$1 Pizza Meal Prep: Cheap Meals for Fat Loss

[@Exercise4CheatMeals]

Get my cookbook: payhip.com/b/PUO5w (use code E4CM for 10% off!) RECIPE BELOW! Let's make fresh dough great again. If you like the content I drop and wanna give back use any of my codes and get a top notch product(s) in return! 🦍 The BEST Pre-Workout on the Market: bit.ly/3yd90XC Code E4CM for 10% off 💪🏼PEScience Whey/Casein Protein: bit.ly/3icKsrZ Code E4CM for 10% off Pizza Meal Prep (Makes 5 Pizzas) Dough 500g AP Flour 100g Vital Wheat Gluten 10g Salt 5g Yeast 440g Water Sauce Cento Crushed Tomatoes 1.5g Garlic Powder 6g Salt (or salt to taste) 80g sauce per pizza Cheese (I buy the 2 lb bricks) 300g Part Skim Low Moisture Mozzarella

[@WinclarkYT]

Forgot to add your link here my dude.

[@Exercise4CheatMeals]

@@WinclarkYT Which link???

[@WinclarkYT]

@@Exercise4CheatMeals Your last sentence in this original comment says "You can check it out here:", but nothing after the here. I believe there is supposed to be a link here, no?

[@rebel4466]

Pleasantly surprised by weight in grams. Water in grams is kinda funny though, as 1g of water equals 1ml of water. But probably a lot easier with US utensils just to weigh it as well. As we EU people don't usually use the US-style measuring cups, cooking US recipes is usually a lot of conversion. One little thing I'd have to somewhat solve the "which pan issue", try preheating the cast iron pan in the oven, then either dropping the pizza into it or taking it out of the oven, making the pizza inside the hot pan and putting it back into the oven to bake. The crust will be a lot better. As you said, warming it up takes a while, but it also doesn't get cold as fast and will transfer the heat you put into it a lot better towards the dough in return. No real criticism, just something to try out. Basically a bit like a pizza steel.

[@av8213]

sorry to be a nerd but i just had to say that it's actually 0.997g of water that equals 1 mL of water

[@_Ciiitron_]

Preheating the pan to smoking hot and then placing the stretched pizza dough (as you would with tortillas, naan, or any flatbread) gives a much better texture to the final product closer to a stone baked pizza. Leave it on the burner for no more than 3 - 4 minutes while you sauce and cheese the pizza. You also don't need to oil or flour the cooking surface when doing it this way. Just pop it into your preheated oven, then turn the broiler on high after a minute. Since the bottom gets a head start it spends less time in the oven. Take it out when it's colored to your liking, rest on a wire rack to maintain crispy bottom.

[@fitzy28101]

Very good tips.

[@aaronhughson285]

Came here to say the same.

[@hesido]

I'd be scared to burn myself, so you pre-strech the pizza and lay it to the smoking hot pan?

[@Novictus]

@@hesido Yes.

[@Exercise4CheatMeals]

While admittedly this a great technique, the chance for burning yourself goes up 1000% so be careful to anyone who tries this. The reasoning for the method I used is most of my viewers are brand new cooks who have never stretched a dough in their lives. So the chance of them also ruining their dough by hard stretching also goes up 1000%. If you are reading this and are a beginner cook, I highly recommend you do it how I show it in the video until you really get comfortable around the kitchen.

[@nonsensicalwebby1663]

I’ve been following this recipe for dough basically everyday for an around a month. You are a life saver. I’m almost below 200lbs 202.6 as of today.

[@Exercise4CheatMeals]

Funny someone just mentioned how u can't lose weight eating this and I said people are literally in the comment section telling me how they lost weight. Congrats brother. How much have you lost so far?

[@sdamer4609]

@@Exercise4CheatMeals would me awesome if you mentioned how much calories per 100g it is

[@tyland9417]

just make the whole recipe and divide its weight@@sdamer4609

[@Hawokki]

@@sdamer4609 Quessing from the size of pizza and everything, I say about 200-300 per 100g

[@A.S.R]

Do you add in oil to the dough? Mine turns out very sticky

[@nataliekavanagh5573]

Just made this pizza tonight, left the dough for 24hrs before I used the first ball. It is genuinely the nicest pizza I've ever made, that dough is so tasty, I can't wait to see how better it gets over the week. Was also easy as hell, this might be my new favourite recipe!

[@Vincent_Beers]

Measuring what you take out of the container was such a casual pro tip.

[@ericmcdaniel4007]

I use to work at a pizza shop and after watching this video it made me anxious to make pizza again. Every morning me and another employee would make about 200 pizzas before we opened at 11, then before our shift ended at 4 we'd prep the dough for the next day. Place sold close to 400+ pizzas a day. A few things Id change First the water needs to be warm, add the yeast to the water then mix that and let sit for 5 minutes then add into dry ingredients. Don't cap the container to let the yeast do its job when you put in fridge, Id use Saran wrap if you want it to be covered. When you take it out of the container use a good amount of flour to cover top and bottom then image your praying and reading a book to press down on the dough (press down with your hands in a prayer shape, then open the book using the back end of your hand to stretch the dough) Using your fingers like that will cause the pizza to be thicker in some areas. We also had a tool to poke holes in the pizza to avoid bubbles but you can use a simple technique. Use your finger to make a dime size hole dead center of pizza before you cook it. I loved the video by the way, not tryna sound like a know it all I just remembered all the little things that make a difference.

[@yatindrasingh9841]

thanks for the tip, btw what difference does it make it i am using a saran wrap or a lip to keep my dough

[@elemair9210]

I tried it and it was delicious. I've always been a pizza addict, eating sometimes pizza for every meal every day for 4 to 5 days a week. It made me fat, so I had to give up pizza. With this recipe, I feel full after one pizza, it has less calories, more protein and it's almost as tasty as a classic pizza. BUT, I don't feel like trash afterwards, like when I eat classic junk food pizza. Plus, I'm full for HOURS after eating your recipe. Plus, time spent cooking was another huge barrier for me. No energy to cook. This meal prep is easy on t he weekend, and when I come back from work, I can have a pizza with very little to almost no effort. I've eaten 4 of them already, in 4 days. I don't know if this recipe will hold up in the long term, we'll see. I've already began tweaking the recipe a little bit to make it even better without increasing the calories. Bro you just brought back pizza into my life. THANK YOU !!

[@Exercise4CheatMeals]

Major props for coming back and leaving such a long review!! I am so glad you like them and are already tweaking them. That's definitely the name of the game. Perfect the OG recipe then figure out how to recreate it to make it perfect for you.

[@friedoysterskins2942]

3:10 you gotta eat the spoon for an extra 40g of protein

[@onrch]

dont forget to eat the cans for some iron

[@johncharp3369]

I can’t underscore enough - invest in an oven safe non stick pan. The crust on this pizza is sooo good. Overall tastes like a local mom and pop pizza joint pie. This is definitely a top 5 E4CM creation. Phenomenal

[@Exercise4CheatMeals]

The whole family loving it?!!?

[@fsxaviator]

You don't need non-stick! A cast iron pan will work just as well and better because it has better heat retention and seasoning. No need for any chemical coatings

[@ClaudeSac]

No non stick pans, better get used to pans that will last multiple life times. Not only cast iron, but my preferred one for instance; a carbon steel DeBuyer.

[@JohnSmith-tx3ys]

@@fsxaviator I don’t bother seasoning my cast iron. I just use it frequently and I don’t use any soap when cleaning it. I even put cheese in my eggs and it doesn’t stick.

[@jeffwells641]

If you end up making pizza often, plain flat pizza stones are extremely cheep these days and are totally worth it.

[@joestohr4780]

This is leaps and bounds better than my tortilla pizzas I've been taking to work. 😅😅

[@Exercise4CheatMeals]

Oh yeah this will definitely be an upgrade 😂

[@TheTenCentStory]

I actually do love the tortilla pizzas

[@trolltyrant8344]

⁠@@Exercise4CheatMealsthe flour adds so many calories ive seen and have made a flatbread with chicken instead of flower ive been contemplating making one out of tuna Something to look into

[@TrueBeelzebub]

@@trolltyrant8344how does it taste though? That sounds like a good high protein idea.

[@trolltyrant8344]

@@TrueBeelzebub the tuna experiment I did was pretty good tho it kinda failed as a pizza dough it seems only chicken works well Don’t go for tuna if you want to make a pizza The tuna became a really good tortilla replacement tho it would be amazing for a wrap or a wrap sandwich instead of bread Also the amount of paramsaun cheese needed to make it into dough like is pretty high It tasted good it was uniqe I would recommend Definitely not like the chicken equivalent Basically you suck out all juce from the tuna and even press a paper towel onto it till it’s really dry then add a egg any garlic powder ect you wanna add and a lot of Parmesan cheese then roll it out really flat and cook it It will become something firm to the touch kinda like a pizza crust not exactly tho

[@thatguy9485]

I love how you flattened out the dough before storing it in the freezer. Great idea!

[@majinraptor]

Tried this today and it turned out great! Thanks! Adding this to my list of go to recipes.

[@durandus676]

4:54 set the cast iron on the stove on simmer low while you prep everything, it also warms the dough making it easier to spread and does something to the oil and cornmeal that makes it stick less when cooked. 6:16 a cast iron can just sit on the stove and residual heat will finish it while you clean, and makes the pan easier to clean 6:50 the simmer cast iron trick removes the need to set out.

[@HiddenGully]

I really like this, the entire channel. For those who do not even meal prep, it teaches them to cook in a very detailed and concise way that other food youtubers often miss. The cheap cost makes it realistic for everyday people

[@chadjoshuamusic]

I've been eating this pizza most everyday for the last two weeks. Awesome. thanks.

[@watermelon1221]

Your videos has improved so much and your thumbnails are extremely good. Love how you take inspiration here and there from all the different youtube chefs. You definitely coined the protein bread recipes and took full advantage of it by using it in tons of different forms, definitely have to try! I hate those sliced protein breads!

[@Exercise4CheatMeals]

Thank you for all the kind words watermelon!!! I love watermelon especially in the summer and the watermelon sorbet has really changed the game for me.

[@BuzzingGoober]

Great video. I knew most of these tricks, but it's nice seeing someone simplify it in one video.

[@lifeonmyowntermsx1]

I just made this, it’s turned out so freaking good! Now I’ve got pizza for 4 more days 😂

[@Exercise4CheatMeals]

AYYYYYYOO so glad you like it man!! Hopefully the next 4 days were just as good, ig not better!

[@lifeonmyowntermsx1]

@@Exercise4CheatMeals they very much do get better by the day 😏

[@nelsonoliva5409]

Bro I’ve never been so hyped to try so many recipes! This was the first one I did and mixed with the Italian sausage from your deep dish came out amazing!

[@romxxii]

how are you getting 40g of protein from 60 g of cheese and 200 g of dough? Based on my math, it should be less, like 30-35g of protein. Are you counting protein from the tomatoes? They don't have that much either.

[@masaku88]

Vital wheat gluten is pure wheat protein.

[@rai3839]

i was wondering the same. it’s like 38, not too far off 😅 most of the protein comes from the wheat gluten, followed by the apf & mozzarella, and yeah, the tomatoes count for like 2g of the protein per pizza lol

[@MooMooCow95]

Love how simple this is. Every other pizza recipe is just like "what do you mean you don't have a 2000 degree pizza oven ready to go all the time? Are you even trying to cook pizza?"

[@mr.meatman7978]

Thanks for the recipe. I have been making it for my family and I, and it’s really easy and tasty.

[@pinkpandasquad1]

for those who may wanna change it up a little, i'd recommend following the steps but instead of using the sauce on the pizza, melt some butter and chop up some garlic and add it to the dough instead. add some italian seasoning to the cheese layer. You can still prep the sauce and use it as a dipping option and bam you created garlic cheesy breadsticks

[@GeorgeWescott]

Plan on making the dough tomorrow!! Can’t wait to try this recipe out. You take a lot of time and do a great job perfecting them!! Appreciate all the time and enthusiasm that you put into your recipes.

[@Exercise4CheatMeals]

Thank you so much George. Let me know what you think after you try it out.

[@EnRaye]

How was it?

[@SamuelCatsy]

What I've been doing with this is putting the 440g water in a measuring cup/bowl, warming up the water in the microwave so it's about 100 degrees farenheit, and adding a tablespoon of yeast and a tablespoon of diastatic malt powder. I've been trying homemade hoagie roll recipes so that's where I got the malt powder, but this pizza dough is so much easier. It makes the dough come out like a pizzeria oven even if I put the dough on a room temperature pan before putting it in the oven.

[@MindyTunnell]

This is by far the best protein pizza Crust I've ever had. This will be is heavy, HEEEAAAVY rotation for the next few months. Nicholas... You have the thanks of a grateful short Alaskan.

[@Exercise4CheatMeals]

And I thank you for trying it. Deep dish on the way 😏

[@zawinullava]

A tip to cut down on the prep time even more: shred the cheese in your food processor. Most food processors I've seen have had a shredder attachment, or you can just use the regular blades. Takes about 15 seconds to shred an entire block

[@alainhajjar]

I feel like whenever I follow a youtube recipe, it NEVER turns out the same as in the video, but this one 100% did and thank you for actually giving us the weight of each ingredient. This will be a new staple for me!!

[@scythe8609]

some youtubers have better stoves/equipment

[@alainhajjar]

@@scythe8609 Yes. And I hate them all 😡

[@twizack22]

@@alainhajjar 😂

[@Shadysback1234]

I made this pizza for my wife and I and it’s INCREDIBLE! We’ve made your meatballs and this pizza and we are BEYOND impressed.

[@Exercise4CheatMeals]

Combine the meatballs and the pizza and now we are really talkin!!! Seriously though I am so glad you both have been enjoying the recipes!

[@justin__G]

I’m making this today, pizza I have weekly, I will definitely be making these often. Going to try your Deep Dish next week for sure! Your channel has the best tasting recipes, I make your chicken gyros weekly now, so easy and nutritious! Keep up the awesome stuff dude! 👍🏻🙌🏻

[@TheCarmenMichael]

I altered this slightly to make a knock off high protein Little Caesar's pretzel crust pizza and it is out of this world. This dough is the real deal. Thanks!

[@eefa8442]

I'm confused, where does the 40g protein come from in this recipe?

[@RedSntDK]

Vital wheat gluten is 75% protein, so those 100gram is exactly 75grams of protein. Regular flour also has a good amount of protein, around 13%, so 13x5 in this case amounts to 65grams of protein. That's 75+65 = 140 grams so far. Low moisure mozzarella is roughly 29% protein pr 100g so that's 3x29 = 89 gram of protein. There's very little protein in the crushed tomatoes, roughly 3 g pr 100 g, så that's 3*4 = 12 gram. 12+140+89/5 = 48.2 gram per portion of pizza. Of the dry ingredients there's roughly (500+100+300+400)/5= 260 gram per pizza, and 48.2/260*100 = 18,54% protein per pizza. Unless I got something wrong. So it's actually more than 40gram of protein pr pizza, most of it from gluten and cheese.

[@deto_san590]

⁠@@RedSntDKwth you’re actually so good at explaining, thanks brother

[@TheArchighves]

Pro tip, try different heights for your oven racks and find the right one to get the crust how you like it

[@funstuffonthenet5573]

You lost me at owning a food processor 😂. Edit: Ohhhhh!!!! Oh snap! I watched for 20 more seconds and you said what to do if you don't have one. 😎

[@FindSpencer]

Your recipes are so damn good dude. I haven’t made this yet, but I have no doubt it will be fire. Your ice creams are all amazing but what you’ve done with bread, or dough in general, is what has really impacted my meal prepping.

[@Exercise4CheatMeals]

Really love that you are incorporating all of the dough recipes because I feel thats one area that is super underutilized in general and is so much better homemade.

[@ExpTube1969]

this recipe amounts goes for 5 Dough....?

[@JohnSmith-tx3ys]

$1 per pizza. That’s amazing. Subscribed. Some KZbin cooks are just way too fancy for regular guys.

[@blaze1448]

Love it I’ve been eating them all week thanks so much

[@sonshawnzy9975]

This is amazing . I was wondering if you could do some snack and dessert videos again . I am having horrible cravings for cake and desserts . I love your vids on blizzards but was hoping for other dessert vids too . Keep up the hard work

[@Exercise4CheatMeals]

Working on a brownie for months now and should have another creami recipe in the semi near future. The muffins I released are a hit with everyone and I used those as a dessert on my way down to my leanest physique ever so I highly recommend them.

[@tariqsabbah2621]

Great recipes. You go above and beyond in your videos and instructions. Greatly appreciated.

[@tommy-lee-johnes]

I just made this and oh my god it is amazing. I made pizza a lot of times at home, for friends, for my family. Tried 24h fermenting, tried pizza-hut style dough, regular, italian etc. However, you open my eyes. Adding gluten makes the pizza better. The dough is easier to work with, it develops a better crunch in a kitchen oven, the dough is chewy. I love it. I love this recipe more than my previous non-fitness pizza recipes. I would rather eat this than my old previous pizza recipe. Thank you you are amazing.

[@antic4mper819]

I finally made this, I did a bad job mixing the dough (forgot to whisk it when wet before moving it around with a spoon) but it still turned out great and tasted amazing, my friends agree. I added turkey pepperoni and peppers for a bit more flavor. This is definitely going to be a regular dish for meal prepping, I can't wait to experiment with all different kinds of pizza sauces/toppings, thank you!!!

[@conservative_conservative]

I dont see where the 40g protein is? You're getting what 8-16g max from the cheese and maybe another 5-8g from everything else.

[@fastshark-wq5cw]

Vital wheat gluten is basically like whey protein but for baking lol

[@angelkato1401]

i use this recipe all the time, its awesome. Thank you!

[@DiegoVargas3773]

How tf did you get 40g protein from that?

[@benanderson89]

Basic maths. Bread flower is 12% protein and a vital wheat gluten mixture like he's using is 75% protein. So in one fifth of his dough for a single portion there's 27g of protein plus 13g in the 60g portion of cheese. Total is 40g per pizza. It's not complete protein, though.

[@ska4dragons]

​@@benanderson89 Being a complete protein source is irrelevant unless this will be your only protein source. Which it shouldn't be. Gluten is a terrible source of protein as its bioavailability is something like 25%. Dont think 40g of protein. More like 10g.

[@LondonBrazilianDancers]

Click bait me thinks

[@knightshousegames]

I use a 9 inch round cake pan for this and it works great Also, if you use bread flour for this, the crust comes out so nice, especially if the crust around the edges rises, you can throw the oven on broil for a minute or two after the baking time is complete to crisp it up.

[@Baxwell.]

What happens if you don't add the vital wheat gluten? It's the only ingredient I'd have to buy online.

[@seffer72]

I have this same question as well.

[@thisismyyoutubeaccount3322]

You'll need to substitute more flour and you'd have less protein.

[@thisismyyoutubeaccount3322]

@@seffer72 You'd just need to substitute more flour in place of it and then the recipe overall has less protein.

[@aaronrio4271]

super late but yeah it’s kinda pointless to make it without vital wheat gluten. That’s where you get most of the protein

[@hectorsoulless]

Literally just had this for the first time a few seconds ago. Split a pizza with my wife for lunch. God DAMN. Easy 10/10. Gonna be making a bbq chicken pizza later with the dough too. Gotta get another cast iron because splitting a pizza isn’t gonna cut it much longer. 😂

[@handsomestrangr]

Just made this one last weekend and oh my was it delicious! I was full and satisfied. Looks like I’ll be making a lot more of it! And I baked it on a pizza stone and it turned out great!

[@Exercise4CheatMeals]

Glad you like it stranger!!

[@TripleFireQueen]

I finally made this! OMG delicious- thank you! I feel pretty accomplished, I was very intrigued and intimidated by this recipe - it took me weeks to gear up for it LOL I thought it was going to be SO difficult. Nope! Thanks again xo

[@BackTwoBaySix]

How on earth does this have 40g of protein? Did you just make it up

[@rockinick]

It technically does but not high quality. A lot of it is incomplete protein from the wheat gluten/flour. The rest is casein from the cheese. I add chicken and turkey sausage to mine for actual good quality protein.

[@edwardgaiennie8956]

@@rockinickwhat about adding Greek yogurt to the crust?

[@AtechG35]

​@@edwardgaiennie8956what does that even mean

[@edwardgaiennie8956]

@@AtechG35 mixing Greek yogurt in with the dough. I saw another KZbinr do it. Dough looked fine and that adds even more protein

[@AtechG35]

@edwardgaiennie8956 I see nice. Idk why, but I was picturing greek yogurt on the dough.

[@AdamTorbert]

Try subbing out AP flour for 100% wheat. Bump the hydration to 92%. I have also added garlic salt and other flavor enhancers to the crust such as Badia All Purpose seasoning. Have been using this recipe for months and over 50 pies!

[@dopex89]

For the first time I'm seeing healthyish recipes that actually look good and satisfying. Thank you! I will definitely be trying it out once I get my hands on some vital wheat gluten.

[@also_joe]

just made this pizza. dude, you're a genius.

[@Exercise4CheatMeals]

Thanks Joe!

[@ssholum]

Yo Nick, I finally tried this one today! It's great, and pretty easy. I was using a different brand of flour, so my dough was a bit dry. I only got 2 of 5 good looking dough balls, but I think next time will go smoother. Today's pizza had some turkey pepperoni. And I'll definitely be doing one with mushrooms and onions. I'll probably go a bit lighter on sauce for the next one (personal preference), and maybe sprinkle some herbs on it. I can't wait to try one with the dough that's had time to ferment!

[@kyrophantomproductions8978]

I saw if you want some more browning on the bottom you can actually cook the pizza on a stove top for a little bit to just cook the bottom then use the oven. Might take a couple tries without burning but I imagine wants people get their timing down it would be worth it!

[@baldicain]

I’ve had the vital wheat gluten un-opened for over 6 months & I FINALLY MADE THIS PIZZA I can confirm that this pizza does not taste “healthy” or compromised. just split two pizzas with my family guilt free and everybody loved it! If you haven’t tried it yet do this you will not regret it

[@BayyOnee]

This might actually be the most beautiful video I’ve ever watched

[@SANtyJAV]

This might be quiet obvious but, DO NOT PUT A NON-STICK IN THE OVEN if you are going to make this recipe with one.

[@aaronrio4271]

not true, just make sure your specific pan is oven safe up to a minimum of 450f.

[@alak2416]

You can add prosciutto(the baked one) and it adds a lot of protein with few fats and it taste amazing

[@sibotime]

Good idea. I tried a lean ham, but it ended up being pretty rich with the sweet cento sauce

[@shortkeys73]

Bro thank you so much. I can't believe I'm losing weight making delicious pizza. Some stuff I've learned, hopefully it helps someone: Stand mixer (KitchenAid) works just fine. Speed 2 for a couple minutes really reduces the amount of manual work required. Stevia liquid drops in the sauce tastes amazing with no calories Chicken sausage ups the protein a lot. I put chicken thighs in the blender with fennel seed, red pepper flakes, garlic, salt, and stevia drops and then brown it in a frying pan. Indistinguishable from real pork Italian sausage. Have fun everyone!

[@roguephoenix]

we have two very different definitions of "nearly 0 work or time"

[@kisu_ve625]

This was actually incredibly simple and easy and didn't take much time either Maybe you're just bad

[@roguephoenix]

@@kisu_ve625 lol you have a different definitions of simple and easy. maybe you just like doing a lot of work.

[@kisu_ve625]

@@roguephoenix I am one lazy MF and I knocked this out in like 20 minutes If you can't handle TWENTY MINUTES I feel bad for your parents for raising such a useless individual 😢😢

[@jahunmoayedzadeh9194]

😂 fr

[@kisu_ve625]

@@roguephoenix mf it's like 5 total steps I am not some effort genius I have a job I go to the gym I play competitive video games I'm ranked 9th in the state it's not really that much effort to make a PIZZA

[@Saucywombat17]

Thank you so much for sharing this dough was so flavorful better than any takeout spot

[@spartacusjonesmusic]

40g of protein?? From what?

[@Jddhsishfnwkwiahfjw]

The cheese and the vital wheat gluten

[@jeanpierrepachecoavila5484]

The vital wheat gluten used in the video has 23g of protein per 30g of product.

[@mrsduck_man]

Cheese & vital wheat gluten. A slice of Costco pizza still has more protein lmao

[@GizelleQuant]

@@mrsduck_manand more calories.

[@xxneoatomicxx]

I am a new subscriber and man I wished I had found this channel much earlier in life. This is some really good stuff. Much appreciated will let family and loved ones know.

[@Exercise4CheatMeals]

It is never too late! Thank you for watching and sharing.

[@IknowliavUS]

40 gram protein from 60gr chess ? Makes zero sense

[@lorddug1892]

My man is forgetting that wheat also has protein😀

[@woofwoof4303]

500g flour, 51.6g protein 100g vital wheat gluten, 75.2g protein 5g yeast, 2g protein Total 128.8g, divide into 5 that’s 25.8g protein per serving 60g low moisture mozarella, 12.5g protein Total about 38.3g of protein, I’d say that’s pretty close to 40 grams and makes perfect sense

[@IknowliavUS]

Yes I didn’t know vital has so much protein I should use it instead of whey

[@narrowbtw3970]

mmmhh i love eating chess!!

[@slyfixplayz932]

Bro I made this and it was one of the best pizza I've ever had before, great recipe

[@kitsune_gt]

Theres no way, pizza for weight loss? 😭

[@Tyyin.]

Yup. I lost 70 pounds doing healthy stuff like this lol

[@wilfredogarcia305]

It’s possible. Especially with a good exercise routine.

[@Dlannin05]

Why not?

[@xMrShadow]

When I put the recipe into Cronometer using the ingredients listed the macros added up to 55.8g protein 135.1g carbs and 14.4g fat at 921 calories.

[@ThatGuy2428]

Finally got a chance to try this and it's absolutely amazing. Life changing even.

[@Exercise4CheatMeals]

Changing lives is my goal ❤️

[@ThatGuy2428]

@@Exercise4CheatMeals the only bad thing is my pizza addiction is probably going to just get worse lol At least it's healthy now though! Great recipe 👍

[@Dad_Lyon]

Hard to compare to other protein chefs. Actual meals. Didn't know the vital wheat gluten protein content til this channel. Subscribed.

[@thelolrus7491]

Man so many nay-sayers, cynics, and straight up ignorant people in this comment section. Just made the recipe, the pizza is fantastic. No complaints here. I used a 12 inch pan instead and finished with some sprinkles of parm & romano and the crust is so good. Perfect thin crunchy outside but still chewy.

[@DimitryMarushak]

This looks amazing and I will add pepperoni. But i'm wondering what is the forty grams of protein? The cheese?

[@RightsAreNotTradition]

Taco shells and spaghetti sauce. Layer it and make a stuffed crust. Bake it close to the heat with the top covered to crust the bottom. When the edges crisp take off the foil/top and brown the cheese. I do it with olives, bacon bits, and pepperoni then season it with garlic powder & onion powder, chopped onion, and some herbs and butter.

[@RightsAreNotTradition]

Now I'm down for some pizza.

[@lifeonmyowntermsx1]

Dude, for real! I’ve been watching your channel for so long and I’ve said it a few times but this is hands down the best food channel out there now. Your editing skills make it so exciting to just watch how to make a pizza!

[@Exercise4CheatMeals]

Thank you so much! Means alot because I try to put the most I can into each and every video.

[@michaelromero3131]

You can skip all that cold fermentation if you use rapid rise yeast...just punch down after a rise three times max... also you don't have to use any oil

[@pieking4]

if you happen to have a lesser quality crushed tomato, add about 1/8 tsp of baking soda to it and mix that in. I find that it greatly reduces the "tastes like the can" factor of cheaper canned tomato products

[@TheGreen627]

I made this just now. The dough was a lot more sticky than in his video, especially when I go to the part where I had to separate the dough into 5 smaller balls. Having said that, I did add like a bit more water by accident, like 20-40ml more. BUT in the end, the pizza turned out really well, the taste was good, it tastes like a legit pizza, no weird taste or anything. Thx for the recipe :D

[@chilesuicmez]

if by hand, try mixing the dry ingredients with water by small batches maybe 2-3 little splashes of water until getting the desire texture, or getting a good bread maker technique, so its easier to mix little by little. maybe the water being warm instead of room temp.

[@TheGreen627]

@@chilesuicmez yo thx for the info, the 2nd time I made the dough I used the same amount as him and it turned out perfect, the 20-40ml I added the first time really made a big difference

[@spencersteele2070]

What a beast. Dough daddy making sure we fed right!

[@Exercise4CheatMeals]

Sheet Pan or Pan Pan. I always got you 😂

[@only_folls]

hey as someone else who likes home made pizza airfrying like 4 minutes and flipping then adding toppings could be a good solution too if its close enough to the heat element it can even get some char like a wood fire oven...the flip is easy i use a front door style air fryer so its probably easier with that... but yeah if you have one try it. and as a vegan tomato pie is cheaper and a philly area fav

[@jeffkukkee]

I've been squishing pieces of bread down like a peasant/bachelor!! You saved my life man!!

[@todaywelearned]

At 3:31 it says 400g of crushed tomatoes, but it looks like you're adding the ingredients to a full can that's labeled to contain around 800g. Can you help to clarify which one is correct?

[@RedSntDK]

In another comment Exercise4CheatMeals says 6g salt and 1.5g garlic powder for a full can of sauce (800gram), so it saying 400 gram must've been a mistake. In other words, It's 800 gram can that's correct.

[@todaywelearned]

@@RedSntDK Thank you!

[@nataliekavanagh5573]

I am so glad I found your channel, recipes are amazing!!

[@Exercise4CheatMeals]

Thank you!

[@xoreign]

I think you might be able to pre heat the cast iron pan in the oven for a bit like you typically do pizza stones to get better browning on the bottom! I'm also pretty sure some nonstick pans aren't oven safe, so be careful for that too.

[@jenniferwong4530]

What great channel! Just liked and subscribed 😊

[@mrgreenbudz37]

looks great and hope you don't mind me asking what the Vital Wheat Gluten does in the pizza dough?

[@seffer72]

I have this same question :) I thought AP flour already has gluten so was wondering if the end result would be mostly the same without the vital wheat gluten added.

[@mrgreenbudz37]

I think it adds much more protein as it has 23 grms per 1/4 cup. Gonna make it tonight@@seffer72

[@deadbeef576]

To get a better crust with the cast iron pan, put it on the stove first to preheat it after you finished preparing the pizza. That way you get better browning than the nonstick version.

[@chriswieczorek6056]

just write directly with the sharpie on the lid. it comes off easily when you wash it with dish soap

[@hanshans387]

pre-heat your cast iron on the stove top and stretch the dough on the board to ten inches and slap it in for a crispier base!

[@ElvisMedina-b5o]

Been eating low carb LOW Sugar diet and working out 6 days a week since 2021. Started at 289 lobs. 176 this morning. THIS WORKS

[@MON9O]

I've been on my "weight loss journey" for about 7 months now. Down from 370lbs to 312lbs (still working at it). My biggest struggle has been cheat meals (can't live the rest of my life without pizza :') I'm really excited to try your recipes! Maybe my cheat meals don't have to throw the scale off so much

[@Exercise4CheatMeals]

I think you will love them! Thank you for checking out the channel

[@TheChaosNova]

What’s the macro breakdown of this? I don’t understand how you fit 40g protein in a cheese pizza

[@Nietzschean-Apollo]

Most of the protin is from the cheese

[@cookingclips4901]

Awesome video! Thanks for the tips!

[@donlane2610]

Questions, 1: Can you freeze any portion of the pizza sauce? and can you freeze the cheese? if not how long do they last in the fridge? I want to use this but will probably only eat one or two pizzas a week and don't want to waste ingredients.

[@haircutdeluxe]

This is all great advice. The only thing I can add is that I prefer a no cook sauce, meaning I don’t cook the sauce prior to putting it on the pizza. So I add one spoon of sugar to the sauce and strain some excess water out of it. Those two things intensify the tomato flavor and make the pizza tastier.

[@brettg82au]

I just fed it up. Had to get RSF because there was no APF at the store. Put 3 3/4 cups of water into blender and it turned to slosh so instead of taking out & mixing by hand, I added more SRF. resulting in a salty af 3 inch thick bread like pizza. Looking forward to fing up your muffins

[@rickmeza6198]

Your recipes are really good I appreciate the time and effort brother . Keep up the great content .

[@Exercise4CheatMeals]

Thanks Rick!!

[@seanypthemc]

When using a pizza cutter you get a much cleaner cut by going in one direction only, with high pressure

[@ariflakhani9989]

Love this recipe. I think i will make this daily.

[@michaelumana289]

Keep going my guy!!! You should be much bigger…excited to make this!!

[@Exercise4CheatMeals]

Thanks Mike!

[@insuchaway]

I am from Chicago; you really got my attention with the nod to Lou Malnati's (2nd best thin crust in the city overall, 1st as far as Downtown/tourism goes). This is the first video of yours i have seen, and will definitely check some more.