In sunny LA at the moment, hope you all enjoy the video! Will try to answer comments as much as possible but may be a little delayed. Have a good rest of the weekend and happy keto baking!
Great idea! Can’t wait to try it! For some reason I have not seen anything from you around the baby being born. Just today this one popped up for me. TH-cam needs to get it together! Hope you had a great trip!
Alycia’s mom here! I love love love these pizza rolls!!! Alycia has kept me supplied with them but today I’m going to make my own. I just hope they turn out as good as hers! Thank you for all your hard work my smart, brilliant and talented girl! ❤️
Shredded whole block mozzarella. Grate, place loosely in large ziplock freezer bag, freeze slightly, shake and refreeze. No clumpy mozzarella out of the freezer.
Not following the trend is the reason I like your channel. Every keto channel did the very same trend... carnivore and Cottage cheese... ice cream, Flatbread, chips, over and over nothing else. Your Channel is refreshing! I'm a prof. Baker, 50 years. Big sweet teeth😅 and diabetic. Please keep your own content!
Aww thank you! I wish youtube liked original content and didn't just push trends but that's not the case. Hopefully some day my channel will take off. Thanks for the continued support!
I love your standards on recipes. I can make your recipes without worrying that I’m wasting my time and money. Thank you! I suggest you every chance I get.
I love that you use tomato paste in this recipe. I quit buying jarred spaghetti sauce years ago and started making my own with tomato sauce and tomato paste. I get a beautiful thick red sauce that I can season myself with zero sugar.
Morning Alycia, I must say that I love how you list your ingredients in the order of use and have the measurements in grams (also in cups). It makes it so much easier to follow and duplicate your wonderful recipes. You would be surprised that there are some "chefs " that don't realize the value of measuring in grams and then are surprised that their recipe cannot be duplicated the way it is supposed to be. Plus, to have all the ingredients in the order of use, is so helpful. Thank you, Alycia for all your hard work and foolproof recipes❤!
Aww thanks! Just makes sense in my head to do it that way and going to pastry school definitely taught me the benefit of measuring in grams, way less mistakes and errors while testing recipes!
I'm not a pro, but listing ingredients in order of use is how I was taught to write a recipe. In fact, if I jot down a recipe from a video, TV, or as someone tells me, I will go back and rewrite it to list in order. Or , sometimes, I will write it by steps. I hate it when a recipe says to "add the soaked (whatever)." I think, um, 🤔 when were we supposed to soak it?
I share your recipes when I can as you are the only person out there Doing this! I follow you as you have the best baked goods ever!!! I wish I could splash your name everywhere! ❤
Oh girl can not wait for your approved pizza crust ..have a great time ..love you bunches …God Bless you Adam and Van …we love your standards do not change 💜
I MADE THESE yes the dough is sticky but OMG the flavor and texture is fantastic! I just ate 2 (must stop, must stop...) and my hubby ate 2 and it is hard just staring the plate not to finish them off lol! I did add: 2T coarse chopped kalamata olives and 2T chopped sun-dried tomatoes and 2T chopped canned mushrooms into the sauce. Didn't seem too much or make the rolls heavy. JUST SO YUMMY I can see why these always sell out! Thank you for yet another wonderful recipe!
Pre-Keto, I conquered homemade pizza wheat-dough to make a delicious refrigerate crust, using a few tricks. It starts with 2 cups liquid (half each of warm-water and tomato juice) to a Tbsp. of yeast, bloomed for at least an hour for full flavor. (It will look like something from a very-disturbing dream.) It's a lazy-crust - so add enough flour to make an effortless sponge for the first rising state; cover and wait until doubled. Start adding flour to the sponge until stirring (in the same direction, to maintain gluten strand integrity) becomes a little hard, then turn onto a floured surface to add the rest of the flour, salt, etc. Then divide into portions to refrigerate in freezer bag for 2 weeks, or freezer for longer, if it isn't eaten first.. I like canned Crushed Tomatoes for my pizza sauce. It acts like it has tomato paste included to thicken sauces with a little heat. Also, it's 1/3 of my fave combinations, along with eggplant and onions.
I live in Florida but am from Buffalo originally and I KNOW what you mean about Buffalo pizza. You can't beat it! Looking forward to making these! Thanks for all the time & expense you put into these recipes, so they are just perfect!!
Yummy crust! Thank you 🤗. New info on grated/sliced cheeses: apparently, there is a new favorite stealth ingredient, NATAMYCIN. This is listed as a "natural" mold inhibitor (works by killing micro organics including molds of all kinds). When added to products like breads or cheeses, the treated product NEVER molds or goes bad😮. Natamycin is also suspected in some forms of gut disbiosis. I suggest that everyone does their research and make your own decisions. I looked at many shredded cheeses and there was only one that did not list Natamycin--but it did list unspecified natural ingredients. Blocks of cheese do not seem to have this ingredient so I guess I will do my own shredding.
Alycia, I would suggest you try using muffintop silicone trays instead of the muffin trays. They are shallow and help keep the rolls shapely and brown faster.
I started watching you a few years ago, I love watching you, I haven’t made many because I don’t have a lot of the ingredients, and have been very busy helping my son raise his 4 kids. But I plan on getting the ingredients and making more as soon as summer school gets out, so I can a little free time
Aww thank you for watching still! Hope you do enjoy when you get a chance to make something. I never have time either to make desserts I actually want, it's always for something else, lol.
Wow, I'm interested in bamboo flour. Am mostly carnivore at this point but not sure if it's enough "better" than keto to stay on it exclusively. I'm still experimenting. My wife, however, needs to be off all plants - for the most part. When she's at zero to no plant food, her arthritis is gone - her IBS is gone - her mood is much better. With me - I think maybe I can do some very low carb plants and not suffer. Thanks for this recipe: it looks great. I'm likely to go back to keto at some point, and when I do, I might give it a try. It's so weird living on mostly steaks or hamburger steaks, eggs n bacon, butter, sometimes fish, some cheese - stuff like that. It's not horrible - it feels so strange that I'm okay with it, with the monotony - and it's so different from how I spent most of my life eating (whereas keto, with ultra-low-carb options that mimic the unhealthy food I used to eat with healthy versions, was much closer).
Awwww Alycia! I was SOOOO Excited when You said Not fat head dough. Then saw ingredients 😰 It is still dairy based... same thing to me with dairy allery. I am going to man up 😉😂 & do some trials of my own to get the next best dairy free version. IF I get something edible, I will share what I did. There must be something for us dairy free ppl. Right? 😢 Pray You have The Best Vaca EVER in sunny So Cal! Nourishing food & family times & safe travels!!
Yeah, so hard for me to experiment. Wish the plant protein or beef protein worked as a substitute, it would be so much easier. I hope you can figure it out! Thank you!
You could try making these without the cheese, brush the dough with pesto sauce and roll them up and bake them. Can you do goat cheese? If you can, you can sprinkle a little bit on it too. 😀
@@pattyv341 Thank You for the ideas Patty. My problem is the dairy she uses to make the crust. 🤕 I do pretend I can eat sheep & goat cheese, though it is not true 🥺 so I only do it a couple times a yr.😉☺️ I do use some of the vegan cheeses without potato & corn starches; especially good ones from Daiya & Miyoko's. 🤩💎 Also use nutritional yeast to cheez up sauces etc. I have known I was 'allergic' to dairy for... well decades actually, but I didn't stop with it until I had a BAD autoimmune flare that has kept me down for over 25 yrs & along with that a weight problem which brought along with it insulin resistance 😰😱 So after finding the support & education of paleo & keto ppl & many of the yt influencers who are brilliant recipe creators, 3-4 yrs ago I said NO More grains, dairy & carbs!🙏🏼🏆 Things are better but not nearly as much as I need, as I am alone in this world, or would like as I was a very active, strong person. But I suppose as Dr Sten Ekberg, Ben Bikmam etc would say I was actually sick for 25-30 yrs or more before the flare that was the super red flag, so I will need a good long while to heal. I am on the right track now though!! HALLELUJAH! Thank You again for You kind thoughts & suggestions. May You always be healthy!!
@@PinkLady54I make beads and pizza dough with a scoop of whey protein, two eggs, 1 tsp. butter, 1/2 tsp. Baking powder. I sometimes have to add a little water to get the dough to the consistency of a thick pancake batter. I cook the buns in a silicone whoopee pie mold. For pizza, I just spread it out on a pan lined with silpat. It's not bad.
Am going to try this as a crust with no expectation that I can eat it out-of-hand - will likely be a fork-and-knife type dish but then I can load it up with more toppings! Made the rolls twice now - so good! You really are the best you know! 💖
Soooo.... it's almost July 4 and I need buns for hotdogs. I've tried a couple recipes and sadly they miss the mark. Then I remembered - Alycia's pizza dough rolls! So yummy, great texture - totally perfect! Tomorrow making a batch sort of bun-shaped; I expect they will hit!
Thanks! The few times I did them all together in a pan they didn't keep there individual shape, they kind of all melded together. They still tasted good but didn't look as nice.
Oh yeah, Papa John’s. We lost ours several years ago and we also loved that. We don’t like dominoes there a pizzas. I have always been horrible Pizza Hut. We’ve only had a very few that didn’t come in very good. We also have take and bake Papa Murphy’s, which are really really good.
Can you make this like a traditional pizza round or flat and I love how you explain everything and what they reactions are I’ve learnt so much from your channel but really appreciate your hard work. I love to cook.😘
Yep. When I experiment with the crust I cook it at the same temp then broil for a few minutes to brown it up. Like I said in the video I just give it a little more dough around the edges for a crust.
This looks super good and I'll try it as soon as I can find a substitute for gelatin (agar agar?). It seems like everyone has at least one ingredient they have to avoid so it must be frustrating for you sometimes. Sigh. You do a great job with your videos...thanks!
Agar agar can be used but it's even less bloom than pork gelatin so you may just have to use 2x as much but not positive on the amounts. Yeah, seems that way sometimes but I get it. Well I hope you enjoy when you do go to make it and it turns out well!
I have used Agar Agar and I have to double the amount and it has worked fantastic in my breads and ice cream for me. Curious why you don’t use gelatine. My reason is that I have a keloid on one of my units and eliminating as much as possible collagen forms has helped tremendously…..best, Jo
@@joannemorrison9492 Gelatin (any source) gives me RLS, and it's just not worth sacrificing 2 nights of sleep for a serving of something that contains it. This has caused a lot of annoyance because I'm allergic to wheat and corn, so keto recipes work well--but many do contain gelatin because it's so versatile, cheap, and easy to work with.
Hi Alycia, I made these today using BochaSweet as my sweetener and avocado oil instead of butter. My dough was very sticky and hard to roll up since I forgot to add more oat fiber. Oops😮! The result tasted good even though I didn't want to wait to buy pepperoni. All in all, it's a great recipe, and I will make it again with pepperoni and more oat fiber. Thank you, Alycia ❤️.
⭐⭐⭐I always add yeast to YOUR egg white 🥚bread recipe…and proof it‼It overflows my silicone bread 🍞pan….so now I bake two X 5” pizza 🍕pie crusts using a mould bought from TEMU…PLUS a full size loaf of 🍞bread= BONUS‼‼It is pizza 🍕day each and every day I bake bread🍕🍞🍕YUM‼‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
No but I have subscribers that have tried my fluffy baked goods with egg white instead of whey and they said it didn't work. I find it works in things like cookies though.
@@KetoUpgrade I’m gonna try it and beat the egg white protein powder into the 4 eggs. I saw you beat egg white protein powder on another recipe so I’m gonna try it (I don’t have the whey because it makes my stomach upset after I eat it)
OMG my pizza dough was amazing like deep dish pizza. I changed from whey protein to same amount egg white protein powder (Now brand) and put all the sweetener (Lakanto monk fruit) and then proofed and pre-baked before adding sauce and cheese. It was AMAZING …, thank you every recipe I tried up to this point was just awful tasting…Ty, Ty, ty
I put the egg white protein powder in the eggs and sweetener and I think that chemical reaction caused the dough to rise almost 3” high …. Unbelievable for keto dough - game changer 🎉🎉🎉
I thought you were going to roll the dough up jelly-roll style,but I’m guessing the dough is too loose to cooperate? I can’t wait to try these. Haven’t had pizza for months! Thanks!
Hey again - I'm wondering if you add a tablespoon or so of Vital Wheat Gluten, if that would give you the elusive 'chew' that you are looking for? Would raise the protein content of the dough. IDK... (Also a downside to VWG is not good for gluten intolerant folk & people with celiac).
I have a keto pantry video where I show everything I use for recipes. And I try not to use a lot of new and extra ingredients. Bamboo fiber is the only new one I've added.
Hi Alycia. I wish I could get Bamboo Fiber but the cost to get it here in Eastern Canada is insane. Can I replace it with an equal amount of oat fiber?
The best by far pizza crust I've tried is Maria Emmerich's, the one with pork rinds and mozzarella. And if you're using a home oven a pizza stone makes a huge improvement in the outcome of any pizza.
This one is much better for dairy free folks and other options for flat breads. Way more versatile for me. For me easier and less stressful to make up.
Awesome! I'm in the southtowns. I do a vendor show a month where you can order ahead and pick up or buy what I have to offer. You can follow me on Facebook to see my menu and vendor dates, sugar swap bakeshop!
Hi Alycia. Looks so yummy. Always awesome recipes …just wanted to ask if l could use oat fiber instead of bamboo. I am senior on fixed income ,already have the oat fiber. Thank you so much dear lady. Hugs. Ontario , Canada. 🥰🍁🇨🇦
I love it, always pushing the envelope for us! Ill give this ago next week since scoring a few lbs of bamboo flour. Ive been trying to make my own chocolate with double heavy cream powder, cacao, cacao butter and erythritol, do you have a chocolate recipie?
@@KetoUpgrade ive been using this video, th-cam.com/video/NUDIP95XzGU/w-d-xo.html but annoyingly he uses a sweetener that is twice a s sweet as regular erythritol, so Ive yet to adjust it to "my" tastes, but it works very well. I also had to find my own tempering sites, he didn't explain it very well. What ive landed on is; heat to 37c, then down to 27, then up to 31c. Ive only done it twice, but there is great potential. whats funny is I did the first batch with erythritol, had some graininess, then i did the next batch with powdered allulose, and that was even MORE gritty. The erythritol cooling effect is actually quite nice in chocolate, so i have no problem with that.
Allulose is around 15% more hygroscopic than regular sugar. While xylitol is about 25% more hygroscopic than regular sugar. However xylitol recrystalizes more quickly than regular sugar or allulose. 🤔 google said erythritol is not hygroscopic. I think this may play a big part in how these different sweeteners react in baked goods.
Thanks. I've been told people have tried replacing the whey with egg white protein on my cheese danish recipe and it didn't work. It will work on recipes with less whey like my cookie recipes.
Thanks! You're welcome! It is from the mic but I don't know what other one to get, I'm on my third type of mic and it works the best for me but I get that sound. I've added a noise reduction and dehummer in editing but still there if you listen to it at higher volumes.
@KetoUpgrade very interesting. I'll do some research. It's probably not the mic if you've tried others. It is somewhere in the connection. I know a few people I can ask. If I come up with something, I'll let ya know. What is your mic connected to?
@@jenjabba6210 it is the mic because I've only been getting comments since I started using this one. It's a wireless lavalir microphone. Before I had a boom mic above me but I talk down a lot as I work and it picked up a lot of background noise. And before that I had a wired lavalir and that was just a pain.
@@PinkLady54 glad it helped! I think it depends on how loud you listen to it on your device. Cause I listen at 50% on my computer and can't hear it but if I go up to 80% I can a bit.
I don't think it's a stiff enough dough. I will continue to modify for other baked goods though and it may work eventually, just haven't gotten around to it yet. Thanks!😊
I'm new to KETO baking and have cut sugar out of my diet. The problem I've run into is which substitute to use for whatever I'm baking. It can be expensive and even more expensive when the sub. doesn't work. San Francisco is gray today. Send some sunshine up this way.
Well I'm happy to help with that. I give many tips in all my videos. And have done several experiment videos. Hope my channel helps. It wasn't sunny in LA until like 3pm, it has been pretty overcast the whole time, lol. But still sunnier than buffalo ny right now!
Gluten free flour mixes use potato and rice flours which are high in carbs. That's why I make my own mix with 0 carb whey protein, coconut, bamboo fiber and xanthan gum.
Oh I forgot to ask since you have a bakery, do you sell and ship orders? If so do you have a menu, thank you, I’m so far behind watching your videos and hope I can catch up, I have 3 days without kids, lol so I’m hoping to watch them
Hey Alycia, will it be okay if I use double acting baking powder, or should I try to use the regular? I don't personally have any corn allergies nor do my family, but I'm wondering whether this will cause them to come out poorly, or if the difference would be negligible.
Hi Alycia! These look incredibly fabulous! I love your recipes and I'm a big fan of bamboo fiber. Have you tested and other protein powders such as egg white or beef protein? I can't tolerate whey protein and would love to try this with a different protein powder.
I've tried swapping the whey out for plant protein and beef protein in my cake recipe and it was not edible. And I tried swapping bamboo for the whey in my pie crust and didn't work at all. Egg white works for swapping in cookies but not in my fluffy baked goods.
@@shariw5 you're welcome, wish I knew something that worked as a 1:1 swap. I have figured out a dairy free vanilla cake recipe using beef protein but I had to add extra coconut flour and cut down the protein powder. It's in my new vanilla cake recipe video.
In sunny LA at the moment, hope you all enjoy the video! Will try to answer comments as much as possible but may be a little delayed. Have a good rest of the weekend and happy keto baking!
Enjoy LA!
@KetoUpgrade hi Alycia, enjoy LA - I'm jeaaaaalous 😂😂!!!
Nice greetings from Germany,
Ela 🤗
@@StevePerryisthebest thanks!😊
@@Carol32547 thank you!
Great idea! Can’t wait to try it!
For some reason I have not seen anything from you around the baby being born.
Just today this one popped up for me. TH-cam needs to get it together!
Hope you had a great trip!
Alycia’s mom here! I love love love these pizza rolls!!! Alycia has kept me supplied with them but today I’m going to make my own. I just hope they turn out as good as hers! Thank you for all your hard work my smart, brilliant and talented girl! ❤️
Update they turned out amazing!!! I was surprised at how easy the recipe was to follow. Now I need to make her cinnamon rolls!
Thanks mama! You're very welcome!
🥰🥰🥰🥰
Shredded whole block mozzarella. Grate, place loosely in large ziplock freezer bag, freeze slightly, shake and refreeze. No clumpy mozzarella out of the freezer.
Not following the trend is the reason I like your channel. Every keto channel did the very same trend... carnivore and Cottage cheese... ice cream, Flatbread, chips, over and over nothing else. Your Channel is refreshing! I'm a prof. Baker, 50 years. Big sweet teeth😅 and diabetic. Please keep your own content!
Aww thank you! I wish youtube liked original content and didn't just push trends but that's not the case. Hopefully some day my channel will take off. Thanks for the continued support!
I love your standards on recipes. I can make your recipes without worrying that I’m wasting my time and money. Thank you! I suggest you every chance I get.
It makes me happy to hear that! That is always my goal, you're very welcome! Thank you for that!
I love that you use tomato paste in this recipe. I quit buying jarred spaghetti sauce years ago and started making my own with tomato sauce and tomato paste. I get a beautiful thick red sauce that I can season myself with zero sugar.
Morning Alycia, I must say that I love how you list your ingredients in the order of use and have the measurements in grams (also in cups). It makes it so much easier to follow and duplicate your wonderful recipes. You would be surprised that there are some "chefs " that don't realize the value of measuring in grams and then are surprised that their recipe cannot be duplicated the way it is supposed to be. Plus, to have all the ingredients in the order of use, is so helpful. Thank you, Alycia for all your hard work and foolproof recipes❤!
Just made these, the crust is so fluffy and light!
Aww thanks! Just makes sense in my head to do it that way and going to pastry school definitely taught me the benefit of measuring in grams, way less mistakes and errors while testing recipes!
I'm not a pro, but listing ingredients in order of use is how I was taught to write a recipe.
In fact, if I jot down a recipe from a video, TV, or as someone tells me, I will go back and rewrite it to list in order. Or , sometimes, I will write it by steps. I hate it when a recipe says to "add the soaked (whatever)." I think, um, 🤔 when were we supposed to soak it?
I share your recipes when I can as you are the only person out there
Doing this! I follow you as you have the best baked goods ever!!! I wish I could splash your name everywhere! ❤
Aww thank you! I really appreciate the sharing and the comment! Thank you, thank you!
These look great! Thanks for your dedication to testing and not just flinging recipes up.
Thanks! You're very welcome! 😊
Oh girl can not wait for your approved pizza crust ..have a great time ..love you bunches …God Bless you Adam and Van …we love your standards do not change 💜
Aww thank you!❤
I MADE THESE yes the dough is sticky but OMG the flavor and texture is fantastic!
I just ate 2 (must stop, must stop...) and my hubby ate 2 and it is hard just staring the plate not to finish them off lol!
I did add: 2T coarse chopped kalamata olives and 2T chopped sun-dried tomatoes and 2T chopped canned mushrooms into the sauce. Didn't seem too much or make the rolls heavy.
JUST SO YUMMY I can see why these always sell out!
Thank you for yet another wonderful recipe!
Yay! So glad you and your husband enjoyed them! Thanks for the modifications, glad it worked well and was tasty! You're very welcome!
@@KetoUpgrade Not really mods - we didn't change your dough at all - just additional toppings! So very yummy - this is going to be a regular for us 💗
Pre-Keto, I conquered homemade pizza wheat-dough to make a delicious refrigerate crust, using a few tricks. It starts with 2 cups liquid (half each of warm-water and tomato juice) to a Tbsp. of yeast, bloomed for at least an hour for full flavor. (It will look like something from a very-disturbing dream.) It's a lazy-crust - so add enough flour to make an effortless sponge for the first rising state; cover and wait until doubled. Start adding flour to the sponge until stirring (in the same direction, to maintain gluten strand integrity) becomes a little hard, then turn onto a floured surface to add the rest of the flour, salt, etc. Then divide into portions to refrigerate in freezer bag for 2 weeks, or freezer for longer, if it isn't eaten first.. I like canned Crushed Tomatoes for my pizza sauce. It acts like it has tomato paste included to thicken sauces with a little heat. Also, it's 1/3 of my fave combinations, along with eggplant and onions.
OMG Alycia..I was about to give up on keto cinnamon buns. I have tried so many recipes. This one is a keeper. Love you and all your hard work!
Aww thanks!
Wow, you are amazing! I really appreciate the explanation and science in your videos. I trust your recipes. Thank you !
Aww thank you! So glad you can trust my recipes!😊 You're very welcome!
Thank you, Alicia. I'm excited to try this savory recipe of yours!! I really appreciate you.
You're welcome, hope you enjoy 😉 thank you for saying that!
Phenomenal as usual. Thank you!
Aww thanks! You're very welcome! 😊
Oh my, wow!
Sounds amazing.
Thank you. 😊
Thanks, yes but always judge by the consistency of the dough! You're welcome! 😊
@@KetoUpgrade Ok, thanks again! 💕
I live in Florida but am from Buffalo originally and I KNOW what you mean about Buffalo pizza. You can't beat it! Looking forward to making these! Thanks for all the time & expense you put into these recipes, so they are just perfect!!
Right?! I hope you enjoy! You're very welcome! 😊
I needed this last night. I will be making these!
Hope you enjoy 😉
Yummy crust! Thank you 🤗.
New info on grated/sliced cheeses: apparently, there is a new favorite stealth ingredient, NATAMYCIN. This is listed as a "natural" mold inhibitor (works by killing micro organics including molds of all kinds). When added to products like breads or cheeses, the treated product NEVER molds or goes bad😮. Natamycin is also suspected in some forms of gut disbiosis. I suggest that everyone does their research and make your own decisions. I looked at many shredded cheeses and there was only one that did not list Natamycin--but it did list unspecified natural ingredients. Blocks of cheese do not seem to have this ingredient so I guess I will do my own shredding.
Please don't stop doing what you do! You are the real deal. My dad is from buffalo, wings and Pizza it's what Buffalo does! I agree about Ranch!
Aww thank you! So you get it! Awesome, ranch is the best!
I love your philosophy Alycia…!
Looking forward to trying this recipe.
Thank you! Hope you enjoy!
You are awesome!!!
Aww thank you!
Alycia, those look delicious! Thanks for another yummy recipe! 😊
Thanks! You're welcome!
Can’t wait to try! If it’s half as good as your white bread I’ll be over the moon!
Well I hope I don't disappoint! LOL enjoy!
Alycia, I would suggest you try using muffintop silicone trays instead of the muffin trays. They are shallow and help keep the rolls shapely and brown faster.
Thanks, maybe eventually I will!
Missed you!
I've been putting up at least a video a week for the last year after my babe was born. Did youtube unsubscribe you from my channel?
Hi from former Rochester resident, now living in Chicago!
Hello former neighbor!
Thank you for all your hard work 🎉🎉🎉
You're welcome!
They look so good! I'm gonna try this recipe soon!!
Thanks, hope you enjoy 😉!
Very cool hair! Thanks for the bamboo recipe, I think it's underused and am always glad to find a new goodie to make with it. Hoping for more!
Aww thanks! You're very welcome!
I love that you're using bamboo fiber!
I started watching you a few years ago, I love watching you, I haven’t made many because I don’t have a lot of the ingredients, and have been very busy helping my son raise his 4 kids. But I plan on getting the ingredients and making more as soon as summer school gets out, so I can a little free time
Aww thank you for watching still! Hope you do enjoy when you get a chance to make something. I never have time either to make desserts I actually want, it's always for something else, lol.
Thanks Alicia! This look just great!
You're welcome!
Thank you so very much , thank you for helping us all with your knowledge and trialling . I am going to try this recipe . Thank you ❤
You're welcome! I'm happy I can help and hope you enjoy!😊❤️
Just made these the other day to serve with dinner… absolutely amazing!! Thank you so much for doing all you do for all of us.
Yay! So glad you enjoyed them! My mom loves them with dinner or even breakfast! You're very welcome!
I'm drooling here!!!!
😋
I love ranch mixed with parm and red pepper flakes! So yummy
I enjoy your videos and recipes. Thank you.
So glad to hear that, thank you. You're welcome!
Thank you for all your hard work.
You're welcome!
Wow, I'm interested in bamboo flour. Am mostly carnivore at this point but not sure if it's enough "better" than keto to stay on it exclusively. I'm still experimenting. My wife, however, needs to be off all plants - for the most part. When she's at zero to no plant food, her arthritis is gone - her IBS is gone - her mood is much better. With me - I think maybe I can do some very low carb plants and not suffer.
Thanks for this recipe: it looks great. I'm likely to go back to keto at some point, and when I do, I might give it a try. It's so weird living on mostly steaks or hamburger steaks, eggs n bacon, butter, sometimes fish, some cheese - stuff like that. It's not horrible - it feels so strange that I'm okay with it, with the monotony - and it's so different from how I spent most of my life eating (whereas keto, with ultra-low-carb options that mimic the unhealthy food I used to eat with healthy versions, was much closer).
These look amazing! I can’t wait to try them out!
Thanks! Hope you enjoy 😉
@@KetoUpgrade I have about 17 ideas on how to fill the savory version now!
Bless u highly favored
YES I'M SO EXCITED
God bless. Can’t wait to try this!
Thank you, Hope you enjoy 😉
Awwww Alycia! I was SOOOO Excited when You said Not fat head dough.
Then saw ingredients 😰 It is still dairy based... same thing to me with dairy allery.
I am going to man up 😉😂 & do some trials of my own to get the next best dairy free version.
IF I get something edible, I will share what I did.
There must be something for us dairy free ppl. Right? 😢
Pray You have The Best Vaca EVER in sunny So Cal! Nourishing food & family times & safe travels!!
Yeah, so hard for me to experiment. Wish the plant protein or beef protein worked as a substitute, it would be so much easier. I hope you can figure it out! Thank you!
You could try making these without the cheese, brush the dough with pesto sauce and roll them up and bake them. Can you do goat cheese? If you can, you can sprinkle a little bit on it too. 😀
@@pattyv341 Thank You for the ideas Patty.
My problem is the dairy she uses to make the crust. 🤕
I do pretend I can eat sheep & goat cheese, though it is not true 🥺 so I only do it a couple times a yr.😉☺️
I do use some of the vegan cheeses without potato & corn starches; especially good ones from Daiya & Miyoko's. 🤩💎
Also use nutritional yeast to cheez up sauces etc.
I have known I was 'allergic' to dairy for... well decades actually, but I didn't stop with it until I had a BAD autoimmune flare that has kept me down for over 25 yrs & along with that a weight problem which brought along with it insulin resistance 😰😱
So after finding the support & education of paleo & keto ppl & many of the yt influencers who are brilliant recipe creators, 3-4 yrs ago I said NO More grains, dairy & carbs!🙏🏼🏆
Things are better but not nearly as much as I need, as I am alone in this world, or would like as I was a very active, strong person.
But I suppose as Dr Sten Ekberg, Ben Bikmam etc would say I was actually sick for 25-30 yrs or more before the flare that was the super red flag, so I will need a good long while to heal.
I am on the right track now though!! HALLELUJAH!
Thank You again for You kind thoughts & suggestions. May You always be healthy!!
@@PinkLady54I make beads and pizza dough with a scoop of whey protein, two eggs, 1 tsp. butter, 1/2 tsp. Baking powder. I sometimes have to add a little water to get the dough to the consistency of a thick pancake batter. I cook the buns in a silicone whoopee pie mold. For pizza, I just spread it out on a pan lined with silpat. It's not bad.
Looks good, thanks!
Thanks, you're welcome!
Am going to try this as a crust with no expectation that I can eat it out-of-hand - will likely be a fork-and-knife type dish but then I can load it up with more toppings! Made the rolls twice now - so good! You really are the best you know! 💖
You can eat it like a regular pizza. I've been working on a crust using the similar recipe and it works. I'm glad you are enjoying it! Aww thank you!
your video making is really awesome
Thanks! 😊
Thank you for caring . Xxxxxx
Your recipes are "the best" the time you take to perfect the recipies is amazing and I love all you do. Can't wait to try this one!
Aww thanks! I hope you enjoy them!
Soooo.... it's almost July 4 and I need buns for hotdogs. I've tried a couple recipes and sadly they miss the mark. Then I remembered - Alycia's pizza dough rolls! So yummy, great texture - totally perfect! Tomorrow making a batch sort of bun-shaped; I expect they will hit!
Inspiring!
Aww thank you!
Thank you for this.
You're welcome!
Love your video's! Love your hair too.
Thank you so much!!
Love it!!!! ❤
Looks delicious 😋. Thanks for the yeast in the freezer tip. I've had a few loaves not rise much as the yeast is not really good. 😢
Thanks, You're welcome!
Who's awesome? You are!
Aww thanks!☺️
Hello from south of Albany, New York.
Hello!
This look good, I'm going to give it a try!
Thanks! Hope you enjoy!
These look good! What about in a glass baking dish so that they spread but not too far. The bottom on the ones in the muffin pan got too dark.
Thanks! The few times I did them all together in a pan they didn't keep there individual shape, they kind of all melded together. They still tasted good but didn't look as nice.
Oh yeah, Papa John’s. We lost ours several years ago and we also loved that. We don’t like dominoes there a pizzas. I have always been horrible Pizza Hut. We’ve only had a very few that didn’t come in very good. We also have take and bake Papa Murphy’s, which are really really good.
Wonderful.I would like the total carbs would you provide that? I don't have much of a kitchen but I think I'll try these. I love your work.
All macros are in the description box below the video. Hope you enjoy!
Can you make this like a traditional pizza round or flat and I love how you explain everything and what they reactions are I’ve learnt so much from your channel but really appreciate your hard work. I love to cook.😘
Yep. When I experiment with the crust I cook it at the same temp then broil for a few minutes to brown it up. Like I said in the video I just give it a little more dough around the edges for a crust.
This looks super good and I'll try it as soon as I can find a substitute for gelatin (agar agar?). It seems like everyone has at least one ingredient they have to avoid so it must be frustrating for you sometimes. Sigh. You do a great job with your videos...thanks!
Agar agar can be used but it's even less bloom than pork gelatin so you may just have to use 2x as much but not positive on the amounts. Yeah, seems that way sometimes but I get it. Well I hope you enjoy when you do go to make it and it turns out well!
I have used Agar Agar and I have to double the amount and it has worked fantastic in my breads and ice cream for me. Curious why you don’t use gelatine. My reason is that I have a keloid on one of my units and eliminating as much as possible collagen forms has helped tremendously…..best, Jo
@@joannemorrison9492 Gelatin (any source) gives me RLS, and it's just not worth sacrificing 2 nights of sleep for a serving of something that contains it. This has caused a lot of annoyance because I'm allergic to wheat and corn, so keto recipes work well--but many do contain gelatin because it's so versatile, cheap, and easy to work with.
Hi Alycia, I made these today using BochaSweet as my sweetener and avocado oil instead of butter. My dough was very sticky and hard to roll up since I forgot to add more oat fiber. Oops😮! The result tasted good even though I didn't want to wait to buy pepperoni. All in all, it's a great recipe, and I will make it again with pepperoni and more oat fiber. Thank you, Alycia ❤️.
Yeah avocado oil would definitely make a wetter dough. Glad it still tasted good! Thanks! You're very welcome 😊
⭐⭐⭐I always add yeast to YOUR egg white 🥚bread recipe…and proof it‼It overflows my silicone bread 🍞pan….so now I bake two X 5” pizza 🍕pie crusts using a mould bought from TEMU…PLUS a full size loaf of 🍞bread= BONUS‼‼It is pizza 🍕day each and every day I bake bread🍕🍞🍕YUM‼‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Did you try this recipe with egg white protein powder?
No but I have subscribers that have tried my fluffy baked goods with egg white instead of whey and they said it didn't work. I find it works in things like cookies though.
@@KetoUpgrade I’m gonna try it and beat the egg white protein powder into the 4 eggs. I saw you beat egg white protein powder on another recipe so I’m gonna try it (I don’t have the whey because it makes my stomach upset after I eat it)
OMG my pizza dough was amazing like deep dish pizza. I changed from whey protein to same amount egg white protein powder (Now brand) and put all the sweetener (Lakanto monk fruit) and then proofed and pre-baked before adding sauce and cheese. It was AMAZING …, thank you every recipe I tried up to this point was just awful tasting…Ty, Ty, ty
By all the sweetener I meant 1/2 cup
I put the egg white protein powder in the eggs and sweetener and I think that chemical reaction caused the dough to rise almost 3” high …. Unbelievable for keto dough - game changer 🎉🎉🎉
I thought you were going to roll the dough up jelly-roll style,but I’m guessing the dough is too loose to cooperate? I can’t wait to try these. Haven’t had pizza for months! Thanks!
You can roll it like my cinnamon rolls, but the cheese makes it hard to get nice cuts. I hope you enjoy, you're welcome!
Hey again - I'm wondering if you add a tablespoon or so of Vital Wheat Gluten, if that would give you the elusive 'chew' that you are looking for? Would raise the protein content of the dough. IDK... (Also a downside to VWG is not good for gluten intolerant folk & people with celiac).
It would probably be good but I don't use any gluten. I'm sure you can replace an ingredient with it for a good result.
Can I use it to make bagels? I really want a good recipe for keto bagels
I've never tried with this recipe. My newest sweet roll recipe might work better though.
❤❤❤❤
💜
Where is your bakery? I live in buffalo and want to come see you
It's in my home, a seperate NYS inspected kitchen in Derby. You can order from my menu and pick up from me.
what whey did you use I don't have any just equip
I have links in the description box for it, isopure unflavored whey protein isolate. You can get it at walmart too.
@@KetoUpgrade thank you I just ordered it I have everything else but the cheese and pepperoni have to wait a few days for it to come, excited to try
@@valerieferrara-ryan1815 you're welcome! Awesome! Hope you enjoy! 😉
@@KetoUpgrade typo in line 6 on blog I think you want scrape .... one more day to get the isopure
Alright, I haven't been getting notifications😢😢😢 but I got it fixed
Yeah youtube can do weird things sometimes. Glad it's fixed!
Could you do a video, or maybe you have im new here, of staple ingredients to have available for your recipes please?
I have a keto pantry video where I show everything I use for recipes. And I try not to use a lot of new and extra ingredients. Bamboo fiber is the only new one I've added.
Hi Alycia. I wish I could get Bamboo Fiber but the cost to get it here in Eastern Canada is insane. Can I replace it with an equal amount of oat fiber?
Yes I have found you can replace bamboo fiber with oat fiber.
Thanks!
@@KetoUpgrade thanks , I was also wondering too being in Western Canada and the $$$.
The best by far pizza crust I've tried is Maria Emmerich's, the one with pork rinds and mozzarella. And if you're using a home oven a pizza stone makes a huge improvement in the outcome of any pizza.
Good to know. I just got burnt out on so much cheese and pork rinds pretty quick doing keto for so long.
This one is much better for dairy free folks and other options for flat breads. Way more versatile for me. For me easier and less stressful to make up.
Girl! I just found you on YT and I live in Amherst. Where is your bakery???
Awesome! I'm in the southtowns. I do a vendor show a month where you can order ahead and pick up or buy what I have to offer. You can follow me on Facebook to see my menu and vendor dates, sugar swap bakeshop!
Hi Alycia. Looks so yummy. Always awesome recipes …just wanted to ask if l could use oat fiber instead of bamboo. I am senior on fixed income ,already have the oat fiber. Thank you so much dear lady. Hugs. Ontario , Canada. 🥰🍁🇨🇦
Hi, thanks! Yes I've found you can sub oat fiber for bamboo! You're welcome!
@@KetoUpgrade T.Y. For the reply Alycia. Thats great…Happy 💖😘🍁🇨🇦
(My daughter in law is from Buffalo. She and my son met when he was going to UBuffalo (or is it UNY AT Buffalo?)
Have you tried green banana flour yet?
I have not.
I love it, always pushing the envelope for us! Ill give this ago next week since scoring a few lbs of bamboo flour. Ive been trying to make my own chocolate with double heavy cream powder, cacao, cacao butter and erythritol, do you have a chocolate recipie?
I have made my own keto chocolate but haven't perfected it. Will do a video at some point.
@@KetoUpgrade ive been using this video, th-cam.com/video/NUDIP95XzGU/w-d-xo.html
but annoyingly he uses a sweetener that is twice a s sweet as regular erythritol, so Ive yet to adjust it to "my" tastes, but it works very well. I also had to find my own tempering sites, he didn't explain it very well. What ive landed on is; heat to 37c, then down to 27, then up to 31c. Ive only done it twice, but there is great potential. whats funny is I did the first batch with erythritol, had some graininess, then i did the next batch with powdered allulose, and that was even MORE gritty. The erythritol cooling effect is actually quite nice in chocolate, so i have no problem with that.
Can Bamboo Fiber be substituted for coconut flour? If so is the substitution a 1:1 ratio? Thanks.
I've done a few experiments with this and it seems to work 1:1 or close to. You may need a little more though.
Allulose is around 15% more hygroscopic than regular sugar. While xylitol is about 25% more hygroscopic than regular sugar. However xylitol recrystalizes more quickly than regular sugar or allulose. 🤔 google said erythritol is not hygroscopic. I think this may play a big part in how these different sweeteners react in baked goods.
Looks great! Do you think egg white powder would substitute okay for the whey powder? I try to avoid incomplete proteins. Thank you!😊😊😊
Thanks. I've been told people have tried replacing the whey with egg white protein on my cheese danish recipe and it didn't work. It will work on recipes with less whey like my cookie recipes.
Don't have inulin. Could I sub with a spoon of sugar?
Yep
Excellent video. Thank you. You have a high-pitched squeal in your video. It's very faint. Does anyone else hear it? Might be from the mic. ❤
Thanks! You're welcome! It is from the mic but I don't know what other one to get, I'm on my third type of mic and it works the best for me but I get that sound. I've added a noise reduction and dehummer in editing but still there if you listen to it at higher volumes.
@KetoUpgrade very interesting. I'll do some research. It's probably not the mic if you've tried others. It is somewhere in the connection. I know a few people I can ask. If I come up with something, I'll let ya know. What is your mic connected to?
@@jenjabba6210 it is the mic because I've only been getting comments since I started using this one. It's a wireless lavalir microphone. Before I had a boom mic above me but I talk down a lot as I work and it picked up a lot of background noise. And before that I had a wired lavalir and that was just a pain.
@@KetoUpgradeI didn't hear it this time so the filters did help for me.
Thank You for all Your devotion & hard work!!
@@PinkLady54 glad it helped! I think it depends on how loud you listen to it on your device. Cause I listen at 50% on my computer and can't hear it but if I go up to 80% I can a bit.
Thank you for your recipes. Would adding some nutritional yeast be ok to boost the flavour?
You're welcome, should be fine!
COULD U USE THE PIZZA RECIPE IN THIS VIDEO FOR BAGELS. I'M FROM UPSTATE NY LOOKING FOR A KETO BAGEL RECIPE. PLUS U ARE DOING AWSOME. rosie
I don't think it's a stiff enough dough. I will continue to modify for other baked goods though and it may work eventually, just haven't gotten around to it yet. Thanks!😊
Buffalo sounds like a great place to live.
I do love it but I'm bias since I've lived here my whole life. But I have lived in CT and HI before and missed my good pizza and wings!
I'm new to KETO baking and have cut sugar out of my diet. The problem I've run into is which substitute to use for whatever I'm baking. It can be expensive and even more expensive when the sub. doesn't work. San Francisco is gray today. Send some sunshine up this way.
Well I'm happy to help with that. I give many tips in all my videos. And have done several experiment videos. Hope my channel helps. It wasn't sunny in LA until like 3pm, it has been pretty overcast the whole time, lol. But still sunnier than buffalo ny right now!
With Keto, can u use like gluten free flour?
Gluten free flour mixes use potato and rice flours which are high in carbs. That's why I make my own mix with 0 carb whey protein, coconut, bamboo fiber and xanthan gum.
Oh I forgot to ask since you have a bakery, do you sell and ship orders? If so do you have a menu, thank you, I’m so far behind watching your videos and hope I can catch up, I have 3 days without kids, lol so I’m hoping to watch them
I don't ship yet. Maybe in the future I will have the time and resources. Hope you enjoy the binge watch!
Hey Alycia, will it be okay if I use double acting baking powder, or should I try to use the regular? I don't personally have any corn allergies nor do my family, but I'm wondering whether this will cause them to come out poorly, or if the difference would be negligible.
I don't think it will do anything negative. You might get a better rise but maybe a slight metallic taste because it's a decent amount.
Ok thank you, I'll try both ways, why not.
@@Satrina777 ha, just double the deliciousness! You're welcome!
Wonder if you have a printable recipe?
My blog has a print button at the bottom of the post.
Hi Alycia! These look incredibly fabulous! I love your recipes and I'm a big fan of bamboo fiber. Have you tested and other protein powders such as egg white or beef protein? I can't tolerate whey protein and would love to try this with a different protein powder.
I've tried swapping the whey out for plant protein and beef protein in my cake recipe and it was not edible. And I tried swapping bamboo for the whey in my pie crust and didn't work at all. Egg white works for swapping in cookies but not in my fluffy baked goods.
@@KetoUpgrade Thanks so much for the great detail. You've saved me some time and money experimenting 🙂
@@shariw5 you're welcome, wish I knew something that worked as a 1:1 swap. I have figured out a dairy free vanilla cake recipe using beef protein but I had to add extra coconut flour and cut down the protein powder. It's in my new vanilla cake recipe video.
@@KetoUpgrade I'll definitely check that video out! Thank you for your expertise and creativity!
I’m confused about the butter. Are you saying 1 stick or 4oz. Of butter?
One stick is 4oz., some people don't have sticks like we do in the US so I have to specify.
@@KetoUpgrade ty
Need to know what I can do without using yeast, allergic to it, but would love to try this. Any help is appreciated.
The yeast is optional. It just gives a pizza dough flavor.