Low Carb PIZZA CRUST Battle #3 🍕 The BEST Keto Pizza Crust Recipe! PART THREE 

For $90 off across your first 5 Green Chef boxes, go to GreenChef.us/highfalutin90 and enter code highfalutin90 ! I want to thank Green Chef for partnering with me and sponsoring this video! Low Carb Pizza Crust Battle PART THREE! 🍕🍕🍕 The Best Keto Pizza Crust Recipe Join us for PART THREE of this three-part KETO PIZZA CRUST series! We test the best low carb pizza recipes and rate them based on taste, texture, and the amount of time and effort the recipes require. I've divided low carb pizza dough recipes into the most popular categories. In this video, we test a yeast-risen pizza crust with vital wheat gluten, a cauliflower pizza crust recipe, and an unusual variation of fathead dough pizza made with lupin flour. Which keto pizza dough came out on top? Let's find out! Links for the recipes we tested are below. Make one and and let me know what you think! XOXO ❤️🍕 Low Carb Pizza Crust Battle PART ONE: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AYTVSgizBno.html Low Carb Pizza Crust Battle PART TWO: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f0ZfYwPvYDk.html -------------- RECIPES WE TESTED Keto Pizza Crust by Black Tie Kitchen www.blacktiekitchen.com/recipes/keto-pizza-crust Best Cauliflower Pizza Crust Recipe by Chef Buck at MyFoodChannel www.myfoodchannel.com/cauliflower-pizza-crust/ Crispy Low Carb Pizza by Caroline's Keto Kitchen www.carolinesketokitchen.com/2019/02/crispy-low-carb-pizza.html **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes, or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** -------------- PRODUCTS USED IN THIS VIDEO Lupina Lupin Flour: amzn.to/2KWYUqe Reynolds Pre_cut Parchment Paper: amzn.to/3g5p192 ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your Highfalutin' Low Carb and "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb --------------- OTHER FUN LOW CARB VIDEOS Low Carb Pizza Crust Battle PART ONE: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AYTVSgizBno.html Low Carb Pizza Crust Battle PART TWO: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f0ZfYwPvYDk.html Easy Low Carb Pizza: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U9uqgnb0Tfs.html Low Carb Cinnamon Roll Battle: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3ENGcRlstLA.html Low Carb Coffee Cake Battle: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mQ6loCEhL4M.html Low Carb Mug Cake Battle: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8QmcEkIS3gI.html Highfalutin' Q&A Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WRd0wDfNA1w.html -------------- MY SOCIAL MEDIA LINKS Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound. #ketopizza #lowcarbpizza #pizzacrust

You could read a magazine and I would watch. You bring joy!

I'll take a 7 across the board! Thanks for the kind words and as you stated Wes - the pizza screen definitely increases the crispiness. It works way better than the perforated pan and works equally well for for reheating food!

Why is it my favorite part when he puts up his finger after he takes a bite?🤷🏾‍♀️🤣

Are you going to do a #4 using the winner from the last 3 vids to decide which crust is best overall? Appreciate your videos Wes!

When you said cauliflower crust doesn’t “toot my horn” I literally laughed out loud!!!

A leader board with all the ratings for all the pizzas would be helpful. 😃

I love lupin flour. I Don’t Sugarcoat is the Queen of lupin flour. She has awesome bread recipes.

Love the Black Tie Guy! Glad you picked one of his!

I find if I leave the egg out of fathead dough, it makes for a crispy crust.

I've did a test of several different keto flours and yeast. Lupin flour is the only one that fed the yeast. I am going to test the first recipe substituting the almond flour for the lupin flour. I found that mixing the Lupin with other flours cuts the bitter. I like coconut and lupin. Lupin and coconut both need extra liquid, just in case you want to try it.

Wes, you're a legend. Your work saves me so much time and money and disappointment. Good production and editing too. Youre very confident on camera makes for relaxing viewing. Being in Au I cant get any of the ketoish supermarket products but I love this channel 🥰

Oh my God I just laughed so hard when you said “that’s between you, your nutritionist, and Jesus.” Coffee legit came out my nose!! Sidenote, Caroline is a friend of mine and I was happy to see her recipe in here and take the “win.” 😷

You made my day by just being you!!!!

The sacrifices you make to bring us content! I'm so sorry you've had to eat all this pizza, it must have been really difficult :D I hope all is well with you and your partner!

You have me crying laughing even five minutes after you said the whole house smells like poots (it's so true though lol) 😂😂😂🤣. I love your sense of humor, it's the besttt.

Hi Wes, great presentation as usual. Three small things... Cauliflower: when I want less cauli taste I use just the stems. To me the florets carry most of the taste, and using only the stems takes a bit different approach to cooking, but less cauli taste (my faux potato salad is great using only stems.) Lupin flour: I find one can get less of the bean taste if it is mixed with a other flour (almond works well due to its buttery taste). Vital Wheat Gluten: when using yeast in a low carb recipe and one is not adverse to using VWG, the yeast flavor is enhanced rather than using yeast with other lowcarb flours. I'm gonna try that recipe by Black Tie right now so I can have a quick breakfast pizza tomorrow. Affectionately, Northernlady 😎

Former pizzeria pizza maker here: use less sauce altogether and very little in the center of the pie. This will help it crisp a little better . It’s almost impossible to recreate what the high heat of a pizza shop oven can do let alone with a flourless recipe.

RU-vid algorithm really loves you Wes. All this past week your videos have been dominating my recommended list. I think that's great you really deserve the recognition and hopefully your subscriber list and viewership is growing fast!

Also.... recipes with psyllium husk are the closest I ever came to decent texture and flop test!

I'm not big on Lupin Flour for baking, but I love it as a wheat flour replacement in a dredge... Try it for fried chicken & you just may agree...

Come on Wes, gather another 3 crust recipes for Pizza Crust Battle #4 because we're all in it for the long haul...

I adore you Wes and your videos. They have helped me down my path of loosing 200 lbs on Keto!!! Thanks ❤️

Hey Wes, I changed my name back to Lockhart from Ward. But, you are so very welcome!!!

Hi Wesley! I think a follow-up video would be fun. A “Final Results” discussion and to compare the rankings. Just a thought! Thanks!

I can tell what you think before you speak. It's all in the eyes and in the noises you make. And if the word POOT comes up in the making you bet it's getting at least one thumbs down. Thanks for giving me a giggle and a few more recipes to add to my list.

getting all my foodie friends hooked on your channel too---fun, good food, and healthy entertainment

I agree with you on the cauliflower, Wes. IF I were going to make it, I would actually make a mashed cauliflower before adding the egg and cheese. I bought a cauliflower flour that I haven't used yet. I was wondering if it could be used to make a dough for pizza crust? I shall have to experiment. Great video once again! I think you could make a few more pizza crust challenge videos, and we would all just be happy to come along for the ride - we love you!

Of all 3 videos, which do you prefer the most. Would love to see you make some of the changes you mentioned and do a 4th video. Love all your videos!

The channel "I don't sugar coat" has an interesting pizza crust recipe!

I have found out that most all of the low carb pizzas come out the best when baked on a pizza stone, pizza pan with air holes, etc. I cook one side, flip and cook the other side, and flip back over to cover with my toppings. On the last cook I do not put it back on parchment paper because it tends to hold moisture. Cooling it on a cooling rack gives the bottom of the crust a crispier texture. This is how I bake my cauliflower crust to give it stability! lol Thank you Wes for all of your hard work!

After watching all of these, I think I’ll stick with low carb wraps as a pizza base. So much easier, and I get great results.

I really appreciate that you always give an honest opinion but do it with such kindness.

Thanks for making this 3rd video! I have to tell you, your reaction to things is literally the best ❤ also the after the bite ☝ moment is my absolute favorite ❤ you're the best!

Black Tie Kitchen made a Version 2 of his pizza dough a few months after this video...the major change was the addition of lupin flour. If you do another pizza dough battle, it would be cool to see how his new version stands against the competition!

Wes, love all of the options you are giving us! Thank you very much!

If you are considering making the deep dish by KetoFocus, I would recommend obtaining the lupin "meal" rather than the more commonly available "flour" as she is trying to imitate the cornmeal texture of Chicago style deep dish pizza. I think the cast iron pan really helps give a crisp texture to the crust. I used about an 8-inch cast iron pan, and it seemed to be just the right size.

I made the cauliflower crust. I like it best when it's made in two stages: bake crust, rest, rebake with toppings. MUCH better after it stands in the fridge because the cauliflower taste reduces. Once it gets baked with the toppings, it's pretty tasty. Also, it freezes well.

Thank you for introducing me to new low-carb food bloggers. Always appreciated!

Love your videos! It is fun to watch your face when you really enjoy something you have made. Make me want to try it too!

Love this channel ; I learn so much and you are just a lot of fun to spend time with 😊

Brandon, I love your shows and your quirky sense of humor and integrity, keeping true to the mission of your channel.

Great series! I miss pizza so looking forward to checking out the top recipes - ans the deep dish ones coming up!

Another great pizza challenge. I've thought about lupin flour a few times but as you said for inflammation reasons I always bypassed it. Thanks for sharing and can't wait for your next challenge. These videos are a highlight for me. thx again.

You should take all of the best ingredients and cooking methods and make the ultimate pizza crust recipe.

Ty for your patience and perseverance 🤗

I tried the cauliflower crust store bought, and the pizza turned out crazy soft. I loveeeeeeddddddd the previous video and this video too. I can’t wait to try all of these too see what works for me. I love this channel, thank you for doing all of this.

I love your videos and in this video, I like how you FFWD through the pizza toppings part. We all already know how to do that 💖

My little sister used to buy pizza every single day for weeks so much that I got sick of it (whereas she still loves it) for months after. I can’t imagine what it was like to eat all that pizza for so long to give all this great information. Thank you so much for all you’ve been doing

I haven't tried lupin flour yet, but it's on my list of things to try in the future. If you haven't seen it yet, check out KetoRewind's lupin flour video for dinner rolls. Also, I Don't Sugar Coat's channel has a lot of low carb recipes using lupin flour that are worth looking into.

Thank you so much for ALL of these pizza recipes!!!!! I will try them all out!! I did start out with cauliflower and absolutely LOVE the cauliflower pizza. Now to try all these others and see if I change my mind!!!! :)

Thanks for trying out all of these recipes, it saves the rest of us so much time and shows us what to expect. I like that you think out loud and put into words what someone might be thinking along the way. I would have liked the first one if not for the gluten because it is inflammatory to me, and I have had enough cauliflower to last me a long time, and will be willing to try the lupin flour. You have a radio announcer voice and make a person feel welcome!

I have been bingeing on all of your videos...I love you❤️❤️ can't wait to see more..

I think we need a head to head of your favorites from each battle!

You have to redo the other pizza battles with the new aerated pizza pan you have 👀

Love all three of these! Love your channel! How about a #4 showdown between the winners of #s 1, 2, and 3?

Yes!!! Deep dish will be next..so excited!!!!Will need to try out that Lupin flour recipe...maybe combining a bit of almond flour with it. I had to combine when trying out the fries because I didn't enjoy the taste of the fries with the Lupin flour alone...although I didn't have the mashed potato flour drops at the time.

thank you for all the ideas and honest opinions

Part 3!! You are a gem.

Great job, once again Wes!😀👍 I really enjoy your videos! Have a blessed week 💜🙏✌🌞💐🎶

Thank you for ALL of these battles - well done 😊

I'm so glad you did a third video. I need a recipe for dinner tonight. I made homemade pizza sauce, cooked bacon & sausage too. 😋 Thank You

I remember using that cauliflower crust recipe however I added a 1/2 cup of almond flour to it which helped it firm up a bit.

Man! I have been horrible on my diet and apparently was off Keto so bad RU-vid stopped suggesting keto channel videos for me... bad sign for my health but also I missed your videos. Love your positive personality and your accent reminds me of my mother’s southern accent. Might have to try some of these and get back into keto eating...

Hi, am a new visitor to your channel here in the UK. ..loving the Keto recipes and your enthusiasm

Thanks for your honesty!!

Chef Buck's was the first I ever saw or made. It turned out great. My kids loved it too. Looking forward to trying the others.

God Love you my friend. Thanks for doing what you do. I worry about your nitrate intake through this series but I just get a kick out of all your videos and get a lot of great ideas.

Love the videos. Just wanted to share that I think you'll get much better results on crispness if you reduce the amount of sauce by half or more. It has helped my pizzas crisp up a lot and also cuts some carbs as an added bonus. Anyway, take care and keep up the good work.

Black Tie Kitchen voiceover is so funny! I love his channel!

I know you could only do so many pizzas, but I really like your cheese crust skillet pizza you made maybe a year or two ago. It's super easy and quick! Tastes great too!

Loved this whole series!! The pizza "screen" changed everything for me in terms of a crispier crust. I eat Pizza 3x a week! So, my go-to ready-made crust is from Great Low Carb Co. Thin Pizza Crust! Buy on Netrition or direct. Cheers from Chicago!!

Hi Wes,Just started watching recently.I looked back at some of your history,to get acquainted.You are great to watch.I Love you,and I Love Thrive Market.I don't eat keto,but baby stepping to low carb.Congrats on your long marriage.You have a beautiful home in Florida.I enjoy seeing your facial expressions,and the way you talk.Lifelong sugar addict here.Lost 40+ with WW,but gained back quite a bit after retirement.Moved to Panhandle a couple years ago.Pandemic has been an excuse to eat & bake.Does Food equal Love💕?You are Awesome.Keep being creative in every way.

I love Chef Buck! I'm glad you included his recipe!

I love that little blue bird magnet on your frig! Great video!

You are such a hard working man Wes! Love you ❣ SN: lupin flour tastes and does much better when you mix it with other nut flours!

Yayyy for deep dish!!! Thank you Wes!❤️

Thank you Wes for all your hard work and sharing with us. Yes I do think a HOT pizza stone makes a difference, so kind of a viewer to send to you! Keep up the great work! ❤️

miracle flour,lupin, is wonderful...I never fuss with it like you did

Thank you SO much for all these pizza reviews. I wish you had added carb count to all the reviews.

You should make a top keto snacks video, your opinions on food are great

I used chef bucks recipe but used the spices I use for Spanish rice (main ingredient knorr tomato bullion, garlic and cumin) and used this as a base with enchilada sauce, hamburger and cheese. Sooo soooo good!!!

Thank you again Wes for another great video

Crispy crust hack my hubby and I figured out for homemade regular pizza: throw the pizza on its air pan on your bbq grill for a few minutes! Haven’t tried it for a low carb pizza but I’ll be trying it. Thanks so much for your great vids. ❤️

Thanks Wes, great series on pizza!

Would love it if you'd do a blueberry scone battle! Your videos are great!!!

Always look forward to your videos. I made a pizza from the 1st video today.

I just bought some Lupin Flour for making Keto Asian Flavours’ spaghetti, one that you have made (with the squirt bottle). I had to buy all the strange ingredients and I had never heard of Lupin flour, but that pasta sure looked amazing, so I bought some.

Thank you for doing these videos! Do you have a go-to recipe for pizza crust? Please share!

This series was really fun to watch, plus we got spoiled seeing you three weeks in a row! I know it is a crap ton of work so thank you! Now I have to ask, you have done nine recipes--- which three will YOU be most likely to make and eat yourself if you want to make an LC pizza at home, Wes?

This cauli recipe is the only one I use. I think it's great...and easy! I do add seasonings to the crust for flavor. I flip the crust to get it crisp before I top it. I don't get the cauli taste like you did. And I shred my parmesan to get long shreds which helps to hold the crust together. I need to eat low carb but also low fat because of a heart condition. This recipe gives me what I need.

thank you so much for everything you do and how you do it. My wife and I have truly enjoyed watching a learning. I really like how you make us your audience to to the creators website to get the recipes.. I have a request.... We have been looking at a Keto friendly fried fish batter, if you can go there that would be super great.

I tried today the keto pizza crust after i made the crust recipe i put it overnight in the fridge and i used also mesh pizza plate that i bought at amazon . with this mesh plate the crust is crispy and i cooked the pizza at 450 for 10 minutes .This is the best tasting pizza low carb that i have made Thank you

Thanks Wesley!!!!!! I LOVE YOUR CHANNEL! Your opinions are always fair and honest! Your hard work and dedication has saved me and my family an incredible amount of time and money! Can't thank you enough! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

@13:49 Did you just say the whole house smells like poots? LOL!!!

Love the new cabinets! Looks neater!

Enjoyed the videos thus far. Have you made a tracking spreadsheet of these comparative tests that you can share?

Found your channel yesterday and having a lot of fun watching! I subscribed and am looking forward to more videos. Curious where in the south are you from?

I made the Black Tie kitchen Pizza crust. Started at 6. Cooked it at 715. Did not do the overnight wait. Rolled it out on parchment. Used a pizza stone. Preheated to 500. Shaped dough on the parchment paper. Slipped crust (on the parchment) onto the hot pizza stone Baked it for 2 minutes first. Pulled it out of the oven. Then added all my toppings. Put it back in the oven with the parchment paper , onto the pizza stone. In 4-5 minutes it was done and perfect. Awesome

thanks Wes