Low Carb PIZZA CRUST Battle #2 🍕 The BEST Keto Pizza Crust Recipe! PART TWO

[@rendicott1395]

Do as many pizza battles as you can. I never get tired of pizza!!

[@HighfalutinLowCarb]

Thanks! 🍕🍕

[@Nicole-qi6mw]

Absolutely !

[@stevenlord5730]

@@HighfalutinLowCarb Agreed. Keep ‘em coming, unless you get sick of making pizza😉 Would like to see a popular cauliflower crust pizza perhaps, please?

[@marysementelli5429]

NOBODY EVER FETS TIRED OF PIZZA !! TRIPLE YUMMO🤭👍

[@EllisIsland2023]

I’d like to know how these crusts will freeze. I’d like to made like 10 at a time - freeze 8 and have them ready for a busy day. I like keto - but I need more stuff to freeze as I don’t have the time daily to cook some of these recipes. Thanks!

[@PapaGCooking]

Hi Wes!! As always, your honesty is what I love most about your channel. Thanks for the love and I hope all is well with you.

[@HighfalutinLowCarb]

Thanks, Papa G! Such a tasty (and easy) recipe!!

[@karinc5736]

love your channel too, Papa G. i especially love your “rye” spice blend and use it AND recommend it often! I use it in any keto bread recipe to turn it in to “rye” bread. Thanks Papa G!!

[@PapaGCooking]

@@karinc5736 Hi Karin. Thanks!

[@ROBERIZER]

Papa G is the man!! My keto life wouldn't be the same without your channel!

[@krisbarrett7217]

I made this version tonight. I doubled it (to make a full pie) cooked it on a stone and partially through, I poked holes. The texture reminded me of Totino party pizza. I thought it was quicker and easier than the fathead. I have a subversion blender that has a food processor too, so the crumbs were fast. I think this is the best one to date .

[@vas4739]

Wesley it’s always a joy to view your videos! As a grandma I have to tell you that the way you are so kind, polite, respectful and some humor you add to my day!

[@olanmao9180]

100%..He is also very honest,down to earth and has the most wonderful one liners😊You can watch a Wes video without smiling

[@regular-joe]

Wes, thanks for still responding to our comments here on KZbin, there are a lot of us who simply won't do Facebook and such, but we surely do appreciate being in touch with you here!

[@HighfalutinLowCarb]

You bet! Chatting with everyone is my favorite part of all of this. I try to get to as many as I can. 🙂👍🏻

[@Aurora3242]

I second that!

[@teresasandvig5214]

For Maria’s recipe, I cut the dough into 2-3 pieces to make smaller individual size pizzas 🍕 so they crisp up better. I also cook them longer until they brown vs golden. Then I let it cool for about 5 mins before cutting. It gives you a crispier crust. Love your videos! 🥰

[@jwilson3324]

We need an on-screen leader board/summary of which is best

[@beckywagner3973]

Yes please! I didn't keep track of the scores for each as I watched the two videos...

[@mikedonaldson8898]

When using a fathead style on pizza crust. I apply my toppings different. I find the cheese based crust are affected by the moisture in the sauce. So I put my toppings on; cheese, sauce. pepperoni. The cheese layer seems to protect the crust some. Just an opinion.

[@HighfalutinLowCarb]

Great tip! I'll try that next time! Thanks, Mike!

[@donettegibson]

Yes! I double bake mine with some garlic salt and parsley on it until it’s golden before I add sauce and toppings.

[@janelensch6168]

Thank you, have my first fathead pizza in oven now. Used your layer preferences. I am sure it will be helpful. Hungry!

[@Tig-Wan]

Great videos. Tip: if you want crispy crust and individual pizzas you can put the dough in a waffle maker! They Come out crispy AF. Then I top it and throw it under the broiler in the oven. Try it and tell ya what you think. Cheers!!

[@heatherwhatever7714]

👏👏👏

[@bellabrat4u]

Yeeeeeeessss! Do it with a pizza stone!!! 🍕🍕🍕🍕🍕🍕🍕🍕

[@donnam5891]

Great idea. I do that with a mug cake recipe I have.

[@stephaniealicea9782]

I tried that canned chicken crust pizza last week and I was BLOWN AWAY!! I could not believe the crunch, that it held together, and that it didn't taste like chicken! Looking forward to this battle!

[@HighfalutinLowCarb]

It's kind of shocking if you've never tried it before! Glad you enjoyed it! 🍕

[@herbertholland924]

Maybe it was just mine, but when I made it, it had this unpleasant canned flavor to it. I am going to try cooking my own chicken breast for it.

[@HighfalutinLowCarb]

Herbert, make sure you are using only canned chicken breast in water. It should not have any dark meat (some canned chicken says “with rib meat” which adds a very “chicken-y” flavor) and also make sure it is packed in water and not broth or oil. A boiled or poached boneless, skinless chicken breast also makes a great crust, but you will need to chop it finely in a food processor after cooking. (Don’t grill or or cook it without water, as this adds to the chicken flavor. Also, cooking it with skin or bones also adds to the chicken flavor.)

[@herbertholland924]

@@HighfalutinLowCarb Yeah I just used canned chicken breast in water. The Canned flavor was only strong in some parts though and not throughout. Perhaps it was just my can? Anyway I will try your suggestion for using a poached chicken breast. I really think that will make it a lot better.

[@LadyLaw323]

@@herbertholland924 There are great recipes out there using ground chicken instead of canned chicken. Try those.

[@bearsmom42]

I love your videos, the music and voice overs. Please keep trying the pizza crust recipes until you find a truly crispy one!

[@ryanpertusio]

Agreed! "Pizza Crust Battle #37: Finally found a crispy one!"

[@Russian_lore]

I could literally watch 10 more videos on pizza hahahaha yes please, do as many as your heart desires!!

[@devonhavey504]

Would love another pizza battle video!! Love all of your videos!!

[@HighfalutinLowCarb]

Thanks, Devon!

[@cathybaumfeld8107]

Yes, Yes, Yes, I'd love one more pizza battle. Love your videos and can't wait for the next one no matter the subject. Wes, you're the greatest and your videos brighten my day.

[@HighfalutinLowCarb]

Thank you so much, Cathy! I really appreciate the kind words of support! 🍕🙂

[@diavergediabetes]

Thanks for this great review of pizza crust recipes! I LOVE that you honor the original creators and drive traffic back to their sites. Thanks for being such a great resource and a good person. :)

[@juliehadley8336]

I'm all for you making the 3rd video. I adore pizza so I appreciate you testing and ranking all of these recipes!

[@disneyfunatic3179]

Wes, would like to see a final video with you top 4 and go head to head with those to see which you like the best

[@heath8377]

Glad to see you posting again so soon!

[@HighfalutinLowCarb]

Thanks, Heath! Hopefully I'll be on a more productive schedule going forward!

[@mikedonaldson8898]

Yes, give us another pizza crust video!!!!

[@HighfalutinLowCarb]

Will do! Thanks, Mike! 🍕🍕

[@shawnabeals9261]

Yes definitely test some more recipes...a yeast crust recipe would be nice.

[@beaukinyon9972]

2 options for crispier crust: 1- preheat the pizza pan before the first bake (similar to how a pizza stone is used) 2- flip the crust after the first bake and put the toppings on the “bottom” Love your channel my friend.. thank you!

[@haroldgreen1425]

I eat a very low carb diet. 12 carbs per day. I've tried several low carb crusts and never found one that was very good as far as I was concerned. I decided to experiment a bit. I came up with a cheese crust. It goes like this. 1&1/2 cups shredded cheddar cheese, 1/2 cup mozzarella cheese, two eggs, a pinch of red pepper flakes. Mix by hand until well mixed and then spread on parchment on a metal tray. Get it as thin as possible if you want a more crisp crust. The mozzarella is in the recipe to give you a thinner crust than you can get from all cheddar. Now bake in the oven until the edges begin to crisp. Take it out and allow to cool for a couple of minutes. The hard part. You need to flip it over on more parchment paper and then put it back in the oven. Crisp the second side well. Take it out and add a small amount of (I use pasta sauce) spreading it around. Next add your toppings. I like meat, black olives, peppers. Or alternatively sardines and anchovies. Now add a thin layer of mozzarella and bake until the cheese melts over the toppings. Now it's ready to eat. I find it hard to tell it's not a store bought pizza. It's important to not put too much red pepper flakes in the dough but without any the taste is completely different. This recipe makes a fairly large family pizza. The main thing is you need to crisp both sides before adding the toppings or you'll have a much less crisp pizza. Not only is this low carb but my wife and I are both gluten intolerant so this is a double plus for me.

[@elainenoren6588]

Thanks for continuing the pizza battle. Lupin flour sounds interesting. Can u try that? I watched your staycation video a couple of days ago. It truly is one of your best. So funny. Keep up the good work you do. We all appreciate the love you put into your videos.

[@highdesertforester]

Please do another pizza crust battle. That is one of my keto grails.

[@candywoodgate1269]

I do so love your videos, as a London girl your gorgeous southern USA voice is so dreamy. Love all the battles too. Keep cookin’ y’all xx

[@DABOSTONBETTY]

Stopped my Hulu binge watching as soon as I received this notification!

[@HighfalutinLowCarb]

Haha! That's a heckuva compliment, Nurz Betty! Thank you! 🙂🍕

[@harrypyle3554]

Thanks Wes. I like your channel. I liked another commenters suggestion to do another pizza battle and then do a head to head on the top three. Thanks for your channel.

[@David.M.]

Thanks Wes, I have been looking forward to your pizza crust battles. I vote for another one!

[@HighfalutinLowCarb]

You got it! 🍕🍕👍🏻

[@que_sera_sarah]

Watching this from Finland, Wesley! So happy you are battling these out!

[@HighfalutinLowCarb]

Thank you, Sarah! Hello to you in Finland! ❤️🙂

[@arleneheer2883]

Wes, I love your descriptions and the credit you give to the other home cooks and their websites. You seem to me to be a kind, ego less person. I also love your videos for the parts that are sped up when needed. This is one of my most favorite KZbin channels! Keep up the good work 😊

[@mamataxi5973]

I use a baking stone to make my pizzas. I heat it in the oven and add my pizza crust to it and it does help crisp up the crust! I always remove mine from the parchment paper before baking. The paper keeps the moisture in the crust.

[@RainbowCleft]

Keep em coming. I have lost 105 pounds since I started my keto journey. I feel so much better that I won't be going back, but I REALLY miss pizza.

[@kristinbenton9340]

If you don't mind me asking, how long has your weight-loss journey been? Was it combined with weight lifting or cardio?

[@tripityourself]

Yes yes yes please, do one more video on pizza crust

[@watsonpawty5980]

Great video series Wes! Please do a third one, which would make your series the definitive pizza crust battle to end all battles 😆 Just a tip- put the aluminum pizza pan when you pre-bake the oven so when you slide the pizza on the pan it is already up to temp - which will make for a crisper crust (sliding it on cold pan makes for a soggier crust). Keep up the good work!

[@TTurnerable]

I think that's why she uses a pizza stone, and preheats it, that ould make it crispier

[@faviann]

Thanks for tasting them all for us. Saves us so much trial an error

[@ailierobertson4543]

I love Joe Duffs recipes, his tortillas have been the best I've tried so far and super versatile!

[@shaunamusser7198]

Same here! I love his tortilla recipe.

[@TheDietChef]

REAL MVP!!

[@TheDietChef]

@@shaunamusser7198 ❤️

[@elizabethbarrios6336]

🤔

[@Sbannmarie]

Oh good to hear!

[@MooncieLoo]

I would LOVE LOVE LOVE for you to try on air some of the things from The Great Low Carb Bread Co. I have used their bagels and onion buns and they are ok, but IMO, their bread crumbs are FANTASTIC. I can’t fry whole chicken pieces with them, but I can fry chicken nuggets and strips with them....with an egg wash of course. I also use them on zucchini sticks made in the air fryer. Game changer for me. You can season them with anything you would season regular bread crumbs with. Love your videos.

[@NikkiMouse88]

Yaaaay, more crusts!! Let’s go!! Love you, Wesley!! 💜🎉

[@reneebrody5877]

New subscriber 🤗 I love your personality!

[@natalielloyd5787]

We buy the big tubs of Utz pork rinds and grind them up and keep them in a ziplock in the freezer. Easy to use to in a pinch!

[@santimccluskey3733]

You know what I like best about your videos? you don't talk while you're chewing! you have gained a new subscriber sir. Keep the videos coming

[@christinamcclory6841]

So funny ive tried MANY pizza crusts including some of these but i think that the “ burned cheese in a pan” that you did while on vaca in Florida will always be my go to

[@lisaspikes4291]

Agreed. My favorite also. But don’t burn it! So easy and delicious. Save the real crust for your cheat day!

[@peggybaugh6932]

Can you find some to cook in the air fryer? Also, we don't like pork rinds or almond flour. Thanks! We enjoy your videos so much!!

[@randlekyle81]

Do another pizza video. You need to do your “staycation” cheese crust you did a while back. (Brenda)

[@bluedove7876]

Yes, I've been making your skillet pizza regularly and cannot see anything beating it for the Time and Texture factors. Love how easy it is and how crispy it comes out! I sprinkle some sesame seeds in the pan before adding the cheese and it adds a little something for crunch and flavor. Be sure to let us know which one you like the best and if it will replace the skillet pizza as your go-to!

[@mikeware1764]

That was the first video of his that I watched and it hooked and reeled me in.

[@karinc5736]

“Triton’s rod” 🤣🤣🤣

[@DABOSTONBETTY]

His "staycation" pizza is still one of my fav's...even my teenage daughter asks for it!

[@Lucinda_Jackson]

Not waiting for the end - YES!!! Another pizza video, please! 💕

[@HighfalutinLowCarb]

Haha! Thanks, Lucinda! 🍕🍕

[@candacealina8280]

I miss the kiss my grits painting 🥰. Always love your videos. Can’t wait for the next one. Thanks for being so awesome.

[@lolabelle4959]

Keep going baby!! Wud love more recipes x

[@Nicole-qi6mw]

Do one more Wes! I’m still in search of the perfect pizza crust!

[@bchaperz]

Please do another video, I recommend ‘ I don’t sugar coat ‘ lupin crust pizza. That is now my go too as very bread like. Keep up the good work Wes ;)

[@frednames1]

YES TO ANOTHER VIDEO! Then, you definitely have to give us a ranking of the nine crusts.

[@KimJilene]

Yes to another pizza video! You are the best Wes!! 😍😍

[@janamae7697]

Wes, I adore you... thank you so much for all of your hard work. I live for your videos! Also, when Food Network comes calling you remember your little ‘ole pal Jana! 😄😘

[@HighfalutinLowCarb]

Haha! Talk about a Dream Job! 🙂🙂🙂 Thanks, Jana!

[@mannydcbianco]

I know I'm eight months late to reply, but yes, as soon as I found this great channel the first thing I thought was that he should have his own cooking show on the Food Network. Such a great personality and seemingly genuine warmth, it just transcends the screen. Downside is that with a show on the Food Network he'll end up with bosses and bosses' bosses all trying to tell him how to do his own show, lol. Sticking to KZbin might be better for his freedom to do things his own way :)

[@NosePrint]

I find it rare to find someone who comes across as genuinely passionate about their channel & audience. Subbed on this video alone. Keep up the great work.

[@HighfalutinLowCarb]

Nice! I really appreciate that comment, NosePrint. Welcome aboard and make yourself at home. 🙂👍🏻

[@lcozzarelli]

I would watch more pizza battles, and watch rematches pitting the winners against each orher, with or without your modifications!

[@noFNbody]

I'm gonna try going half and half with ground chicken and pork rind crumbs. I loved the last video recommendation to get the moisture out of the chicken before combining and creating the dough. I think doing a fathead dough or adding mozzarella cheese to the dough may be overkill of cheese. I LOVE the idea of adding Garlic Powder and Italian Seasoning.l too. I can't wait to try.

[@stephenbryan8651]

Hi Wes ..check out .The Kito King's deep dish Chicago pizza crust..one of my favourites..thanks foe another great vid..😉

[@carollogan8560]

Wes, you are the best....LOVE YOUR SITE! More ( at least one more ) pizzacrust battles! So many sites claim " THE BEST " and thanks to YOU and your efforts.... we see that " Talk is Cheap". You are so honest, ( and charming ), giving KUDOS to the recipe creator....it is very admirable. When we make pizza it is baked on a perforated pan....rarely coming out " floppy ". One way to remove parchment paper is to roll it from one side, under the dough , advancing a Little at a time. Always look forward to your videos!! Thank you for what you do! ( wrote to the food network again, you need to have a show!!! )

[@SnL-2012]

Love this series Wes, we all love our pizza! We have found Headbangers Kitchen to be the closest to the best pizza recipe so far. We adapted Sahil’s recipe and double the ingredients but with only 1 egg as our Australian eggs look a lot bigger than his! we add Italian seasoning, onion powder and nutritional yeast for flavour.

[@Zahava777]

Black Tie Kitchen channel also has a great recipe for the crust.

[@evi1kitty642]

Love this 💙✌🏽☮longtime subbie.

[@UkesofHazzard]

Definitely hoping there's a part 3. Either new recipies or re-tries of some of these with some of your suggested tweaks. I've been trying to find a satisfactorily crispy keto pizza crust forever and still haven't had any luck. Love to see if we can finally crack this!

[@denisabrooks6456]

I vote for one more. Love all the videos.

[@sjones6817]

Please do Pizza Part 3....can never be too much pizza

[@catherineg8820]

YES Wes another pizza video!! Thank you once again for your amazing video. I have used your Thrive link. It is really helpful to have harder to find healthier items delivered rather than searching the stores during these times we’re in. Thank you Wes!!

[@HighfalutinLowCarb]

Thanks, Autumn! ❤️

[@StoneColdMagic]

I LOVE the southern humor. My mom's from Atlanta, and you're sense of humor and personality totally reminds me of her. :) To answer your question: I'd love to see volume III. Also, at the end of volume three it would be cool to see a graphic of text on the screen showing the scores for all off the pizzas from all three videos. That way we can compare them side by side. Thank you so much for save us the time and testing these recipes. Big hug!

[@Lucinda_Jackson]

I’m wondering if that’s the Maria crust everyone meant, because she has at least one other. I didn’t go back to read the comments so maybe they specified - you, of course, would know! ☺️ The one of hers that I’ve used is from one of her cookbooks for Pizza Supreme and meant to support all the toppings of a supreme pizza - sauce and cheese (of course), plus ground beef, black olives, red & green bell peppers, mushrooms, pepperoni and red onion. It’s simple and it’s worked well for me. If you want that recipe, let me know. I’m not sure I should post a recipe from a book in comments... It does call for a pizza stone (so I avoided it for awhile as I don’t have one either!) but says you can use a regular pan and that’s what I’ve used.

[@johnnohobear8634]

More pizza battles please. The Joe Duff pizza is my favorite for quick, when I want pizza. I do bake it longer than the original recipe. I also use a pizza stone which adds to the crispness. The chicken crust pizza is when I have the time and energy to make it. Both are great, but not perfect. The perfect keto pizza is out there somewhere yet to be found.

[@jholly5747]

Wes, keep doing those pizza challenges, I love them! I am a type two diabetic and had all but given up on pizza, but now these low-carb pizza crust give me new Hope and maybe I can try pizza again, EAH!

[@Unabashedlyme]

I don’t Sugar Coat gets my vote too. Her lupin flour recipe is a keto game changer. I use keto sugar instead of honey.

[@caffeinatedbish1475]

I am LOVING these Battles!!! The more, the better! These honestly make my day and get me thinking about new recipes to try as a keto beginner. Thank you for doing the lords work!

[@sharonlanouette7560]

I make Joe Duff's crust with the extra almond flour instead of the whey protein. I add italian spice and bake it for 10 minutes. It is very crisp, not floppy at all. Broiling with the toppings is very quick, 5 minutes is just about right. I find the crust doesn't change during the broil so I make sure the crust is the way I like it before I add the toppings.

[@shaunamusser7198]

How much extra almond flour do you add?

[@sharonlanouette7560]

@@shaunamusser7198 He gives instructions for the substitution in the recipe. you use 1 3/4 cups of almond flour instead of 1 1/2 cups.

[@azplease4121]

A 3rd video? Yes, please! 😃😍

[@robertpittman2999]

I was just watching the first of these as my wife really wants pizza haha. Thanks!! Much love and thanks again.

[@HighfalutinLowCarb]

Hope you enjoy, Robert!

[@caseybrannon4975]

Yes! Do another and a score recap!

[@ruthhatcher6941]

Love if you’re do a potato soup. I do one with rashishes that’s absolutely killer good

[@sallynaya1658]

Next pizza battle use a pizza stone it’s a game changer! Keep these battles coming they are so helpful not to mention you brighten my day.

[@Ashley-ui5ux]

I envy your restraint when topping with cheese. I'm an absolute monster and I always put too much 😅

[@GoBlueWooHoo]

Would like a part three. Good stuff thanks! Maybe cauliflower crust from a top choice others suggest or Chef Buck or dr eric Berg cauliflower crust pizzas and redo Maria emmerich to see if you can get crispy.

[@lorriew2812]

Please do more pizza recipes you are great

[@callen8759]

Pizza is top of the list for me. Let’s go for 3!! 😋😉

[@BA-yo3vz]

Hi Wes, another great challenge - just a small recommendation when making pizzas is to have a proper pizza pan (a stone or one with holes). I think this really would have made a difference in all three recipes. All three looked delish. I personally can't do dairy. Having alternative ingredients would be a super cool video for future. thx. for sharing.

[@Holli_Sassafras]

I have one with holes. Do you still use parchment or leave it off?

[@BA-yo3vz]

@@Holli_Sassafras Hi Hollie - I use both. Parchment with the holes in the pan. Same even heating but less mess to clean which I’m big fan of lol. Hope you’re well.

[@tickytootoo453]

More pizza videos please! I love ya! You know I do!💓🙏💓

[@herbertholland924]

With Fathead I slice it right away, then use a spatula to transfer the slices to a cooling rack. While it doesn't make it crispy, it does keep it from getting too soggy.

[@giaatta9303]

Been following you for 1 1/2 years. You are great. Appreciate your honesty and the nature of your channel!! Perfect.

[@DJ-fn3jm]

The pizza pans with the holes are called "Pizza Screen". They are pretty easy to find. You would have to transfer the crust to them after the 1st bake. They work great. BTW: if you do use a pizza screen, be sure to put another pan on the rack below because most keto pizza have a bunch of oil that might drip and you don't want that burning on the oven.

[@HighfalutinLowCarb]

Thanks for the tip, DJ! Looks like I need to go shopping soon!

[@rebeccaoliver3419]

More pizza please! And if you could rate your ultimate top 3 from all the videos would be great!

[@judymurray191]

I’m sorry to say but I almost died when your high speed mixer was forcing all the ingredients out of your bowl. Thanks for letting us know what the problem was. I love you and all your videos, by the way.

[@julieyordy2899]

Just made Joe Duff's recipe and was very good! Added a touch of Italian seasoning like you suggested to both the dough and after the toppings. Topped with sauce, shreds of mozzarella, tomatoes, some onions and spicy basil. Fabulous! Thanks for testing these recipes for us!

[@MerrrryBeth]

What is spicy basil?❤

[@TheDietChef]

Idk, I think I'm going to need some extra points for getting the thumbnail shot 😂

[@HighfalutinLowCarb]

🤣 You got it, Joe! Thanks for being a good sport. And thanks for a great recipe! 🍕

[@ketocricket3340]

I basically combine all the recipes for the the only low carb crust my carby son will eat... Preheat oven to 425. Pizza crust:. 2 cups mozzarella, 3/4 cup almond flour, 2 tbsp coconut flour, 2 oz cream cheese, tad xanthan gum, 1 egg. Pinch of salt. Melt mozza and cream cheese in microwave. Add dry ingredients, mix, then add egg. Mix and knead with hands. Spread out on parchment paper to desired thickness. Bake for 13-18 minutes. Pull out and flip over. Sauce, cheese, and top then bake for another 6-10 minutes. Let cool 5 minutes. Enjoy

[@tracywright1660]

I love this recipe! I just bake it for 10 mins. I don’t broil and I don’t par bake. I have been using it for at least 8 months. Great recipe Joe!

[@olanmao9180]

@@HighfalutinLowCarb Two of my fav US keto youtubers ... yayy.. Love to you both from the Midlands UK

[@JosephFrietze]

this is the only one of these crusts that I have tried. I read the comments on the original video and cooked the crust longer before adding the toppings, maybe 6 minutes, and it was much crispier. I also used melted butter because I couldn't find my coconut oil, lol. Very tasty!

[@donnabeach1250]

Whatever type of crust I am making after the first bake before adding toppings I always flip the crust over. This helps to keep the crust crunchier.

[@Russian_lore]

I cook my fat head dough on a rack (on paper) in the oven, and flip before putting the toppings on.

[@robinhaupt9119]

Yes, I'd def want to see another pizza video!

[@dvox766]

Thank you Wes. Yes, definitely please keep doing crust recipes until you find a 9 1/2 or 10

[@stratmaster5]

I really enjoy all your videos. I really like the fact that you give credit where credit is due. I use as many low carb, no carb recipes I can because my sugar is a little high. I went from 440 to 140.

[@lokinoke5998]

Just made one last night with Vital wheat, almond flour, oat fiber etc. Great videos

[@patdrouillard4660]

I love your videos Wes. You are so funny n genuine.

[@GrammyBeth]

My go to pizza crust is KeDough Pizza Crust. It’s in Kristie Sullivan’s cookbook Keto Living Day by Day.

[@cherylmeredith2248]

I checked out her video on this. Looked good, a few comments said it was too dry.

[@carolrapp8910]

Bring on #3!

[@SanJoseDale]

I’ve been baking buns and bread a lot with a yeast dough using Lupin flour, vital wheat gluten and oat fiber. This combo is amazing. No almond flour, which I think is over used. I’m hoping someone adopts this type of dough for pizza, seems a natural.

[@Mystress1980]

That's pretty much what I Don't Sugar Coat's recipe is. She also has a decent bagel recipe with lupin etc. She works with lupin flour a lot.

[@clairethomas7001]

Yes, a lupin flour recipe would be good.

[@2tolerable]

Go check out I dont sugar coat's channel. She has an amazing lupin flour/yeast pizza crust. It's the only one I've tasted that comes close to a true pizza crust. It's a little more work but so worth it.....

[@SanJoseDale]

Thanks for the tip, looks great. Maybe Wes will put this in his next pizza showdown?

[@barbarachen1428]

@@2tolerable Can you taste the lupin flour at all? And if I may ask, what brand do you prefer?

[@BI11TKS]

Ok I have to say I love his attitude. He makes my day every time I watch him. Very positive person.

[@JCinLapel]

If you decide to do another pizza challenge I live just outside of Indy and have 2 Pampered Chief Pizza stones if you would want to use them.

[@charlottehall9704]

The Pampered Chef stones are the best! Have had several in diff. Sizes for many years - great for anything baked (cookies, biscuits, pizza, crescent roll rings, etc)

[@aaronbailey23]

Ok Wes for Papa G’s recipe I used an air bake pizza pan and started with the parchment paper for the first 10 minutes to ensure it doesn’t stick. Then transferred the crust directly to the pan from the parchment and finished baking for another 10 minutes. Omg nice and crispy! This is my new go-to crust for sure. Thank you for testing these for us!