Low Carb PIZZA CRUST Battle #3 🍕 The BEST Keto Pizza Crust Recipe! PART THREE
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- เผยแพร่เมื่อ 29 ม.ค. 2021
- For $90 off across your first 5 Green Chef boxes, go to GreenChef.us/highfalutin90 and enter code highfalutin90 !
I want to thank Green Chef for partnering with me and sponsoring this video!
Low Carb Pizza Crust Battle PART THREE! 🍕🍕🍕 The Best Keto Pizza Crust Recipe
Join us for PART THREE of this three-part KETO PIZZA CRUST series! We test the best low carb pizza recipes and rate them based on taste, texture, and the amount of time and effort the recipes require. I've divided low carb pizza dough recipes into the most popular categories. In this video, we test a yeast-risen pizza crust with vital wheat gluten, a cauliflower pizza crust recipe, and an unusual variation of fathead dough pizza made with lupin flour. Which keto pizza dough 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: • Low Carb PIZZA CRUST B...
Low Carb Pizza Crust Battle PART TWO: • Low Carb PIZZA CRUST B...
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RECIPES WE TESTED
Keto Pizza Crust
by Black Tie Kitchen
www.blacktiekitchen.com/recip...
Best Cauliflower Pizza Crust Recipe
by Chef Buck at MyFoodChannel
www.myfoodchannel.com/caulifl...
Crispy Low Carb Pizza
by Caroline's Keto Kitchen
www.carolinesketokitchen.com/...
*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
Reynolds Pre_cut Parchment Paper: amzn.to/3g5p192
ProTeak Cutting Board: amzn.to/2Qb2dLX
My Amazon Shop: www.amazon.com/shop/highfalut...
(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: • Low Carb PIZZA CRUST B...
Low Carb Pizza Crust Battle PART TWO: • Low Carb PIZZA CRUST B...
Easy Low Carb Pizza: • EASY LOW CARB PIZZA! -...
Low Carb Cinnamon Roll Battle: • Low Carb CINNAMON ROLL...
Low Carb Coffee Cake Battle: • Low Carb COFFEE CAKE B...
Low Carb Mug Cake Battle: • Low Carb MUG CAKE Batt...
Highfalutin' Q&A Video: • Highfalutin' Q&A - You...
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MY SOCIAL MEDIA LINKS
Patreon: / highfalutinlowcarb
Facebook: / highfalutinlowcarb
Twitter: / hf_lowcarb
Instagram: / highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalut...
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound.
#ketopizza #lowcarbpizza #pizzacrust - แนวปฏิบัติและการใช้ชีวิต
![MEYOU - กอดหมอน [OFFICIAL MV]](http://i.ytimg.com/vi/RAG4Ee8FPxA/mqdefault.jpg)
For $90 off across your first 5 Green Chef boxes, go to GreenChef.us/highfalutin90 and enter code highfalutin90 !
I want to thank Green Chef for partnering with me and sponsoring this video!
Low Carb Pizza Crust Battle PART THREE! 🍕🍕🍕 The Best Keto Pizza Crust Recipe
Join us for PART THREE of this three-part KETO PIZZA CRUST series! We test the best low carb pizza recipes and rate them based on taste, texture, and the amount of time and effort the recipes require. I've divided low carb pizza dough recipes into the most popular categories. In this video, we test a yeast-risen pizza crust with vital wheat gluten, a cauliflower pizza crust recipe, and an unusual variation of fathead dough pizza made with lupin flour. Which keto pizza dough 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
--------------
RECIPES WE TESTED
Keto Pizza Crust
by Black Tie Kitchen
www.blacktiekitchen.com/recipes/keto-pizza-crust
Best Cauliflower Pizza Crust Recipe
by Chef Buck at MyFoodChannel
www.myfoodchannel.com/cauliflower-pizza-crust/
Crispy Low Carb Pizza
by Caroline's Keto Kitchen
www.carolinesketokitchen.com/2019/02/crispy-low-carb-pizza.html
**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
Reynolds Pre_cut Parchment Paper: amzn.to/3g5p192
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
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 #pizzacrust
You should try to mix some of the recipes to get the ultimate result.
Also, although i don't know if you did it already, some of these crust seem like they would be great for other pies ties.
A venue that can be explore.
I'll take a 7 across the board! Thanks for the kind words and as you stated Wes - the pizza screen definitely increases the crispiness. It works way better than the perforated pan and works equally well for for reheating food!
@Black Tie Kitchen..Thank you for all your videos and the voice over.. I never miss a video.you are so entertaining . Love from the Uk
Do you, or anyone else know, if there a reduction in the sugar "carb value" in Keto terms, when the sugar has been "eaten" by the yeast? Anyone seen a scientific study on this?
Haha! So sorry I missed your comment until now. Thanks for being a good sport, Dennis! Cant wait for more videos. Keep it up!
@@wingnutbert9685 I wonder that too. When I drink a pint of my favorite yeast urine it is essentially a sugar. How can we know if this yeast urine has any less sugar in it than the urine beverage?
@@ocrun6765 LOL! I don't know, but calling it "Yeast Urine" certainly could put you off drinking it!!! XD. Good thing I don't drink.
You could read a magazine and I would watch. You bring joy!
I agree. He is a light 🥰
I absolutely agree! 🥰
I always break into a big smile as soon as Wes comes on screen. 😄
I totally agree!
Couldn't have said it better!!!
Are you going to do a #4 using the winner from the last 3 vids to decide which crust is best overall? Appreciate your videos Wes!
Yes, or try to use the wisdom to create a 10th pizza that trumps them all :-)
@@westerp Wes could do it yes!!
He did! It's the "burnt" crust pizza he did on his staycation a couple of years ago! 🤤
@@sw3et24x7 I've seen it and that "wasn't really a crust, just a method" and it's in that video he mentioned this pizza battle was coming up. Me, I'm doing one of them every Sunday now 😂 so I have my own judgment in about 6 weeks 🤠
My thoughts exactly. Need to pick the top three and have them duke it out!
Why is it my favorite part when he puts up his finger after he takes a bite?🤷🏾♀️🤣
Same!!
Me too!!!!! Lol
Me three!
Me too...😃
Yep me too
Wes, you're a legend. Your work saves me so much time and money and disappointment.
Good production and editing too. Youre very confident on camera makes for relaxing viewing.
Being in Au I cant get any of the ketoish supermarket products but I love this channel 🥰
@joe lane There's keto pretzels!?🤩 Have I been living under a rock?😳
"Hey Google!"
"Yes Master?"
"We need to talk!!"...
I love lupin flour. I Don’t Sugarcoat is the Queen of lupin flour. She has awesome bread recipes.
Yes! Her pizza dough is literally the best Ive ever tried and Im never going back
Yes she does!
Try her lupin bagels - O....M....G....!!!!
@@marcellecostanza1777 I tried those and OMG.......amazing
I’ve tried almost every keto bread recipes on TH-cam. None compare to hers.
Love the Black Tie Guy! Glad you picked one of his!
When you said cauliflower crust doesn’t “toot my horn” I literally laughed out loud!!!
His section of the video using Cauliflower for the crust was hilarious...
Hi Wes, great presentation as usual.
Three small things...
Cauliflower: when I want less cauli taste I use just the stems. To me the florets carry most of the taste, and using only the stems takes a bit different approach to cooking, but less cauli taste (my faux potato salad is great using only stems.)
Lupin flour: I find one can get less of the bean taste if it is mixed with a other flour (almond works well due to its buttery taste).
Vital Wheat Gluten: when using yeast in a low carb recipe and one is not adverse to using VWG, the yeast flavor is enhanced rather than using yeast with other lowcarb flours.
I'm gonna try that recipe by Black Tie right now so I can have a quick breakfast pizza tomorrow.
Affectionately, Northernlady 😎
I've did a test of several different keto flours and yeast. Lupin flour is the only one that fed the yeast. I am going to test the first recipe substituting the almond flour for the lupin flour. I found that mixing the Lupin with other flours cuts the bitter. I like coconut and lupin. Lupin and coconut both need extra liquid, just in case you want to try it.
I find if I leave the egg out of fathead dough, it makes for a crispy crust.
The sacrifices you make to bring us content! I'm so sorry you've had to eat all this pizza, it must have been really difficult :D I hope all is well with you and your partner!
TH-cam algorithm really loves you Wes. All this past week your videos have been dominating my recommended list. I think that's great you really deserve the recognition and hopefully your subscriber list and viewership is growing fast!
Oh my God I just laughed so hard when you said “that’s between you, your nutritionist, and Jesus.” Coffee legit came out my nose!! Sidenote, Caroline is a friend of mine and I was happy to see her recipe in here and take the “win.” 😷
You made my day by just being you!!!!
Thank you, Ursula! ❤️
I adore you Wes and your videos. They have helped me down my path of loosing 200 lbs on Keto!!! Thanks ❤️
Go you!! That’s fantastic! I’m so happy for you - I know you feel much better and likely have improved health or at least have headed off some future health issues. Hats off to you - well done! 💕
@@Lucinda_Jackson yes Mam I feel like a new person with a much better life ahead of me and the best part is along the way I have changed my eating habits and feel I can keep it off. Sugar and Carbs are poisonous to me and I now know the secret to good health.
@@LadyDiana1956
It really is like discovering a whole new life, isn’t it? I wish you continued success and health l!
That’s AMAZING, Diana! Congratulations!!
A leader board with all the ratings for all the pizzas would be helpful. 😃
Hey Wes, I changed my name back to Lockhart from Ward. But, you are so very welcome!!!
Oh, no! So sorry I got your name wrong. But THANK YOU SO MUCH, Linda!! ❤️❤️🙂🙂
@@HighfalutinLowCarb no worries! You bring joy to my heart when you talk. I’m a Texas girl who moved up to Idaho and I just love listening to you... and you have great info!
Former pizzeria pizza maker here: use less sauce altogether and very little in the center of the pie. This will help it crisp a little better . It’s almost impossible to recreate what the high heat of a pizza shop oven can do let alone with a flourless recipe.
I can tell what you think before you speak. It's all in the eyes and in the noises you make. And if the word POOT comes up in the making you bet it's getting at least one thumbs down. Thanks for giving me a giggle and a few more recipes to add to my list.
The channel "I don't sugar coat" has an interesting pizza crust recipe!
Yes, it’s the best one I’ve found so far...Wish Wes would have tried it
LOVE HER 💗
Absolutely. Her bread recipes, bagels, are by far best keto recipes I’ve found.
@@jeffersonstowers5321 her bagel recipe looks intimidating....what was your experience? Was it worth the trouble? I miss bagels....
I was hoping he would do her pizza crust.
Of all 3 videos, which do you prefer the most. Would love to see you make some of the changes you mentioned and do a 4th video. Love all your videos!
You have me crying laughing even five minutes after you said the whole house smells like poots (it's so true though lol) 😂😂😂🤣. I love your sense of humor, it's the besttt.
I'm not big on Lupin Flour for baking, but I love it as a wheat flour replacement in a dredge... Try it for fried chicken & you just may agree...
getting all my foodie friends hooked on your channel too---fun, good food, and healthy entertainment
Thank you, Rhonda! ❤️
Come on Wes, gather another 3 crust recipes for Pizza Crust Battle #4 because we're all in it for the long haul...
Also.... recipes with psyllium husk are the closest I ever came to decent texture and flop test!
Hi Wesley! I think a follow-up video would be fun. A “Final Results” discussion and to compare the rankings. Just a thought! Thanks!
I have found out that most all of the low carb pizzas come out the best when baked on a pizza stone, pizza pan with air holes, etc. I cook one side, flip and cook the other side, and flip back over to cover with my toppings. On the last cook I do not put it back on parchment paper because it tends to hold moisture. Cooling it on a cooling rack gives the bottom of the crust a crispier texture. This is how I bake my cauliflower crust to give it stability! lol Thank you Wes for all of your hard work!
After watching all of these, I think I’ll stick with low carb wraps as a pizza base. So much easier, and I get great results.
This is the way to do it. I ised to use flour tortillas but for Keto I went to the egg wraps from Aldi.
Love this channel ; I learn so much and you are just a lot of fun to spend time with 😊
If you are considering making the deep dish by KetoFocus, I would recommend obtaining the lupin "meal" rather than the more commonly available "flour" as she is trying to imitate the cornmeal texture of Chicago style deep dish pizza. I think the cast iron pan really helps give a crisp texture to the crust. I used about an 8-inch cast iron pan, and it seemed to be just the right size.
Thank you for introducing me to new low-carb food bloggers. Always appreciated!
Thanks for making this 3rd video! I have to tell you, your reaction to things is literally the best ❤ also the after the bite ☝ moment is my absolute favorite ❤ you're the best!
You should take all of the best ingredients and cooking methods and make the ultimate pizza crust recipe.
Wes, love all of the options you are giving us! Thank you very much!
I agree with you on the cauliflower, Wes. IF I were going to make it, I would actually make a mashed cauliflower before adding the egg and cheese. I bought a cauliflower flour that I haven't used yet. I was wondering if it could be used to make a dough for pizza crust? I shall have to experiment. Great video once again! I think you could make a few more pizza crust challenge videos, and we would all just be happy to come along for the ride - we love you!
Great series! I miss pizza so looking forward to checking out the top recipes - ans the deep dish ones coming up!
Brandon, I love your shows and your quirky sense of humor and integrity, keeping true to the mission of your channel.
You are such a hard working man Wes! Love you ❣
SN: lupin flour tastes and does much better when you mix it with other nut flours!
As he was talking, I was thinking that I’ll definitely buy some lupin flour now and try Ketofocus’ recipe for deep dish pizza - it’s a combo of almond and lupin flour so I think that might do the trick? We’ll see.
@@Lucinda_Jackson yeah you should give it a try! I don't sugar coat and the keto kitchen has some good Lupin flour recipes if you're looking for some bc they're aren't many!
@@athickie
I’ve seen I don’t sugarcoat but not the other. I’ve definitely got to take a look! Thanks!!
@@Lucinda_Jackson In the KetoFocus video, she makes the mistake of calling her lupin ingredient a "flour" but she is really using a coarse lupin "meal." I've made it twice with the lupin flour and it is delicious, but I think she intended it to have a more course cornmeal crust texture.
@@stevenbarton989
It’s been a couple of weeks since I saw the video, but I thought she said she was careful to use the same brand, etc of lupin flour as I don’t sugar coat. Which is the same as what was used here?
I think we need a head to head of your favorites from each battle!
My little sister used to buy pizza every single day for weeks so much that I got sick of it (whereas she still loves it) for months after. I can’t imagine what it was like to eat all that pizza for so long to give all this great information. Thank you so much for all you’ve been doing
Love your videos! It is fun to watch your face when you really enjoy something you have made. Make me want to try it too!
I made the cauliflower crust. I like it best when it's made in two stages: bake crust, rest, rebake with toppings.
MUCH better after it stands in the fridge because the cauliflower taste reduces. Once it gets baked with the toppings, it's pretty tasty. Also, it freezes well.
Black Tie Kitchen made a Version 2 of his pizza dough a few months after this video...the major change was the addition of lupin flour. If you do another pizza dough battle, it would be cool to see how his new version stands against the competition!
I have been bingeing on all of your videos...I love you❤️❤️ can't wait to see more..
Thank you for ALL of these battles - well done 😊
Another great pizza challenge. I've thought about lupin flour a few times but as you said for inflammation reasons I always bypassed it. Thanks for sharing and can't wait for your next challenge. These videos are a highlight for me. thx again.
Thanks for trying out all of these recipes, it saves the rest of us so much time and shows us what to expect. I like that you think out loud and put into words what someone might be thinking along the way. I would have liked the first one if not for the gluten because it is inflammatory to me, and I have had enough cauliflower to last me a long time, and will be willing to try the lupin flour. You have a radio announcer voice and make a person feel welcome!
Ty for your patience and perseverance 🤗
You have to redo the other pizza battles with the new aerated pizza pan you have 👀
That's what I was thinking...
Wes would get more content and we would be more contented...haha!
@@fab4gal834 exactly
Love all three of these! Love your channel! How about a #4 showdown between the winners of #s 1, 2, and 3?
I really appreciate that you always give an honest opinion but do it with such kindness.
Part 3!! You are a gem.
I love Chef Buck! I'm glad you included his recipe!
I love your videos and in this video, I like how you FFWD through the pizza toppings part. We all already know how to do that 💖
Love the videos. Just wanted to share that I think you'll get much better results on crispness if you reduce the amount of sauce by half or more. It has helped my pizzas crisp up a lot and also cuts some carbs as an added bonus. Anyway, take care and keep up the good work.
Thank you so much for ALL of these pizza recipes!!!!! I will try them all out!! I did start out with cauliflower and absolutely LOVE the cauliflower pizza. Now to try all these others and see if I change my mind!!!! :)
thank you for all the ideas and honest opinions
Thanks for your honesty!!
Yayyy for deep dish!!! Thank you Wes!❤️
I tried the cauliflower crust store bought, and the pizza turned out crazy soft. I loveeeeeeddddddd the previous video and this video too. I can’t wait to try all of these too see what works for me. I love this channel, thank you for doing all of this.
Thanks Wes, great series on pizza!
Thank you Wes for all your hard work and sharing with us. Yes I do think a HOT pizza stone makes a difference, so kind of a viewer to send to you! Keep up the great work! ❤️
Yes!!! Deep dish will be next..so excited!!!!Will need to try out that Lupin flour recipe...maybe combining a bit of almond flour with it. I had to combine when trying out the fries because I didn't enjoy the taste of the fries with the Lupin flour alone...although I didn't have the mashed potato flour drops at the time.
Thank you again Wes for another great video
Great job, once again Wes!😀👍 I really enjoy your videos! Have a blessed week 💜🙏✌🌞💐🎶
thanks Wes
I made the Black Tie kitchen Pizza crust. Started at 6. Cooked it at 715. Did not do the overnight wait. Rolled it out on parchment. Used a pizza stone. Preheated to 500. Shaped dough on the parchment paper. Slipped crust (on the parchment) onto the hot pizza stone Baked it for 2 minutes first. Pulled it out of the oven. Then added all my toppings. Put it back in the oven with the parchment paper , onto the pizza stone. In 4-5 minutes it was done and perfect. Awesome
Would love it if you'd do a blueberry scone battle! Your videos are great!!!
This series was really fun to watch, plus we got spoiled seeing you three weeks in a row! I know it is a crap ton of work so thank you! Now I have to ask, you have done nine recipes--- which three will YOU be most likely to make and eat yourself if you want to make an LC pizza at home, Wes?
Hi, am a new visitor to your channel here in the UK. ..loving the Keto recipes and your enthusiasm
Always look forward to your videos. I made a pizza from the 1st video today.
I love that little blue bird magnet on your frig! Great video!
Black Tie Kitchen voiceover is so funny! I love his channel!
I know you could only do so many pizzas, but I really like your cheese crust skillet pizza you made maybe a year or two ago. It's super easy and quick! Tastes great too!
Whoever finally comes up with the "holy grail" of a keto pizza crust is going to be a rock star! Honestly, we have found that every pizza crust falls short and doesn't itch the pizza itch and so we just make a crustless pizza. I do it in the crock pot and layer all the meats and toppings along with mozzarella, parmesan, and Italian seasonings, almost like when making lasagna and then I give it a bit of a slight stir because the cheese is what makes it stick together then I dump a jar of pizza sauce on top with more cheese and let it cook on low until the cheese is browned on the edges. For whatever reason this tastes more like pizza to me than any keto pizza I've made with a crust.
Go check out I Don’t Sugar Coat she has the best one.
@@kristinbailey6280 I don't do gluten. I was paleo before keto and I realized then that gluten doesn't sit well with me.
@@grannysquareswagonwheels2604 Awe I’m so sorry. I don’t have an issue now but I honestly don’t make a lot of these things but the couple times I have it’s been okay with me. I love the crust less pizzas as well. My grandmother does low carb and she just went into the hospital and now has to do low carb low fat as well. I was thinking maybe I need to do that well.
I'm so glad you did a third video. I need a recipe for dinner tonight. I made homemade pizza sauce, cooked bacon & sausage too. 😋 Thank You
Chef Buck's was the first I ever saw or made. It turned out great. My kids loved it too. Looking forward to trying the others.
I remember using that cauliflower crust recipe however I added a 1/2 cup of almond flour to it which helped it firm up a bit.
God Love you my friend. Thanks for doing what you do. I worry about your nitrate intake through this series but I just get a kick out of all your videos and get a lot of great ideas.
Love the new cabinets! Looks neater!
Thank you for doing these videos! Do you have a go-to recipe for pizza crust? Please share!
You're awesome! Seriously!
I've found that a small amount of yeast put into pizza crusts with some sort of flour (coconut, almond, etc) helps give a nice flavor.
You should make a top keto snacks video, your opinions on food are great
Found your channel yesterday and having a lot of fun watching! I subscribed and am looking forward to more videos. Curious where in the south are you from?
Love you Wes and Thank you!
Loved this whole series!! The pizza "screen" changed everything for me in terms of a crispier crust. I eat Pizza 3x a week! So, my go-to ready-made crust is from Great Low Carb Co. Thin Pizza Crust! Buy on Netrition or direct. Cheers from Chicago!!
You, my friend, are never gonna want to eat pepperoni again. 🤣😂🤣
LOL, his eyebrows are getting higher every week!
Love your videos. Of the 3 puzza battle video do you have a favorite? Or will you do a video with the best crust of each?
thank you so much for everything you do and how you do it. My wife and I have truly enjoyed watching a learning. I really like how you make us your audience to to the creators website to get the recipes.. I have a request.... We have been looking at a Keto friendly fried fish batter, if you can go there that would be super great.
Yeah!! 2 videos in 1 week!!!
That last pizza is the reason I use portobello mushrooms as crust. Take our gills, layer with sliced tomatoes, oregano, basil, and garlic salt. Add cheese and pepperoni individually served.
Enjoyed the videos thus far. Have you made a tracking spreadsheet of these comparative tests that you can share?
Thanks so much again!
Man! I have been horrible on my diet and apparently was off Keto so bad TH-cam stopped suggesting keto channel videos for me... bad sign for my health but also I missed your videos. Love your positive personality and your accent reminds me of my mother’s southern accent. Might have to try some of these and get back into keto eating...
Out of all these recipes Wes, you have to be able to make one we'd love. I made one with cooked chicken, yeast, egg and it was meh asa pizza but good as a crispy chicken... thing. Lol.
miracle flour,lupin, is wonderful...I never fuss with it like you did