Transcript:
Dani:
Hello, everybody. Welcome back to the channel. My name is Dani Taylor, co owner of Vegan Proteins online coaching, and we are well into my favorite season of the year, which is spooky season, Halloween. And I like to put out a sort of halloween-y recipe every year. And this year we’re doing pizza.
So you can see I’m rocking my Compassion Company only zombies eat their friends shirt, which I absolutely love. And like I said, today we’re making a pizza. It’s a high protein, high fiber pizza. And this is actually not my recipe. This is a recipe that I’m making for the first time right here from Mary’s test kitchen, which is an outstanding cooking channel venue where they explore all sorts of different techniques that I found to be really interesting and I’ve learned a lot from over the years. Now, I have made a high protein pizza crust on this channel before with Giacomo, but this one is different because it’s really high in fiber, because we’re going to be using Anthony’s organic oat fiber powder, which, you know, each serving, which is only a teaspoon, has 4 grams of carbs. But all four of those grams of carbs are coming from fiber.
So for those of you who count net carbs out there, which we don’t have, our clients do, but I know a lot of folks do, this would be 0 gram of net carbs. But I. I think fiber is about as close to a magical macronutrient as we can possibly get. So I’m excited to try this, and we’re going to put a Halloween twist on the topping. So if you want to try that at home, you can do that as well.
Okay. So I am using 350 mils of hot water, and I’m using my thermometer. It’s 110 degrees. I’m going to pour it into my mixer, and I am also going to add 7 grams of yeast and 7 grams of maple syrup. You could also use sugar. And I’m just gonna give that a quick little stir, and I’m gonna let this sit for five minutes. I’m looking for it to get a bit foamy on the top.
It’s called blooming, and that’s what I’m looking for. If that doesn’t happen, your water was either too hot or too cold, or your yeast is dead. All right, the recipe doesn’t say to do this, but I’ve worked with vital wheat gluten many times before, and I think it’s a good idea. So I am gonna take 100 grams of this oat fiber, and I’m gonna combine the dry ingredients before I dump them into the yeast mixture.
100 grams of ground flaxseed. They said golden flaxseed, but I didn’t have that. So I’m just using what I had and 175 grams of vital wheat gluten. And then I have a teaspoon of garlic powder, a teaspoon of onion powder, a half a teaspoon of basil, and 7 grams of salt. And I’m just gonna whisk that together quickly. I find that if you dump vital wheat gluten into the mixer, once other stuff is in there, sometimes it just forms a lump.
So hopefully, this will prevent that from happening. Now, I’m using the dough hook here, and the reason I’m using the mixer is because once this is in, I’m gonna put this on speed three and mix it for eight minutes. Basically, this hook is going to knead it for eight minutes. You could do this by hand, but it’s a lot of kneading, and vital wheat gluten can be a little tricky to work with.
So, eight minutes starting now. Okay, eight minutes. So our next step is that, like most things with yeast, we’re going to have to let it rest. So I’m going to take it out, form it into a ball. It’s a little sticky, but there’s no oil in it at all, so that makes sense to me. I’m going to cut this in half. I could weigh it if I wanted to be really precise, but I’m not going to.
Okay. Form this into nice little ball. I gotta say, it feels much more manageable than a lot of my flour gluten baked goods that I normally make. Okay, I’m going to put this on these, cover them, and let them rest for 90 minutes. While that is resting and before the light changes, because it likely will be different in 90 minutes, I’m gonna show you one of the more fun parts of our spooky twist.
We are gonna be making little skulls out of mushrooms and little spiders out of olives. And you don’t have to do this part. You can just make it however you want. But I am going to fully partake in the fun that is Halloween. And I will get you a close up of how we are gonna make the mushrooms. So I have all of our washed mushrooms here, and first, I’m gonna start by just cutting them in half and laying them face down, and I want ones that have stem.
What I really like about these is because all the mushrooms are different, all of the skulls are gonna look different. Let’s start with these. And I’m gonna be using a box cutter for part of a new box cutter. And I have these reusable straws. I’m gonna be using this end of it, pushing it in, and kind of flicking it so that we get something like little eye sockets there.
And then I’m going to take this and make a little nose, make some teeth at the bottom. So I’m just scraping out some teeth from the bottom. I think he’s pretty creepy looking, and I am going to do that to as many mushrooms as I think will fit on the pizza. One tooth. We love it. Ooh, this one might be my favorite so far. I think those look pretty good.
Hi, Zand. So I thought I was filming and I wasn’t. Took some olives. If you’ve never did that as a kid, I feel sorry for you. And I cut a bunch of them in half to make spider bodies, cut little strips to make spidery legs and little tiny pieces to make their heads. And when I’m chopping the pizza, I will be doing that. How cool. All right, so these have rested for 90 minutes, and they puffed up quite a bit.
So now I am going to kind and of roll them out. I’m probably gonna use a combination of a rolling pan and my hands, and I’m just gonna make one of these, and I’m gonna freeze the other one so we can have it another night. Okay. So again, there’s no oil in this at all, so I am going to spray my silicone. Thank you to the commenter who helped me with that word.
And I’m going to try to press this out until it’s about a quarter of an inch thicken. And this is where gluten is particularly tricky to work with. So it may very well need to rest a fair bit. And that’s okay. We’ll just give it lots of breaks. The more that it rests, the more that gluten is going to relax, and then we’re going to be able to manipulate it a bit better.
This may take me a few minutes, and I’ve also started the oven preheating up to 400 degrees. So when you feel it starting to resist, like an elastic that’s coming back, that’s when you want to give it a few minutes to rest. It’s not doing that too bad right now. It will eventually, though. Depends on how, how thin I’m able to get it. It says to get it to about a quarter of an inch thick, I feel like that’s gonna be challenging.
Again, this is the number one downside to working with gluten. In my experience, vital wheat gluten, specifically, because lots of things have gluten in them, but vital wheat gluten is like an exaggerated version of all of those things. Okay, I am gonna give it a few minutes to chill at this. Not actually chill to restore at this size. And then I’m going to see if I can get it a bit bigger than this.
Ten by almost ten. So we got a ten inch pizza here.
Okay. I made too many. Oh, well, I think I can fit one more. This is going to go in the oven at 400 degrees for ten minutes, and then I’m going to, when this is a little bit firmer on the oven, slide it off and put it directly on the tray. The oven tray. Increase the temperature to 475, and cook it for another six to ten minutes.
All right. Well, I think this came out really cool looking. The spiders lost some of their spideriness, but the skulls look very, very cool. Maybe I’ll try something different next Halloween. But I did want to say this is incredibly high in protein and fiber. So if you are not used to already eating a high protein, high fiber diet, maybe just have a little piece of this.
But if you are used to it, half of this pizza, which is a decent sized pizza, it’s a ten inch pizza. Half of this pizza is. I had to write it down. 358 calories, 46 grams of carbs, 25 of which are fiber, 42 grams of protein, and just about 15 grams of fat. And that includes all the toppings I have on here today. So if you just wanted to know the macros of the crust, the entire crust without anything on it, is 520 calories, 13 grams of fat, 68 grams of carbs, of which 51 are fiber, and 84 grams of
protein. That is insane. But the real question is, does it actually taste good? So, you know, we gotta bring Giacomo in for this one. You know it. So I’m gonna cut this up and call him down. Giacomo, come taste this. Yeah. Which one do you want?
Giacomo:
The biggest piece every single time. That one right there.
Dani:
Yep.
Giacomo:
That’s the big piece.
Dani:
Okay, wait, can you tell what they are on it?
Giacomo:
Well, we got spooky skeleton mushrooms. We got creepy crawling spiders.
Dani:
Okay. You can still tell they’re spiders. That’s all I cared about.
Giacomo:
And the way the mushroom was toasted, it makes the skeletons look even more morbid.
Dani:
And didn’t toast the mushrooms. Didn’t toast the mushrooms.
Giacomo:
Just whatever you did with them, they look good.
Dani:
All right, ready? It’s a totally different kind of crust. Do not gorge yourself on this because it is a ton of fiber and protein. Yeah.
Giacomo:
Good temperature. Burning with my mouth. Nice. You gotta fold this New York side, and let me show you how to eat pizza. This is how you eat pizza. You fold it. If you’re not folding a pizza, what are you been doing with your life?
Dani:
No microphone. So this is my first time ever making this crust, and I didn’t really know what to expect. What do you think of it?
Giacomo:
hmm. It was good. You can tell that it has a little bit of more fiber in it, like, more than you normally would after you take a couple bites, but it’s not very noticeable.
Dani:
But I like it. It’s not, like, chewy. Chewy like the gluten, the super gluten one we made before?
Giacomo:
Yeah.
Dani:
Yeah.
Giacomo:
It’s got some texture to it. You can bite right through it, and.
Dani:
It’S, you know, it’s sturdy also. I don’t know. I think it’s up pretty nice. Yeah, I’m pretty happy with this. And it’s spooky. Oh, he’s wearing his spooky shirt too. This is also from compassion company. Can’t say enough good things about compassion company, where vegan things and Halloween things meet.
Anyway, I hope you guys give this a shot. Check out Mary’s test kitchen. Not a vegan site, but, like, if you want to learn some interesting things about cooking, that’s the place to go. If you give this a shot, let me know. And absolutely, 100%. Have a happy Halloween. Bye.
