This Pizza Helped Me Lose 20 Pounds
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- Опубликовано: 8 сен 2024
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I lost 20lbs eating this pizza in just over one month. This not only can easily fit into your daily calories, but it has nearly 90 grams of protein and is absolutely delicious as well.
#pizza #weightloss #recipe
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Ingredients
3 chicken breasts
1 head of garlic
Dough
110g bread flour
20g vital wheat gluten
1.5g yeast
1g salt
91g water
Pizza Build
14g corn meal
Dough
80g roasted garlic alfredo sauce
6g roasted garlic
105g chicken, cooked
7g Parmigiano Reggiano cheese
40g fat-free mozzarella cheese
40g part-skim mozzarella cheese
What's a good sub for the Alfredo sauce? It's not a thing you'd find at supermarkets here
no macros?
@@xKonscious they're at the end of the video
@@LUKA_911 I don’t see it? Am I blind 😭😭
The alfredo sauce I show is at all the local supermarkets in the US. I used to get it in Chicago and now can easily get it in Austin. You should be able to go to Walmart, Jewel, Albertsons, HEB, etc and get this at any of them.
Using greek yogurt as sour creme, putting a ranch flavor packet in it, or even sugar free chocolate syrup so I can have "chocolate pudding" and not to mention the countless flavors of salad dressings that can be made with greek yogurt, has helped me stay on track.
Jealous, unfortunately ranch seasoning in greek yogurt tastes horrendous to me
@@forthehomies7043 try adding a little olive oil and onion powder or dried minced onion. If you use minced onion you'll need to let it sit for an hour so the onion will absorb moisture and if you add too much it will rehydrate and give a weird consistency.
Macros:
Calories: 893
Protein: 82g
Fat: 19.1g (saturated 8.2g)
Carbohydrates: 89.5g
Fiber: 5.1g
Sugar: 2.9g
Bravo, this looks like a meal that would fill me up most of the day by itself.
Is that for the whole pie or just one slice?
That’s just regular pizza macros
@@crumblebee6728no its not 😂😂
@@kingjo8731 calories* I meant - a whole pizza for 900 cals is pretty standard. Better protein overall than a regular pizza though - you get this by just adding a lot of chicken to wood fired Italian pizza
@@crumblebee6728 no its 3k calories it have more protein tho
The number of your recipes that hit close to that 10:1 calories to protein ratio is crazy. I just discovered your channel and have watched a few of your videos. And as a former fat person who was skinny for a long time, and is now fat again, these recipes inspire me. I'm going to try trying them out. Thank you.
You need to open a pizza shop at this point because your recipes are amazing and creative
I wish it was easier to do! I think Texas would love this pizzas!
Hey there! I used the instructions for the sauce and toppings of this pizza on one half of your other sheet pan pizza recipe. It worked great! For anyone wanting to try, i adjusted the ingredients relative to the amount of flour used in the sheet pan recipe. 420g total, 210g half, which increases the ingredients for the half-side of alfredo chicken to
153g Alfredo Sauce
11g Roasted Garlic
200g Cooked Chicken
13g Parmigiano Reggiano
And then the original mozzarella amount in the sheet pan pizza video. The original cook time seemed to work just fine too
(Hope this is okay to share! Let me know if i need to take it down for any reason)
Ate this for lunch and one of my kids cried cause he wanted pizza too
So why dont you made some for this poor kid??
@@WilliamTGM I tend not to make lunch for my students 😕
@@woahnellie22Shoulda said student first them I thought you were talking about your own child 😭
😂
What are the measurements for the dough?
I highly recommend the “Light” version of the Alfredo sauce or half and half if prefer the thicker texture but, less cals. I love the light version although it’s alittle more watery and have used it on pizza before and turned out great! Thanks for sharing :)
Hey Afton! This is the light one, unless theres another brand you like. For this kind of pizza I actually like a runnier consistency for my sauce because alot of the water evaporates as it cooks so it ends up much thicker by the time it is fully cooked.
@@Exercise4CheatMeals hey there, actually this isn’t their light version. I saw the one you used has the red label. The light version is in a jar with a blue label and is actually called “Classico Light” :) Exact same brand, just a blue label. If I could post a photo I would! Just Google “Classico Light Alfredo Sauce” - lemme know if you find it! :)
I started making alfredo sauce by blending cottage cheese and combining it with a milk of your choice. Did this with a pasta dish, and it's my new go to.
@@zilazilazila Nice tip, I love cottage cheese in my lasagna, instead of full ricotta half and half it
Small tip if you don't like corn meal and are having trouble when just dusting with regular flower: You can build it on parchment paper on your peel, slide it in and just slide the paper out after 2ish minutes.
Rice flour can also be a good substitution.
Use semola or semolina flour.
use normal flour, it's the best since you won't notice it's even there after baking. you just need to use more to make sure it won't stick
Just a tip, the dough u showed in this video could’ve used relaxing time, witch when it comes to homemade dough usually it’s a 30-60 minute rest time, when dough gets done rising it needs time to be able to have the gluten stretch properly especially with u adding even more glutent with the vital wheat gluten in the recipe witch matters in ur pizzas final result in this u didn’t give the dough that time it needs to actually rest n give all that gluten time to relax to then be stretched when making ur pizza u want, also if u want more flavor in this dough, also another tip try something called a poolish when making ur dough, literally is so easy to make an all u need to wait is 8-16 hours for it to ferment an after u make ur dough n u have one tasty crust that is worth the wait n poolish makes a dough very easy to digest by ur stomach!
Hey Mike. Thank you for the feedback. Personally, I have to disagree. I think I made this recipe about 20 times a bunch of different ways before perfecting it. You can certainly choose to do it the way you want to, but I yield the same result and taste with this exact amount of prep time and cook time. I have also done experiments to see the difference in taste of the dough with kneading, no knead, food processor only, and autolyse. They all pretty much yielded the same results. These were blindfolded taste tests with both me and my gf. We actually both picked the food processor dough as best, but said it was so close it was near impossible to pick. As I said earlier though, do what you feel is best and gives you the best result. Thanks for being a subscriber and watching man.
@@Exercise4CheatMeals honestly am not a subscriber I just am legally blind cook trying to give positive an honest food criticism, through their unique experiences as a visually impaired person trying to cook, in my mind, an we all have different minds but no dish is perfected no offense but no matter how many times u try a recipe or have done it, there’s always something new to learn from that specific trial ur doin on that recipe so no offense I don’t think there’s such thing as a perfected recipe, in Italy were I grew up we have a saying, no dish is perfect because every dish has its flaws. Just like a human being, also my tip for the rest time after u have ur dough risen is a proven one by many who have a passion for pizza also just by science when dough first is done risen u can look through a microscope at the gluten n see the strands not relaxed as opposed to a dough that has sat to rest after 30-60 minutes u can look again n see the microscopic strand of gluten actually relaxed, creating a much better stretch n a dough that won’t flick back when u try to stretch it witch ur dough was doing, as far as what u said about the no need an other processes u have done their nothing like using a pre ferment, witch that’s what I poolish is, I only suggested it because a rising time of 2 hours really doesn’t give the fermentation process enough time to make great flavors that’s not a offensive thing I’m trying to put against u that’s just a proven thing, through people who have done hundreds n thousands of studies on the yeast fermentation process n it’s affects on a doughs flavor, textures, etc, I respect ur opinion n the way u make what u do because if u like it how u do then it’s how u like it, I just wanted to throw some hella helpful tips out there because it seemed like their was stuff in this video to def be improved on!
@@Exercise4CheatMeals this is the first time I've seen a healthy, respectful way a RUclipsr defended their video.
@@optimusmike8680 The extra time and effort for an effect that is barely discernable in the end product isn't for everyone.
Which
Looks bomb. I do something very similar, but I make my sauce from cottage cheese. Keeps the fat down and adds a ton of protein.
Yeah I figured save a step in this one because 45 cal per serving is good enough in my book. I have to try a cottage cheese alfredo out at some point though
I made my first deep dish pizza today it tasted so good it had low fat mozzarella, with fresh and hand grated parmeson cheese alongside fresh mozzarella. But I think it messed it up a bit as the bottom dough basically melted into it not what I intended but it was delicious 9.5/10
I will take a 9.5/1`0 any day of the week!
@@Exercise4CheatMeals i can't wait to make a deep dish chicken alfredo pizza in the future
If you cooked it in a frying pan, cook it on a burner for just a couple minutes before popping it into the oven. Also, toss some ice cubes into the oven, same as with bread this will add steam and give you a crispy outside but soft inside.
If you want this to taste better, instead of using canned alfredo do 1 stick of butter, 1/4 whole milk, 1 cup pasta water. Bring to a boil and slowly add Parmesan (fresh shred) and mix as it melts. To do this youll obviously need to make this sauce ahead of time while doing a pasta dish. Or just melt half a stick of butter into the canned crap lol thins it out so its not so thick and sludgy
Your recipes are awesome, thank you for another one!
Thank you Saam!
This pizza crust is head and shoulders my favorite one out of all your recipes. It behaves really well.
Im loosing weight eating pizza , hearty salads and muffins ... this is just great ;) thanks for your amazing content
What a trio! Thank you for trusting me to make good recipes and test them out yourself
I've been making pizza for a couple years now and one small tip is that the top of the dough ball should be your pizza bottom.
Excellent format, excellent recipe and an always excellent content creator; always equals success. I got the next two days off and I'm making this pizza. Deuces! 😎✌
I was going to suggest a buffalo chicken version but i realize that replacing the Alfredo with buffalo sauce and drizzling ranch over the top will result in a pizza even lower in calories than this is. Def going to try this dough recipe.
$110 for a PDF 🤣🤣🤣
Worth every penny
I’ve always loved your channel, but this kind of video format? Is fire. Thanks Nick
Thanks Boba!!
How much of each ingredient do I need?
A traditional frozen pizza of that same size (cheese or pepperoni) would probably be 1,300 - 2,000 Cal. and I'm sure would have less protein. This is a W recipe for protein & taste per calories.
Literally was thinking of eating pizza today and bam! Here you go.
I’m not an alfredo sauce fan so will just use one of your red sauces.🍕
Does the roasted garlic stay soft when refrigerated and you’re able to squeeze it out or how do you store and use the garlic heads during the week?
Poor chicken got his azz beat…what did he do to you?😂
Keep on pizza’en🤴🏻🍕
LMAO. He did get beat. 😂 Yes the garlic stays soft and literally lasts what feels like forever in the fridge without going bad. The cloves easily squeeze out and is simple to add to any dish you want.
Yum looks delicious. I make a similar one but I add in some caramelized onions, thin slices of zucchini, thin stemmed asparagus, mushrooms, and spinach. Occasionally I might add a slice of bacon crumbled onto it as well.
I also switch the sauce with a low-fat spinach artichoke dip that I use as the sauce. So good.
can you list the calories/nutrition information? I know it varies by ingredients but its good to get a rough estimate. Great recipe.
nevermind, just found it at the last second of the video lol
Glad you found it! Definitely always at the end of the video brother!
Every video of each chicken recipe is very incredible.Also I am gonna try this at home.
My wife made it for me.. it was delicious and damn sure healthy.. mouth watering 🤤
This is exactly the type of pizza I get when i order out so this is a complete godsend for me.
Then this should be the PERFECT replacement
OH GOOD YOU WENT FROM MODERATELY ATTRACTIVE TO MODERATELY ATTRACTIVE NICE WORK
Definitely going to have to try this, looks insane
It will take the spot of the chipotle bowl with a quickness.
That alfredo sauce is what I use and is so good for a jarred lower fat and calorie version.
You need to open a pizza shop at this point because your recipes are amazing and creative ❤
Where are the measurements for the flour and vital wheat gluten?
Great for those non-diabetics. Even that is truly beyond a cheat meal for me. Blood sugar through the roof.
I'm lazy I just use carb balance tortillas or Josephs lavash bread as my base. Lowest cal tomato sauce, fat-free cheese mixed with partskim, and load that boi up with whatever lean proteins and veggies I want..done in 15 mins.. lol can reach close to or over 100g of protein.
Dude your recipes rule! I'm a little concerned by how often you have to lose 20lbs in a month. If you have to cut that hard that often you are probably rebounding pretty hard. I have the same problem, losing weight is easy but keeping it off . . . is the challenge. That is why I gave up fat loss sprints and am cutting at slower pace with maintenance , l diet breaks.
Thanks! 1 lb of fat per week is a 500 calorie surplus and with water weight gain and the time I was purposely bulking 20 pounds would make sense. No rebound here. Thank you for the concern though brother. I will be coming out with a video about my minicut in the future.
SEED OILS AND COOKING WITH ALUMINUM. BRILLIANT!!!!
I bet he’s still breathing this polluted air and not carrying around his gluten free farm raised grass fed ostrich bone marrow air too. Smh. What a joke
@@Lorey11 SHE GONNA ATTACK A PAINTING OR LAY IN A ROAD TO PROTEST NEXT
There is NO place selling fat free cheese blocks in California. Anyone else know? None on Amazon, only thing is Kraft pre-shredded and same in local stores. 😡
Dude. I LOVE the fact you have no profanity filter! Keeping it real!
Btw, your freaking recipes are absolutely deefuckinglishus! Keep these vids coming!
Have you ever tried to make chic-fil a sub sandwhich using your baguette and then breading the chicken with chic fil-A’s recipe but with vital wheat gluten instead of flour?
can you make a video about meal prepping these 🙏🏾🙏🏾
Your recipe sounds interest nevertheless, but we don't have alfedo sauces around here... I guess calorie/protein sided it wouldn't hurt to substitute the alfredo sauce for tomato sauce and maybe add a little bbq spices instead, right?
Let's add another pizza recipe to arsenal, thank you sir.
You can never have too many LOL
Not sure if your food processor has this, but most have holes in the bottom of the part you use to shove ingredients in there that will stream the water or liquid in at the right volume when you need the liquid added slowly. I hope that helps someone if not you.
Looks amazing! Can I please have the recipe for the dough ?
Bro you are on a whole new level. This is insane, looks delicious, can’t wait to try!
Thanks Matt!
i thought about something while you were putting the garlic on the pizza, maybe you can put the garlic on the dough before or maybe precook the dough slightly so that you can spread the garlic on easier so that it is spread out evenly, pizza looks really good though man
Hello, I loved the deep dish pizza and want to give this one a go, will all purpose flour suffice in replacement of bread flour??? thanks
What is the recipe for the dough?
I've been looking but can't find fat free mozzarella cheese blocks. Hopefully you have an affiliate link for some
you can also try putting it in the oven minus the cheese. Then when the crust looks close to ready, take it out and add the cheese and put it back in the oven. No need to wait for it to cool or switch to parchment paper
Like take it from hand stretching to laying it right onto the steel? Definitely could work!!
I do feel like the crust would good too much though at lreast if you want your cheese to brown. The crust should be hard on the outside but soft in the middle and I think with the double bake might just be straight crunchy, which some people make actually prefer.
@@Exercise4CheatMeals the idea is that you cook the dough until it’s just ready for the cheese to brown without burning. You don’t want to cook the dough so it’s 100% ready. This is how I cook traditional pizza at home so it either doesn’t get floppy (not enough time)or burnt cheese(too much time)
I was hoping you'd make the alfredo sauce yourself! Storebought kinda tastes weird and processed to me, maybe one of those healthy cauliflower alfredo sauces would work? I trust you're already working on this lol.
The cottage cheese alfredo sauce may be great and I’m always down to try something at least once, but that sounds kinda weird to me tbh. I don’t mind processed, think that alfredo sauce tastes great, and wanted to simplify the pizza making process as much as possible. I definitely want to make my own alfredo in the future though!! Vodka sauce too
I see you’re using an ooni peel - have you tried cooking this in an ooni pizza oven? I’d be interested in seeing how the dough does at 1000f in one
For those who pre-ordered the cook book, are we going to get email notifications for when a new recipe is added? I didn’t realize this recipe was on the book now.
Hey! First of all, thank you for preordering! Secondly, yes you should absolutely be getting new email updates with a download link with every new recipe when the pdf is updated. I would first check your junk folder, but if it isn't in there send me an email and I will resend you a link to confirm the email system is now working. I am sorry about you not getting the emails!
"These are some chickens breasts I beat the shit out of" caught me off guard🤣
As a European I put the garlic in a 400 degree oven and now they are charcoal.
In the dough making portion of the video you say “put your food processor on a scale and add…” but you don’t actually say how many grams of bread flour, vital wheat gluten, yeast, or salt you need, looks like you filled the food processor to about 1/3 high but for more accuracy I’m gonna assume it’s the same ratios as other videos for making pizza dough, but for 1 dough ball instead of 5
Same my go to pizza, low fat cheese, on a pita bread with Tom past, and turkey pepperoni And salami amazing
Just discovered your channel and loving the 2 vids so far that I've watched. You got a new sub mate 👍 looking forward to watching more!!
does the hot pizza steel give you the air bubbles in the crust? i only have a circle pan thing with no peeler so when i do this i dont get much rise out my dough. i am using yeast properly its just not rising
Going to do this but make my own light Alfredo sauce with blended cottage cheese instead of cream.
It’s incredible, and still relatively shelf(fridge)stable. Urge you to try.
Sounds a lil weird, but im always down to try anything once… or three times lol
@@Exercise4CheatMeals I think mixing this with a low-fat milk and Parmesan cheese and seasonings should yield something flavorful with really good macros. I will comment my results when I try. You should also.
You had me when you said you beat the shit out of the chicken😂
Another another tip, when cookin ur pizza I see ur using a pizza stone witch is the best when making it in a home oven but want to say, respectfully I might add, that ur using it not to it’s fullest potential n effectiveness when making this pizza, for a even browner crust n better bottom to the pizza, have ur pizza stone sit in ur oven at the temp u wanna cook the pizza at for at least a hour this give the stone ample time to heat up n actually get up to temp, when just putting it in for a few minutes even 20 minutes, the stone never gets close to as hot as it needs to be hope this helps out, just trying to pass knowledge because pizza is my favorite meal n it deserves to be done right to make it as excellent as it can be like it should be when makin something u love to eat !!
Thank again brother. Thats just a long time to wait and in the texas summer heat it is making the bill go wayyyyyyyyy up. I honestly get a great result by waiting for the oven to tell me its preheated, then I build the pizza, and I load it in. Like I said in your previous comment though, if this makes a significant difference for you and your pizza making totally rock it out.
@@Exercise4CheatMeals no problem man I’ve been watching ur videos for a long time, an you’ve definitely helped my confidence with foods wanna say especially being the cream king( side note I totally adore your Oreo blizzard u made n I have eaten it ever since u made it, n I tried it for the first time n tweaked some things of the recipe for myself to fully enjoy it) so I just wanted to throw some helpful things out there even if they didn’t get noticed by u, witch thank u for the reply it means a lot, an I can understand where u are coming from in that regard, I honestly just recommended it cause when it do it, it literally makes the best browning of the crust n bottom that u need in a nice homemade pizza especially when I like mine for that day bari style witch is my favorite, idk how u specifically like urs cause a lot of people like pizza different ways, but if u ever get a chance that u can try it, I promise it might just be worth that bill, even if it’s jusssssssssssst once. Again thanks for the reply dude u are important to a lot of peoples lives!!
@@Exercise4CheatMeals meant Oreo McFlurry^^ my autocorrect decided to say blizzard 😅
Every video of this is amazing. I try this at home better taste .
Your receipes are awesome
I can't wait to try this recipe!
Can you make larger amounts of dough and store in fridge for future pizza?
idk how i feel about added vital wheat gluten. I know it's additional protein but how should we feel about the extra gluten?
There is nothing wrong with gluten.
@@Exercise4CheatMeals gotcha, unless you have a gluten allergy right? I'll order some
The extra gluten is extra protein. Not the best protein, but still protein. If you can eat regular pizza extra gluten is not a problem.
Sweetie, Nick's got another Pizza video!! Hurry up
😂😂😂
I want this cook book so bad but the prriceeee😫😫
It is very helpful work👏
What would you do if you don’t have a food processor?
Put all dry ingredients in a bowl, mix, and add your wet ingredients and combine. Then you can either do an autolyse or knead the dough until smooth.
Holy SHIT dude. I just made this and it is 🔥. Insane macros and absolutely delicious. 953cal, 95.3g protein the way I made it. A perfect 10:1 CTP ratio.
Thank you for following up with a review! The CTP ratio on this one is top notch.
Excellent work
Worth a try
Let’s gooo!!! Please done ever stop making videos!!! 🔥🔥
Chichen yield less than 3g of protein/100 grams
Awesome & nutritionist Video, great:)
How do you store the roasted garlic? I know there is a botulism risk with cooked garlic..
Whats the dough ingredient ratios?
Umami? Including sour and bitter tastes? Idk about this. Still liked the video tho, and how you're sharing your knowledge to get people in a more healthy mindset!
This looks so good, but what are the macros! Also, did I miss the brownie recipe?
Thank you! End of video. Brownie recipe has been on hold because of the cookbook and not finding perfection yet.
YESS MAKING THIS ASAP and eating the whole thing 🫠
You will love it brother! Cant wait to hear your feedback
Should this be instant yeast or does it matter?
Nice work
Your recipes are very good .
Very informative and I tired it welldone
Good recipe for health
Good work
I doubt you actually lost 20 Lbs in 1 Month that would require a daily calorie deficit of 2000 Calories a day
To lose 1 pound you have to burn 3500 Cals so to lose 20 Lbs that would require a total deficit of 70,000 Calories which is 2000 Cals a day so realistically you probably only lost like 8-12 Lbs (Ik I didn’t account for exercise but still diet is 85% of weight loss)
Recipe looks great though 😁👍
Love your content!
Thank you!
Great work 👍
Informative video
Are the amounts and measurements needed to get the bread going left out on purpose?
Yes the bread recipe because it isn’t done and I will need to make a video for it.
Good work 💯
what processor is that and do you recommend?
Great job
Roasted garlic Alfredo sauce with added roasted garlic? You have an addiction my boy
Yes Max. Yes I do. But it’s delicious for everyone who’s tried it. We all have problems
Love to know how many calories etc