Your iron skillet won’t stick if it is seasoned correctly. Look it up. I clean my seasoned cast iron with a paper towel first, then use a chore girl to get it fully clean. Next oil it lightly and place a paper towel in it.
First I want to thank Victoria for her great Keto flours. If it wasn't for her we would still be eating cauliflour crust pizzas. But for those of you who want to take this crust to the next level you may want to make your own Pizza Dough Seasoning to enhance the flavor of the dough. Recipe as follows: 8T. WHITE OR YELLOW CHEESE POWDER 1T GARLIC POWDER 1T ONION POWDER 1T ITALIAN SEASONING Mix ingredients and store in a jar. Add 1/2 or 1 T when making your keto dough. PS: I would taste the dough and add according to your liking. You may also add a little salt if you think it needs it.
(Wife) Making this pizza crust recipe was actually fun ! I split the dough in half and formed two 9” thin crust pizzas (one pepperoni, one mushroom) using the almond/oat fiber bland … baked beautifully and tasted fantastic ! Definitely fulfilled our craving … a great Sunday lunch! Cannot thank you enough, Victoria!
It’s great the pizza came apart because you were able to show us that the pizza dough is flexible enough to put back right. Because you can be sure the same thing will happen to the best of us. So don’t worry or apologise for any mis-haps as it helps us reviewers realise all is not lost and it’s fixable. The worst videos are when everything always goes perfect for the author but never for us reviewers and it’s like “what do I do now!” or “it’s ruined” (when not but don’t have the experience to realise it can be rectified. Oh and as for making a great circle again most will be the same and over time will get better. However, the pizza looks really delicious and beats ordering in unhealthy pizza. Thank you once again Victoria, you are growing in becoming a household RU-vidr name. 😊❤
I have a request? Please do a youtube with you making hamburger rolls with your revised "flour" I would love to see the ingredients you use and how yours turns out.
Hi Victoria! I will try your stuffed pizza today. Just a quick tip on the stuffed edge: you cut the string cheese in half, to make it narrower. Cut in 3 length wise, is easier to to manipulate the shorter pieces, making a more round looking edge.
Looks great! I will try it. I am lazy + live alone. I make Quick individual pizzas much more simply. 1/4 cup perfected keto flour (haven't tried w/ New Standard yet) 1/4 cup Greek yogurt 0.5 tsp each Acacia Fiber + Glucomann 1 Tbs Psyllium husks Dash of Italian Seasoning Seasoning. I mix it together w/ spatula in a medium bowl. Turn out onto parchment round on tortilla press Cover w/ second round Press, flip, rotate, press X 3 or 4 times. (= 7-8 ") Heat up air fryer oven @ 350. Remove top round. Plop crust on top of parchment paper in oven. (Prick all over with a fork to prevent large bubbles forming) Cook x 5 min Flip onto crisper mesh, remove parchment. Cook another 5 min. Pull out. Top w/ 1-2 tsp pasta sauce sauce- spread around. I sprinkle w/ Flavor God pizza topping. I then add meat then top w/ cheese Return to oven x 5 min = Awesome thin personal pizza! I often will put another set of the crust ingredients in a 2nd small bowl as I gather them and as soon as the 1st crust is cooking, I mix up the second crust. After the first crust is cooked, I bake the 2nd crust thru the 2x 5 min. par baking. I allow the crust to cool + store in the fridge in a large ziplock for later in the week. (I reuse that same bag/keep in fridge for several crusts) I like that I don't have to use a mixer, etc. Thank you Victoria for all your work at creating great keto recipes! Also, I am glad you are feeling better!
Hi miss Victoria I made my dough (fluffy version) & it was not doughy when I started to knead it on my parchment paper. It stuck like paste & I had to take my spatula to scrape back into mixing bowl & add more NSKF (almond) about 1/2c more. That seemed to work & continued on. This turned out amazing 🤩 THANK YOU!! can’t believe it’s only 7netcarbs (well +/-)) for adding a lil more.Still beats to eat a healthier pizza 😁🙏🏼
Tried this recipe with the pecan flour in a smaller batch, thin crust used it to make cheesy bread. Everybody loved it. Thank you so much for all your work.
May I ask a question please I am in New Zealand and cannot get ground Pecan only hole , have you ever tried grinding Pecans into a flour if so what would you use please 🙏
I made this last night with the baking powder. It was easy to make. The thing is it doesn’t taste like real pizza crust but for a low carb pizza crust it taste pretty darn good! Thanks for all your hard work!
@@jtsra7 the dough does not taste like regular pizza crust. The taste is plain unless you add some spices. The texture is like a very dense bread that holds together very well. Still a great option if your really trying to lower your carb intake. I’m curious how it would be if you add some of the wheat gluten to get the elasticity to the dough…just a thought. Hope this helps.
Second the cast iron for sure. And you want to par bake the crust first about 6 mins on 500f and then cook with the toppings 5 mins, and then another 2 mins broiler. The best homemade pizza takes multiple steps and its a fun process...
I love the fact that I just got into keto this year and just in time you come around with these good recipes, just the right time to join keto I guess. Thank you so much for the continued work and effort.
same!!! this is exactly how I feel! I just got into Keto and love it! but can still have what everyone is eating but Keto version 😄 Thank you Victoria!
These sorts of doughs, I just press right into the pizza pan or onto the pizza stone. It's easier to shape, and since I usually pre-pake to get a crunchier crust, it'salso less effort. Thank you for sharing, I'm going to try later today.
Made this as a very thin pizza, it was really good! (added a bit more flour and some sourdough..) it even hold up on its own when holding a slice! Also, I noticed that it puffed up in the oven and so thought of using the dough for pita bread.. So I left half the dough in the fridge over night and made pita the next day(I turned up the oven a nodge and rolled the dough a bit thicker) and it puffed beautifully! It was really good filled with chicken. 🤤
This looks perfect! I’ve come so close to getting that fluffy, bready pizza crust. This is gonna be IT! So excited to make this. Today I used your flour to make little pies/tarts - without a recipe. They’re delicious! ❤🎉😊 I’m always so excited when I manage not to burn things. lol.
I tried this tonight and I like the consistency of the crust very much. Excellent job to you for doing all the science and work . Great end product. Next time I’ll be adding sausage and vegetables. Everyone who’s on keto should definitely try this recipe. It’s a keeper for me and my husband.🙏👍
Another great video. So glad you’re feeling better. Love your authenticity admitting you have trouble getting things to be just right like all of us. I truly appreciate your hard work. Bless you and your loved ones. ❤
Your circle is perfectly lovely! I am making this for lunch today. Wish me luck! Update: ok just had the fluffy pizza. Full disclosure I am a HORRIBLE cook. The dough was super sticky and the flour didn’t help. Mine was so bad looking compared to yours. Still, I ate it and it was ok. Next time i will add more seasonings. It was supposed to be round, but mine was more like a trapezoid lol! I definitely will try it again so if there are any suggestions I would greatly appreciate the. BTW, I am addicted to your cookie recipe so much so I made a batch of Lily’s white chocolate chip pecan and another batch of pumpkin spice pecan so I can have one of each every day. Thanks again!
I just made pizza today using the flour with einkorn. I sprayed a little avocado oil on a USA pizza pan and rolled the Doug with a small roller. Didn’t use any parchment paper. Put a little oil on the roller. It didn’t stick to the pan. Love USA pans.
Made the pizza dough first time. Actually, just made your keto flour 2.0. The pizza came out too thin, should have added the baking powder. Will try the pizza again. Thank you for these recipes. I can bake and eat pizza without guilt, as I am a diabetic.
Why not just roll out the dough on the silicone mat? It won't wrinkle that way and transferring to a pan is relatively easy using the rolling pin or flexing the mat itself. Looks yummy!
hi Vctoria, many many thanks for all your efforts in updating your Keto flour recipe...i have made two thin crust pizzas using the almond flour only method and then saw your "flour" using using all Eikorn and half Eikorn/half Almond. so i did a pizza with each of these also....not being a baker, i was very careful in measuring each ingredient using grams only--no "cup" measurements! so long story short....they all came out with a more pronounced "crust" taste. i did not go light with the toppings but still the crust taste dominated...also, once they got cold, it was even more pronounced and became rather stiff...i am using a 12" pizza pan and before par baking the crust--it seems to be rolled out thinly but after 10-12 minutes it becomes about a 1/4 inch in thickness... i wind up using a long bread knife and slice off half of the crust on each piece and then frying it in butter to recrisp the crust .... now i get more of the topping taste and less of the crust.....SO WHAT AM I DOING WRONG??? LOTS OF BAKERS ON HERE.... HELP!!!
How is your channel not blowing up?! You have the BEST recipes for Keto! My nephew has bad epilepsy and I can't wait to introduce him to this diet. Thank you so much!!!
After the pizza is par baked and topped try the final cook on the grill. I used to do this with early gf pizza dough it will give you a wood fired type pizza. Just make sure you keep an eye on it.
Flattening the dough between the two pieces of parchment paper with a cast iron skillet worked great to create an initial 'circle' before finishing with a rolling pin. The dough was easy to work with. As others have mentioned, I will add salt and other spices (garlic and onion powder?) to kick up the crust flavor a notch. Thank you for this great Keto friendly recipe! Next... your cinnamon rolls!!!
Thank you so much Victoria your videos have really changed my idea for keto and I was reading some of your subscribers tips and they’re fantastic. What a great group you all have created. Thank you so much coming from a newbie.
I just want to thank you for your recipes. I have always been an avid bread baker, but my son has developed a significant sensitivity to fructans so regular flours and breads are no longer part of our lives. I have used so much almond flour trying to make his diet acceptable. I am extremely excited to try your flour. It's mixed up and waiting for me to have a moment (grandchild babysitting keeps me busy). I'll let you know what we think. Again---thank you!
@@ShariR-NevadaPuP I will... so far I mixed 2 cups of the discard and 2 cups of the improved keto flour (I use almond flour for now because I have lots of it), 2 tbsp avocado oil, and around 1 tbsp salt. I mixed it well with the spatula and left it in the covered bowl. I can see that is probably a bit too sticky (my starter is on the runny side), but if it is like this after an hour of rest, I will add some more flour (maybe 1/2 cup)...
If it does not work as a pizza, there will be nice tortillas/wraps for quite a few meals... Next, I will try sourdough crackers with the discard I will get tomorrow...
@@ShariR-NevadaPuP No, I am still feeding my starter, but I think tomorrow it will be strong enough to make a loaf of bread. I was planning to bake it in the Dutch oven, but maybe I should follow Victoria's instructions on the first attempt :)
Heard a lot of positive things about Victoria's recepis, so this is the one we tried. Unfortunately, all three tries we did failed. The dough stays really wet and sticky. Even if we at a bit more NSK flour. I have no clue what we are doing wrong. Only thing different from the recepy is we used a different oil. First try we used olive oil, second time we used coconut oil. Oh and we used instant Yeast, but this did work with a keto bread recepy we did, so I don't think that is the problem. Really would like to found out our problem.
I glad you re did the pizza, can't wait to try. I did your previous pizza dough with the new standard keto flour and it was great. Whole family loved it. Thanks
Just a note here, the woman who invented the stuffed crust pizza is from Kansas. I am trying to remember her name as I actually knew her years ago, but I’m 75 & it’s been awhile. Pizza Hut started in Kansas. Trivia fact.
I understand and now that makes perfect sense. Thank you for explaining. And as I said I measured as per your recipe (weighing) ingredients and even though it looked like a lot of flour, it turned out great exactly as written.
Almond flour at 2 cups has too much carbs still if you eat the whole pizza to your self. Your supposed to stay under 36grams or 50grams of carbs for 24 hour period.
Yay, so happy to see this today. I bought ingredients to make pizza with my 2.0 flour (bamboo and almond version) but wasn't sure how to put it together. Personally I will put in less baking powder. In my past recipes of the pie crust and bisquits it made them salty 😥 I did not add salt, sugar, or yeast so it had to be the baking powder. I will be making pizza today so will come back and let you know how it turns out. PS I don't have any string cheese but will improvise with mozzarella 🙂
Here is my update...... I made the fluffy pizza crust although next time I will make the thin crust as it was a little too fluffy for me 😂 I seasoned with Italian seasoning and put in 1/2 the baking powder. It still fluffed up just fine and did not make the crust salty. I used a homemade alfredo sauce, fresh mushrooms, olive and pepperoni slices. The flavor was good. I made this with the VKK almond version with bamboo fiber as directed by the video. I took a photo of the finished pizza and it is on Victoria's facebook page for anyone that wants to see it 🙂
@@ShariR-NevadaPuP Thanks for the update! Did you put any salt at all to taste in the crust mix? If not would you next time? Seems like salt would still be needed just like in regular dough recipe. What was texture like to chew it? The bamboo flour version I find can leave a distinct mouthful of dryness that sucks moisture, like even out of the mouth while eating it.
@@jtsra7 No, I did not put in extra salt. I made the recipe just as Victoria shows in the video, except I used half of the baking powder and for my seasoning I put in the Italian season. It was more of bisquit type in texture. It had a good flavor. I have not found that with the bamboo fiber 😞 Did you buy the one she recommends??
@@ShariR-NevadaPuP yes its the same. I made the original Pecan Bamboo flour recipe btw. I haven't made the 2.0 version yet to see if that fixes it. For me, lately been just considering using Part real flour, part keto flour, and just control the carbs that way so products are closer to taste texture and still within limit.
Oh Victoria you're so relatable, lol! Thank you for not editing the part where you are trying to roll out the dough! Anyway, would we be able to use inulin or allulose in place of sugar for the proofing of the yeast? Thank you.
My eye is on the fluffy crust option. I have family staying with me in September and they are T2 diabetics....this maybe will be an option, especially if it can be frozen.
@@TheEMC99 I am perplexed as to what prompted this response. All I said was I prefer olive oil. I am Italian and from NYC. MY customs are what I use for ME. It is not a "rule". It is MY preference. Is that not allowed? Am I missing something? You said we should "enjoy food to our liking". That is what I am doing! I did NOT tell anyone else they couldn't do what they wanted. Last time I checked I was entitled to my opinion.
OK I definitely prefer the thin crust. I don’t have your mixer, but this one works great with my bread machine on pizza dough, setting. I split the batch into two pizzas. I added garlic, onion powder, Pizza, magic seasoning, and salt to the crust. I’m a 5’10’, 190 pound man and half of this pizza (or one pizza with the dough split). fills me up comfortably. I’ll be making it again! 😊
Wondering out loud … maybe someone has tried this … if we cooked the thin crust longer would it eventually get a crunch?? I love the thin crust from Marcos Pizza. It’s almost like a saltine cracker consistency and I MISS that so much.
Tried this last night, yum! My dough got a bit wet at first but i sprinkled some more flour on it and it turned out great. I feel like you kinda have to pre-bake it though. Thank you Victoria 🙏
Thank you V! Ever since seeing the carnivore pizza been wanting a keto pizza and this looks good and simple! Could you put cheese and fruit Danishes with new flour on your request list? Oh, and Keto Whoopie Pie?!
Thank you for the delicious Pizza Tutorial 🙏 Also, considering you have been unwell, you look great. I know what it feels like having to take antibiotics and steroids to get better, it can be draining!! Eat probiotic’s and stay healthy ❤️Love from London UK 🇬🇧 ❤️
Looks delicious! Try using the whole mozzarella stick and freezing it first. That should make it thicker and hopefully won't melt out of the crust. Thank you for your recipes! 😊
I'm back after making the pizza. It was soooo good! Unfortunately, It seems as though the bamboo fiber causes me GI upset 😢. I may have to stick with the perfected keto flour. Has anyone else experienced GI upset?
@@lesliewaldrop4591 Yes, I think I will do that. I really liked the flavor of the flour mix with bamboo fiber...I hope the oat fiber tastes as good. Thanks 😊
🤩 Yeeessssss!!!!! TWO TYPES of 🍕 doughs. I am so happy ‘bouts it. Thank you so much for responding so quickly to my request (I am sure there were others as well requesting this same thing) to have you do this. I will try this recipe out this weekend. I have got to say, you get the Keto MVP 🏆 Award for coming up with some truly tasty and useable recipes. The creativity, effort, and time you give is remarkable. I can’t wait to see what you come up with next. I am looking for a warm morning beverage that resembles coffee/hot chocolate. Do you have any ideas. I generally liked my coffee on the sweeter side with a cinnamon roll esque flavoring, but I gave up coffee and miss my morning ritual. I am currently doing a 1tbsp Cacao, 1tbsp unsweetened Coco, 2tbsp coconut cream to a boil in a sauce pan, and then 2tbsp of heavy whipping cream laid at the base of my cup w/ a cap full of vanilla extract whipped into stiff peaks and then I lay 1 tbsp of Monk Fruit onto that and then pour my ‘Hot Choc’ onto it and then stir. Probably TMI, but thought I would share. It’s been holding me over, but I would love to see what maybe you could come up with. Thanks again for the wonderful content.
Sept 8th I have a new keto milk scheduled to post… if u make that milk and add the cocoa and use Truvia granular sweetener you may be in a whole new world ❤️
Im new. I really love thin crust &stuff crust. Both are my favorits Ty. My mom and steppdad told me about you months ago. They make your flour daily. ❤
I was about to experiment with your new flour (just got the bamboo fiber a few days ago!) making pizza but you already beat me to it, thanks Victoria! :-)
@@donnaschafer9326 Haven't got to the pizza yet. Made some biscuits (and gravy) that came out pretty good. Watch the recipe card because the flour video says flaxseed meal but the video shows almond flour. I kinda think that the bread would have turned out better with the almond flour but need to experiment with that as well.
On Keto doin well on it - im about dien for pizza - your recipie looks like Red Baron pizza!! wow Victoria i will try all new items to make your incredible flour it looks Awesome!! Looks easy to do totally fluffy and yummy texture - and Feel Better well soon ASAP Bless You
I am curious, have you tried freezing the crust after you pre-bake it so you have ready-made crust on hand for whenever you want/need a quick pizza? I just think it would be so nice to have a base crust ready so if my family wants to order pizza, I can easily throw together my own pizza and not be faced with making a poor choice and eating the store bought OR having to go without. I LOVE your recipes!!
