For $90 off across your first 4 Green Chef boxes, go to GreenChef.us/90highfalutin and enter code *90highfalutin* ! I want to thank Green Chef for partnering with me and sponsoring this video! Low Carb DEEP DISH PIZZA Battle - The BEST Keto Deep Dish Pizza Recipe! Join us for PART FOUR of this four-part KETO PIZZA series! In this final video, we test a fathead-based deep dish pizza in a skillet, as well as a Chicago-style sausage crust deep dish pizza. Which low carb pizza deep dish pizza came out on top? Let's find out! Links for the recipes we tested are below. Make one and and let me know what you think! XOXO ❤️🍕 Low Carb Pizza Crust Battle PART ONE: th-cam.com/video/AYTVSgizBno/w-d-xo.html Low Carb Pizza Crust Battle PART TWO: th-cam.com/video/f0ZfYwPvYDk/w-d-xo.html Low Carb Pizza Crust Battle PART THREE: th-cam.com/video/w0BtYnz5q_s/w-d-xo.html -------------- RECIPES WE TESTED Deep Dish Pizza Meat Pie (Low Carb Recipe) by The Wolfe Pit www.thewolfepit.com/2016/05/deep-dish-pizza-meat-pie-low-carb-recipe.html?m=1 Keto Deep Dish Pizza by Keto Focus www.ketofocus.com/recipes/keto-deep-dish-pizza/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes, or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** -------------- PRODUCTS USED IN THIS VIDEO Lupina Lupin Flour: amzn.to/2KWYUqe ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your Highfalutin' Low Carb and "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb --------------- OTHER FUN LOW CARB VIDEOS Low Carb Pizza Crust Battle PART ONE: th-cam.com/video/AYTVSgizBno/w-d-xo.html Low Carb Pizza Crust Battle PART TWO: th-cam.com/video/f0ZfYwPvYDk/w-d-xo.html Low Carb Pizza Crust Battle PART THREE: th-cam.com/video/w0BtYnz5q_s/w-d-xo.html Easy Low Carb Pizza: th-cam.com/video/U9uqgnb0Tfs/w-d-xo.html Low Carb Cinnamon Roll Battle: th-cam.com/video/3ENGcRlstLA/w-d-xo.html Low Carb Coffee Cake Battle: th-cam.com/video/mQ6loCEhL4M/w-d-xo.html Low Carb Mug Cake Battle: th-cam.com/video/8QmcEkIS3gI/w-d-xo.html Highfalutin' Q&A Video: th-cam.com/video/WRd0wDfNA1w/w-d-xo.html -------------- MY SOCIAL MEDIA LINKS Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound. #ketopizza #lowcarbpizza #deepdishpizza
Funny how people you don't know and never will start to seem like friends, when you start out with "Y'all!" it makes my day! Wolfe Pit us one of my favorite channels as well.
I've made the keto focus pizza twice in the last week or so. It's that good. I doubled the recipe last time and used a 11.5 inch skillet. Mushrooms olives and sausage. It won't disappoint. Very easy to make. So close to the "real" thing...possibly even better? Thanks for turning me on to this Wesley!
I’m going to just leave out the bacon or cut it up, partially cook it and mix it into the rest of the meat. And possibly partly cook the whole crust and drain before continuing
I noticed that The Wolfe Pit used a metal pan. That might have helped with the heating and cooking the bacon. Since a oven was used, if you have one, use the convection application to circulate the air (it would be similar to the circulating hot air in the grill).
I think The Wolfe Pack pie would be good in a cast iron skillet as well. Maybe one that is a lot bigger around so things would fit better. Just a thought.
You pronounced the name perfectly! Lou Malnotti's! I live in Chicago so I know it very well. It's not my favorite though. I love the toppings but I don't like the LM's crust because it seems as though it's not fully baked, somewhat doughy still. 😜 So my *favorite* Chicago deep dish pizza is *Giordano's* pizza! 🍕😋🍕 I wish you could put LM's toppings onto a G's crust. But G's toppings are not bad at all. They're still good but not as good and fresh tasting as LM's toppings. But since crust is 90 to 95% for me, *I prefer Giordano's!*
I went and watched the Wolfe Pit video and he used a metal pie dish vice a glass one like you did. I wonder if that's why the bacon didn't crisp up you.
I'm not keto any longer but find your videos soothing and warm. Thank you :-) Please consider doing a "meals under 500 cal" series? It's an untapped niche
Thank you for this. The first one is amazing. Did not bother to remove oil while cooking and it was great. Just remove it from its dish once it is done. 👍
Lovin seeing my girl Annie from ketofocus on here! She’s awesome and glad she got some credit for her hard work ❤️❤️❤️ I think the meat pie would be good in cast iron make the bacon more crispy
cast iron for the meat pie -- great idea. Wolfe Pit apparently used a metal pie pan and i know the temperature should be different for metal vs. glass. I think it is supposed to be higher for glass because glass does not conduct heat as well as metal.
I love Lou Malnati’s pizza, but rather than pay $60 to ship, i make my own, and it’s delicious! BUT I bake the sausage crust in the pan first (I’ve never seen bacon on their sausage crust pizza) drain the fat AND THEN layer the mozzarella cheese, toppings and sauce, sprinkle with parm, and just bake till everything is melted and bubbly. MUCH BETTER results and no trying to drain fat mid-bake! It’s the best keto pizza I’ve ever had!💚
What good would a recipe do? I’d never follow it! :) I just press a pound of sausage in a cast iron pan, press it down and all the way up the sides, (so that when it shrinks it’s still the whole bottom if the pan). Bake in a hot oven until the sausage is cooked through, take it out and add the generous layer of mozzarella cheese and then pour the tomato sauce on and top with some Parmesan. It’s an unusual order of ingredients but that’s how they do it in Chicago cheese on the bottom and sauce on the top. Stick it back in the oven and bake till everything is melted and bubbly and go for it! good luck!!!
Yes! It’s knife and fork pizza, but Chicago pizza generally is. Carby Pizza crust is delicious, but I’d rather have a sausage, or chicken crust than a floppy almond flour crust or superfluous cheese crust.
Being a Chicagoan & lover of Lou Malnati's (which I miss horribly), I could see using the second recipe crust but with cooked sausage, pepperoni, bacon pieces, green pepper, onion & shrooms. And more cheese. And bake in a larger skillet (more dough to make of course) and serve up to friends & family. That's how we rock Za here.
One of the tricks to a good Chicago deep dish or Chicago stuffed is to coat the pan with a heavy coat of butter then dust with fresh grated parmesan. This gives a buttery, carmelized parmesan taste that is amazing. Try that with the KetoFocus pizza.
Fabulous evaluation of the recipes and processes to make them. You tell it like it is - often I'm like "how did they get it to do that? " when I read some recipes
Not that anyone cares what I think, I'd use lean ground beef and a 9" casserole dish, place it on a baking sheet, to be cautious, and slice it into squares, for the first recipe. I'm one of five people on the planet who doesn't like fat head dough (or any low carb bread replacement, so far) but it looks beautiful.
Somebody has probably already pointed this out, but the wolf pit recipe says to sauté the veggies first; they would probably cook down and fit better that way.
I just checked again, and his written recipe doesn’t mention cooking the veggies first. That would absolutely have helped! www.thewolfepit.com/2016/05/deep-dish-pizza-meat-pie-low-carb-recipe.html
For sure - Double the crust recipe and use a bigger pan, brown up some Italian sausage and lightly sauté some veggies and add some more cheese and a LITTLE more sauce.. 👍
I love the idea of adding WolfePit's crust and filling to Keto Focus' crust however I think I'd feel inclined to cut the sauce in half and add a packet of instant yeast and a little vital wheat gluten to the fat head dough to give it the little extra crust flavor!
LOL! I was about to say that I would try Larry's recipe as a meatloaf, cooked in my pellet grill on a perforated pan so the grease would auto drain into the catch bucket! Then you made your meatloaf comment! I'm on my 5th meal from Greenchef tonight after you convinced me to sign up. It has all been delicious so far. Not sure I will continue past the discount period though as it is pricey on a fixed income. Great video as always!
Thanks for the great video, Wes! I think Wolfe's use of a dark metal pie pan may have had something to do with the firmer texture he achieved. It's a much more efficient medium for heat transfer than glass.
Definitely a good point! My 9” metal pie pan wasn’t deep enough for all the ingredients, so I went for the glass. Lemme know if you try it in a metal pan! 👍🏻
Well Wes, I'll wear my mask to your house, and then when you are ready to serve the pizza, I'll move the mask over my eyes so I won't see what I'm eating. But that doesn't matter, what is important is what it tastes like! Thanks again for another great video.
I agree with you, the second one needs more to it, especially seasonings and toppings. I don't see the point of the bacon in the first one. It doesn't crisp up and just creates more grease to deal with. I think you can leave that out or add precooked bacon.
Both of these recipes look delicious! Thank you for another great battle! I wish I had known you have a link to Green Chef. My first order arrives today. I cannot wait! This keto girl and healthcare worker needs Green Chef in my life. Sending love to you!
Just found your channel and y ou! Love your honesty and warm lovable personality too. This is going to solve my pizza craving definitely the keto focus one with the Wolfe toppings! I appreciate the overhead camera angle to simplify recreating the steps. Thank you for sharing your journey...so relatable!
So growing up in the land of deep dish pizza Chicago. I always add in with the spices to the crust Rosemary really adds flavor to it. I brush olive oil all over the top of the crust I'm making when I do the breaded style crusts and I par bake it for 3 to 5 minutes. And then like the others the cheese goes down first then the Italian sausage and it's one full Patty that covers the whole diameter of the pizza maybe a quarter of an inch thick. And then for the topping make my own sauce lay that over the top with whatever vegetables anybody wants but I always finish it off with Italian style stewed tomatoes and I lay those across the top and then parmesan cheese on top of that. I grew up with arguably the best pan pizza ever made Lou Malnati's. So I tried to style mine as close to that as I can. I also read somewhere that there is a cornmeal flavoring like extract? I haven't tried that yet in my crusts but that would really, along with the Rosemary, bring out that Chicago Pizza heritage.
I know you finished your pizza cook off. But one you might want to try is low carb skillet Chicago deep dish by keto connect from 4 years ago. The crust doesn’t get soggy and doesn’t flop. It uses bacon drippings in the crust. Yummy.😊
Keto for 3 years but currently eating Carnivore so first one was interesting.....possibly tonight’s dinner. One thing I do a lot of is tweak any recipe to work better for me. Precooking thick bacon, using a cast iron skillet & minus the veggies will work for me. I also save all my grease and make my own suet blocks for the birds.
Wonderful tutorial like always I have made the keto focus deep dish before I loved the taste and the simplicity and ease in putting it together You make it look so easy and fun
Thank uou so much for trying the Deep dish. It a great way to satisfy that pizza craving. I really wanted to see what you think. I've tried KetoFocus deep dish and my family like it. We liked the crust, the Chicago style and we precooked sausage and pepperoni (just a bit) and it was great. . Either deep dish I would pre-cook thenpepproni and bacon when used as a topping. We're going to try Wolf Pits in our Traeger and see if it gets the bacon crispy.
Wes, I live a bit to the north of you in Indiana, and I feel your pain about "a foot of snow on the ground and sub-zero temps." I'm tired of shoveling it! But the BIG THAW is on the way this week. Going to be a sloppy mess, but spring is near. Love your channel! Thanks for all the effort you put in to test these recipes for us. Wish things would get back to normal soon, so you could do a "meet & greet" at a foodie event in Indy!
Always a pleasure to watch you, Wes. Your facial expressions say it all for you. A big hi to you from a granny in the sunny far North Queensland, top end of Australia 🇦🇺 🥰
I tried the lupin flour pizza today. I doubled the recipe as I I did not have that small of a cast iron pan. I only had a large one. Perhaps, I should have greased the skillet a lot more than I did. I used olive oil. I cooked according to directions but it stuck in the middle appeared not completely cooked in the middle as well. I had it in a preheated 350 oven so I am not sure of the problem. I had to order the lupin flour (3#) so I will try again. Interestingly, the top seemed dry and the part that was completely cooked reminded me of cornbread. This would make an excellent batter for corn dogs if one could make it thinner.
I'm so glad to see you're making deep dish pizza the right way. So many cooking shows on TH-cam get deep dish pizza confused with pan pizza. Two completely different type of crust shapes.
The only difference I saw was for the meat pie, Wolf Pit used an aluminum pie pan.....not sure if that has anything to do with it after it rests on firming it up, compared to the glass dish you used....looks great though.
Seriously! So cute! "bacon good, sausage good...." right away thought of a Friends episode when Rachel messed up a Thanksgiving dish but Joey loved it and said, "whipped cream good, meat good..." you get the idea. Definitely not an exact quote, just the way he said it and the way you said it was alike and funny.
Yea! More pizza. Deep dish isn't my thang, but i still enjoyed the video I have had the KetoFocus pizza and I liked it. I made it as a normal crust instead of deep dish. I feel like the meat pizza would have been better with a lot less meat, less sauce, and no bacon. Or a much larger pan
I would pre fry the bacon on one side also put the raw side on the outside this way the bacon is cooked better. Also add the sauce after you drain the grease off it and put under the broiler.
For the sausage crust it would be best to par cook the sausage crust then pour off all the liquid/fat and then load up the pizza. I do this with my chicken crust pizza and it turns out great.
I make a meat crust similar to the one you made. I make it in my cast iron pan. It's still not fun to drain it, but easier than a pie pan! Thanks for sharing both of these and the results. I bought the lupin flour about a month ago after seeing the KetoFocus video. I can't wait to try both of these recipes.
So happy I just found your channel and so happy you tested the pizza that uses lupin flour! I bought the flour but hadn’t made the pizza yet. Something to look forward to!
I was just thinking of adding the flavors of the wolf pit pizza and make a meatloaf instead. I have a meatloaf pan so draining the oil would be easier. I am going to have to try that now! I love meatloaf. I want to try the keto focus too. That looks great. Thanks for this recipe battle!!
You really need to remake this video where you combine the two recipes into a real deep dish pizza. Cook the sausage a little bit first to render out just a little of the grease. I make Pizza number 1 in a cast iron skillet, but I cook the sausage first, like a giant breakfast sausage. If you cook it long enough, the cheese will melt like real Detroit style pizza and that is the best part. This has been a great video series. I swear, I miss pizza more than just about everything.
Yas! So happy to see 1 more pizza vid! I think I’ll be good for a while. You really scratched me where I itched on this series. Can’t wait to see what’s next! 🍕
Hello Wes, These both look good. The deep dish meats is quite similar to a Meatsa, except the meat is put on a baking pan, like a cookie sheet. The meats (minus the bacon) get cooked first, then topped with favorite toppings, and put under the broiler. I would cook the bacon crispy, chop it up and use as one of the toppings.......yummm.
I keep telling Myself to say how kind and thoughtful it is to open each recipe with credit to the source. I do forget to tell you , Sooo thank You for the excellent videos and giving credit where it is due.
I absolutely adore your videos and challenges. You ate so honest and tell it like it is. Now if you can please find a recipe for grits that is some how keto friendly. That's the only thing I find myself really missing.
Just found this channel and love love love it! Has anyone ever tried Linda’s deep dish pizza recipe? I tried it about 10-15 years ago and it’s still my favorite!
I’m so happy you did this video. I saw the lupin flour pizza crust on Keto Focus and got all the ingredients but haven’t made it yet. Now I will! Thank you!!!
A Lou Manalti's pizza is the only thing I would have gone off keto for....So excited there is a keto option now....Can't wait to take a trip to Chicago.
I think I would use half of each type of meat. Might even cook it halfway then drain the fat. Pre cook the bacon where it's still bendable to line the dish. And I agree with you about the onions, green peppers, and mushrooms. Saute them. As it is now its like meatloaf not pizza.
As always, thank you for all you do! I may be able to get my non-keto husband to eat either of these! One of the benefits of your videos is I find other Keto TH-camrs that I hadn’t found yet. Have a great day!
For $90 off across your first 4 Green Chef boxes, go to GreenChef.us/90highfalutin and enter code *90highfalutin* !
I want to thank Green Chef for partnering with me and sponsoring this video!
Low Carb DEEP DISH PIZZA Battle - The BEST Keto Deep Dish Pizza Recipe!
Join us for PART FOUR of this four-part KETO PIZZA series! In this final video, we test a fathead-based deep dish pizza in a skillet, as well as a Chicago-style sausage crust deep dish pizza. Which low carb pizza deep dish pizza came out on top? Let's find out! Links for the recipes we tested are below. Make one and and let me know what you think! XOXO ❤️🍕
Low Carb Pizza Crust Battle PART ONE: th-cam.com/video/AYTVSgizBno/w-d-xo.html
Low Carb Pizza Crust Battle PART TWO: th-cam.com/video/f0ZfYwPvYDk/w-d-xo.html
Low Carb Pizza Crust Battle PART THREE: th-cam.com/video/w0BtYnz5q_s/w-d-xo.html
--------------
RECIPES WE TESTED
Deep Dish Pizza Meat Pie (Low Carb Recipe)
by The Wolfe Pit
www.thewolfepit.com/2016/05/deep-dish-pizza-meat-pie-low-carb-recipe.html?m=1
Keto Deep Dish Pizza
by Keto Focus
www.ketofocus.com/recipes/keto-deep-dish-pizza/
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes, or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
--------------
PRODUCTS USED IN THIS VIDEO
Lupina Lupin Flour: amzn.to/2KWYUqe
ProTeak Cutting Board: amzn.to/2Qb2dLX
My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SIFT Y'ALL MERCHANDISE!
Get your Highfalutin' Low Carb and "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
---------------
OTHER FUN LOW CARB VIDEOS
Low Carb Pizza Crust Battle PART ONE: th-cam.com/video/AYTVSgizBno/w-d-xo.html
Low Carb Pizza Crust Battle PART TWO: th-cam.com/video/f0ZfYwPvYDk/w-d-xo.html
Low Carb Pizza Crust Battle PART THREE: th-cam.com/video/w0BtYnz5q_s/w-d-xo.html
Easy Low Carb Pizza: th-cam.com/video/U9uqgnb0Tfs/w-d-xo.html
Low Carb Cinnamon Roll Battle: th-cam.com/video/3ENGcRlstLA/w-d-xo.html
Low Carb Coffee Cake Battle: th-cam.com/video/mQ6loCEhL4M/w-d-xo.html
Low Carb Mug Cake Battle: th-cam.com/video/8QmcEkIS3gI/w-d-xo.html
Highfalutin' Q&A Video: th-cam.com/video/WRd0wDfNA1w/w-d-xo.html
--------------
MY SOCIAL MEDIA LINKS
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
Instagram: instagram.com/highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound.
#ketopizza #lowcarbpizza #deepdishpizza
Wesley dear, did I miss the nutritional values? Love your channel‼️🌹🌹
Funny how people you don't know and never will start to seem like friends, when you start out with "Y'all!" it makes my day! Wolfe Pit us one of my favorite channels as well.
I've made the keto focus pizza twice in the last week or so. It's that good. I doubled the recipe last time and used a 11.5 inch skillet. Mushrooms olives and sausage. It won't disappoint. Very easy to make. So close to the "real" thing...possibly even better? Thanks for turning me on to this Wesley!
I think I would make the wolfpit and par bake the ground meat and drain the grease and then follow through with the improvements that you suggestions.
That's a great idea!
I’m thinking I would precook meat crust and then add the toppings. Maybe 1/3 cook meat and drain then add sauce 1/3 time then toppings.
I’m going to just leave out the bacon or cut it up, partially cook it and mix it into the rest of the meat. And possibly partly cook the whole crust and drain before continuing
Agree, seems safer
I have made the pizza by Ketofocus a few times. I added Italian sausage, onion, bell pepper and black olives. It is wonderful!!!
I noticed that The Wolfe Pit used a metal pan. That might have helped with the heating and cooking the bacon. Since a oven was used, if you have one, use the convection application to circulate the air (it would be similar to the circulating hot air in the grill).
That’s not pizza ~ it’s “Sausage Parmigiana” 👍
Meat loaf!
I make this in a casserole dish. I cook the meat and veggies first, layer in the casserole and call it pizza casserole. No draining neccessary.
You used to tell us how many slices made a serving and the carbs in each. Great video
I think The Wolfe Pack pie would be good in a cast iron skillet as well. Maybe one that is a lot bigger around so things would fit better. Just a thought.
You pronounced the name perfectly! Lou Malnotti's! I live in Chicago so I know it very well. It's not my favorite though. I love the toppings but I don't like the LM's crust because it seems as though it's not fully baked, somewhat doughy still. 😜 So my *favorite* Chicago deep dish pizza is *Giordano's* pizza! 🍕😋🍕
I wish you could put LM's toppings onto a G's crust. But G's toppings are not bad at all. They're still good but not as good and fresh tasting as LM's toppings. But since crust is 90 to 95% for me, *I prefer Giordano's!*
I went and watched the Wolfe Pit video and he used a metal pie dish vice a glass one like you did. I wonder if that's why the bacon didn't crisp up you.
This was going to be my suggestion. Try a 10" cast iron next time?
I’m gonna go on record and say the Wolf Pit “pizza” is really a flat meatloaf and not really a pizza.
Ha! Great minds think alike. That’s what I call it towards the end. 😜
After you and Serious Keto, Keto Focus is my favorite site for practical and delicious food. But you will always be first in my heart.
The last one ... for now.
Great compilation and testing - now what you come out with your own version is the one we are all waiting on.
Cheers
@@backtoasimplelife I did, and made it. Mine came out really well. I had to adjust for altitude but was happy with results.
@@backtoasimplelife please elaborate.
I'm not keto any longer but find your videos soothing and warm. Thank you :-) Please consider doing a "meals under 500 cal" series? It's an untapped niche
Thank you for this. The first one is amazing. Did not bother to remove oil while cooking and it was great. Just remove it from its dish once it is done. 👍
Love love love to watch you cook, your commentary is priceless and so charming! Thank you and don’t stop!!
Thank you, Bennie! ❤️👍🏻
Liked even before I watched cos I know Wes will do a pretty good job👏🏾
Same!
Me too!
I do this all the time to his videos 😂 watching now
Will try the crust with lupin flour. Love watching your videos.
This has me excited!! So happy you have another video up!
Lovin seeing my girl Annie from ketofocus on here! She’s awesome and glad she got some credit for her hard work ❤️❤️❤️ I think the meat pie would be good in cast iron make the bacon more crispy
Keto focus is killing it!! She’s my absolute favorite!!
cast iron for the meat pie -- great idea. Wolfe Pit apparently used a metal pie pan and i know the temperature should be different for metal vs. glass. I think it is supposed to be higher for glass because glass does not conduct heat as well as metal.
I love Lou Malnati’s pizza, but rather than pay $60 to ship, i make my own, and it’s delicious! BUT I bake the sausage crust in the pan first (I’ve never seen bacon on their sausage crust pizza) drain the fat AND THEN layer the mozzarella cheese, toppings and sauce, sprinkle with parm, and just bake till everything is melted and bubbly. MUCH BETTER results and no trying to drain fat mid-bake! It’s the best keto pizza I’ve ever had!💚
Got a recipe for Lou’s?
What good would a recipe do? I’d never follow it! :) I just press a pound of sausage in a cast iron pan, press it down and all the way up the sides, (so that when it shrinks it’s still the whole bottom if the pan). Bake in a hot oven until the sausage is cooked through, take it out and add the generous layer of mozzarella cheese and then pour the tomato sauce on and top with some Parmesan. It’s an unusual order of ingredients but that’s how they do it in Chicago cheese on the bottom and sauce on the top. Stick it back in the oven and bake till everything is melted and bubbly and go for it! good luck!!!
So the sausage is the crust?
Yes! It’s knife and fork pizza, but Chicago pizza generally is. Carby Pizza crust is delicious, but I’d rather have a sausage, or chicken crust than a floppy almond flour crust or superfluous cheese crust.
Being a Chicagoan & lover of Lou Malnati's (which I miss horribly), I could see using the second recipe crust but with cooked sausage, pepperoni, bacon pieces, green pepper, onion & shrooms. And more cheese. And bake in a larger skillet (more dough to make of course) and serve up to friends & family. That's how we rock Za here.
19:01 😃 Love him!
I'm definitely going to try the Wolfe Pit version. I think I'll cook the meats and dump the grease before adding the toppings though.
That was my thought, as well.
One of the tricks to a good Chicago deep dish or Chicago stuffed is to coat the pan with a heavy coat of butter then dust with fresh grated parmesan. This gives a buttery, carmelized parmesan taste that is amazing. Try that with the KetoFocus pizza.
Fabulous evaluation of the recipes and processes to make them. You tell it like it is - often I'm like "how did they get it to do that? " when I read some recipes
Not that anyone cares what I think, I'd use lean ground beef and a 9" casserole dish, place it on a baking sheet, to be cautious, and slice it into squares, for the first recipe. I'm one of five people on the planet who doesn't like fat head dough (or any low carb bread replacement, so far) but it looks beautiful.
Somebody has probably already pointed this out, but the wolf pit recipe says to sauté the veggies first; they would probably cook down and fit better that way.
I just checked again, and his written recipe doesn’t mention cooking the veggies first. That would absolutely have helped!
www.thewolfepit.com/2016/05/deep-dish-pizza-meat-pie-low-carb-recipe.html
You’re such fun to watch Wesley! Great job as always.👍🏻
Feel like I'm going to be using the KetoFocus crust with the WolfePit fillings!
For sure - Double the crust recipe and use a bigger pan, brown up some Italian sausage and lightly sauté some veggies and add some more cheese and a LITTLE more sauce.. 👍
I love the idea of adding WolfePit's crust and filling to Keto Focus' crust however I think I'd feel inclined to cut the sauce in half and add a packet of instant yeast and a little vital wheat gluten to the fat head dough to give it the little extra crust flavor!
Maybe prebake the crust!
Love Ya, Wes!! You always make me smile. God bless
I enjoy watching him too! Such a nice, funny entertaining guy!
LOL! I was about to say that I would try Larry's recipe as a meatloaf, cooked in my pellet grill on a perforated pan so the grease would auto drain into the catch bucket! Then you made your meatloaf comment! I'm on my 5th meal from Greenchef tonight after you convinced me to sign up. It has all been delicious so far. Not sure I will continue past the discount period though as it is pricey on a fixed income. Great video as always!
Thanks for the great video, Wes! I think Wolfe's use of a dark metal pie pan may have had something to do with the firmer texture he achieved. It's a much more efficient medium for heat transfer than glass.
Good point!
Definitely a good point! My 9” metal pie pan wasn’t deep enough for all the ingredients, so I went for the glass. Lemme know if you try it in a metal pan! 👍🏻
Well Wes, I'll wear my mask to your house, and then when you are ready to serve the pizza, I'll move the mask over my eyes so I won't see what I'm eating. But that doesn't matter, what is important is what it tastes like! Thanks again for another great video.
Not even doing keto any more, but here to see my favorite Wesley!
As for the second one. It looks great. I agree with you about more toppings. Thanks again for a great video
Love these and wow they look good. I agree on lightly sauteing the veggies. Can't wait to try both. Thanks for sharing 😋
Me, too - nothing worse to me than a big chunk of raw onion or green pepper, especially.
I agree with you, the second one needs more to it, especially seasonings and toppings. I don't see the point of the bacon in the first one. It doesn't crisp up and just creates more grease to deal with. I think you can leave that out or add precooked bacon.
100% agreed on all points! 👍🏻❤️🍕
Both of these recipes look delicious! Thank you for another great battle! I wish I had known you have a link to Green Chef. My first order arrives today. I cannot wait! This keto girl and healthcare worker needs Green Chef in my life. Sending love to you!
Just wanted to say thank you for all your information. I am glad I found your channel 😃
Your gracious and grateful , and that's splendid !
Just found your channel and y ou! Love your honesty and warm lovable personality too. This is going to solve my pizza craving definitely the keto focus one with the Wolfe toppings! I appreciate the overhead camera angle to simplify recreating the steps. Thank you for sharing your journey...so relatable!
Wesley there’s a great bunch of us that will watch and “like” any video you post. You’re that loved!!!!
So growing up in the land of deep dish pizza Chicago. I always add in with the spices to the crust Rosemary really adds flavor to it. I brush olive oil all over the top of the crust I'm making when I do the breaded style crusts and I par bake it for 3 to 5 minutes. And then like the others the cheese goes down first then the Italian sausage and it's one full Patty that covers the whole diameter of the pizza maybe a quarter of an inch thick. And then for the topping make my own sauce lay that over the top with whatever vegetables anybody wants but I always finish it off with Italian style stewed tomatoes and I lay those across the top and then parmesan cheese on top of that. I grew up with arguably the best pan pizza ever made Lou Malnati's. So I tried to style mine as close to that as I can. I also read somewhere that there is a cornmeal flavoring like extract? I haven't tried that yet in my crusts but that would really, along with the Rosemary, bring out that Chicago Pizza heritage.
I’m excited about this one! Deep dish is my absolute favorite Pizza!
I know you finished your pizza cook off. But one you might want to try is low carb skillet Chicago deep dish by keto connect from 4 years ago. The crust doesn’t get soggy and doesn’t flop. It uses bacon drippings in the crust. Yummy.😊
I've made an italian sausage crust pizza in my 12 in cast iron skillet over a camp fire. soooo good!
Keto for 3 years but currently eating Carnivore so first one was interesting.....possibly tonight’s dinner. One thing I do a lot of is tweak any recipe to work better for me. Precooking thick bacon, using a cast iron skillet & minus the veggies will work for me. I also save all my grease and make my own suet blocks for the birds.
Wonderful tutorial like always
I have made the keto focus deep dish before
I loved the taste and the simplicity and ease in putting it together
You make it look so easy and fun
Thank uou so much for trying the Deep dish. It a great way to satisfy that pizza craving. I really wanted to see what you think. I've tried KetoFocus deep dish and my family like it. We liked the crust, the Chicago style and we precooked sausage and pepperoni (just a bit) and it was great. . Either deep dish I would pre-cook thenpepproni and bacon when used as a topping. We're going to try Wolf Pits in our Traeger and see if it gets the bacon crispy.
Thank you Wes for this video!!! Love love love pizza!!!!❤️
Wes, I live a bit to the north of you in Indiana, and I feel your pain about "a foot of snow on the ground and sub-zero temps." I'm tired of shoveling it! But the BIG THAW is on the way this week. Going to be a sloppy mess, but spring is near. Love your channel! Thanks for all the effort you put in to test these recipes for us. Wish things would get back to normal soon, so you could do a "meet & greet" at a foodie event in Indy!
Thanks for this one, Wesley! I was so curious about that Wolf Pit creation!
Always a pleasure to watch you, Wes. Your facial expressions say it all for you. A big hi to you from a granny in the sunny far North Queensland, top end of Australia 🇦🇺 🥰
Hi, there! Thanks so much for the kind words! 🙂
I hail from Mt Isa!
I tried the lupin flour pizza today. I doubled the recipe as I I did not have that small of a cast iron pan. I only had a large one. Perhaps, I should have greased the skillet a lot more than I did. I used olive oil. I cooked according to directions but it stuck in the middle appeared not completely cooked in the middle as well. I had it in a preheated 350 oven so I am not sure of the problem. I had to order the lupin flour (3#) so I will try again. Interestingly, the top seemed dry and the part that was completely cooked reminded me of cornbread. This would make an excellent batter for corn dogs if one could make it thinner.
You might want to do a part 5 trying out The Keto King's deep dish. It will blow your mind.
How about a garlic bread battle??? I’m kind of thinking make a melty baked pizza dip with garlic breadsticks to scoop it up. 😁
I love watching your joy when you are cooking, and mostly when your tasting !!
I'm so glad to see you're making deep dish pizza the right way. So many cooking shows on TH-cam get deep dish pizza confused with pan pizza. Two completely different type of crust shapes.
Showing LUV to Wessley! I Love WolfPit. Been watching him since I found "low carb lasagna noodles"
The only difference I saw was for the meat pie, Wolf Pit used an aluminum pie pan.....not sure if that has anything to do with it after it rests on firming it up, compared to the glass dish you used....looks great though.
Seriously! So cute! "bacon good, sausage good...." right away thought of a Friends episode when Rachel messed up a Thanksgiving dish but Joey loved it and said, "whipped cream good, meat good..." you get the idea. Definitely not an exact quote, just the way he said it and the way you said it was alike and funny.
Yea! More pizza. Deep dish isn't my thang, but i still enjoyed the video
I have had the KetoFocus pizza and I liked it. I made it as a normal crust instead of deep dish.
I feel like the meat pizza would have been better with a lot less meat, less sauce, and no bacon. Or a much larger pan
I would pre fry the bacon on one side also put the raw side on the outside this way the bacon is cooked better. Also add the sauce after you drain the grease off it and put under the broiler.
For the sausage crust it would be best to par cook the sausage crust then pour off all the liquid/fat and then load up the pizza. I do this with my chicken crust pizza and it turns out great.
I make a meat crust similar to the one you made. I make it in my cast iron pan. It's still not fun to drain it, but easier than a pie pan! Thanks for sharing both of these and the results. I bought the lupin flour about a month ago after seeing the KetoFocus video. I can't wait to try both of these recipes.
Thank you for doing this, Wes!
Oh my gosh, you are a joy! So fun and sweet.
So happy I just found your channel and so happy you tested the pizza that uses lupin flour! I bought the flour but hadn’t made the pizza yet. Something to look forward to!
After about a hundred of these, whenever I hear "Y'all! We're makin'..." I start drooling automatically. I'm Pavlov's low-carber.
Can you use a precooked bacon, they are never completely cooked.?...GOD BLESS
I was just thinking of adding the flavors of the wolf pit pizza and make a meatloaf instead. I have a meatloaf pan so draining the oil would be easier. I am going to have to try that now! I love meatloaf. I want to try the keto focus too. That looks great. Thanks for this recipe battle!!
You really need to remake this video where you combine the two recipes into a real deep dish pizza. Cook the sausage a little bit first to render out just a little of the grease. I make Pizza number 1 in a cast iron skillet, but I cook the sausage first, like a giant breakfast sausage. If you cook it long enough, the cheese will melt like real Detroit style pizza and that is the best part. This has been a great video series. I swear, I miss pizza more than just about everything.
Pizza meatloaf for the meat deep dish pizza is a brilliant idea, I’m gonna try it that way! Thanks Wes!
I rearly love the music, when you fast forward.
These both look fabulous! I love Keto Focus' recipe but haven't tried the Wolfe Pit one, I'm going to have to try it. Awesome pizza series!
Yas! So happy to see 1 more pizza vid! I think I’ll be good for a while. You really scratched me where I itched on this series. Can’t wait to see what’s next! 🍕
This guy's really fun, really helpful, and really professional. A great find.
Hello Wes, These both look good. The deep dish meats is quite similar to a Meatsa, except the meat is put on a baking pan, like a cookie sheet. The meats (minus the bacon) get cooked first, then topped with favorite toppings, and put under the broiler. I would cook the bacon crispy, chop it up and use as one of the toppings.......yummm.
Those look delish. I love keto focus. she has some amazing recipes
We don’t eat deep dish pizza- BUT we LOVE watching you!!
I had just found that recipe with lupin flour and then I saw you tested it. We're making it right now. Thanks for trying it out. xx
I can't wait to try these - you have impeccable taste!!
These two look better than any I've seen thus far! Thanks for sharing ❤
I keep telling Myself to say how kind and thoughtful it is to open each recipe with credit to the source. I do forget to tell you , Sooo thank You for the excellent videos and giving credit where it is due.
Thank you so much, Keith! 👍🏻🙂
I absolutely adore your videos and challenges. You ate so honest and tell it like it is. Now if you can please find a recipe for grits that is some how keto friendly. That's the only thing I find myself really missing.
Just found this channel and love love love it! Has anyone ever tried Linda’s deep dish pizza recipe? I tried it about 10-15 years ago and it’s still my favorite!
I don’t know how I found you but I’m so happy I did !! You make me smile !!
we love you back!!! thx for all your hardwork at keeping us entertained!! xoxoxoxoxoxo
LOVE YOUR VIDEOS!!! YOU ARE SUCH A HAPPY PERSON, AND YOU MAKE MY DAY BETTER EVERY TIME I WATCH YOU! CAN'T WAIT TO TRY DEEP DISH PIZZA!
I’m so happy you did this video. I saw the lupin flour pizza crust on Keto Focus and got all the ingredients but haven’t made it yet. Now I will! Thank you!!!
Love your energy! You're like "get in the kitchen ya'll. I'll explain on the way".
A Lou Manalti's pizza is the only thing I would have gone off keto for....So excited there is a keto option now....Can't wait to take a trip to Chicago.
Great Channel Wes. Your reactions are priceless.
Clicked so fast! Eek! Excited!
Could turkey bacon work, too? it cooks different than pork bacon, but my family loves it more
I think I would use half of each type of meat. Might even cook it halfway then drain the fat. Pre cook the bacon where it's still bendable to line the dish. And I agree with you about the onions, green peppers, and mushrooms. Saute them. As it is now its like meatloaf not pizza.
Gawd, that pizza on the thumbnail looked good! Can't wait to see the whole video! Thank you!
That one looks much better than the 2 he actually made!
As always, thank you for all you do! I may be able to get my non-keto husband to eat either of these! One of the benefits of your videos is I find other Keto TH-camrs that I hadn’t found yet. Have a great day!