Step 1 Start out with preparing a mesh Mat or silicone mat with avocado or coconut oil spray. For best results we spray directly into a paper towel then evenly wipe over mat. Sprinkle approximately 1/3 to 1/2 cup or less of (Secret Ingredient) (Crushed pork rinds or Pork panko crumbs) We used unseasoned but seasoned probably would be great too. Set aside until your batter is ready to pipe over crumbs. Step 2 3 Tablespoons warm water (between 105 to 110 degrees) 1 Teaspoon Active Dry Yeast 1 Teaspoon Inulin (or you can use honey) Set aside the yeast and let it bloom until full and thick (about 5-8 minutes) Step 3 In your mixer bowl add the following ingredients: 6 Fresh Egg Whites (You can use carton egg whites but it will take around 10 -12 minutes for carton eggs whites to fully whip to stiff peaks) 42 Grams Egg White Protein Powder or (approximately 6 Tablespoons) 1 Tablespoon Gelatin or (12 Grams) 1/2 Teaspoon of Cream of Tartar or (2 Grams) 2 Tablespoons Allulose or (27 Grams) 3 Tablespoons Acacia Fiber or (24 Grams) Add in your fully bloomed yeast and whip on highest or full speed using an electric mixer for 5 minutes until you have very stiff peaks. (While your egg white batter is mixing begin to prepare the fat portion of your batter.) Also the perfect time to preheat your oven to 325 degrees Step 4 Egg Yolk Paste or fat portion of your batter 3 Egg Yolks 24 Grams Butter Powder or (3 Tablespoons) 1 Teaspoon fresh minced garlic 1/2 Teaspoon Onion Powder 1 Teaspoon Italian Seasoning 1 Teaspoon "Everything but the Bagel Seasoning Mix" Blend together to form a paste Before you add your fat mixture to the egg white batter you should cover a bowl with a ziplock bag or have a piping bag handy so your mixture doesn't deflate . This will ensure smooth easy piping to make the crust. When adding the egg yolk or fat portion into the whipped egg whites only do a quick stir and gently fold together. Do not over stir. (Over mixing at this time will cause a Styrofoam stiff texture) Step 5 Pipe batter over the prepared pork rind coated mat and smooth with an angle spatula until even. Bake in oven for 15 minutes. After the 15 Minutes of cooking time. gently press sides of crust with spatula or a rolling pin. This makes the indentations to keep all of your sauce and topping from sliding off. Then brush the entire crust with the whole egg wash. Then back into the oven for an additional 8-10 minutes to seal in the crust. Your crust is now ready for any toppings of your choice. Step 6 Whole Egg wash 1 Whole beaten Egg 1/2 Teaspoon Italian Seasoning 1/4 Teaspoon Salt 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Onion Powder Step 7 Bake your customized topped masterpiece pizza in a 400 degree oven for 15-20 minutes until the cheese is fully melted and browned to your liking. This pizza crust makes 12 slices (Silicone mat measures 14 x 10) You'll have to use your own macro calculator to figure out all of your own toppings The macros is for just the crust per slice Calories 70 Protein 9.6 Grams Total Fat 2.8 Grams Total Carbs 2.6 Grams Dietary Fiber 1.6 Grams Total net Carbs 1 Gram
Now you know how I feel when I'm listening to your videos on the commute home. Salivating behind the wheel. Then I enter my house ravenous. All I want is some brown butter! Maybe you can alter the recipe a bit by eliminating what doesn't agree with you. Let us know. Thanks for watching! Karen and Therese
Yes it's a hold up dough to all of your favorite pizza toppings. Share your favorite topping when you make it. Our taste testers just loved this recipe. We hope you enjoy as well. Thanks for watching! Karen and Therese
We're pizza lovers too! We hope you get to try out this recipe.The addition of the pork rinds give that extra body to the dough and cornmeal bottom vibe. Thanks for watching! Karen and Therese
This looks delicious but i can't see myself buying all these ingredients. I have many of them, but not all. Still I appreciate your recipe and one of these days, I may try it! thank you for sharing.
What ingredients are you missing? Maybe we can help you out with a substitution if possible. We hope you do get to try it. We understand about the different ingredients but if you follow our channel you'll see that we use these ingredients over and over so it won't be a purchase just for one recipe. Thanks again for watching! Karen and Therese
Thanks for your kind words. For us this was about as close as it gets to the real deal. Let us know how it works out for you and please share your choices of toppings. Thanks for watching! Karen and Therese
Thanks for popping over to check us out. We certainly hope you find some recipes that work with your lifestyle. We're super huge fans of Anita's channel too. Thanks again for watching! Karen and Therese
i omitted the acacia (and upped the gelatin by 1 teaspoon) quite honestly because i have never heard of it so i don't have any lol and i don't have butter powder either so i omitted it also we will see if it is a disaster its in the oven right now and it smells wonderful
We certainly hope this turns out for you. It's definitely worth getting the correct ingredients if can because if you follow us they will be used again in other recipes. It won't be for just this recipe. Let us know what happens. Thanks again for watching! Karen and Therese
Hi there and Happy Baking! We certainly hope you enjoy our recipe. Please let us know. We hope you'll be pleasantly surprised. Thanks for watching! Karen and Therese
I made this pizza recipe tonight, topped with Salami olive’s ,mozzarella and fresh Parmesan cheese . I will try a vegetarian version next time . Karen and Therese are Amazing with recipe ideas . Pizza without the high carbs in pizza dough!
We're both thrilled that you liked the pizza and that the recipe was successful for you. Also we think using salami instead of a pepperoni was a very clever choice of topping. So many people feel pepperoni is too spicy. Here's an idea for when you try a vegetarian style. We bought a frozen bag of fire roasted assorted veggies at Costco and just defrosted a handful and placed them on. They were so flavorful, fast and easy too. We know that these using and weighing dough ingredients in grams can be intimidating, so thanks for hanging in there. Excited to hear that you're already thinking about what the next pizza will be. Thanks again for your kind words. Karen and Therese
We can't wait for you to try these as well. Please check back with us with your choice of toppings. We always love to hear about viewers favorite combo's. Thanks for watching! Karen and Therese
I also use the egg white bread dough to make a BIG pizza like that!!! Great job!!! Too much WORK though, I'd NEVER pipe my dough! Pizza is very forgiving, especially when making it this way, it's easy to use my spatula to get it nice and even across the entire extra-large cookie tray I have and use. I've gotten really good at spreading it out with just my spatula across the top of 2 overlapped silicone mats. Yes, it requires 2 because the cookie tray is an extra large size, and even where the silicone mats overlap, the dough still cooks the same without any problem! After the initial baking, I could NEVER squash this dough down with the rolling pin, NO way!!! I LOVE the deep dish style pizza this dough can make!! I have soooo MISSED an honest-to-goodness deep-dish pizza I definitely get with this dough! I don't believe I could ever flatten this pizza dough down with a rolling pin, NO thank you, but YES, IT is an excellent alternative idea! I'm just so tired of the same old 'flat' keto pizza crusts that "this" is a luxury, finally! I LOVE it!!! And YES! It does bake beautifully into an amazinggggg pizza, I agree there! Oh, yes!!! Mmmmm!!!
Thanks for watching! We used the piping method so that the pork Panko crumbs wouldn't lift up. Kinda like when you crumb coat a cake. It sounds as if you're not only a pizza lover but have made your share as well. What are your favorite pizza toppings? Do you have a special sauce we should know about? Do you make your own sauce? How was the video's audio quality? Did it get any better? We're still tweaking. Appreciate all of your comments. Happy pizza making! Karen and Therese
@@lowcarbspin Hi Karen and Therese, I forgot about the pork panko! I did! You had to pipe it! Yep! Yes, I've made this several times! LOVE it! My favorite pizza is green, yellow, orange, and red pepper, onion, bacon, hamburger, pizza spices as long as it's a 'clean' spice, and of course I love a variety of cheeses! I loved you used a goat cheese! Yummm! I also love goat cheeses! No special sauce, I've just used Rao's, I figure I've put in so much time into the dough I just use that one. The bread does soak up the sauce quite a bit, so I do end up using a full jar. Audio quality was good, much better every video! Your tweaks are working great, and thank YOU so much!!! I enjoy your videos very much! I wish I had something more helpful, but you're doing GREAT! I look forward to more, always! And thanks for the wonderful reply!
The Rao's pizza sauce is good but we like the primal kitchen one better when we can find it. We usually use the Rao's as well but we add a bit more tomato paste and amp up the spices. The crust does soak up the sauce like you mentioned. Though we haven't tried this yet but we were thinking of brushing the crust with avocado oil before putting the sauce on. Do you think it would add some moisture to the base? Then maybe we could reduce the amount of sauce used. Just wondering about it. Any thoughts? Your feedback has been extremely helpful. So extra thanks for that. Thanks again, Karen and Therese
@@lowcarbspin Ooooo, yes! Brushing the crust with Avocado oil is a GREAT idea! I'm trying that next time! Thanks for the idea!!! Yes, I do think it may add some moisture to the crust, and true, I do think it would take less sauce, AND fewer carbs that way as well! We'll have to try it for sure! Oh, wow! I'm happy my feedback has been helpful! I didn't know how much! Wonderful! As for sauce...my girlfriend makes her own, but I don't know 'how' keto it is? Lol! I've no clue about the macros for it and she's not shared her recipe. As far as Primal Kitchen, you said the magic words! "When I can find it!" Our Meijer doesn't always have it, and I can't really say I have seen it there. Yes, I could order it online, I'll have to do that just to try it. I always can get Rao's, and Sam's Club seems to always stock it. Excellent idea about adding some more tomato paste to it! Just a hint here - I never use the entire can of tomato paste. I saw or read somewhere to 'freeze' one tablespoon amounts of it, so when we need it we can grab the one tablespoon or two we need and thaw it to use! I hope that helps as well! Great way to save on tomato paste! I cannot find the squeeze tubes of it anywhere, but of course, I probably could online, again! Lol! I found a special pizza spice I really like! It's not the cleanest of ingredients, but if I make one pizza a month or every other month, I'll still use it because that little bit of the bad I'll get is really nothing when you look at it over the long term, or at least that's what I feel. Sometimes you have to give and take when it comes to taste! I just WISH "all" companies would STOP using the cheap ways of making things like spices and adding the JUNK to them and charging top dollar and putting them into the gourmet bottles! Cut the bottles, and put your money into the ingredients!!! You two probably think the same thing! Oh! Plus the fancy labels! Lol! Cannot forget about those! Lol! Oh, I'm laughing! The spice, again, I have thought of taking the ingredients and trying to replicate it myself in a clean way and I don't have to spend the money on that brand any more! It would be completely clean as well! I do feel the spice makes up for what's lacking in the sauce! Lucky there! I don't add it to the sauce, I add the spice on top of the pizza right after I take it out of the oven and the cheese is still nice and gooey! Mmmmm, the good stuff that way! It lasts the entire mouthful! Goat cheese - I wish I could make ALL my cheese goat cheese! Living in a pretty rural area, I don't get much of a selection of goat cheeses, and I just LOVE them as does my digestion, for sure! Well, I see this weekend it's going to have to be pizza!!! My roomie had to use his vacation after today or lose it. He can eat EVERYTHING in 2 days! The pizza will last at least a day longer! Lol! I may only have it the day I make it, after that it's often GONE! Arghhhh!!! I do use the extra-large pans, of course! Since using them, I do get much more pizza! It's 1:45, around about, and I AM hungrier now! Time to grab a bite to eat! Darn, though! I won't be very hungry when dinnertime comes around, but I cannot wait until then! Today is not a 'planned' fasting day and I'm not mentally prepared to fast! I need to be there in order to do one! I hope that helped? And I AM going to brush the crust with the Avocado oil before the sauce this time and see if it helps! I will let you know!! I'm excited about that! Thanks, again!!
Thanks! Let us know how this works out for you. Please share back with us your choice of toppings. We love to hear what everyone comes up with. Thanks for watching! Karen and Therese
Though we haven't tried it. We think trying this might give you a successful result. Try adding in 1 teaspoon Whole psyllium husk powder and also use 3 Tablespoons of whey protein isolate in place of the acacia and I would also up the gelatin by 1/2 teaspoon. See how that works for you. Please check back with us because your feedback will help us when we develop future recipes. Good Luck! Thanks, Karen and Therese
Though we haven't tried the bamboo fiber it should work. The texture might end up a bit drier because Acacia fiber does give recipes a doughy mouth feel. All we can say is to give it a try and let us and our other subscribers know how it works for you. Thanks for watching! Karen and Therese
Thanks! What would be the additional water and egg white powder if we only used 3 fresh egg whites? Just so we didn't have to deal with remaining yolks. I can make a custard but I rarely want to fuss with that when I'm already making something else.
I'm sorry to say that adding additional water or egg white powder isn't going to work in this recipe. I just tried using 3 fresh egg whites and the rest substituting with carton egg whites so I wouldn't have your same dilemma. It didn't work. Carton egg whites just don't whip up to very stiff peaks even if your whip for over 10 minutes. That was using the Kirkland Costco brand. It even says on the carton not suitable for meringue or angel food cake. It just made a thin batter almost too thin to pipe over the crumbs. In this recipe the fresh egg whites work the best. To use up the extra 3 left over egg yolks we add them to the carton egg whites and mix for a breakfast scramble or a quiche. I've never tried making a custard. Sounds yummy! I'm sorry we don't have a better solution. We hate to waste any ingredients with the cost of groceries being so high and all. Hope this helps. Thanks for watching! Karen and Therese
@@lowcarbspin Thanks for such a quick response and your insight! I've made maple (extract) curd a couple of times with extra yolks as well as Spinach Tiger's Chocolate Budoni and French (yolk-only) French toast so no waste just extra bother.
Walmart has a brand that called PorQ Panko Crumbs. We've also used Porking Good unseasoned pork rind crumbs. Mostly we crush up a bag on our own using a food processor. Always read the back for the ingredient list because some pre crushed pork rind crumbs contain maltodextrin for filler. Hope that helps. Thanks for watching! Karen and Therese
Number one, I have (no) idea what some of these ingredients are, but they sound like something I wouldn’t use on a normal basis. Secondly, I would be one year older with the time it takes to form this concoction into something resembling a dough. Thirdly, this recipe requires far more ingredients than the actual dough recipe itself, and it isn’t even (dough)! The concept is interesting, but far too time consuming for me. I just want to eat the pizza, not spend eternity in the kitchen.
We agree with you about some of the ingredients not being familiar. We had to research ingredients in order to adapt recipes to keep the carb count very low and not sacrifice overall taste and texture. We started our channel to share recipes to keep some of our friends from starting on type 2 diabetes medication. We knew they could avoid that with diet alone. Yes clean low carb cooking is time consuming but for now we're willing to do the work for our health. Maybe one day you'll get to try it. We're glad that our video at least peaked your curiosity and always appreciate your comments. Thanks for watching! Karen and Therese
Step 1
Start out with preparing a mesh Mat or silicone mat with avocado or coconut oil spray. For best results we spray directly into a paper towel then evenly wipe over mat. Sprinkle approximately 1/3 to 1/2 cup or less of (Secret Ingredient) (Crushed pork rinds or Pork panko crumbs) We used unseasoned but seasoned probably would be great too. Set aside until your batter is ready to pipe over crumbs.
Step 2
3 Tablespoons warm water (between 105 to 110 degrees)
1 Teaspoon Active Dry Yeast
1 Teaspoon Inulin (or you can use honey)
Set aside the yeast and let it bloom until full and thick (about 5-8 minutes)
Step 3
In your mixer bowl add the following ingredients:
6 Fresh Egg Whites (You can use carton egg whites but it will take around 10 -12 minutes for carton eggs whites to fully whip to stiff peaks)
42 Grams Egg White Protein Powder or (approximately 6 Tablespoons)
1 Tablespoon Gelatin or (12 Grams)
1/2 Teaspoon of Cream of Tartar or (2 Grams)
2 Tablespoons Allulose or (27 Grams)
3 Tablespoons Acacia Fiber or (24 Grams)
Add in your fully bloomed yeast and whip on highest or full speed using an electric mixer for 5 minutes until you have very stiff peaks.
(While your egg white batter is mixing begin to prepare the fat portion of your batter.)
Also the perfect time to preheat your oven to 325 degrees
Step 4
Egg Yolk Paste or fat portion of your batter
3 Egg Yolks
24 Grams Butter Powder or (3 Tablespoons)
1 Teaspoon fresh minced garlic
1/2 Teaspoon Onion Powder
1 Teaspoon Italian Seasoning
1 Teaspoon "Everything but the Bagel Seasoning Mix"
Blend together to form a paste
Before you add your fat mixture to the egg white batter you should cover a bowl with a ziplock bag or have a piping bag handy so your mixture doesn't deflate . This will ensure smooth easy piping to make the crust.
When adding the egg yolk or fat portion into the whipped egg whites only do a quick stir and gently fold together. Do not over stir. (Over mixing at this time will cause a Styrofoam stiff texture)
Step 5
Pipe batter over the prepared pork rind coated mat and smooth with an angle spatula until even. Bake in oven for 15 minutes.
After the 15 Minutes of cooking time. gently press sides of crust with spatula or a rolling pin. This makes the indentations to keep all of your sauce and topping from sliding off. Then brush the entire crust with the whole egg wash. Then back into the oven for an additional 8-10 minutes to seal in the crust. Your crust is now ready for any toppings of your choice.
Step 6
Whole Egg wash
1 Whole beaten Egg
1/2 Teaspoon Italian Seasoning
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder
Step 7
Bake your customized topped masterpiece pizza in a 400 degree oven for 15-20 minutes until the cheese is fully melted and browned to your liking.
This pizza crust makes 12 slices (Silicone mat measures 14 x 10)
You'll have to use your own macro calculator to figure out all of your own toppings
The macros is for just the crust per slice
Calories 70
Protein 9.6 Grams
Total Fat 2.8 Grams
Total Carbs 2.6 Grams
Dietary Fiber 1.6 Grams
Total net Carbs 1 Gram
ok, now I need some pizza!
Now you know how I feel when I'm listening to your videos on the commute home. Salivating behind the wheel. Then I enter my house ravenous. All I want is some brown butter! Maybe you can alter the recipe a bit by eliminating what doesn't agree with you. Let us know. Thanks for watching! Karen and Therese
@@lowcarbspin I will! Great work you two!
I had three pieces of a meat and veggie combo so good and zero spike on my dexcom 😮A dream come true!
We're so glad to hear that. Thanks again for trying our recipe. Karen and Therese
What a great idea girls … it’s a hold up dough yee haw .. thank you 👍
Yes it's a hold up dough to all of your favorite pizza toppings. Share your favorite topping when you make it. Our taste testers just loved this recipe. We hope you enjoy as well. Thanks for watching! Karen and Therese
Just found your channel. Love your recipes! I’m in Australia ❤️
Welcome! We certainly hope you get try and enjoy our recipes. Let us know. Thanks for watching! Karen and Therese
Looks good, I love pizza and have been using egg white bread recipe for the crust, never thought of lining with pork panko first!
We're pizza lovers too! We hope you get to try out this recipe.The addition of the pork rinds give that extra body to the dough and cornmeal bottom vibe. Thanks for watching! Karen and Therese
This looks delicious but i can't see myself buying all these ingredients. I have many of them, but not all. Still I appreciate your recipe and one of these days, I may try it! thank you for sharing.
What ingredients are you missing? Maybe we can help you out with a substitution if possible. We hope you do get to try it. We understand about the different ingredients but if you follow our channel you'll see that we use these ingredients over and over so it won't be a purchase just for one recipe. Thanks again for watching! Karen and Therese
@@lowcarbspin thank you! I ended up ordering the ingredients this morning! Very kind of you to offer suggestions if I'd need them.
Yum , another amazing recipe. I'm on it this afternnon, having pizza. Thank you so much.
Awesome! Please tell us how it goes and do share what kinds of toppings you used. Thanks for watching! Karen and Therese
Looks wonderful , I miss eating pizza , this recipe is fabulous!! You gals are great, with ideas
Thanks for your kind words. For us this was about as close as it gets to the real deal. Let us know how it works out for you and please share your choices of toppings. Thanks for watching! Karen and Therese
Yum this looks great thank you.
Thanks for watching! Hope you try this and please share your choices of toppings? Karen and Therese
You ladies are so creative. ❤️🥰❤️
Thanks so much for watching! We hope you get a chance to try it with your favorite toppings. Karen and Therese
Looks amazing !
It's surprisingly close to the real thing.Thanks for watching! Hope you get to try this using your own favorite toppings. Karen and Therese
Got your channel from Ketogenic Woman!
Thanks for popping over to check us out. We certainly hope you find some recipes that work with your lifestyle. We're super huge fans of Anita's channel too. Thanks again for watching! Karen and Therese
i omitted the acacia (and upped the gelatin by 1 teaspoon) quite honestly because i have never heard of it so i don't have any lol and i don't have butter powder either so i omitted it also we will see if it is a disaster its in the oven right now and it smells wonderful
We certainly hope this turns out for you. It's definitely worth getting the correct ingredients if can because if you follow us they will be used again in other recipes. It won't be for just this recipe. Let us know what happens. Thanks again for watching! Karen and Therese
Will have to give this a try. Hoping it doesn't have that dry taste that the egg breads tend to have.
Hi there and Happy Baking! We certainly hope you enjoy our recipe. Please let us know. We hope you'll be pleasantly surprised. Thanks for watching! Karen and Therese
I made this pizza recipe tonight, topped with Salami olive’s ,mozzarella and fresh Parmesan cheese . I will try a vegetarian version next time . Karen and Therese are
Amazing with recipe ideas . Pizza without the high carbs in pizza dough!
We're both thrilled that you liked the pizza and that the recipe was successful for you. Also we think using salami instead of a pepperoni was a very clever choice of topping. So many people feel pepperoni is too spicy. Here's an idea for when you try a vegetarian style. We bought a frozen bag of fire roasted assorted veggies at Costco and just defrosted a handful and placed them on. They were so flavorful, fast and easy too. We know that these using and weighing dough ingredients in grams can be intimidating, so thanks for hanging in there. Excited to hear that you're already thinking about what the next pizza will be. Thanks again for your kind words. Karen and Therese
Yummy! Can't wait to give them a try (as soon as I can get more egg white powder). 😋 Thank for sharing. 😊
We can't wait for you to try these as well. Please check back with us with your choice of toppings. We always love to hear about viewers favorite combo's. Thanks for watching! Karen and Therese
I also use the egg white bread dough to make a BIG pizza like that!!! Great job!!! Too much WORK though, I'd NEVER pipe my dough! Pizza is very forgiving, especially when making it this way, it's easy to use my spatula to get it nice and even across the entire extra-large cookie tray I have and use. I've gotten really good at spreading it out with just my spatula across the top of 2 overlapped silicone mats. Yes, it requires 2 because the cookie tray is an extra large size, and even where the silicone mats overlap, the dough still cooks the same without any problem! After the initial baking, I could NEVER squash this dough down with the rolling pin, NO way!!! I LOVE the deep dish style pizza this dough can make!! I have soooo MISSED an honest-to-goodness deep-dish pizza I definitely get with this dough! I don't believe I could ever flatten this pizza dough down with a rolling pin, NO thank you, but YES, IT is an excellent alternative idea! I'm just so tired of the same old 'flat' keto pizza crusts that "this" is a luxury, finally! I LOVE it!!! And YES! It does bake beautifully into an amazinggggg pizza, I agree there! Oh, yes!!! Mmmmm!!!
Thanks for watching! We used the piping method so that the pork Panko crumbs wouldn't lift up. Kinda like when you crumb coat a cake. It sounds as if you're not only a pizza lover but have made your share as well. What are your favorite pizza toppings? Do you have a special sauce we should know about? Do you make your own sauce? How was the video's audio quality? Did it get any better? We're still tweaking. Appreciate all of your comments. Happy pizza making! Karen and Therese
@@lowcarbspin Hi Karen and Therese, I forgot about the pork panko! I did! You had to pipe it! Yep! Yes, I've made this several times! LOVE it! My favorite pizza is green, yellow, orange, and red pepper, onion, bacon, hamburger, pizza spices as long as it's a 'clean' spice, and of course I love a variety of cheeses! I loved you used a goat cheese! Yummm! I also love goat cheeses! No special sauce, I've just used Rao's, I figure I've put in so much time into the dough I just use that one. The bread does soak up the sauce quite a bit, so I do end up using a full jar. Audio quality was good, much better every video! Your tweaks are working great, and thank YOU so much!!! I enjoy your videos very much! I wish I had something more helpful, but you're doing GREAT! I look forward to more, always! And thanks for the wonderful reply!
The Rao's pizza sauce is good but we like the primal kitchen one better when we can find it. We usually use the Rao's as well but we add a bit more tomato paste and amp up the spices. The crust does soak up the sauce like you mentioned. Though we haven't tried this yet but we were thinking of brushing the crust with avocado oil before putting the sauce on. Do you think it would add some moisture to the base? Then maybe we could reduce the amount of sauce used. Just wondering about it. Any thoughts? Your feedback has been extremely helpful. So extra thanks for that. Thanks again, Karen and Therese
@@lowcarbspin Ooooo, yes! Brushing the crust with Avocado oil is a GREAT idea! I'm trying that next time! Thanks for the idea!!! Yes, I do think it may add some moisture to the crust, and true, I do think it would take less sauce, AND fewer carbs that way as well! We'll have to try it for sure!
Oh, wow! I'm happy my feedback has been helpful! I didn't know how much! Wonderful!
As for sauce...my girlfriend makes her own, but I don't know 'how' keto it is? Lol! I've no clue about the macros for it and she's not shared her recipe. As far as Primal Kitchen, you said the magic words! "When I can find it!" Our Meijer doesn't always have it, and I can't really say I have seen it there. Yes, I could order it online, I'll have to do that just to try it. I always can get Rao's, and Sam's Club seems to always stock it. Excellent idea about adding some more tomato paste to it! Just a hint here - I never use the entire can of tomato paste. I saw or read somewhere to 'freeze' one tablespoon amounts of it, so when we need it we can grab the one tablespoon or two we need and thaw it to use! I hope that helps as well! Great way to save on tomato paste! I cannot find the squeeze tubes of it anywhere, but of course, I probably could online, again! Lol!
I found a special pizza spice I really like! It's not the cleanest of ingredients, but if I make one pizza a month or every other month, I'll still use it because that little bit of the bad I'll get is really nothing when you look at it over the long term, or at least that's what I feel. Sometimes you have to give and take when it comes to taste! I just WISH "all" companies would STOP using the cheap ways of making things like spices and adding the JUNK to them and charging top dollar and putting them into the gourmet bottles! Cut the bottles, and put your money into the ingredients!!! You two probably think the same thing! Oh! Plus the fancy labels! Lol! Cannot forget about those! Lol! Oh, I'm laughing!
The spice, again, I have thought of taking the ingredients and trying to replicate it myself in a clean way and I don't have to spend the money on that brand any more! It would be completely clean as well! I do feel the spice makes up for what's lacking in the sauce! Lucky there! I don't add it to the sauce, I add the spice on top of the pizza right after I take it out of the oven and the cheese is still nice and gooey! Mmmmm, the good stuff that way! It lasts the entire mouthful!
Goat cheese - I wish I could make ALL my cheese goat cheese! Living in a pretty rural area, I don't get much of a selection of goat cheeses, and I just LOVE them as does my digestion, for sure!
Well, I see this weekend it's going to have to be pizza!!! My roomie had to use his vacation after today or lose it. He can eat EVERYTHING in 2 days! The pizza will last at least a day longer! Lol! I may only have it the day I make it, after that it's often GONE! Arghhhh!!! I do use the extra-large pans, of course! Since using them, I do get much more pizza!
It's 1:45, around about, and I AM hungrier now! Time to grab a bite to eat! Darn, though! I won't be very hungry when dinnertime comes around, but I cannot wait until then! Today is not a 'planned' fasting day and I'm not mentally prepared to fast! I need to be there in order to do one!
I hope that helped?
And I AM going to brush the crust with the Avocado oil before the sauce this time and see if it helps! I will let you know!! I'm excited about that! Thanks, again!!
Let us know if you get a chance to try it. We'll let you know too.
😍🍕😍
Thanks! Let us know how this works out for you. Please share back with us your choice of toppings. We love to hear what everyone comes up with. Thanks for watching! Karen and Therese
Is the acacia required? Is theee something I could use in its place? I don’t tolerate it.
Though we haven't tried it. We think trying this might give you a successful result. Try adding in 1 teaspoon Whole psyllium husk powder and also use 3 Tablespoons of whey protein isolate in place of the acacia and I would also up the gelatin by 1/2 teaspoon. See how that works for you. Please check back with us because your feedback will help us when we develop future recipes. Good Luck! Thanks, Karen and Therese
Would I be able to use bamboo fiber in place of acacia?
Though we haven't tried the bamboo fiber it should work. The texture might end up a bit drier because Acacia fiber does give recipes a doughy mouth feel. All we can say is to give it a try and let us and our other subscribers know how it works for you. Thanks for watching! Karen and Therese
@ thank you
Thanks! What would be the additional water and egg white powder if we only used 3 fresh egg whites? Just so we didn't have to deal with remaining yolks. I can make a custard but I rarely want to fuss with that when I'm already making something else.
I'm sorry to say that adding additional water or egg white powder isn't going to work in this recipe. I just tried using 3 fresh egg whites and the rest substituting with carton egg whites so I wouldn't have your same dilemma. It didn't work. Carton egg whites just don't whip up to very stiff peaks even if your whip for over 10 minutes. That was using the Kirkland Costco brand. It even says on the carton not suitable for meringue or angel food cake. It just made a thin batter almost too thin to pipe over the crumbs. In this recipe the fresh egg whites work the best. To use up the extra 3 left over egg yolks we add them to the carton egg whites and mix for a breakfast scramble or a quiche. I've never tried making a custard. Sounds yummy! I'm sorry we don't have a better solution. We hate to waste any ingredients with the cost of groceries being so high and all. Hope this helps. Thanks for watching! Karen and Therese
@@lowcarbspin Thanks for such a quick response and your insight! I've made maple (extract) curd a couple of times with extra yolks as well as Spinach Tiger's Chocolate Budoni and French (yolk-only) French toast so no waste just extra bother.
Thanks! We'll check out that recipe.
Where do you get your Pork Panko from?
Walmart has a brand that called PorQ Panko Crumbs. We've also used Porking Good unseasoned pork rind crumbs. Mostly we crush up a bag on our own using a food processor. Always read the back for the ingredient list because some pre crushed pork rind crumbs contain maltodextrin for filler. Hope that helps. Thanks for watching! Karen and Therese
Number one, I have (no) idea what some of these ingredients are, but they sound like something I wouldn’t use on a normal basis. Secondly, I would be one year older with the time it takes to form this concoction into something resembling a dough. Thirdly, this recipe requires far more ingredients than the actual dough recipe itself, and it isn’t even (dough)! The concept is interesting, but far too time consuming for me. I just want to eat the pizza, not spend eternity in the kitchen.
We agree with you about some of the ingredients not being familiar. We had to research ingredients in order to adapt recipes to keep the carb count very low and not sacrifice overall taste and texture. We started our channel to share recipes to keep some of our friends from starting on type 2 diabetes medication. We knew they could avoid that with diet alone. Yes clean low carb cooking is time consuming but for now we're willing to do the work for our health. Maybe one day you'll get to try it. We're glad that our video at least peaked your curiosity and always appreciate your comments. Thanks for watching! Karen and Therese