https://www.youtube.com/embed/iNlgX2EJeJo
this is a low carbon keto friendly pizza crust
to achieve it has taken 30 plus iterations of proofing needing saucing baking blind taste tests
and pizza lots and lots of pizza however this is a problem worth solving because this is dennis and
he has a pizza problem if it's around i just can't control myself it's my vice which is why i've been
working on a low carbon keto-friendly pizza crust because if i don't satisfy those cravings well
bad things happen i'd like to place an order and this is mr d the man dedicated to making bad
things happen to start the crust we need sugar yes sure i'll explain in a second traditionally
size containing he adds 12 grams of the white demon then he adds 50 milliliters of hot filtered
water in this instance he's using a kettle but it can be heated by any means next he takes the
thermal measurement the sugar water must be between 100 and 110 degrees american for his
instant yeast to wake up too hot and they die he adds three eigths of a teaspoon in the single-celled
organisms and although not necessary uses the jason method to give the buggers a little boost
he sets them aside to bloom and covers them with a tea towel to prevent leaves and various debris
from falling inside so sugar allow me to explain now you might be wondering why i'm using
sugar a low carbon keto friendly recipe truth is the carbs in the sugar don't actually
count towards the recipe reason is the yeast that we just awoke from a deep dark slumber
actually feed on the sugar and produce co2 this is a process better known as fermentation
a process that can i help you hey i got a large cheese pizza for dennis.
I didnt order a pizza... well
it was what have been paid for you i even got a really nice tip! i don't want it! i can't take it
with me. it's yours consider it a gift. I'm allergic to gluten. throw it away. where? fine you know what
thanks have a good one. a good method to enjoy traditional pizza is to simply eat the cheese or
you could just have a bite although a bite is not going to ruin his diet, it does in fact lead
down a dangerous road.
All right back to the crust as the yeast blooms it's time to
prepare the dry ingredients to the device with multiple spinning bushido
blades he adds flour of the almonds by pulverizing the almond flour he decreases
any possibility of graininess in the crust next thing's next it's time for
the remaining dry ingredients he adds flour made from the lupine bean and
for the necessary stretchiness in the pizza vital wheat gluten then the
all-important secret ingredient gelatin this helps keeps the crust soft as well
as moist just make sure it's of the unflavored variety afterwards he adds four to five grams
of sodium chloride or if so inclined a few pinches the greens are making sure they are evenly
distributed before moving on to the wet software using the food scale in a rather accidentary
manner he adds 30 grams of extra virgin olive oil while he's using mass for this
instead of volume as a valid question now that his east has feasted in
bloon for at least 10 minutes it's time for its grand engines to the club
because inside the cup it is in fact a dance party using 170 milliliters
of cold water he adds some of the water into the yeast swirls it around and
empties it into the vessel the second is repeated until he has no more water and this
method ensures maximum restoration transfer the pulverizes the dirt for 45 to 60 seconds
max otherwise the dirt will begin to heat up and this is not desired to a large bowl or a quart
container he adds some extra virgin olive oil and spreads it around then onto his cutting board he
places his dough using his hand he begins to knead the dough until it feels consistent throughout
once the dough feels like a singular blob he begins to pinch it towards the bottom then he
places it into his pre-oiled vessel however we're not yet ready last he must cover the container
with a breathable layer be it to paper towel or tea towel reason being the yeast need to breathe
however we want to keep our pests and annie leaves once the cover is secure he cleans because the door must be placed in a warm dark area
so that it can prove lucky for him he lives in florida where the garage is a perfectly suited
location the ideal temperature is between 80 and 85 degrees america however if you don't have a
garage another viable solution is the oven or better yet the trunk of a car just ensure it's
not too hot also attempt to avoid leaves at all costs back inside the air is still heavy with
the smell of pizza with his lack of full power he decides to eat a slice a decision that leads
him deeper and deeper into the heart of darkness i can't let this happen again i'd
like to place an order extra cheese luckily while he was chasing the
dragon the dough proofed for two hours he fetches it from the garage and
preheats the oven to 450 degrees american i'll cheese you again i got a large extra cheese
pizza for dennis you know you're here like four hours ago i was i knew this place looked familiar
i don't want the pizza well it was ordered and paid for it i even got a really nice tip yeah got
it thanks have a go how do you know about the tip with the demon locked away it's time to
get cooking to large baking tray he cuts a piece of parchment paper and thinks he's
doing rather he perfectly cuts with the size to this he dumps his entire dough which
seemingly defies all facets of gravity although this could be split in two
he's going for the whole shebang using his fingers he presses up from
the center creating a welder and a wall around the rim be aware if you roll the
dough flat or fold the edges in it will burn me hey get out of here the cross is made as large as he desires
and placed back into the package none topics it appears that one of his lights has gone out
however he feels not because the light at the end of the tunnel is the brightest he sets
a timer for 12 minutes for this sized pizza and while he waits it's time
for questions from the future now there's a few things we need to go over can
we substitute the weak gluten unfortunately no there's nothing i found that provides the
same level of elasticity and sort of stretch that wheat gluten provides whether you decide to
eat weak gluten or not is up to you i prefer to eat it because it's either this pizza or i eat an
entire real pizza traditional style and just feel like crap for the next 2-3 days up to you some
people like to use xanthan gum but i don't find that it provides the same stretch that we need for
a good low-carb pizza can we substitute the lupine or almond flour unfortunately no the original
recipe had coconut flour and since then i've substituted it for lupin flour and it has made
a world of difference i know some people like to substitute coconut flour for almond flour
due to nut allergies but coconut flour just has a very different absorption rate and honestly
the mixes and ratios that i've come up with has it's over 30 iterations and this is the mix
that works for this combination we can use it as a baseline but you can't substitute them for
other flowers do you need to let the dough rest yes at least an hour and a half to two hours
you can let it rest more but at least a minimum you need to let that yeast burp to create
those sort of air bubbles inside the dough all right little guy rude
can you use a pizza stone i'm going to say yes now take this with a
grain of salt because i'm not exactly sure the reason i'm going to say yes is because there's
no cheese or dairy in the dough so nothing's gonna melt and stick to the pizza stone granted i
tried this with the pizza mesh and there was a little bit of stickage but i think it's just
a matter of it not crispy well enough you could also just dust it maybe with some oat fiber
or even flour or cornstarch and that should solve the problem but which brings a quicker
question of why don't i have a pizza stone can you freeze the dough abso freaking
loot this dough is fantastic frozen just make a little pan pizzas if you want stick
them in a ziploc bag and freeze them with your toppings without your toppings it's just
going to take a little bit longer to cook when you pull it off depends if you're defrosting
roster you're just gonna have to watch it and make sure it doesn't burn but it works really
really well for the sort of late night cravings or any sort of quick lunch that you may
want for pizza because it is a good pizza do you need to add the gelatin no but i
highly highly highly highly highly highly recommend it it sort of adds the right amount of
moisture in the crust but also allows the crust to be crispy one of the things i encountered
with maintaining moisture because the flour doesn't absorb water the same and coconut flour
just absorbs too much you could potentially use xanthan gum but i think that would get too much in
the realm of trying to provide too much elasticity but the gelatin works really well you can also use
glucomannan glucoman or cognac powder stuff to use for miracle noodles i don't know how to pronounce
this stuff but it's a lot harder to come by gelatin is pretty much anywhere just make sure you
use unflavored and not orange flavor or something weird like that last but not least this recipe
makes enough for four servings typically i'll eat half a serve or half a pie which is two servings
and that is more than sufficient trust me it's incredibly film there's a lot of fiber a lot
of really good stuff in here that's just it's don't try to eat a whole pizza just don't be
a hero don't ask me how i know just eat half perfect timing this has been
questions from the future the crust is exquisite soft slightly chewy airy
and slightly crispy underneath it is in fact the best low carb and keto pizza crust he has ever
eaten and with such great power comes great pizza pizza so amazing that the demons
are no longer a temptation however if pasta is more of what you are
in the mood for make sure to check out this amazing keto pasta that actually cooks and
tastes like pasta till then patience patience oh
