@@BlackTieKitchen Also, I baked mine on a baking steel (with parchment under the pie, which I remove a few minutes before pulling the 'za out of the oven. That gives it a bit more crisp). It turned out great and I imagine the results would be similar on a pizza stone. Just make sure you preheat your oven about 20 minutes beyond the time it tells you that it's preheated. And I rolled mine out thinner than yours and got two very satisfying pizzas. Lastly, if a person likes cold pizza (I do), the crust is WONDERFUL eaten from the fridge.
I really enjoy your content and I’m so surprised and confused why you don’t have more subscribers! You’re in a niche all by yourself, nobody can touch what you do, I’m serious, it’s something I’ve seen others say on here, but, I think one day you will explode, because you are a rockstar when it comes to RUclips! Please keep it up, it’s your humor, awesome recipes and theatrical content that makes your channel like none other! 👍🏻💙😃
Dude, everything you do is Sooooo damn amazing. The quality of your videos is unmatched. You deserve so much more from this community. Absolutely top notch Dennis.
I have now cooked this twice, following your recipe exactly with the addition of pepperoni and jalapeño peppers. I divided the dough in two, storing the second piece in a plastic bag in the fridge for three days.The first bake was on an antique Welsh cast iron griddle and the second was on a pizza stone three days later. Both came out perfectly with no change in the consistency and workability of the three day old dough. A half of each pizza was plenty to fill me up, so four meals out of this recipe! Thank you Dennis, this recipe is indeed the nearest to a 'propper' pizza I'm going to get on a Keto diet although I am looking forward to using my sourdough base in my Ooni oven next summer!
Where was this video yesterday when my husband declared yet another low carb pizza crust unacceptable. We have the ingredients and I have this week off perhaps I'll make this recipe and make frozen pizzas! Super excited. Love your imagination with your videos, I get excited when I see one release.
Hey Robyn, neighbor here in Minnesota, did you try this? I am thinking of making myself frozen pizzas. Would I shape the dough and freeze it? Or bake the crust then freeze it? It would be nice to be able to pull one out when the guys here are eating dominoes
@@BlackTieKitchen thanks for replying, I will be doing that then. But Since today is May the fourth, I need to search for a good waffle recipe for my Death Star waffle maker!
Ok, just made this for dinner tonight for the first time. You sir, are a genius! Before keto, I used to make a sourdough crust, (yes, real sourdough leavened for 24 hours) that was the best pizza anyone I knew had ever eaten. Went keto on May 1st of this year and had to give it up. Broke my heart, as I’m probably as much in love with good pizza as you are. If my old recipe was a 10, this is definitely an 8 or 9, and I know it will improve as I get more used to working with it. I pre-baked this one for 6 minutes before adding my toppings and finishing it off on a pizza stone, as I hate soggy crusts. It turned out very well, but I think I would increase my pre- bake to 8-10 minutes. Anyway, even if it never got better than what we enjoyed tonight, this is a game changer in our house (as is your pasta too). Thank you Dennis for all your hard work and giving us all a few giggles along the way. Bless you my friend!
I can’t wait to try this recipe! The biggest downside I’ve found to eating keto is lack of ingredient availability in regular grocery stores and the higher prices sometimes stops people from eating healthier. With all the new ideas out there, I really think there should be Keto grocery stores.
Lupin flour especially I found crazy expensive. Once lockdown ends again here I'm going to see if they have it at our local Bulk Barn because the price I paid at the grocery store was criminal.
Yeah, Amazon will likely be your best bet. Im already seeing more brands than there were two months ago! I cant even imagine how expensive it would be in the local grocery store 😱
Man, I love your videos lol. I didn't know I wasn't subscribed until today. So I am a new subscriber, however, I've been watching your videos for a while. Thanks for what you do.
As usual a life saver ...now I can confidently pass that mega box 📦 of Kirkland pizzas 🍕 at Costco without people looking at me as I have an argument with myself in front of the freezer door
Yes we are readable aren't we. Ya I'm a terrible lier. But dramatic. It runs in the family. My mom tells a story of my great grandpa who married a straight laced Presbyterian woman. She says the kids could always tell how much he was stretching his stories by how fast her knitting needles were going.
I absolutely love your videos! You are my low carb Alton Brown, only you're better! Keeping me on plan and giving me hope. Thank you so much for all the work you put into these videos.
Yes!!! I tried it and it is indeed perfect! I actually made the dough in a bread maker and it turned out fine! I finally had pizza! And not just an “ok for low carb” pizza, but a delicious pizza! Thank you, thank you, thank you for this recipe!
@@BlackTieKitchen Well, I actually didn’t have to do the step where you prepared the yeast/sugar/water mixture, since the bread maker has a separate compartment where you add the yeast with the water and it combines with the rest of the ingredients at a later stage, so all I had to do was measure and add the ingredients into the bread maker. It took about an hour for the program to end and the dough was perfect! I used all of the ingredients as stated in your recipe, I didn’t omit any :-) Next project: your noodles!
We are not on Keto but we do enjoy healthy flat breads. I tried your recipe and used it as a dipping flat bread for homemade red pepper / tomato soup. I put everything bagel spices on it, delicious! My husband loved it, he does not care about healthy he just wants his food to taste good. Excellent recipe, thank you for sharing.
My brother- who by no-means; ever ventured into the kitchen to COOK; re-heating doesn't count; actually made the pizza crust and it turned out GREAT! I am totally blown away how well he did! It was the best tasting keto pizza crust- way better than the frozen brands he had tested and the one Keto-restaurants in the city Thanks Dennis- SUBSCRIBED! Also loved how you had the 'evil' pizza box and your nemesis lurking in the background; this was the first video I watched by you. My brother was so excited to try this, he sent me the link to check it out. I'm glad he did. Plus that pizza is filling... wowzers. YUM and thank you.
Hey, I've been watching your channel for a while now but never got around to trying any of your recipes until today. And let me tell you, your Keto pizza crust is off the charts! It had a solid texture and, most importantly, no playdoh taste. OMG, it was amazing!
So I have made this recipe four times in two months. It is THE BEST keto pizza crust I have ever tasted, and is a total hit with all of my family and friends too. I give the texture, smell, and taste a 10/10! I seriously cannot thank you enough for all of the time, effort and hard work (not to mention the expense of trial and error) that you’ve put into this. I have been doing keto for 4 years now and have missed pizza so much. I’ve tried so many recipes that claimed to be the best, and it always ended in a soggy mess, terrible texture and my disappointment. That was until I found yours! Amazing! P.S. I’m making your cauliflower chicken fried “rice” next! ❤️
You can try, but I dont think it will work well in it's current state. It would need a good amount of butter and folding - in the hopes that it creates those sort of flaky layers. But definitely needs butter
god dang that is so perfect! i was quite surprised that you are doing keto/low-carb recipes. i mostly came to your channel through your coffee recipes. definitely staying (and have already subscribed) for the keto recipes as well as they all look exquisite!
Huberman Labs has a great episode on caffeine. Basically: dont drink caffeine for 90-120 minutes after waking. Stop drinking caffeine 12 hours before you go to bed. These two things alone helped reduce my caffeine (aka coffee) dependency
I just made this and the ratios are wonderful. I know you said there is no substitute for lupin flour, but for fun I used psyllium husk flour. Used regular olive oil and cooked in a large cast iron. Beautiful flaking, crispy crust, and by golly no evil pizza for me from now on. Thank you for making it a black tie day! I'll try lupin next time!
@@BlackTieKitchen nope. But I put the left overs into the fridge and made a second pie a day later. It worked wonderfully! Then I made it again as naan with mint and garlic....convinced my family it was normal naan. You should win an award for these studies! Thank you!
DUDE!!!! You hit it outta the park!! This is BY FAR the best "diet" pizza crust I've ever tasted! It's a keeper for sure. Not too difficult to make either. Dough in the trunk (also in Florida) worked great. The texture, the flavor, the chew - all on point. Next time, I'll bake it on the pizza stone to see if I can get it a tad more crisp. But EVERYONE should try this. Just buy all the stuff - you'll use it up because you won't be able to stop making this amazing pizza crust!
Your videos be popped up in my recommendations a few times and today I was shocked you don't have more subs! 😮 The production quality, the narration it top tier 👍
I think you did it...I am satisfied with this pizza and your pasta! I am of Italian heritage...and can finally rest. Thank you, yours is the very best channel for good eats on keto 😘
I just made this, overcooked it and it was still good. Not burned but overcooked and dark. I can’t remember anything I’ve ever overcooked and enjoyed it. This was a first. I made two balls from this recipe so Sunday I’ll have another.
Def got to try this recipie, been useing low carb tortilla as a pizza crust to satisfy that pizza craveing. (btw that pasta recipe from your last video works PERFECT as lasagana noodles)
Thank you!! I am a big pizza fun, but I have to avoid food with carbs. I have tried a lot of low carb pizza recipes, but none of them got close to real pizza. I cant wait to test this recipe. I think it is amazing how much work you put in finding the perfect recipe, rather than making recipes that are already on the internet. Also your content quality is very high, so I imagine it takes a lot of time to research/test and film/produce. Respect for that! I wish you get to 1 mil subs!
Thanks! Yes, it's a lot of work! I actually did a 'behind the scenes' commentary for this video and recipe, if it's something youre interested in: ruclips.net/video/EndmwAytVzo/видео.html
Sadly I have been a very unfortunate soul because I never knew this channel existed. I am so happy I decided to spend a second watching this video when it popped up on my feed. Subscribed and I look forward to more videos. This looks like a great recipe and you are highly entertaining. Thank you.
Forgot to ask… I missed the part where you said something about Using a roller. Can you or should you do it by hand like you did in the video? Also could you use a sugar alternative instead (allulos, lakanto monk fruit blend..extra.) of regular sugar for the yeast? Thank you!
You can use a roller but you will lose some of the air pockets created by the yeast. Unfortunately, you cant use allulose or erythitrol as the yeast wont consume them (erythitrol is actually a byproduct of fermentation!). If youre absolutely opposed to using sugar, I believe that inulin will also feed yeast. And im glad you clicked on the video! Welcome 😄
I just made it. it was my 4th attempt to make keto pizza and it is my last stop seeking for one. :) it was pure poetry. People who tasted it, couldn't tell it was a Keto pizza. And, it was sooo fulfilling. Dennis is right saying no one can eat an entire pizza all at once. :) Thank you for all your effort to conclude to this pizza recipe Dennis :)
The video as usual is the most entertaining among RUclips artist out there. I've made the pizza crust and even though I didn't allow the suggested amount of time to rise, it was quite good. When I shaped mine, I used lupin semolina to dust the countertop because I really enjoy Mellow Mushroom's crust and they use semolina flour. I'll describe this pizza crust like the keto pasta by saying that while they aren't exactly like pizza crust or pasta, they are VERY close and there is nothing not to like (which is a big deal for me). This is by far the best keto pizza crust I've tried.
I feel you so hard on the pizza cravings, they're the worst 😭😭😭 Edit: when you read "can I replace the wheat gluten" I felt you speaking directly to me lmao
I am laughing uncontrollably. We’ve all been there…trying hard, craving pizza, giving in to temptation, and starting over. I love everything about your video! I’ve subscribed for sure!
white deamon... mr. D... so relatable rubber band blooper... pizza craving... fermentation suger intuption... sound score for pizza... yoda... oh no burping yoda.. ( i know baby yoda) this is just entertainment at best!!!! oh yeah almost forgot the main point... GREAT RECIPE... irresistible videos... cant wait for next one... keep it up... i know this channel is destined to be great one
I am an Atypical Type 2 (skinny) diabetic. 2 years out from diagnosis. I've been angry at pizza for 2 years now...even one plain small slice sky rockets my BG. The only alternatives till now were frankly dusgust in bg. I just made this for the first time, and Dennis....YOU ARE MY HERO! REAL PIZZA! OMG! I'll be making a few of these to put in the freezer to cook on the BBQ when I have a craving now that the weather is turning warm here in NewEngland. And BTW you can use a pizza stone. I use a cast iron griddle that I preheated in the oven then transferred the pizza made on a sheet of parchment onto it to cook. Super crisp outside, soft chewy inside crust.
Get the pizza stone. You will not regret it. I own several baking stone dishes. Best thing ever. They are like cast iron skillets. Don't wash in soap. Hot water and a sponge scrubber does the best job of cleaning.
@@BlackTieKitchen In the old days, I preheated my pizza stone for a half hour, with the oven turned up past all of the numbers, as high as it would go. Back then, I had my large wooden peel (paddle) sprinkled with cornmeal, and laid the dough on that before adding the toppings. I occasionally shook the peel, just to make sure that the dough could still move around on the cornmeal. I slid the pizza directly onto the hot pizza stone and it usually was done in about four minutes. It was the best pizza crust I ever had. I made your recipe with my pizza stone, but with the oven at only 450 degrees, per your recipe, and it turned out super-crispy, exactly how I love it! Bravo!! Now I wish someone would adapt the recipe to make good hamburger buns, and maybe some good sandwich bread.
We'll get to the good buns - it's an iterative process! And what we learn in making those, will likely feed back to a better pizza crust. Win win win all around 😄
@@BlackTieKitchen Thank you. Yesterday, I tried using your pizza dough recipe to make hamburger buns. It worked out fairly well but needs improvement. I only used 1 tsp of sugar, for the yeast, instead of 2.5 tsp, and used 1 tsp of active dry yeast, instead of 3/8 tsp. I added the yeast when the (distilled) water, with the sugar already dissolved in it, was down to 115 F and then placed the 4x4-inch drinking glass, which contained the water, sugar, and yeast, in a bowl of 112-degree water (and covered the top with a folded half-sheet of paper towel), to stabilize its falling temperature. After about 15 minutes, the glass was overflowing with yeast "foam". Instead of letting the dough rise in an oiled bowl, I rolled it with my olive-oiled hands and cut it into six hockey-puck-sized pieces, which I smoothed and rounded somewhat with my hands and then placed on parchment paper, on a baking sheet. It was not as warm as 80 degrees F, both inside and outside of my house (69 inside and maybe 75 outside; unusually cool for an August afternoon), so I put the baking sheet in a black trash bag and placed it on a chair, in the sun, out on the patio, for the dough to rise. It worked! I couldn't wait more than 90 minutes and by then, the 2.5 to 3-inch diameter "pucks" were about five inches in diameter, and between 3/4 and 1 1/4 inches tall. I then ordered a hamburger bun baking sheet, www.amazon.com/gp/product/B08TQB8GNV/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 (Bun diameter of 3.6 inches is too small, maybe? But seems about right, to me.), to mitigate the "bun shape and size" problem. But in this case, I just gently pushed the sides of each bun's dough inward, with my fingers, a little, to make them about four inches in diameter. The risen dough was extremely soft and airy-feeling and the shapes were very fragile. I baked them at 350 degrees F, until the tops started to brown, which took maybe 20 minutes, possibly longer. I had already eaten but later cut one in half, like a hamburger bun would be. The first thing I noticed was that, on the inside, it looked almost exactly like a bun should look. I tore off a very small piece, from one edge, and it "felt right", when chewing it. It did taste somewhat too bitter. On the next try I hope to remember to add some zero-carb natural sweetener, to try to mask the bitterness. Or maybe I could cut back on the Lupin flour. No idea. It was getting late and I had already eaten so I didn't feel like grilling a hamburger. So I just toasted the two bun halves in my toaster, until slightly (or more) browned, and then buttered each half with 1/2 ounce of Kerrygold butter, then cut them each in half. The outer crust was nicely firm and chewy. They were very good, with the butter partially or maybe mostly successfully masking the bitterness. They were good-enough that I kept wanting more, and finished them. The hamburger baking sheet should arrive tomorrow and then I will probably try again, but with some additional sweetener. (Or, ha ha, maybe I could just put the bands for wide-mouth Mason jar lids, or something similar, around each dough puck, to stop them from getting too wide and thin, and to make the sides of the bottom halves of the buns more vertical.) I would also like to try to make them slightly less dense. Unfortunately, I am an engineer and not a chef. Thank you, so very much, for your superb low-carb pizza crust recipe! I was and am a pizza connoisseur and am extremely happy to finally be able to have good pizza, again, while on the ketogenic diet! I will eagerly await any adaptations you might make, to make a recipe that works better for hamburger buns (and maybe also for loaves of actual bread)!
@@BlackTieKitchen Update! Thanks to you, I just ate a Hamburger and French Fries, for the first time in three months! And it was REALLY GOOD!! I used one of the buns that I made yesterday, using your pizza crust recipe (except very-slightly modified, per my last comment), and your Keto French Fries recipe, which is at ruclips.net/video/NTZ0WcFkUeA/видео.html ! (By the way, I noticed that my Morton-brand Kosher salt had an anti-caking agent in it, so I used Real Salt, www.amazon.com/gp/product/B00M0S7F8K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 .) Anyway, it turned out that when the slightly-toasted bun had a grilled hamburger on it, and some raw onion and some Kensington mayo, the bitterness that I had mentioned yesterday was basically not noticeable! It was freaking DELICIOUS! And ALSO having the French Fries WITH the burger, along with the extremely-tasty G. Hughes Sugar-Free Ketchup ( www.walmart.com/ip/G-Hughes-Sugar-Free-Ketchup-13-oz/540060996 ), it was a profoundly-enjoyable meal! There is definitely still room for improvement, when using your wonderful pizza dough recipe to make hamburger buns. But it now seems like it will be easier to accomplish than I had first thought. Reducing the bitterness, slightly, and making them a little fluffier and less dense, and using a hamburger baking pan to get the shape right, should make the buns even better; almost perfect. Maybe a less-grainy or smoother outside surface would be a nice-to-have, too, if you wanted them to look like store-bought hamburger buns. Here is some of what I did, to make this meal and get everything to finish cooking at the same time: While my propane grill was pre-heating, I mixed the dough for the French Fries, put some naturally-refined (i.e. no coconut flavor) coconut oil in my 8-inch non-stick skillet and preheated it (but at 33% instead of 40% of max heat, in case I was outside grilling for too long), and cut the dough into fries, using the crinkle-cut tool for which you had provided a link. (I do have duck fat, beef tallow, and pork lard, from FatWorks, on hand, but they were relatively expensive so this time I decided to use a larger-than-usual amount of coconut oil, in order to make it deeper than the height of the fries.) JUST before I took the hamburger out to the grill, I put the French Fries into the hot oil, all at once, having slid a burger-flipper under all of them. I came back inside a couple of times, to cut the bun, and to cut some onion, and to look at the fries. I also toasted the bun, slightly, out on the grill. By the time the burger was a perfect medium doneness, the fries were just getting slightly golden brown. I have almost always overcooked the fries, before, so this time I removed them from the oil immediately and they were almost perfect. The great thing is, I still have four more of those hamburger buns left! I might need another hamburger and fries, before this evening is over! (Now I just need to find a good milkshake. Either chocolate or strawberry would do.) Thanks again, for your superb recipes! ------ Here is what this meal did to my blood sugar, which automatically gets measured every fifteen minutes: I have been wearing a Continuous Glucose Monitor, since April 3, 2021, which measures and records my blood glucose level every fifteen minutes, and also whenever else I want to see the level. It has proven to be extremely valuable in my efforts to follow a keto diet and keep my blood sugar as low as possible. The sensors that stick to the back of my upper arm cost $38, every two weeks. They are the Abbott "Freestyle Libre" type. Anyway, I thought it would be helpful for others if I provided the actual, real-life blood glucose response that I had, from this Hamburger and Fries meal, using your dough recipes for the burger bun and the fries. This was my first food of the day, which I started eating at 4:20 pm. The effect on my blood sugar was fairly minor, almost lost among the noise, and is actually difficult to attribute to this meal, alone. To give you an idea of how my blood glucose varies, even without any food or drink: This morning, at around the time I was waking up, over about 2 1/2 hours, my blood glucose level went from 76 to 100 (in mg/dL), without any food or drink involved at all. After that, it gradually went back down to 76. Then, between 2:40 pm and 4:00 pm, it suddenly went from 76 to 94 (i.e. up by 18), for no apparent reason, and then went down to 89 by 4:23 pm (about when I started eating the burger and fries) and down further, to 85, by 4:41 pm. After that, it very-gradually went up to 99 at 6:21 pm (two hours after I had started eating), and got to 100 at 6:41, and was still at 100 at 6:57. So I suppose we could say that the meal caused a rise from 85 to 99, or at least from 89 to 99. But the data doesn't make that very clear. Having worn this continuous glucose monitoring device for four months, this looks like a non-result, to me. When I eat something with carbs, the effect is usually quite obvious, with a well-defined, sudden change of slope that usually starts about 45 minutes after I eat, and then a rapid climb, then a clear peak, then an obvious ramping back downward. This meal's effect was nothing like that and is barely noticeable in the graph of my glucose level versus time. And that's a big thumbs-up, for this meal. Besides, even if it did cause a 10 or 15 point rise in my blood sugar level, that isn't much at all, for a meal. My level usually only went up by about 2 points per gram of carbs, so even a frozen pizza would usually shoot it up by 150 or more. Yes, I tested that, and many other foods, for the first month I had the monitoring device. It went over 350 quite a few times. But I learned what to not eat. And now my average glucose level is usually below 100, for each 24-hour period, and sometimes below 90! My A1C was 7.6% on April 3, 2021 and as of August 4, 2021 it is 5.7%. That reminds me. I also stopped taking Simvastatin, for cholesterol, and now I feel 200% better and more energetic, and have started rebuilding the muscles it destroyed. Important Public Service Announcement! If anyone is taking a STATIN type drug, for cholesterol, or knows anyone who is, it is URGENT for you to look at these warnings, and seriously consider STOPPING taking the statin medication: STATIN drug Dangers! Statins DOUBLE the risk of DEMENTIA: ruclips.net/video/TtD7O7CRNms/видео.html Statins cause many other ailments, and don't make sense to take, anyway: ruclips.net/video/Db9rkEzKeJE/видео.html ruclips.net/video/HgEv-tOAY8M/видео.html Cheers, Tom
Before I mention the calorie calculation I made: Amazing video! Im gonna try this tonight and the past next week. Subbed my man! So i calculated this out based on the ingredients i got here in Germany (will vary depending where you live), and for the crust alone you are looking at around 1800 calories. Thats before any cheese, sauce or toppings. Just something to be mindful of for those that are on keto for weight loss🙏🏽 Edit: I just made it and i have to say: I am SHOCKED. After trying pizza crust made from eggs, chicken, and other cauliflower I found on RUclips, unlike those, this IS actual pizza. It's not "tatses a lot like pizza"...its LITERALLY PIZZA. I am so impressed brother thank you so much for this! Will try your pasta next week! Peace from Germany and DO NOT abandon this channel bro🙏🏽
Dennis... I just love the quality of your vids. I literally felt the distress while you were eating the traditional pizza haha :D Honestly you are an amazing cook but the more I watch you I am thinking you missed your destiny. You should have been a movie producer haha :D Much love and thanks for giggles and putting a smile on my face whenever I watch your vids! Edit: Somebody jealous of your talent gave you a thumbs down! Shame! :P
@@BlackTieKitchen and that you are a real class act. Should be an entry in the next edition of the great little book called “How To Be A Gentleman” ! Hello from Canada🙂👍..and subscribed!
Really enjoying the cinematic content you produce. Especially your symbolic embodiment of that self-destructive impulse many of us cope with! Having had a painful experience with one of those wheat gluten keto bread loaves early in my journey, I'm probably not going to try the recipe. Fortunately, I like the meat based pizza crusts pretty well.
You are a true keto chef! The creativity behind your videos is above anything I've ever enjoyed watching. Thanks for the recipes and the good laugh I have every time I watch. All around genius! Please keep them coming.
I made the pizza crust again, this time I used right after the rising, (I used it cold from the fridge before, mistake, as it bounces back to itself), also I made sure the stone was properly pre-heated. It worked even better. the texture was spot on perfection. I've watched this video many times. It belongs in a RUclips hall of fame 🙂
4get the pizza! I love your productions....Oh I still want the pizza too. And watch out for Steve of Serious Keto, he's likely to start tweeking this Haha.
Haha thanks! And yes - I know he will (we already talked about it!). Part of putting these recipes out is to get others tweaking them so that, as a community, we end up with what we can call a pizza of our own. This pizza is great and better than anything Ive tried - but its not perfect. Lets make it perfect together 😄
@@BlackTieKitchen I had to laugh. I just got done eating my own home made pizza when I ran across your video. I used Simple Mills Pizza Dough mix. All whole good ingredients and it came out pretty darn good.
So happy I found your channel & recipe! You made my day with your humor & can't wait to try this pizza! I miss pizza! I love pizza! So thank you! Will let you know if I screw it up or not! It will not be your fault! Cheers! 😁
I actually said this to my cleaner the other day, without thinking. When she arrived, I said, "Can you be sure to get up all the sugar my husband spilled, because ... ants." I hadn't intended to say it, it just fell outta my mouth! LOL! [And yes, hubby is still not keto, sigh.]
I think everyone on keto has tried at least 5-7 different keto pizza recipes. This one is probably the best if not the best I have tried. And it's actually a great texture to make some calzones too! Thank you!
Holy crap, I'm finding the next level Keto channels! My dream is to make carbs and sugar redundant, and it looks like I've come to the right place! However, I didn't expect a keto channel to be so dang entertaining. Instant sub. Also, I predict a binge session in my future. Cheers!
I have made this crust and it is very good! The amount of dough you make is enough for 4 thin crust pizzas. I roll out the dough and then freeze the dough. I found cooking the dough first at 375 for a few minutes either side and then add topping makes for a nice crispy crust. I have tried all kinds of crusts including just wheat gluten and lupin flour but this recipe with the almond flour is the most dough like. Very nice job and thanks for sharing! Love your videos
Another great video! I really need to try this one out! Your videos always make me laugh. I love your style, humor and the obvious work you put into them. 👏
New to your channel today! Been cooking & baking over 45 years, recently diagnosed with T2D and a been doing a version of fasting and keto/omad before knowing that is what I was doing... looking for friendly recipes now that I am having to be more cognizant of carbs & sugar. Been baking my own breads but having to changed my flours, I find myself at at a learning curve so thrilled to have found your channel! I am definitley going to try this, so excited, having pizza withdrawals... made my husband pizza the other night and couldn't eat it :(, that was hard. You have given me hope. Hopeing I find that you have a pie crust for quiche etc., that has been my staple since diagnosis, haven't eaten the crust and really miss it.
You have to use lard in the pie crust..that's what I am looking for ..a keto crust that uses lard because lard makes the best pie crust in the non-keto world.@@BlackTieKitchen
Which brand of Lupin flour do you use? I know some people have said brands can give a bitter taste depending on which one you get. Not sure if there's enough to do this in the recipe, but it's my first time buying that so wanted to get the right one.
For sure! Steve over at SeriousKeto did some lupin flour brand comparisons a little while back. Ive had good success with Lupina and am currently using the Modern Mountain brand until I get a chance to try some other brands
Great question. I spent some time looking through all the comments to see if this was already posted. Plenty of bad reviews for the Modern Mountain brand, but still going to try it.
@Black Tie Kitchen. This really is the best! I've tried others and cauliflower crust and this by far is tops. As I noted on one of the comments: I used a pizza stone and parchment paper on top so the pizza wouldn't stick. Pizza stone preheated. The bottom of the crust was perfect but the inside was soggy/gummy. I'm going to try to pre-bake and see if that helps! Thank your for the X trials to bring this recipe to the masses! KUDOS!!
@ad izzle The vital wheat gluten is high in protein and low in carbs but yes you are correct. However, like everything in keto, when used in moderation it is a far better alternative to all of those hopeless and depressing 'keto breads' that simply aren't worth the effort and ultimately can also be similar in calorific content.
That looks delicious! Now that Lupin flour is in my pantry, this will be on tomorrow's dinner menu & I'm glad to have other uses for it. I would never have thought of using gelatin, clever! One additional question...can the crust be par-baked? I like my pizza crust more well-done than most (I'll play with temp & time (and my pizza stone) to suit my practically burnt crust preference). Thanks Dennis! Awesome as usual :-P
My food processor doesn't like the wet dough part and starts to overheat and burn out, I found the dough hook on the stand mixer works fine, just needs only a little bit of scraping of the sides. I take a bamboo mixing spoon/spade to pre-mix them a little in the mixing bowl and then let the hook do the rest. I also found that the oat fiber/flour from the pasta video works just as well when kneading the dough as its otherwise almost unworkably sticky. I do the kneading on my stovetop as its a electric flat stove.
DUDE...hands down, the BEST Keto Pizza I have had. It was a bit of pain trying to find all of the ingredients and I was skeptical from trying other recipes out there (not yours), but legit, this tastes as close to the "real thing" as possible, and dare say if you didn't already know it was low carb you couldn't tell the difference. I divided the dough in half and baked on a pizza stone. I par baked the crust for 3 min before adding sauce and cheese and then for another 13 minutes to finish. BRAVO...and THANK YOU!
I love your episodes, and can't wait to try this recipe. I still have two slices of pizza left in the fridge that used your recipe with wheat gluten and coconut flour. It's delicious! I'm grateful you're working towards that perfect keto pizza.
Having been entrusted by Dennis to test this recipe before its release, I can say that it is THE BEST keto crust I've eaten.
Im curious to see how it changes!
@@BlackTieKitchen Also, I baked mine on a baking steel (with parchment under the pie, which I remove a few minutes before pulling the 'za out of the oven. That gives it a bit more crisp). It turned out great and I imagine the results would be similar on a pizza stone. Just make sure you preheat your oven about 20 minutes beyond the time it tells you that it's preheated. And I rolled mine out thinner than yours and got two very satisfying pizzas.
Lastly, if a person likes cold pizza (I do), the crust is WONDERFUL eaten from the fridge.
Haha Steve isnt snarky. And if he is, I know he means it in jest 😂
@@paulaoyedele2081 Unfortunately, when I edited my comment for the sake of clarification, the heart Dennis gave me went away. Now I feel unloved. 😉
Haha Wes is probably thinking "again? Ugh'
Content like this is why RUclips needs a Love button. The amazing recipe is just a bonus.
Thanks, that means a lot ☺️
I really enjoy your content and I’m so surprised and confused why you don’t have more subscribers! You’re in a niche all by yourself, nobody can touch what you do, I’m serious, it’s something I’ve seen others say on here, but, I think one day you will explode, because you are a rockstar when it comes to RUclips! Please keep it up, it’s your humor, awesome recipes and theatrical content that makes your channel like none other! 👍🏻💙😃
Thanks, I appreciate it! Just trying to make good food in a somewhat entertaining fashion!
Dang, I would watch his videos if I could comprehend what the fake British accent speaker is saying.
Mute button? 🤷♂️
@@BlackTieKitchen seriously, the accent is really bad. Can't make out half of what you're saying.
@@laurellovelace9294 I can understand.
You’re videos are getting more and more entertaining! Appreciate the time you’re putting into producing this quality content. 👏🏽
Thanks! Time... Oh man... So much time lol
Love this especially eating the reg. Pizza!
Dude, everything you do is Sooooo damn amazing. The quality of your videos is unmatched. You deserve so much more from this community. Absolutely top notch Dennis.
Thanks!
I have now cooked this twice, following your recipe exactly with the addition of pepperoni and jalapeño peppers. I divided the dough in two, storing the second piece in a plastic bag in the fridge for three days.The first bake was on an antique Welsh cast iron griddle and the second was on a pizza stone three days later. Both came out perfectly with no change in the consistency and workability of the three day old dough. A half of each pizza was plenty to fill me up, so four meals out of this recipe! Thank you Dennis, this recipe is indeed the nearest to a 'propper' pizza I'm going to get on a Keto diet although I am looking forward to using my sourdough base in my Ooni oven next summer!
Sourdough base would work great!
i was shocked how i could only eat 2 slices. the huge fiber content really fills you up, and i'm a greedy pizza eater.
Ppp pppppp
"...because, if I don't satisfy these cravings...well...bad things happen" -- Yep, I'm with you on that one! LOL!
Happens eeeeeeeverytime 😂
Lol just broke it for days😅
Where was this video yesterday when my husband declared yet another low carb pizza crust unacceptable. We have the ingredients and I have this week off perhaps I'll make this recipe and make frozen pizzas! Super excited. Love your imagination with your videos, I get excited when I see one release.
Im stoked to find out what you think! It really is 👌
Hey Robyn, neighbor here in Minnesota, did you try this? I am thinking of making myself frozen pizzas. Would I shape the dough and freeze it? Or bake the crust then freeze it? It would be nice to be able to pull one out when the guys here are eating dominoes
I shape the dough before freezing it. You could potentially parbake it before freezing, but havent tried it
@@BlackTieKitchen thanks for replying, I will be doing that then. But Since today is May the fourth, I need to search for a good waffle recipe for my Death Star waffle maker!
May the 4th be with you!
Ok, just made this for dinner tonight for the first time. You sir, are a genius!
Before keto, I used to make a sourdough crust, (yes, real sourdough leavened for 24 hours) that was the best pizza anyone I knew had ever eaten. Went keto on May 1st of this year and had to give it up. Broke my heart, as I’m probably as much in love with good pizza as you are. If my old recipe was a 10, this is definitely an 8 or 9, and I know it will improve as I get more used to working with it.
I pre-baked this one for 6 minutes before adding my toppings and finishing it off on a pizza stone, as I hate soggy crusts. It turned out very well, but I think I would increase my pre- bake to 8-10 minutes. Anyway, even if it never got better than what we enjoyed tonight, this is a game changer in our house (as is your pasta too).
Thank you Dennis for all your hard work and giving us all a few giggles along the way. Bless you my friend!
Thanks Steve! Here's to version 3.0 at some point!
My crust on the bottom was crunch but soggy under the toppings. I'll try to pre bake! thanks for the tip!
When you did the pre-bake, did you do it at 450? Can you comment on your precise method for how you then finished it?
This was the most insane video I saw
Outstanding coreografie and editing
Thanks Vito!
It's funny that I saw your name and thought 'nah, cant be' but it IS you! The quest for a good low-carb and keto friendly pizza, is a long one :'(
Damn, this channel deserves way more subs than it have
Steve at Serious Keto sent me over. Gonna be watching your vids for a while. Thanks for the fun and good looking recipes.
Glad to have you! As long as youre not trying to infiltrate and sabotage 🧐
@@BlackTieKitchen Lol, Nah I'm way too old to do that. Just looking for good recipes and techniques.
Lol that's what they always say in the movies before they go superhero on someone 😂
Bwahahaha! 😀
I can’t wait to try this recipe! The biggest downside I’ve found to eating keto is lack of ingredient availability in regular grocery stores and the higher prices sometimes stops people from eating healthier. With all the new ideas out there, I really think there should be Keto grocery stores.
It's getting easier and easier. Finding erythitrol used to be insanely difficult... Now there are tons of options!
Lupin flour especially I found crazy expensive. Once lockdown ends again here I'm going to see if they have it at our local Bulk Barn because the price I paid at the grocery store was criminal.
Amazon!
Yeah, Amazon will likely be your best bet. Im already seeing more brands than there were two months ago! I cant even imagine how expensive it would be in the local grocery store 😱
@@BlackTieKitchen I checked Amazon and it was around the same as the grocery... But I'm in Canada so our Amazon isn't as well stocked as in the US.
Man, I love your videos lol. I didn't know I wasn't subscribed until today. So I am a new subscriber, however, I've been watching your videos for a while. Thanks for what you do.
Thanks for watching and (now) subscribing!
TOP NOTCH! Thanks for all the hard work Dude.
Thanks for watching ☺️
As usual a life saver ...now I can confidently pass that mega box 📦 of Kirkland pizzas 🍕 at Costco without people looking at me as I have an argument with myself in front of the freezer door
There are aisles I avoid at costco for this very reason 😂😂
Yes we are readable aren't we. Ya I'm a terrible lier. But dramatic. It runs in the family. My mom tells a story of my great grandpa who married a straight laced Presbyterian woman. She says the kids could always tell how much he was stretching his stories by how fast her knitting needles were going.
The quality of your content is superb! I'm sure your going to get many subscribers in the future
Thanks! Just trying to make good content and great food! 😄
You inspire me and make me laugh with every video. You are my keto hero ! ;)
Thanks Brittany, that means a lot ☺️
I do love your videos, great productions and Love the humor!
Much thanks!
I just discovered this channel, and I am now a fan. Feasible cooking, excellent production, and a great sense of humor.
I absolutely love your videos! You are my low carb Alton Brown, only you're better! Keeping me on plan and giving me hope. Thank you so much for all the work you put into these videos.
Thanks Annie! 😄
Made this pizza today - it is amazing! Thanks so much for creating it.
Yes!!! I tried it and it is indeed perfect! I actually made the dough in a bread maker and it turned out fine! I finally had pizza! And not just an “ok for low carb” pizza, but a delicious pizza! Thank you, thank you, thank you for this recipe!
Awesome Annie! Did you use a different yeast or do anything different in the bread maker?
@@BlackTieKitchen Well, I actually didn’t have to do the step where you prepared the yeast/sugar/water mixture, since the bread maker has a separate compartment where you add the yeast with the water and it combines with the rest of the ingredients at a later stage, so all I had to do was measure and add the ingredients into the bread maker. It took about an hour for the program to end and the dough was perfect! I used all of the ingredients as stated in your recipe, I didn’t omit any :-) Next project: your noodles!
Tried your crust yesterday. The BEST! As mentioned before, is even great cold from the fridge. Thank you for the leg work. Love your videos. 😊
Thanks Robin!
This video isn't just a pizza recipe. It's art..
😂😂😂
We are not on Keto but we do enjoy healthy flat breads. I tried your recipe and used it as a dipping flat bread for homemade red pepper / tomato soup. I put everything bagel spices on it, delicious! My husband loved it, he does not care about healthy he just wants his food to taste good. Excellent recipe, thank you for sharing.
My brother- who by no-means; ever ventured into the kitchen to COOK; re-heating doesn't count; actually made the pizza crust and it turned out GREAT! I am totally blown away how well he did! It was the best tasting keto pizza crust- way better than the frozen brands he had tested and the one Keto-restaurants in the city Thanks Dennis- SUBSCRIBED!
Also loved how you had the 'evil' pizza box and your nemesis lurking in the background; this was the first video I watched by you. My brother was so excited to try this, he sent me the link to check it out. I'm glad he did. Plus that pizza is filling... wowzers. YUM and thank you.
Awesome! Im glad you guys enjoyed it and hopefully your brother is inspired to cook!
Hey, I've been watching your channel for a while now but never got around to trying any of your recipes until today. And let me tell you, your Keto pizza crust is off the charts! It had a solid texture and, most importantly, no playdoh taste. OMG, it was amazing!
Glad you enjoyed it!
Looks great. I used to get a hot & ready and wrap each piece in cling wrap and put it in the freezer
Those were the days - i used to eat the entire thing 😄
Sent here by Serious Keto. How have I never come across this channel before! Very entertaining and informative, thank you!
You are so ridiculously talented in so many ways it is amazing you don’t have millions of subs. Thank you
Aww thanks! ☺️
Burp! Love your videos. They are informative and entertaining. Thanks, Dennis.
So I have made this recipe four times in two months. It is THE BEST keto pizza crust I have ever tasted, and is a total hit with all of my family and friends too. I give the texture, smell, and taste a 10/10! I seriously cannot thank you enough for all of the time, effort and hard work (not to mention the expense of trial and error) that you’ve put into this. I have been doing keto for 4 years now and have missed pizza so much. I’ve tried so many recipes that claimed to be the best, and it always ended in a soggy mess, terrible texture and my disappointment. That was until I found yours! Amazing! P.S. I’m making your cauliflower chicken fried “rice” next! ❤️
Thanks! Just make sure not to eat TOO much of the pizza 😄
@@BlackTieKitchen Haha! Oops…too late for that. 😆
😂😂😂
@@BlackTieKitchen Question for you…if I omitted the yeast and sugar, could I combine the remaining ingredients to make a pie crust?
You can try, but I dont think it will work well in it's current state. It would need a good amount of butter and folding - in the hopes that it creates those sort of flaky layers. But definitely needs butter
god dang that is so perfect! i was quite surprised that you are doing keto/low-carb recipes. i mostly came to your channel through your coffee recipes. definitely staying (and have already subscribed) for the keto recipes as well as they all look exquisite!
Thanks! Glad to have you here!
Did someone say "coffee" I'm trying to get off it, if anyone has experience to share
Huberman Labs has a great episode on caffeine. Basically: dont drink caffeine for 90-120 minutes after waking. Stop drinking caffeine 12 hours before you go to bed. These two things alone helped reduce my caffeine (aka coffee) dependency
I just made this and the ratios are wonderful. I know you said there is no substitute for lupin flour, but for fun I used psyllium husk flour. Used regular olive oil and cooked in a large cast iron. Beautiful flaking, crispy crust, and by golly no evil pizza for me from now on. Thank you for making it a black tie day! I'll try lupin next time!
Glad that worked Anna! Did you parbake it at all?
@@BlackTieKitchen nope. But I put the left overs into the fridge and made a second pie a day later. It worked wonderfully! Then I made it again as naan with mint and garlic....convinced my family it was normal naan. You should win an award for these studies! Thank you!
Awesome! Im glad you were able to convince everyone 😂
Looks delicious Dennis. Can't wait to try it
I cant wait either!
DUDE!!!! You hit it outta the park!! This is BY FAR the best "diet" pizza crust I've ever tasted! It's a keeper for sure. Not too difficult to make either. Dough in the trunk (also in Florida) worked great. The texture, the flavor, the chew - all on point. Next time, I'll bake it on the pizza stone to see if I can get it a tad more crisp. But EVERYONE should try this. Just buy all the stuff - you'll use it up because you won't be able to stop making this amazing pizza crust!
You can get a bit more crisp if you parbake it for 2-4 minutes. A stone should work and apparently a steel works better! Here's to working on 3.0!
Wow!! can't wait to make this recipe, great video!! as always!!
Thanks! It's a really good recipe 👌
Hey, I am here from watching you on Steve's channel, Serious Keto. You two were so funny on his video! I subscribed!
Thanks Julie! Glad to have you here 😀
Your videos be popped up in my recommendations a few times and today I was shocked you don't have more subs! 😮 The production quality, the narration it top tier 👍
I think you did it...I am satisfied with this pizza and your pasta! I am of Italian heritage...and can finally rest. Thank you, yours is the very best channel for good eats on keto 😘
Thanks! Although these recipes are really good - the quest will continue! 😄
I just made this, overcooked it and it was still good. Not burned but overcooked and dark. I can’t remember anything I’ve ever overcooked and enjoyed it. This was a first. I made two balls from this recipe so Sunday I’ll have another.
The editing on your videos is absolutely incredible
I feel like I should be paying to watch your videos lol
Haha thanks! Luckily I have a few patrons that help offset the cost of the craziness 😅
Dennis. This crust is fantastic. Just tried it today, and it was great. You have the best videos man. Love your channel.
Thanks!!
I'm so happy I came across your channel! Your videos are so entertaining! Please keep up the great recipes. Your great!👍
Trying! Theyre just getting more and more difficult 😂
@@BlackTieKitchen but it's so worth it!
This might be the best keto crust I’ve seen. Need to make this recipe now to taste !
You have to let me know what you think. Ive been so excited to share it and see what everyone thinks!
Def got to try this recipie, been useing low carb tortilla as a pizza crust to satisfy that pizza craveing. (btw that pasta recipe from your last video works PERFECT as lasagana noodles)
Perfect, now I know that I can start with those noodles! And this crust will blow a tortilla pizza out of the water 😂
Thank you!! I am a big pizza fun, but I have to avoid food with carbs. I have tried a lot of low carb pizza recipes, but none of them got close to real pizza. I cant wait to test this recipe. I think it is amazing how much work you put in finding the perfect recipe, rather than making recipes that are already on the internet. Also your content quality is very high, so I imagine it takes a lot of time to research/test and film/produce. Respect for that! I wish you get to 1 mil subs!
Thanks! Yes, it's a lot of work! I actually did a 'behind the scenes' commentary for this video and recipe, if it's something youre interested in: ruclips.net/video/EndmwAytVzo/видео.html
Sadly I have been a very unfortunate soul because I never knew this channel existed. I am so happy I decided to spend a second watching this video when it popped up on my feed. Subscribed and I look forward to more videos. This looks like a great recipe and you are highly entertaining. Thank you.
Forgot to ask… I missed the part where you said something about Using a roller. Can you or should you do it by hand like you did in the video? Also could you use a sugar alternative instead (allulos, lakanto monk fruit blend..extra.) of regular sugar for the yeast? Thank you!
You can use a roller but you will lose some of the air pockets created by the yeast. Unfortunately, you cant use allulose or erythitrol as the yeast wont consume them (erythitrol is actually a byproduct of fermentation!). If youre absolutely opposed to using sugar, I believe that inulin will also feed yeast.
And im glad you clicked on the video! Welcome 😄
I just made it. it was my 4th attempt to make keto pizza and it is my last stop seeking for one. :) it was pure poetry. People who tasted it, couldn't tell it was a Keto pizza. And, it was sooo fulfilling. Dennis is right saying no one can eat an entire pizza all at once. :) Thank you for all your effort to conclude to this pizza recipe Dennis :)
Why have I not seen this channel before! Hilarious. Love it.
Now you have! Glad you've discovered it 😄
The video as usual is the most entertaining among RUclips artist out there. I've made the pizza crust and even though I didn't allow the suggested amount of time to rise, it was quite good. When I shaped mine, I used lupin semolina to dust the countertop because I really enjoy Mellow Mushroom's crust and they use semolina flour. I'll describe this pizza crust like the keto pasta by saying that while they aren't exactly like pizza crust or pasta, they are VERY close and there is nothing not to like (which is a big deal for me). This is by far the best keto pizza crust I've tried.
Glad you liked it Michael =)
I feel you so hard on the pizza cravings, they're the worst 😭😭😭
Edit: when you read "can I replace the wheat gluten" I felt you speaking directly to me lmao
I was 😂😂😂
@@BlackTieKitchen thank you for considering my gut issues when making your videos, then ignoring them in the recipe lol
I do my best 😂
Same :(
watched it again today. Really funny. Thanks again and hope you are well
The algorithm has blessed me this day. Subbed.
I guess it works! 😂
I am laughing uncontrollably. We’ve all been there…trying hard, craving pizza, giving in to temptation, and starting over. I love everything about your video! I’ve subscribed for sure!
Thanks!
white deamon...
mr. D... so relatable
rubber band blooper...
pizza craving...
fermentation suger intuption...
sound score for pizza...
yoda... oh no burping yoda.. ( i know baby yoda)
this is just entertainment at best!!!!
oh yeah almost forgot the main point... GREAT RECIPE...
irresistible videos... cant wait for next one...
keep it up... i know this channel is destined to be great one
Thanks ☺️
I am an Atypical Type 2 (skinny) diabetic. 2 years out from diagnosis. I've been angry at pizza for 2 years now...even one plain small slice sky rockets my BG. The only alternatives till now were frankly dusgust in bg. I just made this for the first time, and Dennis....YOU ARE MY HERO! REAL PIZZA! OMG! I'll be making a few of these to put in the freezer to cook on the BBQ when I have a craving now that the weather is turning warm here in NewEngland. And BTW you can use a pizza stone. I use a cast iron griddle that I preheated in the oven then transferred the pizza made on a sheet of parchment onto it to cook. Super crisp outside, soft chewy inside crust.
Glad you enjoyed it Pamela 😄
Get the pizza stone. You will not regret it. I own several baking stone dishes. Best thing ever. They are like cast iron skillets. Don't wash in soap. Hot water and a sponge scrubber does the best job of cleaning.
All you had to do was equate it with a cast iron skillet. Pizza stone rabbit hole... Here i come!
@@BlackTieKitchen In the old days, I preheated my pizza stone for a half hour, with the oven turned up past all of the numbers, as high as it would go.
Back then, I had my large wooden peel (paddle) sprinkled with cornmeal, and laid the dough on that before adding the toppings. I occasionally shook the peel, just to make sure that the dough could still move around on the cornmeal. I slid the pizza directly onto the hot pizza stone and it usually was done in about four minutes. It was the best pizza crust I ever had.
I made your recipe with my pizza stone, but with the oven at only 450 degrees, per your recipe, and it turned out super-crispy, exactly how I love it! Bravo!!
Now I wish someone would adapt the recipe to make good hamburger buns, and maybe some good sandwich bread.
We'll get to the good buns - it's an iterative process! And what we learn in making those, will likely feed back to a better pizza crust. Win win win all around 😄
@@BlackTieKitchen Thank you.
Yesterday, I tried using your pizza dough recipe to make hamburger buns. It worked out fairly well but needs improvement.
I only used 1 tsp of sugar, for the yeast, instead of 2.5 tsp, and used 1 tsp of active dry yeast, instead of 3/8 tsp. I added the yeast when the (distilled) water, with the sugar already dissolved in it, was down to 115 F and then placed the 4x4-inch drinking glass, which contained the water, sugar, and yeast, in a bowl of 112-degree water (and covered the top with a folded half-sheet of paper towel), to stabilize its falling temperature. After about 15 minutes, the glass was overflowing with yeast "foam".
Instead of letting the dough rise in an oiled bowl, I rolled it with my olive-oiled hands and cut it into six hockey-puck-sized pieces, which I smoothed and rounded somewhat with my hands and then placed on parchment paper, on a baking sheet.
It was not as warm as 80 degrees F, both inside and outside of my house (69 inside and maybe 75 outside; unusually cool for an August afternoon), so I put the baking sheet in a black trash bag and placed it on a chair, in the sun, out on the patio, for the dough to rise. It worked!
I couldn't wait more than 90 minutes and by then, the 2.5 to 3-inch diameter "pucks" were about five inches in diameter, and between 3/4 and 1 1/4 inches tall. I then ordered a hamburger bun baking sheet, www.amazon.com/gp/product/B08TQB8GNV/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 (Bun diameter of 3.6 inches is too small, maybe? But seems about right, to me.), to mitigate the "bun shape and size" problem. But in this case, I just gently pushed the sides of each bun's dough inward, with my fingers, a little, to make them about four inches in diameter. The risen dough was extremely soft and airy-feeling and the shapes were very fragile.
I baked them at 350 degrees F, until the tops started to brown, which took maybe 20 minutes, possibly longer.
I had already eaten but later cut one in half, like a hamburger bun would be. The first thing I noticed was that, on the inside, it looked almost exactly like a bun should look. I tore off a very small piece, from one edge, and it "felt right", when chewing it. It did taste somewhat too bitter. On the next try I hope to remember to add some zero-carb natural sweetener, to try to mask the bitterness. Or maybe I could cut back on the Lupin flour. No idea.
It was getting late and I had already eaten so I didn't feel like grilling a hamburger. So I just toasted the two bun halves in my toaster, until slightly (or more) browned, and then buttered each half with 1/2 ounce of Kerrygold butter, then cut them each in half. The outer crust was nicely firm and chewy. They were very good, with the butter partially or maybe mostly successfully masking the bitterness. They were good-enough that I kept wanting more, and finished them.
The hamburger baking sheet should arrive tomorrow and then I will probably try again, but with some additional sweetener. (Or, ha ha, maybe I could just put the bands for wide-mouth Mason jar lids, or something similar, around each dough puck, to stop them from getting too wide and thin, and to make the sides of the bottom halves of the buns more vertical.)
I would also like to try to make them slightly less dense. Unfortunately, I am an engineer and not a chef.
Thank you, so very much, for your superb low-carb pizza crust recipe! I was and am a pizza connoisseur and am extremely happy to finally be able to have good pizza, again, while on the ketogenic diet! I will eagerly await any adaptations you might make, to make a recipe that works better for hamburger buns (and maybe also for loaves of actual bread)!
@@BlackTieKitchen Update!
Thanks to you, I just ate a Hamburger and French Fries, for the first time in three months! And it was REALLY GOOD!!
I used one of the buns that I made yesterday, using your pizza crust recipe (except very-slightly modified, per my last comment), and your Keto French Fries recipe, which is at ruclips.net/video/NTZ0WcFkUeA/видео.html ! (By the way, I noticed that my Morton-brand Kosher salt had an anti-caking agent in it, so I used Real Salt, www.amazon.com/gp/product/B00M0S7F8K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 .)
Anyway, it turned out that when the slightly-toasted bun had a grilled hamburger on it, and some raw onion and some Kensington mayo, the bitterness that I had mentioned yesterday was basically not noticeable! It was freaking DELICIOUS! And ALSO having the French Fries WITH the burger, along with the extremely-tasty G. Hughes Sugar-Free Ketchup ( www.walmart.com/ip/G-Hughes-Sugar-Free-Ketchup-13-oz/540060996 ), it was a profoundly-enjoyable meal!
There is definitely still room for improvement, when using your wonderful pizza dough recipe to make hamburger buns. But it now seems like it will be easier to accomplish than I had first thought. Reducing the bitterness, slightly, and making them a little fluffier and less dense, and using a hamburger baking pan to get the shape right, should make the buns even better; almost perfect. Maybe a less-grainy or smoother outside surface would be a nice-to-have, too, if you wanted them to look like store-bought hamburger buns.
Here is some of what I did, to make this meal and get everything to finish cooking at the same time:
While my propane grill was pre-heating, I mixed the dough for the French Fries, put some naturally-refined (i.e. no coconut flavor) coconut oil in my 8-inch non-stick skillet and preheated it (but at 33% instead of 40% of max heat, in case I was outside grilling for too long), and cut the dough into fries, using the crinkle-cut tool for which you had provided a link. (I do have duck fat, beef tallow, and pork lard, from FatWorks, on hand, but they were relatively expensive so this time I decided to use a larger-than-usual amount of coconut oil, in order to make it deeper than the height of the fries.)
JUST before I took the hamburger out to the grill, I put the French Fries into the hot oil, all at once, having slid a burger-flipper under all of them. I came back inside a couple of times, to cut the bun, and to cut some onion, and to look at the fries. I also toasted the bun, slightly, out on the grill. By the time the burger was a perfect medium doneness, the fries were just getting slightly golden brown. I have almost always overcooked the fries, before, so this time I removed them from the oil immediately and they were almost perfect.
The great thing is, I still have four more of those hamburger buns left! I might need another hamburger and fries, before this evening is over! (Now I just need to find a good milkshake. Either chocolate or strawberry would do.)
Thanks again, for your superb recipes!
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Here is what this meal did to my blood sugar, which automatically gets measured every fifteen minutes:
I have been wearing a Continuous Glucose Monitor, since April 3, 2021, which measures and records my blood glucose level every fifteen minutes, and also whenever else I want to see the level. It has proven to be extremely valuable in my efforts to follow a keto diet and keep my blood sugar as low as possible. The sensors that stick to the back of my upper arm cost $38, every two weeks. They are the Abbott "Freestyle Libre" type. Anyway, I thought it would be helpful for others if I provided the actual, real-life blood glucose response that I had, from this Hamburger and Fries meal, using your dough recipes for the burger bun and the fries.
This was my first food of the day, which I started eating at 4:20 pm. The effect on my blood sugar was fairly minor, almost lost among the noise, and is actually difficult to attribute to this meal, alone.
To give you an idea of how my blood glucose varies, even without any food or drink: This morning, at around the time I was waking up, over about 2 1/2 hours, my blood glucose level went from 76 to 100 (in mg/dL), without any food or drink involved at all. After that, it gradually went back down to 76. Then, between 2:40 pm and 4:00 pm, it suddenly went from 76 to 94 (i.e. up by 18), for no apparent reason, and then went down to 89 by 4:23 pm (about when I started eating the burger and fries) and down further, to 85, by 4:41 pm. After that, it very-gradually went up to 99 at 6:21 pm (two hours after I had started eating), and got to 100 at 6:41, and was still at 100 at 6:57. So I suppose we could say that the meal caused a rise from 85 to 99, or at least from 89 to 99. But the data doesn't make that very clear.
Having worn this continuous glucose monitoring device for four months, this looks like a non-result, to me. When I eat something with carbs, the effect is usually quite obvious, with a well-defined, sudden change of slope that usually starts about 45 minutes after I eat, and then a rapid climb, then a clear peak, then an obvious ramping back downward. This meal's effect was nothing like that and is barely noticeable in the graph of my glucose level versus time. And that's a big thumbs-up, for this meal.
Besides, even if it did cause a 10 or 15 point rise in my blood sugar level, that isn't much at all, for a meal. My level usually only went up by about 2 points per gram of carbs, so even a frozen pizza would usually shoot it up by 150 or more. Yes, I tested that, and many other foods, for the first month I had the monitoring device. It went over 350 quite a few times. But I learned what to not eat. And now my average glucose level is usually below 100, for each 24-hour period, and sometimes below 90! My A1C was 7.6% on April 3, 2021 and as of August 4, 2021 it is 5.7%.
That reminds me. I also stopped taking Simvastatin, for cholesterol, and now I feel 200% better and more energetic, and have started rebuilding the muscles it destroyed.
Important Public Service Announcement! If anyone is taking a STATIN type drug, for cholesterol, or knows anyone who is, it is URGENT for you to look at these warnings, and seriously consider STOPPING taking the statin medication:
STATIN drug Dangers!
Statins DOUBLE the risk of DEMENTIA:
ruclips.net/video/TtD7O7CRNms/видео.html
Statins cause many other ailments, and don't make sense to take, anyway:
ruclips.net/video/Db9rkEzKeJE/видео.html
ruclips.net/video/HgEv-tOAY8M/видео.html
Cheers, Tom
Before I mention the calorie calculation I made: Amazing video! Im gonna try this tonight and the past next week. Subbed my man!
So i calculated this out based on the ingredients i got here in Germany (will vary depending where you live), and for the crust alone you are looking at around 1800 calories. Thats before any cheese, sauce or toppings.
Just something to be mindful of for those that are on keto for weight loss🙏🏽
Edit: I just made it and i have to say: I am SHOCKED. After trying pizza crust made from eggs, chicken, and other cauliflower I found on RUclips, unlike those, this IS actual pizza. It's not "tatses a lot like pizza"...its LITERALLY PIZZA. I am so impressed brother thank you so much for this!
Will try your pasta next week! Peace from Germany and DO NOT abandon this channel bro🙏🏽
Dennis... I just love the quality of your vids. I literally felt the distress while you were eating the traditional pizza haha :D Honestly you are an amazing cook but the more I watch you I am thinking you missed your destiny. You should have been a movie producer haha :D Much love and thanks for giggles and putting a smile on my face whenever I watch your vids!
Edit: Somebody jealous of your talent gave you a thumbs down! Shame! :P
Thanks Anna! For the person who gave a thumbs down... Theyre just jealous of the pizza 🤷♂️😂
@@BlackTieKitchen and that you are a real class act. Should be an entry in the next edition of the great little book called “How To Be A Gentleman” ! Hello from Canada🙂👍..and subscribed!
Dennis this is by far the BEST KETO PIZZA DOUGH EVER!!!! This is my new go to recipe from now on. No more searching for a good dough
OK I'm here because of Steve from Serious Keto! Glad he shared you with his followers.... well until he dispatches you LOL!! Only kidding (I hope) :)
Welcome!!! We'll have to see if he can ;-)
Wow this is amazing! Thank you so much! Subbed to you straight away!
Really enjoying the cinematic content you produce. Especially your symbolic embodiment of that self-destructive impulse many of us cope with! Having had a painful experience with one of those wheat gluten keto bread loaves early in my journey, I'm probably not going to try the recipe. Fortunately, I like the meat based pizza crusts pretty well.
Was it painful in the health way or painful in that it sucked so bad?
@@BlackTieKitchen Painful in a GI reaction way. Never thought I had issues with gluten, but that was a wake-up call.
Ouch, that sucks :( On the bright side, you now know to avoid it rather than having it in little bits and not being aware of it
You are a true keto chef! The creativity behind your videos is above anything I've ever enjoyed watching. Thanks for the recipes and the good laugh I have every time I watch. All around genius! Please keep them coming.
Thanks Cara!
Dennis delivers, again!!
I can’t wait to use this new crusty canvas for my kitchen pizzeria!
🍕 🍕 🍕
Pizza Pizza!
I made the pizza crust again, this time I used right after the rising, (I used it cold from the fridge before, mistake, as it bounces back to itself), also I made sure the stone was properly pre-heated. It worked even better. the texture was spot on perfection. I've watched this video many times. It belongs in a RUclips hall of fame 🙂
yay! Glad it worked even better!
4get the pizza! I love your productions....Oh I still want the pizza too. And watch out for Steve of Serious Keto, he's likely to start tweeking this Haha.
Haha thanks! And yes - I know he will (we already talked about it!). Part of putting these recipes out is to get others tweaking them so that, as a community, we end up with what we can call a pizza of our own. This pizza is great and better than anything Ive tried - but its not perfect. Lets make it perfect together 😄
@@BlackTieKitchen I had to laugh. I just got done eating my own home made pizza when I ran across your video. I used Simple Mills Pizza Dough mix. All whole good ingredients and it came out pretty darn good.
Ill have to see if I can find some at the store!
So happy I found your channel & recipe! You made my day with your humor & can't wait to try this pizza! I miss pizza! I love pizza! So thank you! Will let you know if I screw it up or not! It will not be your fault! Cheers! 😁
“Because... ants.” is my new favorite saying whilst cleaning up in the kitchen 😂
It gets me everytime 😂
I actually said this to my cleaner the other day, without thinking. When she arrived, I said, "Can you be sure to get up all the sugar my husband spilled, because ... ants." I hadn't intended to say it, it just fell outta my mouth! LOL! [And yes, hubby is still not keto, sigh.]
How confused was the cleaner? Lol
Buy some Taurus on Amazon, follow the directions, get used to no more ants. Leave sugar out all you want. (Even in Florida.)
Glad to not be the only one!!!! i can't clean anything without thinking ...because.....ants, great line!!
Instead of using sugar the feed the yeast I use inulin which the yeast loves and adds fibre to the dough.
Yup, inulin works as well!
Omg deliciously entertaining,and tasting.......thanks
Thanks Wanda!
I think everyone on keto has tried at least 5-7 different keto pizza recipes. This one is probably the best if not the best I have tried. And it's actually a great texture to make some calzones too! Thank you!
Yay! Glad you enjoyed it!
The thumbs down is from Mr. D 🤣
That son of a....
ha ha ha! Yes, of course!
🤭That basta... jerk.
Holy crap, I'm finding the next level Keto channels! My dream is to make carbs and sugar redundant, and it looks like I've come to the right place!
However, I didn't expect a keto channel to be so dang entertaining. Instant sub. Also, I predict a binge session in my future. Cheers!
haha thank! Hopefully most of my stuff is entertaining!
*I can’t wait to try this delicious recipe* 🍕
It's good!
I have made this crust and it is very good! The amount of dough you make is enough for 4 thin crust pizzas. I roll out the dough and then freeze the dough. I found cooking the dough first at 375 for a few minutes either side and then add topping makes for a nice crispy crust. I have tried all kinds of crusts including just wheat gluten and lupin flour but this recipe with the almond flour is the most dough like.
Very nice job and thanks for sharing! Love your videos
Thanks! Yeah - parbaking definitely helps. Im glad you enjoyed it - now we move on to version 3.0!
I’m dead with the title 👏🏼👏🏼👏🏼👍🏼👍🏼👍🏼
Haha thanks 😄
I just bought lupin flour to make pasta. I hope the bag is big enough to try this recipe too. Yum!
Haha I hope so too!
Damn, looks amazing! Been looking forward to this video for sure. Excuse me while I go pull my food processor out.
Haha the food processor is the most difficult part! PITA to clean 😂
Another great video! I really need to try this one out! Your videos always make me laugh. I love your style, humor and the obvious work you
put into them. 👏
Merci ☺️
Love your videos! Thank you!
Thanks Charlie!
New to your channel today! Been cooking & baking over 45 years, recently diagnosed with T2D and a been doing a version of fasting and keto/omad before knowing that is what I was doing... looking for friendly recipes now that I am having to be more cognizant of carbs & sugar. Been baking my own breads but having to changed my flours, I find myself at at a learning curve so thrilled to have found your channel! I am definitley going to try this, so excited, having pizza withdrawals... made my husband pizza the other night and couldn't eat it :(, that was hard. You have given me hope. Hopeing I find that you have a pie crust for quiche etc., that has been my staple since diagnosis, haven't eaten the crust and really miss it.
I havent had great success with pie crust as it's difficult to get that flakiness, but we'll figure it out as a community.
You have to use lard in the pie crust..that's what I am looking for ..a keto crust that uses lard because lard makes the best pie crust in the non-keto world.@@BlackTieKitchen
I guess I know what I will be making today.
Yesssssss!
Thank you for the recipe! i love this channel
Thanks! ☺️
Good work 💯💯
Thanks! 😄
Yeah. How exciting! I’m a subscriber before your channel blows up. Friggin amazing content. You are awesome. I have the dough proofing right now!!
Thanks! You have to let me know how it turns out!
Which brand of Lupin flour do you use? I know some people have said brands can give a bitter taste depending on which one you get. Not sure if there's enough to do this in the recipe, but it's my first time buying that so wanted to get the right one.
For sure! Steve over at SeriousKeto did some lupin flour brand comparisons a little while back. Ive had good success with Lupina and am currently using the Modern Mountain brand until I get a chance to try some other brands
@@BlackTieKitchen Thanks for the help!
Anytime!
Great question. I spent some time looking through all the comments to see if this was already posted. Plenty of bad reviews for the Modern Mountain brand, but still going to try it.
Ive used it for the pizza and havent had any issues with it 🤷♂️
@Black Tie Kitchen. This really is the best! I've tried others and cauliflower crust and this by far is tops. As I noted on one of the comments: I used a pizza stone and parchment paper on top so the pizza wouldn't stick. Pizza stone preheated. The bottom of the crust was perfect but the inside was soggy/gummy. I'm going to try to pre-bake and see if that helps! Thank your for the X trials to bring this recipe to the masses! KUDOS!!
The pre-bake should definitely help with that! Another thing you can do is put any sauces on TOP of the cheese to reduce sogginess!
Vital Wheat Gluten is my new found keto saviour!
It's such a great ingredient if doesnt affect you!
@ad izzle The vital wheat gluten is high in protein and low in carbs but yes you are correct. However, like everything in keto, when used in moderation it is a far better alternative to all of those hopeless and depressing 'keto breads' that simply aren't worth the effort and ultimately can also be similar in calorific content.
100% - if youre not careful, you can easily go overboard with it
I've made this crust three times now, absolutely awesome.
It's almost too good lol
@@BlackTieKitchen The Holy Trinity!
That looks delicious! Now that Lupin flour is in my pantry, this will be on tomorrow's dinner menu & I'm glad to have other uses for it. I would never have thought of using gelatin, clever! One additional question...can the crust be par-baked? I like my pizza crust more well-done than most (I'll play with temp & time (and my pizza stone) to suit my practically burnt crust preference). Thanks Dennis! Awesome as usual :-P
I dont see why you couldnt parbake it. The gelatin came as a random 'stroke of genius' as I was crying over a super browned crust that was super dry
My food processor doesn't like the wet dough part and starts to overheat and burn out, I found the dough hook on the stand mixer works fine, just needs only a little bit of scraping of the sides. I take a bamboo mixing spoon/spade to pre-mix them a little in the mixing bowl and then let the hook do the rest. I also found that the oat fiber/flour from the pasta video works just as well when kneading the dough as its otherwise almost unworkably sticky. I do the kneading on my stovetop as its a electric flat stove.
I'm late watching this but I'm on the floor laughing :-) pizza is my kryptonite too the struggle is real
it really is a struggle!
DUDE...hands down, the BEST Keto Pizza I have had. It was a bit of pain trying to find all of the ingredients and I was skeptical from trying other recipes out there (not yours), but legit, this tastes as close to the "real thing" as possible, and dare say if you didn't already know it was low carb you couldn't tell the difference.
I divided the dough in half and baked on a pizza stone. I par baked the crust for 3 min before adding sauce and cheese and then for another 13 minutes to finish.
BRAVO...and THANK YOU!
Awesome! Glad you enjoyed it! BUT the quest isnt over yet 😄
I love your episodes, and can't wait to try this recipe. I still have two slices of pizza left in the fridge that used your recipe with wheat gluten and coconut flour. It's delicious! I'm grateful you're working towards that perfect keto pizza.
Thanks! This recipe will blow the previous one out of the water! 😅
Did you check your blood sugar afterwards?
@@itsmebedazzle Actually yes. It did not spike.
Wow! Looks really good. Must try
Damn this was soo good....it felt like watching a short movie!!
Thanks! ☺️
Entertaining and informative...will try this crust.
Let me know what you think when you try it!
@@BlackTieKitchen will do, Dennis!