Healthy Food Recipes - How to Make REAL Keto Pizza - My Pizza 2.0 Recipe!

December 13, 2022

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

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