that their ingredients/carbs may change, especially if you're strict with ingredients. I have found that the Specialty brand at Aldi, with the black label, is very comparable to the Rao's. It is also almost half the price.
Just get a can of crushed tomatoes, season with garlic powder, onion powder, Italian seasoning, red pepper flakes, zero sugar sauce and tastes 1000x better and half the price.
Omg 💕 I made this pizza i added cooked pork sausage and pepperoni with fresh Parmasain and mozzarella. Wow fantastic my husband and daughter ate so much i had to make it the next day 😂, but 1 and half crust recipe. My husband said its the best he ever ate. Thank you so much 💓. Today i used same recipe but cut into 12 pieces and used it sandwiches as flat bread. 👍
Yes olive oil on crusts is an easy change from mediocre pizza to dang tastes like stone oven bistro goodness pizza! Sister in law made pislburry dough a thousand times better putting olive oil on it!
@@gregsmith2136 cook it, then brush it with oil and crisp it then turn it into pizza. It will take a few minutes longer, but I'm sure the results will be better. I'm thinking of trying it with adding a little yeast to the batter for a more authentic taste.
try putting some pam spray of sort, and then put the parchment paper, the oil will keep it in place. Also, leave a bit of the lip to help pick up the final product.
If you wad up the parchment paper really good, then spread out and it will stay put. It also helps to spray the pan with cooking spray first, then the paper will stick to it. I really like your channel. You cook the way I do. 🤣
@@amyspriggle4728- whaaaatah? You can? I never knew you could do that with parch pape. I DID know that you can do that with aluminium foil though. And I do do that if it isn't too ruined from the cooking process.
Thank you! As to your parchment paper woes, measure your paper as you tear it over your pan, to get a clean edge, tuck the top in! It works! To keep it flat in the pan, either scrunch it up before you use it, or hold the pan under your water tap, dump it out and the paper will stick and not affect your end result. Enjoy your new skills!
Hey Dave, another reason to break your eggs into a separate bowl is because sometimes eggs may be partially formed inside. Growing up on a farm will teach ya real quick the importance of breaking the eggs into a bowl. Dumping a bad egg directly into your mixture isnt very good.
About a week ago I cracked my 4th egg into the eggs already in my bowl ... and it was literally jet black. I'm used to keeping my eggs out of the fridge for at least two weeks at a time, but we've been having days over 110 degrees here lately and I didn't think to refrigerate them. Those eggs in the bowl went down the garbage disposal, and the rest of the carton in the trash. I'm going to be more careful now, at least in hot weather. I'm over 50 and I've never seen that before!
Your best making your own pasta sauce no sugar added. Use crushed organic tin tomatoes drain a little liquid of. Add italian herbs, garlic powder chili if you like. Cook in pot till all bubbling then turn down to simmer till thickened. Store extra in fridge for next pizza 1 cup is 2gram of net carbs. 1 cup full fat cottage cheese 7.5 grm of carbs. 4 eggs 3 grm carbs. Quarter cup mozzarella 2grm carbs. Quarter cup almond flour home made 3grms carbs. Parmigiano reggiano grate it yourself 0 carbs. Pepperoni 3oz serving 1 grm net carbs. Quarter cup mixed bell peppers 1 gram. 10 olives black or green 3 net carbs Total 22.5 all of the carbs are net carbs. So half a pizza is 11.25 net carbs. That is a delicious friday night treat 😋
I've made this about 6 times for my husband now. He loves it. We sub shredded cheese for Parmesan. Or 1/8 almond flour 1/8 shredded cheese to sub Parm. Love it! Thanks for sharing!
You got real close!! The crust needed to be cooked for a bit more. The top should be browned. That way the bottom would be crispy. I've also made the crust and let it cool. Then put on the toppings and baked for 10 then broiled for 4.
I put a comment in the video put it on a pizza stone when you cook it with the toppings on for 15 minutes it will definitely get thin and crispy like a thin and crispy pizza
Dave I'm so happy I found your channel today. (Been binge watching)This recipe sounds and looks so yummy. I just started back on keto after gaining back 70 of the 121 pounds I've lost and I'm grateful for finding your channel love the cottage cheese recipes. Much love to you and your family 🤗♥️
I use a zero carb tortilla for a small pizza or even a low carb (4) for a bigger tortilla. I toast it in a toaster oven for a bit at first, then I take it out and put on a light sauce and toppings, put it back in until cooked. It is so yummy. You don’t have to do all of this.
I think I will give that a try…it looked pretty good…..but….BUT….of all the utensils you could have chosen to spread the sauce you went with a steak knife……you are my hero!!!!!
I did this last night. I turned over the base after half time and baked it for a bit longer so it got a bit browner but as this is definetley not a pizza crust, it made the base a bit dry and still no crust. I actually think if the base is a bit softer so you still really can taste all the great ingredients, its a winner as it was already awesome. Great recepie! Thanks.
😂 “THAT’s burning my fingers” just love you Dave, always entertaining. You may have sold me on trying some of these cottage cheese recipes (we love cottage cheese in our house so we always have some on hand)
Turn pan bottom up. Put parchment paper on top and cut to size. You can also fold to size . Any pan. Also King Arthur flour sells sized paper. Maybe other do also good luck
I find buying the parchment paper sheets are far easier to manage for most applications. I'm a new subscriber hoping that you continue doing low carb recipes. My husband and I have been low carb for 6+ years. He used to be diabetic.
Take the parchment paper and squeeze it into a ball. Put it in water or under the faucet. Let it get soft and squeeze the water out. It is much easier to work with, it really does work.
I just found you and subscribed. You crack me up. You are so down to earth. Love your presentation, a normal guy cooking stuff with the same quirks, us casual cooks have. Love your channel. Actually will try this recipe it looks easy
Oh my, parchment paper can be bought precut from Amazon and some stores. To keep it from moving around, you can crumple the paper first then spread out. You can also put a few drops of water to keep in place on the pan.
Only cut off 1/2 the paper seal inside your herbs and spices. You can use the remaining paper to level your measuring spoons just like the baking soda can.
If you ball up the parchment paper then flatten out it will go onto the baking sheet easier after you’ve moistened the baking sheet kit will work better for you.
If you get shells in your eggs, try hitting them on a flat surface, such as the countertop, instead of using the side of the bowl. You’re just shoving the shells into the egg that way. Another way would be to throw the whole egg into the bowl and remove the whole shell in one piece.
Egg shells that are organic may not be washed. I have my own chickens and like all old farmers, we know that eggs come out of the chicken’s butt with an antibacterial coating that makes the eggs keep longer and better. Nature’s way of increasing the chances that chick will hatch. We don’t wash unless visibly dirty and then use that egg immediately.. That said, there may still be fecal matter or dirt on the outside of the shell that is not necessarily visible. When ready to use, Rinse egg under running water and wipe dry with paper towel. Crack on the flat surface. Fertile eggs may be kept on the kitchen counter for a few days but embryo will be growing inside. Infertile eggs must be refrigerated ASAP, if you want them to keep for several weeks.
Under a running tap, wet and scrunch up the parchment paper. Shake off access water and lay it in your tin. You’re welcome….. great recipe. Certainly going to try. Thank heaps
I just made this pizza crust and honestly it’s way better than a regular pizza! Low carb, high in protein and tasty - ideal for my nutrition goals. Thanks for the recipe ❤
My best parchment paper hack is to crumple it up into a ball and then smooth it out onto the sheet and it won't roll on you and it works just the same. Thanks for the recipe!!
After cutting your parchment paper, give it a quick wadding up. Then, it spreads out nicely on your pan without the curling. I loved learning this tip myself this year.
I just learned recently to crumple the parchment into a ball and flatten it before putting it in the pan and it sits in nicely-no more parchement karate to get it in the pan!
How about another friendly suggestion?!? Fold the parchment paper under on the fold lines of the edge of the sheet pan?!? No need to rip or cut the parchment!!! 😊
Got you a new follower! Cooking is my passion I am chef but I really enjoy seeing others cook and explore and your personality alone is so fun!! I love it!
Thanks for the recipe. Looks delicious. I’m going to get the ingredients and try it this weekend… I will also add the reason I was taught to crack your eggs in an individual bowl is in case one is bad - IE the blood running through the yolk you’re not contaminating all of your ingredients if you crack it directly into the main mixing bowl.
You know what I like about your channel Dave is you make sensible that anyone could make not like some channels were you need these fancy thing to make what other make.
Wet the parchment paper before using it, put it under running water (your tap, I find warm water works best) and squeeze it out like a rag and it becomes like fabric so you can better fit it to whatever you are baking in
Kye's Kitchen on TH-cam makes the best pizza crust I've ever had, and you won't believe the secret ingredient. She's a genius. It has that gluten stretch once baked. I think she calls it eggless keto pizza crust. It's yeast risen to boot.
Thank you for the cottage cheese, magnesium lesson. I recently started eating a small bowl of cottage cheese and within 10 minutes, had to use restroom. I was so mad. Learn something new everyday!!
So glad I stumbled on this video. This pizza crust recipe seems to be as simple as regular pizza crust. The cauliflower crust recipe seems like it would be too much work. I am also subscribed to your reseller channel! I subscribed to this one too.
The recipe looks great! Thanka for sharing.😊 By the way, another reason to crack the eggs one by one into a bowl first is blood. I usually crack them individually like you do, but the one time I decide to make an 8 egg omelette and crack all the eggs in one bowl, the last egg was all blood! I couldn't eat eggs for quite some time after that.
For being a small channel this vid has over 300k views. That’s pretty awesome man. Congrats. First time here and enjoyed the video man. Cool to see you figure it out as you go… just like me.
I gave up parchment paper for silicone mats, mostly. But a trick for parchment paper is just wad it up first, then unwad it and it'll be much better behaved. I invested in lipped silicone mats for pizza crust and noodles. No regrets.
Parchment paper can be a disaster, but i learned from Martha Stewart to use metal binder clips to clip it to your baking sheets. Keeps it from moving around.
I heard you can wet the parchment paper…YES….with water, and that makes it workable. Another person sprays the pan (oil) then puts down the parchment paper then sprays the paper. I have not tried either yet.
tip to help the parchment paper stay flat after cutting the required length for baking, gently crumple the paper and then flatten it out. It keeps the paper from rolling and not lying flat.
Just some suggestions regarding parchment paper Simply pull out 6 inches of the box from the parchment paper, tear it off, and it should fit perfectly into your baking tray because the length of the box itself matches the length of your tray.
Flip the cloud crust over after the first bake, then put on the toppings, then finish baking.
Great info!
That's what I was thinking. You'll get a less droopy crust and you shouldn't get any burning.
Additionally, you might put the oven on broil to achieve a crispier crust during the last 2-3 minutes. With that said, you'd likely need to carefully watch the crust to prevent it from burning.
@@brianwoods9552that is key! It will also make the pepperoni cup and crisp up.
I was going to say, once one side was browned flip it and spray the other side with cooking spray put down and bake 3-5 minutes so both sides are bit crispy.
I’m sure someone’s already said it, but crumpling up the parchment paper before spreading it out, has been a game changer!
So you crumble a sheet in a ball, and then flatten it out?
What she said
I was gonna say it, wad it up then flatten it. Sometkmes I fold it under instead of cutting off or tearing off extra.
Crumpled under running water and it will conform to your pan😃
@@windsongshf yes
Grate your mozzarella cheese from a block yourself. The pre-grated variety has been coated with an anti-caking blend of chemicals or with cellulose to keep it from clumping. That coating also keeps the cheese from melting together as nicely.
@@714mattman I’ve over cooked mozz too many times, did well other times. its not the easiest recipe but still good for many things. Worst recipe was pre mixing flour with mozz in processor before attempting to melt it. No the cream chz and mozz need to melt separately before adding dry! The dough ended up having small chuncks of mozz throughout vs combined chewy dough! I’ll grate my own in the future to! I also forget to mix up the egg before adding it, seems the egg white not mixed with yoke does weird stuff with the cheese
Yes buy Blick cheese all kinds. The shredded is full of junk .
They also put corn starch in it.
They put cellulose in it to keep it from sticking!
And no flour is necessary. Chose a healthier option, chose a carnivore crust. Chris Cooking Nashville does a wonderful pizza crust!
@PowerPlusNature
@@nannytimes5nlovethem824
Thanks for sharing.
I've used egg white powder instead of the almond flour. If you don't wanna use almond flour it works just as good.
I was going to use powdered egg whites and I was stunned they start at $29 and go up from there. Wow.
@@benicio1967 You can blame all the "preppers" for that. They stockpile powdered egg whites waiting for the "apocalypse" to come and have driven the prices up for so many things. Then when the "apocalypse" never happens they just throw it out and start doing it all over again..lol. And the rest of us end up overpaying for things that should be cheap to start with.
Good to know about this substitution😊
Good to know. I have an almond allergy and had to give up so many great keto desserts. Obviously, I can't substitute egg white powder for two to three cups of almond flour but I hope it will work for smaller quantities. Thanks, @jovotszebb367.
Thank you.
🎉Okay! I just made this! It’s was excellent!
NO EGG TASTE!
The Parmesan and spices come through the taste. It tastes good with nothing on it
*I tore a corner off to try. It is a softer crust with some crunchiness around the corners a bit. It’s definitely good!
Will be serving on 🏈
Game days! Thank you!
Excellent? I just made this, it’s meh.
I love the RAO's sauce! However, they were bought out by the Campbell's Soup Company. Be aware that their ingredients/carbs may change, especially if you're strict with ingredients.
I have found that the Specialty brand at Aldi, with the black label, is very comparable to the Rao's. It is also almost half the price.
Believe it or not Walmart Great Value Pizza Sauce is delicious and has no sugar.
Love the Aldi Specialty brand. It’s very good and way less money. Win/Win
That sucks. Love Raos
Aldi Specialty Sauce is my favorite. It tastes close to homemade!
Thank you for sharing!
Just get a can of crushed tomatoes, season with garlic powder, onion powder, Italian seasoning, red pepper flakes, zero sugar sauce and tastes 1000x better and half the price.
Good idea
I always make sauce. Jarred stuff is nasty!
It's probably about half the price too. Rao's is super expensive.
Mutti Italian tomatoes imported from Italy are also much better
Yep
Omg 💕 I made this pizza i added cooked pork sausage and pepperoni with fresh Parmasain and mozzarella. Wow fantastic my husband and daughter ate so much i had to make it the next day 😂, but 1 and half crust recipe. My husband said its the best he ever ate. Thank you so much 💓. Today i used same recipe but cut into 12 pieces and used it sandwiches as flat bread. 👍
Yay!!! I love you added things and glad you all liked!!
Great idea Debra...
You should brush the bread with oil and put it under the broiler for a couple of minutes to crisp it up before you turn it into pizza.
Yes olive oil on crusts is an easy change from mediocre pizza to dang tastes like stone oven bistro goodness pizza! Sister in law made pislburry dough a thousand times better putting olive oil on it!
It's runny😮
@@gregsmith2136 cook it, then brush it with oil and crisp it then turn it into pizza. It will take a few minutes longer, but I'm sure the results will be better. I'm thinking of trying it with adding a little yeast to the batter for a more authentic taste.
@@dawnwatkins6554 Yeast flavor is probably a good idea
Nice tip
try putting some pam spray of sort, and then put the parchment paper, the oil will keep it in place. Also, leave a bit of the lip to help pick up the final product.
Cant wait to try this! I will flip it over and put toppings on browned side then return to oven. You are so real and fun to watch!!😂
Parchment paper hack: wet your hands and crumble the parchment paper like you’re going to throw it away, then smooth it out on your baking sheet.
Try cooking it in the second portion of the video on a pizza stone I can guarantee you it will get crispy
Can that be done without flour.
Yes you can use polenta instead flour@@assurancepolygraphllc
I think the issue is that polenta isn't quite "keto" approved.
@@assurancepolygraphllcno and don't use polenta either
If you wad up the parchment paper really good, then spread out and it will stay put. It also helps to spray the pan with cooking spray first, then the paper will stick to it. I really like your channel. You cook the way I do. 🤣
Parchment paper can also be washed and used again too.
What she said
I came to say this too! I just learned this from another cooking video 😂
@@amyspriggle4728- whaaaatah? You can? I never knew you could do that with parch pape. I DID know that you can do that with aluminium foil though. And I do do that if it isn't too ruined from the cooking process.
Sprinkle some water on the pan. Paper with adhere better
Thank you! As to your parchment paper woes, measure your paper as you tear it over your pan, to get a clean edge, tuck the top in! It works! To keep it flat in the pan, either scrunch it up before you use it, or hold the pan under your water tap, dump it out and the paper will stick and not affect your end result. Enjoy your new skills!
Hey Dave, another reason to break your eggs into a separate bowl is because sometimes eggs may be partially formed inside. Growing up on a farm will teach ya real quick the importance of breaking the eggs into a bowl. Dumping a bad egg directly into your mixture isnt very good.
...I was losing my mind that the potenial of the cracked eggs shells going back into the carton though...
can't wait to ty this!
@@kellydean3497 It sure is handy!
About a week ago I cracked my 4th egg into the eggs already in my bowl ... and it was literally jet black. I'm used to keeping my eggs out of the fridge for at least two weeks at a time, but we've been having days over 110 degrees here lately and I didn't think to refrigerate them. Those eggs in the bowl went down the garbage disposal, and the rest of the carton in the trash. I'm going to be more careful now, at least in hot weather. I'm over 50 and I've never seen that before!
Breaking the eggs on a flat surface helps to not get shells in there.
@@MarcIverson I grew up on a farm and we had many chickens, I’ve seen some strange things inside those little shells
Awesome recipe. Crumpled up the parchment paper lightly wet it and then spread it out. Works like a charm.
Regarding the parchment paper, we buy parchment paper sheets that are already precut to the size of a baking sheet. It is the future 🎉
Or crunch it up into a ball, then open up, and Voila, no curling edges! Magic! 😂
@@karenguthrie9475 Brilliant 👌 🍻 😂
Yes. I buy parchment sheets at the dollar store all the time.
Not all baking sheets are the same size.
@@AuroraValerie and not all sheets are the same size.
Very brave of you to assume I’m going to share this pizza when I make it. Thank you so much for this recipe!
LOL
Parchment paper: you can crumble it up in a ball then undo it and it'll lay flat.
You can also spray the bottom and the Parchment will stick to that.
Dave!!! This is absolutely BOMB!!!
I use this recipe to make Sandwiches, Pizza, Toast, Wraps!!!
It’s a dream come true!!!
Thank you SO SO MUCH!!!
Your best making your own pasta sauce no sugar added. Use crushed organic tin tomatoes drain a little liquid of. Add italian herbs, garlic powder chili if you like. Cook in pot till all bubbling then turn down to simmer till thickened. Store extra in fridge for next pizza 1 cup is 2gram of net carbs. 1 cup full fat cottage cheese 7.5 grm of carbs. 4 eggs 3 grm carbs. Quarter cup mozzarella 2grm carbs. Quarter cup almond flour home made 3grms carbs. Parmigiano reggiano grate it yourself 0 carbs. Pepperoni 3oz serving 1 grm net carbs. Quarter cup mixed bell peppers 1 gram. 10 olives black or green 3 net carbs Total 22.5 all of the carbs are net carbs. So half a pizza is 11.25 net carbs. That is a delicious friday night treat 😋
Jesusfuck do you ever get out of the house? There is a diverse world out there.n
Michael’s sauce is also very authentic and delicious! I think Walmart has finally gotten it in to sell. It isn’t cheap but it’s worth it.
WOW ... thankyou
Too much work for little benefit. Just buy a jar and dont worry about it. You arent eating a gallon of it.
@@billm1651agreed! Besides, it tastes SO much better with just a very little amount of sugar.
I've made this about 6 times for my husband now. He loves it. We sub shredded cheese for Parmesan. Or 1/8 almond flour 1/8 shredded cheese to sub Parm. Love it! Thanks for sharing!
simple hack with parchment paper....crumple it up first and then place on baking sheet. thank you for sharing
Great idea!!
I came here to say the same thing!
Lol he pulled a knife out to see if dough was done…..then put the knife right back in the drawer! I love this channel, always makes me laugh!
Lol
😄😄😄
I noticed that. Lol. I’ve seen Tawra on dining on a dime do that. Prolly a lot of people do that.
@@CookingWthDave nice video, I don’t think counting calories is necessary. Dr. Mindy Pelz is pretty good. Fasting is great!
He’s a guy. I wouldn’t be surprised to see him lick it before putting it back in the drawer.
You got real close!! The crust needed to be cooked for a bit more. The top should be browned. That way the bottom would be crispy. I've also made the crust and let it cool. Then put on the toppings and baked for 10 then broiled for 4.
Good to know for next time for sure! Thanks
I put a comment in the video put it on a pizza stone when you cook it with the toppings on for 15 minutes it will definitely get thin and crispy like a thin and crispy pizza
I always bake my pizza for 3 mins less, then put it under the broiler for 3-4 mins more to crunch up the cheese and toppings together,😋
Dave I'm so happy I found your channel today. (Been binge watching)This recipe sounds and looks so yummy. I just started back on keto after gaining back 70 of the 121 pounds I've lost and I'm grateful for finding your channel love the cottage cheese recipes. Much love to you and your family 🤗♥️
Thank you for watching. I do appreciate it
I learned to wet the patchment paper and squeeze it out. It stays put.
I’ve made a similar pizza dough with plain yogurt
😮 I don’t have enough cottage cheese in my fridge at the moment, but I do have yogurt! Thanks!!
How did it turn out with yogurt? Did it taste tangy?
Dave: "You're not going to eat the whole thing..."
Me: Nope... 🤥
I use a zero carb tortilla for a small pizza or even a low carb (4) for a bigger tortilla. I toast it in a toaster oven for a bit at first, then I take it out and put on a light sauce and toppings, put it back in until cooked. It is so yummy. You don’t have to do all of this.
I think I will give that a try…it looked pretty good…..but….BUT….of all the utensils you could have chosen to spread the sauce you went with a steak knife……you are my hero!!!!!
😄
🤣
I did this last night. I turned over the base after half time and baked it for a bit longer so it got a bit browner but as this is definetley not a pizza crust, it made the base a bit dry and still no crust. I actually think if the base is a bit softer so you still really can taste all the great ingredients, its a winner as it was already awesome. Great recepie! Thanks.
😂 “THAT’s burning my fingers” just love you Dave, always entertaining. You may have sold me on trying some of these cottage cheese recipes (we love cottage cheese in our house so we always have some on hand)
Thanks! Heaven forbid I look it up Id rather fail everytime 😅😅SO relatable
Turn pan bottom up. Put parchment paper on top and cut to size. You can also fold to size . Any pan. Also King Arthur flour sells sized paper. Maybe other do also good luck
Thanks for the tips!
Parchment paper is great to use. The crumple it up method helps it fit and lay flat. Good luck,
I find buying the parchment paper sheets are far easier to manage for most applications. I'm a new subscriber hoping that you continue doing low carb recipes. My husband and I have been low carb for 6+ years. He used to be diabetic.
Hi, if you scrunch up the parchment paper, then smooth it out again it works better
Ball the parchment paper up then smooth it out then you can get it into the pan.
Zap the pepperoni for about 20 seconds on paper towels in the microwave before using it. Takes the grease out.
For carnivores, the grease is great!
Microwave removes nutrients.
Grease is good!!!!
Thanks so much for creating a keto recipe! Perfect for a celiac like me.
You are so welcome!
I’m amazed of all 300 of the comments on the parchment paper 🙄 We need comments on people who used the recipe. Thanks!
Dave, love your videos! Thank you! I just found out my A1C is 5.7. I need to get that way down and your recipes will definitely help me do that.
Take the parchment paper and squeeze it into a ball. Put it in water or under the faucet. Let it get soft and squeeze the water out. It is much easier to work with, it really does work.
I just found you and subscribed. You crack me up. You are so down to earth. Love your presentation, a normal guy cooking stuff with the same quirks, us casual cooks have. Love your channel. Actually will try this recipe it looks easy
Crumple up the parchment paper into a ball then flatten it out into the pan. It is a lot easier to work with.
Oh my, parchment paper can be bought precut from Amazon and some stores. To keep it from moving around, you can crumple the paper first then spread out. You can also put a few drops of water to keep in place on the pan.
Dave, thanks. FYI parchment paper is sold in boxes of precut sheets. Lots easier!
I’ll have to check it out.
That looks delicious and totally doable. Definitely going to give this one a try. Thanks, Dave!
Thanks!
Thanks so much !!
Only cut off 1/2 the paper seal inside your herbs and spices. You can use the remaining paper to level your measuring spoons just like the baking soda can.
Leaving the plastic top on the ninja chopper while blending will make for easier cleanup. Been using it for 10 years! We got it as a wedding gift.
Spray some oil lightly on your pan before you lay the p paper to keep the parchment paper to stay.
Like how he speaks the recipe, telling what he’s done good for people to remember , so u know cottage cheese, eggs , salt, etc.
put a few drops of water in the pan, spread it around and your parchment paper will stick in place.
If you ball up the parchment paper then flatten out it will go onto the baking sheet easier after you’ve moistened the baking sheet kit will work better for you.
If you get shells in your eggs, try hitting them on a flat surface, such as the countertop, instead of using the side of the bowl. You’re just shoving the shells into the egg that way. Another way would be to throw the whole egg into the bowl and remove the whole shell in one piece.
Egg shells that are organic may not be washed. I have my own chickens and like all old farmers, we know that eggs come out of the chicken’s butt with an antibacterial coating that makes the eggs keep longer and better. Nature’s way of increasing the chances that chick will hatch. We don’t wash unless visibly dirty and then use that egg immediately.. That said, there may still be fecal matter or dirt on the outside of the shell that is not necessarily visible. When ready to use, Rinse egg under running water and wipe dry with paper towel. Crack on the flat surface. Fertile eggs may be kept on the kitchen counter for a few days but embryo will be growing inside. Infertile eggs must be refrigerated ASAP, if you want them to keep for several weeks.
Under a running tap, wet and scrunch up the parchment paper. Shake off access water and lay it in your tin. You’re welcome….. great recipe. Certainly going to try. Thank heaps
Love this! Definitely going to make this! Great option for gluten-free, too.
I just made this pizza crust and honestly it’s way better than a regular pizza! Low carb, high in protein and tasty - ideal for my nutrition goals. Thanks for the recipe ❤
Close the flap into the parchment paper roll then tear. It leaves the cutter open to give you a clean tear for the correct size.
My best parchment paper hack is to crumple it up into a ball and then smooth it out onto the sheet and it won't roll on you and it works just the same. Thanks for the recipe!!
Yes, flipping it over and cooking for a few more minutes works well with some cloud wraps I've made
After cutting your parchment paper, give it a quick wadding up. Then, it spreads out nicely on your pan without the curling. I loved learning this tip myself this year.
I giggled when you said Rao's. It's pronounced Ray-oh-s ❤
Not if you’re from Chicago 🤷♀️
😂
I just made this! It is DELICIOUS. I forgot to add the almond flour and baking powder, but it still held up and was really good! No flour was needed.
Sounds great!
Spray your pan with cooking oil before adding parchment paper, or wet the paper with water so it's damp.
I just learned recently to crumple the parchment into a ball and flatten it before putting it in the pan and it sits in nicely-no more parchement karate to get it in the pan!
I’m so excited… you took my advice about the baking powder leveling lip! 😊
How about another friendly suggestion?!? Fold the parchment paper under on the fold lines of the edge of the sheet pan?!? No need to rip or cut the parchment!!! 😊
Got you a new follower! Cooking is my passion I am chef but I really enjoy seeing others cook and explore and your personality alone is so fun!! I love it!
Me and my daughter watch you. You’re so funny and I actually made this tonight. It was good
Glad you enjoyed! It was tasty
Thanks for the recipe. Looks delicious. I’m going to get the ingredients and try it this weekend… I will also add the reason I was taught to crack your eggs in an individual bowl is in case one is bad - IE the blood running through the yolk you’re not contaminating all of your ingredients if you crack it directly into the main mixing bowl.
You know what I like about your channel Dave is you make sensible that anyone could make not like some channels were you need these fancy thing to make what other make.
Easy tip: crumple the parchment paper before placing it on the baking sheet. I appreciate you sharing.
Great tip!
Wet the parchment paper before using it, put it under running water (your tap, I find warm water works best) and squeeze it out like a rag and it becomes like fabric so you can better fit it to whatever you are baking in
Kye's Kitchen on TH-cam makes the best pizza crust I've ever had, and you won't believe the secret ingredient. She's a genius. It has that gluten stretch once baked. I think she calls it eggless keto pizza crust. It's yeast risen to boot.
I can't find her.
Yeah doesn’t exist
@@gloriaestelasuarez Yes, it does exist. My post keeps disappearing. Are you doing that, Dave?
@@gloriaestelasuarez th-cam.com/video/eEH3zf0s3QY/w-d-xo.htmlsi=qKOth4wTNta937N1
@@Ohiochic123 th-cam.com/video/eEH3zf0s3QY/w-d-xo.htmlsi=qKOth4wTNta937N1
I used 3 big eggs and it was enough, it raised but I pocked it and it flattened even, tastes great! thanks
if you crumple up the parchment paper, then flatten it out, it will lay flat. : )
Thank you for the cottage cheese, magnesium lesson. I recently started eating a small bowl of cottage cheese and within 10 minutes, had to use restroom. I was so mad.
Learn something new everyday!!
I buy the parchment already cut
Gonna try this at home. I too had difficulty with cloud bread preparation before. Thanks!!
So glad I stumbled on this video. This pizza crust recipe seems to be as simple as regular pizza crust. The cauliflower crust recipe seems like it would be too much work.
I am also subscribed to your reseller channel! I subscribed to this one too.
I’m going to try it,but will put a little yeast in the crust for flavor.
I like your style! No crazy looonnng talky talk.❤❤️
The recipe looks great! Thanka for sharing.😊
By the way, another reason to crack the eggs one by one into a bowl first is blood. I usually crack them individually like you do, but the one time I decide to make an 8 egg omelette and crack all the eggs in one bowl, the last egg was all blood! I couldn't eat eggs for quite some time after that.
For being a small channel this vid has over 300k views. That’s pretty awesome man. Congrats. First time here and enjoyed the video man. Cool to see you figure it out as you go… just like me.
Welcome aboard! Thanks so much!
It's 500,000 now 🙋🏻♀️
Can’t wait to try this recipe. If you spray your baking sheet with cooking spray, the parchment will stick.
I gave up parchment paper for silicone mats, mostly. But a trick for parchment paper is just wad it up first, then unwad it and it'll be much better behaved. I invested in lipped silicone mats for pizza crust and noodles. No regrets.
Spray oil in ur pan then the parchment paper will stick😊 Learned that from lowcarblove
I discovered your channel three weeks ago. I am really enjoying your low carb recipes along with your easy going style.😊😊
Awesome! Thank you!
Buy the parchment sheets. Scrunch the sheet up before laying it in your pan. It will be much easier to handle.
Parchment paper can be a disaster, but i learned from Martha Stewart to use metal binder clips to clip it to your baking sheets. Keeps it from moving around.
Or you just spread a little water on the pan and it will stick and not move
I heard you can wet the parchment paper…YES….with water, and that makes it workable. Another person sprays the pan (oil) then puts down the parchment paper then sprays the paper. I have not tried either yet.
I spray oil then place the paper and it sticks
Love you, Dave. Don’t change a thing. Best cooking channel ever!
Thanks
the most real cooking channel
tip to help the parchment paper stay flat after cutting the required length for baking, gently crumple the paper and then flatten it out. It keeps the paper from rolling and not lying flat.
Iam not on keto but sure going to try this
Hope you enjoy
Tip for your baking paper woes, give it a light quick scrunch then it will lay flat in your pan!. Great recipie btw!
Yum!!! I have all the ingredients. Pizza 🍕 night!!! Thanks Dave 😊
Hope you enjoy
Just some suggestions regarding parchment paper Simply pull out 6 inches of the box from the parchment paper, tear it off, and it should fit perfectly into your baking tray because the length of the box itself matches the length of your tray.