Please support the show by liking and subscribing. This entire channel is free, along with the printable recipes on the website (www.plantbaseddads.net) and the sharing of all my macros on Chronometer. Supporting the show by liking and subscribing allows me to continue to do that for you. Thanks. -Joey
You two actually work very well in the kitchen together. Joey your facal expressions are priceless! I really enjoy watching you guys bake these pizzas. I actually laughed out as you have comical timing.😊
It is always nice to see someone who understands baking and kneading. As a baker, I love that you are demonstrating proper technique which leads to a higher success rate in your final product. Nice job Tim.
Most fun I have had on a Tuesday morning in a little while as you two are a marvel to watch create. Thank you for another way to make pizza healthy. Beautiful🙏🏻
If you want an even bigger pizza for the same macros, add more gluten to the dough and exchange the seitan on the top for more vegetables. That is what i like to do. The youtube channel vegan proteins does 2 varieties of vital wheat gluten rich pizzas. I think you will love the channel.
Holy Smoke! That's worth the effort. I've never had much success with dough. I'll have soup for lunch and pizza for dinner and stay in caloric range. Thank you so very much!
Will definitely be making this!! I am so with you on the, "just can't eat a slice or two" -- I will always want the bigger portion, especially with pizza! I had basically cut pizza out of my life :( But on Sunday, we made homemade pizza and I had to starve all day to hit my macros, half the pizza just in dough was 650 calories. I knew there must be a VWG recipe out there for better macros and here it is, thanks guys!! I also did the ricotta trick, so good and such a great alternative. Thanks so much and have a great week guys ❤
Oh interesting! This is not what I expected when I saw you were doing a high protein pizza. I thought it was going to be another way to use your Greek yogurt; I make pizza bases with Greek yoghurt and flour, which is also delicious. Maybe you guys can try that too and then do a comparison or something (something Tim would enjoy, perhaps?), and I’ll try this one. 😊
You guys 🙌 great pizzas 😋Tim is so skilful in handling the dough 🤩👏👏 thank you guys for show how to put this pizzas together and they both look delicious 😋
Great video! Pizza is on the menu every Friday at my house! I used to love pepperoni pizza. I tried the vegan pepperoni but I don’t like it. I found pepperoni spice blend from the local spicery and now I sprinkle a little of that on my pizza for that pepperoni flavor! All flavor and no calories!
The pizza looks great. I enjoy the heartiness using whole wheat flour for any breads or pizza, and adding the vital gluten helps adding in what the WW may lack, but a great pizza, focaccia, rolls, whatever you make. Most pizzas have the additional calories from the olive that may be added to the bottom or top, and while it definitely adds flavor it does not come without the price of added fats. Growing up in an Italian home, Sicilian pizza was a regular Friday night meal, the best you could get anywhere in the world, made by my Papa. As an adult I starved myself all day knowing I was eating at least 4 slices! It was too good. BTW, I would never had made an WW pizza for my father. Anyway, pizza is just too good to not eat and as we’ve seen here, there are ways to reduce calories. I prefer using fresh sliced Roma tomatoes when I make a pizza. Joey and Tim, it is always enjoyable watching you two, Tim more serious with Joey on the size making his faces and hand gestures 🤌. Makes me smile every time. Thanks for the calibrations, Joey. It’s amazing what you can do with 175 Grms of flour. 👍
Great video, I am wondering if you experimented with adding more vital wheat gluten to pump up the protein? I am wondering if there is a sweet spot before the added wheat gluten negatively impacts the taste and structure of the crust. Thanks
Actually we have looked into this. The flour we are using is 11 percent protein. the 7g of VWG brings it up to 15 percent protein. From what I have read, it starts getting hard to work with if its higher than 15 percent.
I searched TH-cam and your website for the ricotta recipe but didn’t see it. I like making my own pizza crust so I’ll have to try your recipe. I use bread flour which has higher protein (I think) so I wonder how it compares to all purpose flour plus the vital wheat gluten?
Please support the show by liking and subscribing. This entire channel is free, along with the printable recipes on the website (www.plantbaseddads.net) and the sharing of all my macros on Chronometer. Supporting the show by liking and subscribing allows me to continue to do that for you. Thanks. -Joey
You two actually work very well in the kitchen together. Joey your facal expressions are priceless! I really enjoy watching you guys bake these pizzas. I actually laughed out as you have comical timing.😊
Thanks so much! Tim and I have a good time making pizza!
It is always nice to see someone who understands baking and kneading. As a baker, I love that you are demonstrating proper technique which leads to a higher success rate in your final product. Nice job Tim.
Thanks so much!
Most fun I have had on a Tuesday morning in a little while as you two are a marvel to watch create. Thank you for another way to make pizza healthy. Beautiful🙏🏻
If you want an even bigger pizza for the same macros, add more gluten to the dough and exchange the seitan on the top for more vegetables. That is what i like to do. The youtube channel vegan proteins does 2 varieties of vital wheat gluten rich pizzas. I think you will love the channel.
Holy Smoke! That's worth the effort. I've never had much success with dough. I'll have soup for lunch and pizza for dinner and stay in caloric range. Thank you so very much!
I love pizza with a good soup or salad. Yes these pizza are a great option. You can eat the whole thing, right?
OMG this looks too good, thank you, great pizza masterclass.
Tim is really the pizza guy in the family . Thanks so much for commenting and supporting the show
Guys this Pizza looks amazing! I'm definitely going to try this out :) Thanks for sharing.💚
Neesha!! Great to see you. Thanks so much for commenting.
Will definitely be making this!! I am so with you on the, "just can't eat a slice or two" -- I will always want the bigger portion, especially with pizza! I had basically cut pizza out of my life :( But on Sunday, we made homemade pizza and I had to starve all day to hit my macros, half the pizza just in dough was 650 calories. I knew there must be a VWG recipe out there for better macros and here it is, thanks guys!! I also did the ricotta trick, so good and such a great alternative. Thanks so much and have a great week guys ❤
You are so right, just one or two slices never works. I love pizza too much.
Yesssirs I’m into this ❤❤❤
Looks phenomenal!
They both look fantastic 🍕
Too much work for me but I appreciated you making this showing us what is possible. Thank you!
Thanks so much!
Now I have to make a pizza! 😋
You two are cracking me up in this video. Nice to see you both loosen up a bit in this one
Thanks for watching and for the kind words!
Oh interesting! This is not what I expected when I saw you were doing a high protein pizza. I thought it was going to be another way to use your Greek yogurt; I make pizza bases with Greek yoghurt and flour, which is also delicious. Maybe you guys can try that too and then do a comparison or something (something Tim would enjoy, perhaps?), and I’ll try this one. 😊
We have done a few recipes that way also.
You guys 🙌 great pizzas 😋Tim is so skilful in handling the dough 🤩👏👏 thank you guys for show how to put this pizzas together and they both look delicious 😋
Yeah the dough part is all Tim. Im just the looks of the show. Tim is the brains. HA!
I have to try this!!!
Great video! Pizza is on the menu every Friday at my house! I used to love pepperoni pizza. I tried the vegan pepperoni but I don’t like it. I found pepperoni spice blend from the local spicery and now I sprinkle a little of that on my pizza for that pepperoni flavor! All flavor and no calories!
That is a great idea for a pepperoni alternative!
Plant based yay!! 🌱
Absolutely
That looks amazing!!!
I love pizza!
Wow this looks amazing. Just recently discovered seitan and vwg! Pizza as “diet food” is amazing! Will definitely try this!
It's so good!
The pizza looks great. I enjoy the heartiness using whole wheat flour for any breads or pizza, and adding the vital gluten helps adding in what the WW may lack, but a great pizza, focaccia, rolls, whatever you make. Most pizzas have the additional calories from the olive that may be added to the bottom or top, and while it definitely adds flavor it does not come without the price of added fats. Growing up in an Italian home, Sicilian pizza was a regular Friday night meal, the best you could get anywhere in the world, made by my Papa. As an adult I starved myself all day knowing I was eating at least 4 slices! It was too good. BTW, I would never had made an WW pizza for my father. Anyway, pizza is just too good to not eat and as we’ve seen here, there are ways to reduce calories. I prefer using fresh sliced Roma tomatoes when I make a pizza. Joey and Tim, it is always enjoyable watching you two, Tim more serious with Joey on the size making his faces and hand gestures 🤌. Makes me smile every time. Thanks for the calibrations, Joey. It’s amazing what you can do with 175 Grms of flour. 👍
I also have to have a big plate of food, this looks amazing, thank you
Nothing is worse then when you see a pizza recipe and it says "some number of calories for half the pie". Who is eating half the pie, right?
Great video, I am wondering if you experimented with adding more vital wheat gluten to pump up the protein? I am wondering if there is a sweet spot before the added wheat gluten negatively impacts the taste and structure of the crust. Thanks
Actually we have looked into this. The flour we are using is 11 percent protein. the 7g of VWG brings it up to 15 percent protein. From what I have read, it starts getting hard to work with if its higher than 15 percent.
I searched TH-cam and your website for the ricotta recipe but didn’t see it. I like making my own pizza crust so I’ll have to try your recipe. I use bread flour which has higher protein (I think) so I wonder how it compares to all purpose flour plus the vital wheat gluten?
The ricotta recipe is from Dr. McDougall. Here is the link: www.drmcdougall.com/recipes/tofu-ricotta/
Pizza is my love language! 😛
How long can the dough last in fridge before cooking?❤
We usually have to use it within 72 hours
All that extra flour is unaccounted calories
❤