Here's that recipe y'all: www.ethanchlebowski.com/cooking-techniques-recipes/lower-calorie-and-higher-protein-pizza-dough This was video was a ton of fun to make and also being able to collab with Babish was insanely cool, thank you to everyone who continues to watch, we are just getting started! Also thanks again Warby Parker: Try 5 pairs of glasses at home for free at warbyparker.com/ethan.
I'd be interested to see you experiment mixing vital wheat gluten into some of these bases, it's high protein, low carb and brings a chewiness but it might also help you develop a gluten network when mixed with other flours e.g. soy
I love the idea for these videos. Would love to see other recipes which are typically unhealthy made into healthy high protein ones without losing the essence of what they are. Will for sure be making the pizza at some point!
Is there a typo for the NY style? it says 16g of protein, the same amount as the “pinsa”. 4:47 edit: is the Pinsa maybe heavier? Like would it be more grams per slice? Or is it that the 5% pinsa is using rice flour to bring down calories and soy to bring back the missing protein from the lack of wheat flour?
That's assuming your diet was healthy to begin with , I think for most this is a healthier addition to people's diets , the macros are really that good
I love seeing you come into your own and getting the love you deserve. Your content is so meticulously presented, and you are always coming up with novel content ideas. It’s awesome to see the cross-channel collaboration and the Kenji shout-out must feel ecstatic.
I can feel the excitement about this collab through the screen! So happy for you and the continued growth of your channel! Can’t wait to try the recipe.
Congrats on the collab! I've been using your tinga and creamy buffalo sauces as condiments on a lot of my food, and it's been really good. Have you considered making a video covering more options for sauces/condiments? Maybe some homemade mustard, or low cal bbq sauce
It's awesome to see you doing big things. Discovered you on r/videos when you had about 2k subs. Your videos were high quality back then, and they've only gotten better! Keep it up!
I missed seeing this on launch day, but now that I see this on both of your channels, it brings me great joy. Two of my fave cooking RU-vid peeps in one culinary universe? Fantastic.
your healthier versions of some of my favourite foods have helped me have a healthy relationship with my diet and food and enjoy eating as well as cooking so much, i cook a lot of them regularly and I cant wait to try this recipe and any future recipes you will have to share!
If you want a high protein dough, that's not a meat crust (which are great BTW) I'd recommend a Keto "fathead" dough. It's mostly cheese. 3 cups shredded cheese of choice (usually part-skim mozz.) about 3 Tbsp cream cheese. Warm those together (microwave or double boiler) until combined, then add in 2/3 cup almond flour, 1/4 cup coconut flour and 3 eggs. Mix well and spread out on parchment lined pan/sheet, bake 400 degrees for about 20 min. Until slightly crispy. Then add topping and bake again for 10-15 minutes. Good stuff!
couldn't find soy flour directly, but I did find Bob's Red Mill Textured Vegetable Protein (TVP) which is soy flour. I ran it through a coffee grinder to make it more finely ground into flour.
Came over from the Babish episode specifically for this recipe, starting reining in my diet but pizza was a staple in my diet for most of my younger life, which means I crave it bad. Thanks for doing the hard work here in finding something that I can feel good about eating. Started browsing your other catalog and think I'm hooked.
Helping people eat healthier and still enjoy the food we all love? Our boy Ethan is crushing it! Congratulations on the Babish Collab! You've come a long way and with your work ethic you are going further still.
Question: I've started making homemade pizza with a greek yogurt crust. It'll sound crazy, but it's two ingredients - greek yogurt and self rising flour at a 1:1 ratio. I don't see much rise to it in sitting, but it puffs like pizza crust when I cook it. How viable would that be compared to your best option here in terms of calories and also taste?
I haven't tried it with pizza dough before, but I love making little Greek yogurt bread rolls. Just plain yogurt and flour. It's so convenient for using up the last of a tub that's still good but gone a bit sour. It's so tangy, it almost tastes like you managed to cheat at making sourdough.
works really well with pretzel dough too. Flexibile dieting lifestyle has a pretzel recipe thats essentially just self rising flour cut with greek yogurt and I've made it and it works and tastes really well.
I would really like to see you revisit this topic. I've been experimenting a lot with vital wheat gluten, oatfiber and flax meal to bake bread. I would love to see you science the shit out of the ratios to keep it relatively low carb and low calorie. Even mixing in regular flour just to find that sweetspot.
Feels like yesterday you were at 100k and I was saying you were gonna get big if you kept doing what you were doing. Can't believe you're closing in on a million.
Hey, man hope you are doing well. Thank you for marking the ad in the timeline so that I can skip it since I just got a new pair and don't need a new one. Other RU-vidrs just show any ad to their viewers and expect to watch them.
I developed a lower calorie dough that still stretches and taste amazing by using the leftover carrot pulp from juicing and garbonzo flour and of course unbleached all purpose flour :) throw it in a cast iron skillet and its delicious.
this recipe looks amazing! i wish i weren't allergic to soy protein. I've always finagled a pizza crust out of flour and greek yogurt that i don't feel AS bad about. it's kinda similar to naan which does make excellent pizza in a pinch
Love this! But not all protein is the same. Just saying, people probably shouldn't base their entire protein intake on non animal protein sources since they are not as effective due to lower amino acid profile. I still love this video and Ethan!
If you want a high protein flour maybe using a gluten flour and mixing it with bread flour might be a good compromise as well. You're just upping the native protein source in the flour at that point, so it might work nicely
Saw the Babish video and came across to see your video my main question regarding the long proofing process how long does the dough last once you are at the final cooking stage.
i usually don’t pay much attention to calories (which is about to change) but Ethan, this video was super interesting and a really good watch. I’m definitely going to try to make this over the weekend for my roommates. keep it up my friend 🖤💐
My dude went big now.. I was here when it was 100+k subs (more of debunking other content creators back in the days) look at you now Collab with content creators.. Props Ethan..
My phone double-PINGing with notifications. Oh, Babish healthy pizza... Cool, i watch it later... What's next? Ethan healthy pizza... WHAT? NO WAY!!! Watch it now! Watch both togethet at the same time! :)
Hey Ethan, great recipe, but I'm a bit confused as Babish lists these ingredients, I know that for more servings, but his ingredients don't amount to the ratios in your recipe. He listed: 425 g bread flour , 50 g white rice flour + more for dusting, 25 g soy flour, 400 g water, cold, 5 g instant yeast, 10 g kosher salt, 10 g extra virgin olive oil + more for greasing. Your recipe: 142 g bread flour, 55 g soy flour, 11 g rice flour,175 g water, 4 g salt, 1 g yeast. So he lists 3 times more flour, 4+ times more rice flour, but only twice more soy flour, which is confusing, does not really add up. Care to clarify, or should we follow your recipe? Thanks, and keep the fun in France.
I mean... Pizza is basically bread with Olive Oil, Tomatoes and optionally cheese. It's not THAT unhealthy. Some could argue that it's one of the most healthy comfort foods in the world. Especially if done correctly, it can be one of the more healthy dishes you can make
Never tried that, using a combination of flavorless protein powder + bread flour may also yield good results. It will have more protein than soy flour as well.
I am curious if you can sub soy pulp (soy milk making byproduct) for soy flour. I make soy milk with a vitamix and need something to do with the remaining soybean pulp
Ive heard that sourdough bread has less calories than regular yeast made bread, I wonder what the result would be if you used sourdough instead of instant yeast.
honestly thought there would be coconut or almond flour variants in this video, I personally can't eat soy flour so these recipes are a no go for me :(
Alright hear me out on this one... So I could only get myself Soy Protein, which is (you guessed it) NOT the same as soy flour... After plenty of math, I managed to get ratios that match your recipe Ethan, but making up the difference in flour with 12% protein flour instead, while ensuring the total amount of % protein remains the same. Feel free to check me on this guys, but what I got is: 83.29% pizza flour (12% protein) 11.42% soy protein (100% protein) 5.29% rice flour This worked out perfectly for me!
Your work is my favorite on RU-vid. ^^ seriously man, your work is the best. It's awesome to see you collab with others like Babish! ^^ looks like you had a lot of fun and that's what matters at the end of the day. ^^
Also, Gluten Free cooking can be an absolute nightmare. My mom and my sister both have celiac disease. If you decide to do videos about gluten free in the future, it will be a Lot, of experimentation and blends. :^
I'd love to see more videos like this making healthy/healthier versions of traditionally unhealthy foods. So many healthy recipes are just...not that good. Like they're fine, but could be better.
...Brad Leone, Sohla, Claire, Cowboy Kent, Malcom (BBQ Done Right), Glenn (and Friends) and maybe throw in Uncle Roger to do commentary. I would totally watch that.
Hey Ethan, can you explain the purpose of the rice flour in this recipe? It seems worse than bread flour in carb content and also protein. Why not just do bread flour with soy?
Did you think about using Vital Wheat Gluten Flour instead of Soy Flour? Would be interesting to see the results as it has double the protein and less calories.
@@User9681e Some studies say it increases estrogen levels. Other studies say it does not. I say why take the risk when I have plenty of other food options.
@@chriswhinery925 It's massively overblown and has been debunked for years - despite the myth still being spread. Soy does contain 'phytoestrogen' but it doesn't have the same effect on a human body as you'd get from mammalian estrogen. As a point of interest, there's much more of that substance in cow's milk than there is in soy milk but you never hear of the same concerns for that.
Would love to see this done with whole-wheat + vital wheat gluten + soy, see if you could get even healthy and let the vital wheat gluten sure up any missing gluten from the higher soy flour.
from my tests whole wheat is not that great for pizza. When you compare "normal" neapolitan dough (00 wheat flour, 65% hydration) to pinsa, you don't really compromise on flavor and the texture is similar, possibly even better. The only downside it's that it's slightly harder to work with and form. When I tried something like 50% 00 wheat, 35% whole wheat, 10% rice and 5% soy, the dough was significantly worse in terms of both flavor and texture. Still better than califlower pizza ofc, but I'm not sure if I would call it "the real thing anymore". I still have to try the 25% soy pinsa variant Ethan showed in this video to have comparison, but from what I tried it seems that whole wheat is not a great choice for pizza.
Soy can be very inflammatory and is probably not the best choice for a "healthy pizza". If you are choosing soy for high protein, just add more meat to your pizza, or have a protein shake with it.
All I learned from this episode is that there is apparently a meat-based instead of bread-based pizza, and now I must Quest for this most obscure culinary mode. I shall return upon my triumph.
I have a blunt question to ask. What ethnicity are you? I watched about 6 of your videos, old and new. And I'm like he's a red head but he doesn't really look white. He looks about a quarter black, maybe italian?? His last name is Jewish though right? Screw it, I just have to ask.
I once made something similar, but instead of soy flower I added some vital wheat gluten. Turned out great with 35g protein and about 550kcals. The extra gluten just made it a better I think
Saw Babish and was like damn hang on... *checks sub count* Holy fuck Ethan is up to a 3/4mill! Way to go dude I didn't even realise it had snowballed so fast. 👌
Hmm I wonder if this will work with chickpea flour instead of soy flour. I have chickpea flour at home and don't normally keep soy flour so may have to try experimenting with that. It is less protein than soy so the protein amount would be less so that might throw the macros off.
