$1 Pizza Pot Pie Meal Prep: Cheap Meals for Fat Loss
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- Опубликовано: 16 янв 2024
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Pizza Pot Pie Meal Prep that only costs a dollar per pizza and can be made months later at a moments notice.
#pizza #weightloss #mealprep
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Pizza Pot Pie Meal Prep:
Ingredients
Dough
405g all-purpose flour
5g salt
3g instant yeast
250g water
Sauce
10g olive oil
80g onion, grated
7g garlic
1g dried oregano
794g Red Gold crushed tomatoes
5g salt
Pot Pie Build
1 dough
65g part-skim mozzarella, sliced
40g fat-free mozzarella, shredded
65g sauce
3g butter
Oil spray
Hey Nick, It was about a year ago that I found your deep dish pizza. I meal prepped it almost every week since then and have lost 110lbs (305 to 195). Cheers to another year of anabolic cooking and another great recipie! Can't wait to try it.
Wow. Congratulations on the weight loss!! 100+ pounds AND keeping it off.
It is funny because people comment frequently on my deep dish videos saying it is impossible to lose weight with this recipe and that I am full of it. You are living proof. Keep on doing you John!!
Damn dude this is a game changer! I spend a stupid amount on frozen pizza when I don’t feel like cooking. Never knew it was this easy to make my own healthier version without a bunch of unnecessary chemicals used for preservation. Deep thanks!🙏🏾
With this recipe I can guarantee it's not just the cookbook that's growing in my pocket
😂😂😂😂😂
Just officially made these tonight (had the dough and sauce prepped a few days ago while I waited for oven safe bowls) THIS IS SO SO SO GOOD! And SO EASY to make after you have everything prepped. Hardest thing is probably prepping the sauce with grating the onion etc. BUT WOW, I should’ve had NO DOUBTS in this one nick because EVERYTHING you’ve created is simply SO GOOD👏🏽👏🏽👏🏽
I followed the recipe exactly yesterday for my weekly meal prep and had my first one tonight. They're fantastic. Thanks
Just make a calzone with all those ingredients. No need to bake the cheese in a bowl and then risk burning yourself turning it out. They will freeze just as well and would save more space in the freezer.
Calzones while stoned
I am sorry, but I gotta completely disagree here.
1. Browned cheese is not possible with a calzone and the taste of that cheese isnt the same. You won't get the same kind of crust you do here either. Also calzones never have the sauce on the inside. If someones tries to put the sauce on the inside, thats a recipe for disaster. As I type this comment out, the more and more it is very apparent it truly isnt even close to a 1-1 comparison. If you have made a pizza pot pie before, you would understand it just isn't the same.
2. While yes there is a chance you can get burned here, like any time you bake, I have made over 100 of these and never burned myself once. Not even a close call.
If you make one in calzone form and one in pot pie form you will know exactly what I am talking about.
@@Exercise4CheatMeals I honestly did not know that pizza pot pie was a real thing. I just thought it was just another TikTok thing since I had never heard of it.
After reading your response and looking into pizza pot pie I found a video from 2016 by food network and they were at the Chicago pizza and oven grinder co. where it was first made, supposedly. That original version doesn’t have browned cheese so your version is obviously modified and yea I agree that the browning on the cheese does add extra flavor.
This is basically a spin on a Chicago deep dish and that’s cool but I am biased against it since I don’t care for Chicago deep dish pizza. That is why I suggested a calzone instead. I also really like calzones.
I respect your opinion and may give this recipe a try.
Ben Wyatt is that you?
@@christopher5855 Yessir. From Sweet Home Chicago and opened in 1972. It is definitely where I got the idea. I think browned cheese is better so I added that extra step. And the sauce ingredients are also modified. Let me know if you give it a go.
I don't understand where the 41 grams of protein comes from? the cheese only??
I appreciate the attention to details and the scientific behind making the dough. Never made it from scratch before
I never paid much attention to his behind but it does seem scientific indeed.
Thank you so much for the kitchen aid instructions!! So many people leave them out, and I finally got one and want to use it.
Man, you rock. Your channel keeps improving.
I would recommend making a compound butter for that wash you put on before baking. You could use domino’s recipe, which is a variation of garlic, rosemary, and other herbs. Just add butter and herbs into a food processor or blender, mix, form back and put in the fridge like any other butter 👍🏽
You got a for being honest about messing up and dropping the utensil into the food.
been living good this past week with this recipe every god damn day! You the GOAT man!
Loving the sophisticated new editing style and fast flow of the video. The changes are noticeable and amazing. Buying the book!
Thank you!
❤ This channel just gets better and better. The recipes are great but I am just here for the jokes. The editing is spot on. ❤
Thank you!
This reminds me of Chicago Pizza and Oven Grinder Company. They put big whole mushrooms in there as well.
Omg I was thinking same thing 😊 in that Alley was where the Valentine massacre happen they took that wall out and put it in the museum. I remember always going there people from out of town you take them there for pictures not no more. Lol
I call bs on the protein count, can you explain where you get your numbers from ?
It's the cheese. Log the ingredients into an app and look for yourself.
I hyper fixate on this mans recipes for like 3 months and in that time I’ll only eat that once recipe and by the time I’m tired of it, i come back just to see my next fixation. Bless you Nick
God I love these pizza recipes. Made the Lou Malnati's deep dish multiple times over christmas for my chicago relatives who havent eaten one in forever. Then once I had the mcchicken sammies and the pumpkin cheesecake muffins I was hooked, and bought the cook book. Highly recommend it to anyone who's on the fence. I end making one of these recipes every day and eating well/ losing weight is so easy now. Keep up the good work
What did the Chicago relatives think???
@@Exercise4CheatMeals oh they loved it man. They asked me to make it for dinner 3 times and were really impressed how perfectly the crust came out with the tinfoil trick
@@FredTheBeard 3 times??? Nuff said. Glad the fam loved it!!
Dude, we've been making your Meal Prep Pizza and it's soooooo good. My wife really likes pan-style thick crust pizzas. We'd love to see a similar recipe for those.
Would definitely be a bit more in calories, but I would love to do a thicker one as well!
Wow this recipe is amazing! I just did it and it turned out great for the first try.
My wife and I enjoyed the pizza a lot!
Just one question: some cheese burned already inside the cup and wad already brown and crusty which made the remaining cheese stick inside the cup. So i had to scoop it out.
Did I cook it too long or too hot? Any advice greatly appreciated
Hey Nick! Love this Video! Do you have any recommendaion for a bowl for this on amazon that is oven safe? I can't seem to find one locally that fits the bill.
I MUST make these!
So glad I found your channel
Dude 100 bucks for a recips book ? That's crazy expensive.
Exactly. I'd buy it if the recipes are ready to import to Thermomix (to make the sauce and dough in this case), but $100 for just normal cookbook.. eh..
@@NomadTomas You can find some good books for like 20$...
You think that's expensive compared to all the other ones out there, plus you don't even need it with all the free shit he has given everyone on this channel.
Hey Nick (or any pizza aficionado), I bought the cookbook and have started trying to perfect the pizza recipes. I followed the dough recipe to a T but have had issues with it being very tight and elastic when kneading and trying to roll it out, even after a few hours of day-long cold fermentation. I would roll it out of a ball, just for the dough ball to go back to nearly the same shape. I will note that after about 3 days in the fridge and rest at room temperature out of the fridge for 30 minutes while my pizza steel heated up, it is much easier to work with.
I would assume the protein content of the vital wheat gluten causes stronger gluten networks to form causing the elasticity. Perhaps the 3+ day cold fermentation and resting at room temperature allowed the gluten networks to relax. Would my high altitude (6,500 ft) be causing any of this? Do you have any recommended changes to the recipe or is cold fermenting the dough for longer periods my best bet?
Cant wait to try! I'm definitely adding veggies a little meat and less cheese.
This is good! I wonder if it would be possible to do this in the air fryer instead of the oven
Hi Nick, I'm a recent subscriber to your channel thanks to your Creami recipes (for the Creami i don't have; i do them in my vitamix). However, I've been watching your content for years, and have always wanted to try making your cheese dishes, but i have no access to fat free (or even low fat) cheeses.
Do you think there's a way to modify your recipes that could keep protein & cals similar, or should i just such to your other recipes?
Great content and presentation. New subscriber now, thank you.
Amazing video!! Is there a reason why you aren’t using vital wheat gluten in those recipe?
I bought the book! Wow I didn't realize how many recipe videos I've missed!
I can't wait for to try this pizza I'm going to add mushrooms and maybe spicy turkey Italian sausage.
Great video.
Just a tip for oregano and most dried herbs. Crush them with your fingers before, it releases the oils in the herbs
Do you have to make it in the bowl or can you use the ninja blender like the rest of the doughs?
This looks dope
Yezzer mentioning Brian?!? Both you guys are dope!
My doughs are unmalleable and almost hard even after resting for over 20 minutes. Maybe I need to check if I'm using some kind of low-gluten flour? It said "all-purpose" but idk I'll have to check. Also I had to use brown sugar instead of regularm. Maybe that's it?
Brother I want to start off by saying that I love your content and your recipes are delicious, however, when I was entering the ingredients into my app for tracking the protein content was not 41. It was less. Can we get a break down of the protein sources?
If you'd rather just cut the onion with a knife to avoid the washing process of a cheese grater, all you need is a sharp knife and some dexterity. Slice 80g worth of the onion in slices as thin as you can make them, then rough chop those thin slices until you get a decently fine mince. It'll take a little longer, but you can develop some knife skills doing this!
Where does the protein come from?
Let’s get into itttttt
have yoiu tried microwaving or toaster oven after cooking them? Kinda wana take these to lunch or even eat them cold.
Nope oven or air fryer would be the go to if coming from the fridge. I hate cold pizza so thats a no go for me
can you make one with a different sauce?
Can these reheat in the microwave?
Hi i’m just wondering why there’s no vital wheat gluten in this recipe? (made ur 1 dollar meal prep pizzas and those were perfect keep up the great work!)
Would've drove up the cost and the original Pizza Oven Grinders pot pies are LOADED with cheese so I wanted to spend the money on the dairy.
will this work in an airfryer?
wait... @Exercise4CheatMeals When should I use a mixer? and then how long to rest after?
Before or after I make the sauce?
Glassware can be used in an oven as long as it’s oven safe. Same deal with glass Tupperware, tempered glass can have boiling hot oil poured onto it
Yeah dollar store glassware doesnt work. Ill tell you that much. Literally tried doing it again right now.
Loved this video. Love pizza. Do you have an estimate for the macros for each pizza?
8:40 there's a popup on screen.
Thanks! I missed that before. I do wish there was a lower carb version.@@1234cheerful
Can I use my kitchen aid stand mixer instead of the stretch and fold for the dough?
You watch the vid brother Alex?
Where does the protein come from?? How is this 41g of protein
thats what im wondering
I just used macrofactor on the ingredients he's getting the majority of the protein from the skim, and fat free cheeses.
Please put it in an app before asking. I triple check calories and macros before it is added to the book and a video is made.
Gonna try this once I’m recovered from Rona. Is there a specific reason you didn’t use vital wheat gluten?
Would've drove up the cost and the original Pizza Oven Grinders pot pies are LOADED with cheese so I wanted to spend the money on the dairy.
does it cook in air fryer
Hey Nick would love for some sweet recipes to come out soon like the waffles, brownies, etc. However, we are aware that you value the art of cooking and won't post anything until it is perfect. We will wait patientialy for these godly recipes.
Banger
Okay but I'm never doing all this. How to I convince someone to open a pizza place next to a gym that does this?
My girl
Pulls on both sides of my dough😎
Why no vital wheat gluten in this one for more proteins?
Probably to keep cost down
Another issue with vital wheat gluten is that it is not a complete protein as it does not have all amino acids. Not as good of a quality of protein
@@markus4243 Is that the only protein source you have?
Sub 20% of the AP for VWG.
@@markus4243wish I knew this before I bought a mfin big ass bag of it
Where you getting 41 grams of protein from? Not so sure about that…
I saw you disagreeing in a comment that you could just make a calzone with these ingredients so maybe you could make a calzone your way in a future video?
I think you could make them pretty cheap and imo a calzone might be better for freezing and meal prep than other types of “pizza”
6:24 that same cheese in Canada would be $8-$10 where I live 😅
Nick, way to think outside the crust on this one! 😛 Just ordered the cookbook to support your insanity!
Thank you so much!
Where does that amount of protein come from?
Ya it’s sounds like bs to me, I don’t see where he’s getting those numbers from
“One bite can fill a grown man’s stomach”
Where do you find blocks of fat free cheese?
HEB
Where do you buy chucks of fat free cheese?
Theres no BS powder added to them. Always fresh shred ur cheese if its between that and preshredded.
Hit that with some turkey pepperoni 🤤🤤🤤
Yeah this woulda been better as personal pans. And i miss the wheat gluten making an appearance but appreciate you and your diligence to create recipes and present them to the world. 🙏🏾
I did that last year. This is a great alternative that has a very different flavor profile. Feel free to sub in some VWG if you would like though! There are no rules in the kitchen.
@@Exercise4CheatMeals what happened to the sugar in that sauce to cut the acidity or is no sugar a Chicago thing? 😂
Yooooo! My parents live 5 minutes from that gym!
Dope gym.
Don't skip the leg day
RUclips recommended me one of your video
And I am so thankful really great stuff man,
Btw
I was wondering do you need an video editor for editing your videos than. I Would help you in editing the videos
If you are interested do respond
Thanking you
PIZZA OVEN GRINDER ABOUT TO BE IN SHAMBLES
THIS GUY KNOWS. Sup Isaias :p
please make granola and chicken pot pie
All italian tomato sauces need a pinch of brown sugar to be perfect
Where does the 41g protein come from?
My guess is it's from the low fat cheese
@@giannosvoukalis7779 41g of protein from cheese is a shit ton lol there's like 32g in 1/2 pound of ground beef
Seems like some of these channels just pull numbers out of their ass to get you to click their videos
@mattbattaglia4694 ye i know it doesn't seem legit
@@giannosvoukalis7779 Probably a little more, like 36-40g but still, 41g from cheese and stuff seems sus
You'd probably get a fluffier dough if you wait to add the salt to it after the yeast
The dough rose in the fridge and actually made some the container lids pop off during the process of testing over 50 of these bad boys.. There was certainly no lack in rise.
Is it 41 g per slice or pizza pie?
There are no slices techincally, one entire pot pie is 41g protein.
Anyone know the macros for this??
8:40 there's a popup.
how is this 41 g protein?
Put it in my fitnesspal lol
It would be easier to buy a round deep bread at the bakery.
I swear the sauce has to be preference because I've heard people say "don't cook the sauce."
Depends on the pizza. Some pizzas need a cooked sauce. Detroit is another example.
good to know@@Exercise4CheatMeals
Why no vital wheat gluten in this recipe?
he said to keep down costs in responses to other comments. Many asked.
41g of cheese ain't 41g of protein my man
No way in hell these cost 1$ with 41g of protein
yup he is lying (in all of his videos too)
This seems like a pain in the ass to make, but if enough are made at once then it seems viable
I dont know about this. At 35 age & up. the body is more picky. Things for example I did in the past. don't work for me now.specially lots of cheese & carbs. I would eat this as a cheap meal tho.
Bad mr kitty this is my pot pie
No kitty, it’s my pot pie
That's a lot of salt... If you like it, more power to you. But I'm not used to. My tongue hates me after eating salty things. Even chips (crisps) 😢
As someone who has lost over 160 lbs protien will not matter when u adding bunch of cheese, dairy and fats will slow ur progress down ALOT but is nice to have somehigh proteins half way cheat meals
why are you weighing liquid ?
weight is more accurate than volume in cooking, and if you're talkin bout the water, it matters a ton for dough
I’m guessing that weighing the all the ingredients, even if some are no calorie, is how he is getting the accurate macro nutrient breakdown for a single serving. If he didn’t weigh the water then how would he really know how many calories a 130 g dough ball has.
Using bakers percentages I can see this dough is %61.7 hydration , %1.2 salt, %.7 yeast. Using more math I can figure that each 130g dough ball has 79g of flour, 49g water .9g salt and .6g yeast and comes to 287kcal. 10g protein 1 g fat. I can now scale this dough up or down whether I choose to make 50 dough balls or just the 1 and make something that is consistent.
Why not if you're weighing the other stuff? Saves you from dirtying measuring cups.
@@Randomness662 Exactly what I wouldve said
@@christopher5855 81g flour per dough ball :p
No vital wheat gluten???
Would've drove up the cost and the original Pizza Oven Grinders pot pies are LOADED with cheese so I wanted to spend the money on the dairy.
@@Exercise4CheatMeals How much would it add to the cost though? .50? I'd be interested in seeing it with the vital wheat gluten, could get another 10 or so grams! MORE PROTEIN! =P
Looks great but you made this why harder than needed.
A "*soapy* wet hand"? Are you nuts?
Vegan version? :o?
Grams?!?
who loses weight like this? I was having chicken tortilla wraps 2 times a day just diced up chicken breast cubes, some hot sauce wrapped in a tortilla bread and i gained weight. Worked out 5 days a week 2 hours ea session. if i tried these videos id be gaining.
I Love the recipe
How long has it been since someone told you how handsome your face is and how gorgeous your body is