🍕Low Carb Love One Ingredient Pizza Crust

All right, everybody. All right, all right. Come on in, everybody. Thank you all so much for being here. For anybody new here, hi, I am Maggie, your substitute teacher. I would like to welcome you to yet another struggle cooking class, where I am not a professional chef, nor am I a professional YouTuber. I am just a mom and a home cooker, sharing my love of food on my health and wellness journey with you all. Sorry for the time change. I thought I would be on later, but we wrapped up early, so I wanted to come on in here. We have parent-teacher conferences tonight, and so after I dropped off Marcus, I wanted to go ahead and get this done. We're going to be making pizza tonight. I found another recipe that came up in my feed that I want to recreate with you, for you all, with a little bit of a twist. I'm your substitute teacher because I cook with sugar substitutes, dairy substitutes, and gluten substitutes. All right, so we're going to take attendance. If you would like to be counted present in today's class, feel free to announce yourself. However, if you prefer to watch quietly from the clouds, and y'all know who you are, let me put my stuff on do not disturb. Y'all know I'll get phone calls and doorbell, and who knows what else. If you prefer to watch quietly from the clouds, you are always welcome here. We are the happy, wholesome, family-friendly side of YouTube, Facebook, Twitch, Twitter, Instagram, and TikTok. All right, so on Instagram, I see Art O'Frob and Mr. Blackwell. Thank you all so much for being here. I appreciate that. And then let's see who we have on TikTok. Y'all are always coming in. Hot TikTok, you don't stop by seeing that. Turner, Mary Graham, user BroDerek, Kay Wise, Lady in the Waiting, Nana Girl. That's cute. Oh dear, y'all are fast. Dimples users, Perlia, M. Taylor, Karen, TJ, Debra, Gentle, Gentle Golden Grandma. That's sweet. Hollywood, Kathy Routwell, Linda McDade, Janelle, Sharon, Daisy, Sharon, Frances, and Nikki, UX, and Alicia. Thank you all so much for being here. Hello, Kane on IG, ThyLoveJay, and Curtis. All right, I don't see anybody over here, but I see the numbers. Y'all can continue to ninja watch. Okay, so we're going to be baking pizza tonight. If you have pizza cravings and you're trying to cut the calories or cut the carbs, I have something that could work for you all. Hello, Linda. It's been a while. It's so good to see you. Hello, HI, and hello, 999. All right, so this is a low-carb love recipe. You all have seen me do a lot of her recipes. I saw this come up in my feed, so I'm going to show it to you all, but then I'm going to show you how I'm going to do a little bit of a twist. This is really simple. Pizzas are great. I like this as a family meal, too, because you can make it as a snack or you can make it as a meal. You all know I love the assembly meals, especially for the kids, where you get all the ingredients out and everybody can top it the way they want. So think nacho bar, think taco bar, baked potato. Pizza is one of those. Get the kids in the kitchen with you, all right? Y'all know we love these kids. Hello, Coco Rose. She says, happy Tuesday. Happy Tuesday. All right, so let's clean the counters, wash my hands, and then I'm going to show you all the video, and then we'll bring the ingredients out. Make sure this is straight, y'all, me and my OCD. Okay, it's just me and my little devices, y'all. All right. And again, happy Tuesday. It's raining here, a little frizzy, but hey, we will be all right. Springtime is upon us, so I hope everybody's doing well. Make sure we have clean counters. Sometimes there's stuff on here. You just don't know the kitchen is the landing place for everything. All right, so as always, I have linked the recipe in the description, so if you all wanted to recreate this, you absolutely can. So I'm going to start playing the video, and then we'll stop it, and I'll actually recreate it my own way, but I always want to give credit to the original recipe creator. So this is Low Carb Love. You all know Myra, and this is the One Ingredient Pizza Crust. So that's the name of the video. When it came up in my feed, I was like, ooh, ah, Gina says, my, do I ever love your kitchen? Thank you, sweetheart. There's a whole story, but I love my home, bought it sight unseen, and this is my happy place and my favorite place, so I'm glad you all feel that you like it. Welcome to my kitchen. This is really me at home. Okay, so I'm going to start at the beginning, and then we'll stop when she starts cooking. Oh my gosh, this tastes better than most thin crust pizza crust, hands down. Let me turn the brightness down. Hey guys, welcome back to my channel. I'm Myra from Low Carb Love, and today we are going to be making a pizza. It is going to be low carb, keto-friendly, diabetic-friendly, weight loss-friendly, and the crust is made with just one ingredient. So you guys are probably wondering, like, wait, how are you going to make a crust with just one ingredient? I got you covered right here. Magic. Okay, so this here is a low carb flour tortilla. Let's move over to the stove. I'm going to show you the perfect hack to actually make this like a thin crust, okay? All right. Okay, so if you heard her, if you heard her, she's using a low carb flour tortilla. You all know I'm gluten-free, or if you don't, I'm gluten-free. If you can have a full flavor, please have some for me. Let me show you all what I'm going to be using as a substitute, but this will work with flour tortilla or whatever tortillas you have. So a lot of times we have these ingredients in the house already, right? All right, I've been saving one of these to do this recipe with you all. Hello, Healthy. Thank you so much for being here. So there's a lot of different tortilla options you all know when you go to any grocery store. I get these from Walmart. This is, I think we've used these ones before, ah, when we made the birria tacos. This is the beef-free, high-protein, carb-friendly wraps, okay? So it's gluten-free, wheat-free, dairy-free, vegan-friendly, and high in fiber. So I get these at Walmart. You don't have to refrigerate them. One of the things I love about these tortillas is that they're actually soft and pliable. A lot of the substitute tortillas are kind of brittle and stiff. For this recipe, that's not bad because we're going to make it a pizza crust, but I absolutely love that this is soft on its own. So if you wanted to roll it up into a burrito or something, you could. All right, so let me get a cutting board or a place to... Sorry, y'all, that's loud. You know those kitchen shows where everything's already out and prepared? This is not that, all right? So she's using flour. Mine, this is rice protein, pea protein, and chickpea, bamboo. Look, this is what I'm using, all right? So again, any tortilla will work. All right, let's continue. In our avocado oil, avocado oil, olive oil will work. We're going to do a medium to high heat, okay? And the frying is going to be more of a shallow fry. You don't have to use a huge amount of oil. So what this is going to do is it's going to give our tortilla the structure that we need to hold all the toppings. So you just want to find a low-carb tortilla. You can do a gluten-free tortilla, your tortilla of choice. You can do it with a regular flour tortilla, but the whole point is to make it low-carb. Low-carb, weight-loss-friendly, diabetic-friendly, just find your favorite one. There are so many out there. You can even make your own, but this is like a quick... The whole point to this is like a quick recipe, right? So you just want to do something that's ready for you. Okay, so it should be nice and hot. Oh yeah, look at that. All right, so then it gets... Kind of puffs up. Sometimes you get like this air bubble right here, so you just want to kind of press down a little so that it evenly cooks on the other side. Look at this. Wow. All right, so we're going to stop here. We'll come back to that, but I know that she's frying the tortilla in oil, which is totally fine. If you want to keep it lower calorie, if you want to avoid the oil, I figured out how to do this in the air fryer, and it's really simple. If you all have been with me and you've seen me do the sopapillas or any of tostadas, usually I spray it or brush it with oil because I thought the oil and the heat of the air fryer would give us a simulation of the deep fryer, even the shallow fry. And then one day I was like, I wonder if it'll get crispy on its own with no oil, and I tried it and it did. So let me show you all what I do. Really simple. Okay, so again, my air fryer is like the oven style. That way it has like different shells, so I just get the trays and I'm literally going to put the tortilla on one of these trays. Okay, and I'm going to go directly into the air fryer. Hello, best tits. Now the other thing, because the air fryer has a fan built in, I always put another, um, whatever, shelf tray on top, and then sometimes I'll do like this way where it's like directly on top. The reason why is I want it to come out flat so that it can be a nice like pizza crust. If not, when the air hits it, it'll kind of curl up on the side and then your pizza crust will kind of be like that. All right, so this is it going in and I'm just going to do 405 minutes. I've tested it out, so I'm going to air fry it dry. No cooking spray, no oil. This is just my choice because I want to try and stay lower calorie and we'll see what it comes out, um, when it's done. So while it's cooking, we'll get the other ingredients out because really after the crust is done, we just top it and melt the cheese. All right, so it's going in directly like this. Okay, so I'm doing 400 at five minutes. Hello, the official owner. You all can test it out on your air fryer or if you don't mind the deep fry, you can deep fry it by all means, but you know, for me, let's cut where we can. I like the snacks. Clearly that's a problem. I don't want to be natural is here. All right, so while that is, um, cooking up, well, toss that. Let's get the ingredients out. I will show you all the toppings that I use. You can do any pizza toppings that you have, but I'll just go through one by one because I do a few substitutes, but this really helps with the pizza cravings. You can make this as a, um, like a dinner pizza. You can make a breakfast pizza, a Mexican pizza, whatever works. I just like giving you all some options. Okay, so let's start with the sauce or the sauce, depending on where you are. I'm in Atlanta, so we say sauce. Okay, so I'm just using some regular Kroger brand store pasta sauce. Now you can use a pizza sauce. You can use leftover spaghetti sauce. You can even use tomato sauce in the can. If it's really bland, I'll show you a couple of ways that you can doctor it up and get that flavor, but you definitely want to have a good tomato sauce. If you're making a standard pizza or it could be white sauce. Now, when I'm buying these sauces, notice this one right here says no sugar added, so I'm big on avoiding sugar. Um, if you're pre-diabetic like I used to be, um, you want to watch those, uh, hidden sugars and beverages and condiments are a huge culprit of extra sugars to keep them shelf stable, to keep them tasting good, and then your sugars go up, and you're like, but I don't eat sweets, and you didn't know you had that all the time, so check your pasta sauce if that matters to you. If not, that's fine. All right, so this is what I'm going to use. Now, I'll taste this on its own. I think by itself, this has a pretty good flavor, um, but I'll show you what you can do if it's bland. All right, so we'll just get a little sample here. The best food, um, whether it's Italian food or any kind of food, is when all of the ingredients on their own are good quality and they taste good. Then when they combine, it's like pow. It's like wow. Sorry y'all, get excited. Okay, so this is actually pretty good, you know, for a generic store brand, but if you just have plain sauce and it's kind of bland, hello prince, you can put it on there, and you can use like Italian seasoning on top of your sauce. You could also do parmesan cheese to give it some extra flavor. I'm going to show you what I'm using for substitutes, but I'm just thinking in order. All right, hello, we have a material, a material, a material world. All right, y'all, I have musical outbursts out here. All right, gotta sing to keep from crying. No, it's fine. Okay, so then after the pasta sauce, uh, we need cheese, please. Now, if you can have mozzarella, please have some for me. I am dairy free, so I'm going to show you all what I'm going to use instead. Okay, some of y'all have been with me. This is a big, massive. Hello, Sway the Don. Hello, Mike Canty. Thank you so much for being here. So I just noticed the writing. This is bacchero. So I am going to use pecorino romano. No, manchego. Manchego. This one is manchego. The pecorino romano is my parmesan substitute. So this, you can see, comes from a cheese wheel. And I got this, I think, at Costco or Sam's Club. So I'm going to shred this directly onto the pizza. It's on the block. But in case you guys are wondering, that's what this is, manchego. And you see here, it says sheep's milk cheese. So you can see it kind of comes off of the same cheese wheel. I know that's backwards for y'all on TikTok and Amazon, TikTok and Instagram, but manchego. Now, when I say dairy free, that means I avoid cow dairy. Something about the proteins in cow dairy, I just don't tolerate well. It just makes me kind of mucousy. So I can have plant-based milk. So I use almond milk. I can have goat's milk products. So I use goat's cheese as a substitute for cream cheese. And then I can use sheep's milk. So that's what this is here. So it is a dry, salty cheese. And it goes great with Italian flavors. So I'm just going to leave this here on the cheese wheel. And when we're ready, I will shred it directly. I don't think I found it already shredded. I am not the food police, y'all. But just so you know, when you buy the cheeses that are already shredded, it's not the end of the world. But they do add extra ingredients to keep them from clumping together. So if you're trying to eat really clean and avoid other ingredients, just be mindful of that. And I don't mind the little wax on here. All right. So then we're going to do cheese. Next, we're going to do pepperoni. Hello, Stacey. This can be, we'll just do a regular pepperoni pizza. But of course, you can get creative here. You can do pepperoni. We'll put some mushrooms on there. Oh, has it been five minutes? Oh, shut up. Let's check it. Perfect. So I'll just walk you through the ingredients as we're doing it. Now, let me show you. I'll just lift it up by hand. All right. So you all see it did kind of puff up a little bit. But this was just plain in the air fryer dry. And you can see this is my test. If I hold it like this and it keeps its shape, it's a little bit hot. All right. So we're going to assemble this now. Notice she's deep frying hers. So I'll let her video play. I'll just put the sound down. But you all can see she's deep frying hers. But you can get the same kind of crispiness without without the extra oil because the extra oil just adds calories. All right. So let us remove these because they're hot. And then we'll just assemble the pizza and melt the cheese. So this can be a really, really simple thin crust pizza, personal size. All right. So let's go in with the pasta sauce first. I'm just going to pour directly from the jar and then we'll smooth it on. So you just want to get enough so that you can go almost all the way to the edges. Hello, Christina. How are you? So let's get a spoon and smooth it out. So again, if you wanted to spray it, you could. You can see she's doing the same thing. She's got she's making multiple versions. So we just have our store bought pasta sauce. Again, this could be leftover spaghetti sauce with meat and veggies in it. And we're just going to kind of go almost to the edge, just like you would a regular pizza. So this pasta sauce by itself has really good flavor. I tasted it. Mm hmm. But if you wanted some extra kick, you could absolutely put some Italian seasoning on there. Hello, Cameron. You can put some Italian seasoning on there if it's kind of bland and you want it to have some more flavor. All right. So that basil, that oregano, those of y'all that like those Italian flavors. So let me know what y'all like on your pizza. Some of y'all like a standard bread sauce. Some of y'all like barbecue, like barbecue. California Pizza Kitchen. Hello, Carrie. The barbecue chicken, red onion, cilantro. Y'all know I love that. Hello, the volunteers in the house. Christina says, yummy. I love pizza. I know you do. You like all things Italian flavors. All right. So now I'm going to shred the cheese by hand. I got to go to work with this big old cheese block. All right. That's what I'm using. But if you can use mozzarella, go for it. And. I'll take a little bit of this wax off, wax on, wax off. It is edible, but I just want it to melt uniform. So I'm just going to cut a little bit of that off. You know, we eat with our eyes and sometimes if you see a little speckle of something, you're like, what is that? I don't want anybody freaking out. Mess up my pizza. Again, I am not a professional chef. I am not a professional YouTuber. Hit it twice. All right. That should be enough for me to shred. Now I will say this, this cheese, this manchego cheese, it's drier than a mozzarella, so it doesn't have as much moisture. So it will give us the melty, you know, for my pizza cravings. However, if you want that really ooey gooey, you'll want a cheese that's a little bit more moisture. So like a nice mozzarella, you could even do like the fresh mozzarella and just put chunks on here and kind of have like a, is it the caprese? No, the margarita. So we're just shredding directly on here. So when you shred your own cheese, I think it melts better. You know, you don't have extra ingredients if you're trying to avoid that. And then you just shred what you need. All right. So that didn't take long. All right. So we just shredded this by hand. Y'all know we don't scrape up that extra. I'm not wasting that. All right. So this is what we have so far. And if you want additional flavor, you can absolutely. I've got some basil, but you could do more Italian dressing as well. Get this little side over here and get the kids involved. This will be fun for the kiddos. All right. So again, you can do more on each layer. Layer it up. All right. So if you're just joining, we had a low carb, gluten-free tortilla and then sugar-free marinara to keep it sugar-free and then manchego cheese to keep it dairy-free. All right. So you could go in just like this. If you want to cheese pizza, y'all can stop here, but I'm not doing that. All right. So let's get some pepperoni on here. Christina says, what's the crust? I knew somebody was going to ask and I threw this away, but I'll get it out for you and then wash my hands. All right. Be free. This is a high protein, low carb tortilla. I got these from Walmart. All right. So if you want to screenshot that, be free. I had one left. And for those of y'all that care, one wrap is a hundred calories and it's under two grams of sugar. I don't really worry about like all the other macros, but I do watch the sugars. Everything I eat has to be under two grams of sugar. All right. So let me clean that. All right. So we're going to do the basic pepperoni pizza. So of course we need pepperoni or you could do salami. You could do whatever you like. You could do some leftover breakfast sausage or Italian sausage, anything you y'all know. One of these days, I'm actually going to get my ingredients out before I start. I don't know where my pepperoni is. Here I come. Oh boy. You know what? I bet you that kid took it. All right. So we're just going to cut some of these. I have some turkey pepperoni, but I'm actually going to cut some of this Bridgeford pepperoni. I had the little turkey pepperoni slices you can get, but the kids come through on the weekend and then stuff goes missing. So I'm just going to cut some of this off. We don't need a whole lot. Let's see. You can buy regular pepperoni. I'll replay this in case y'all are just coming in. You can buy regular pepperoni. You can do turkey pepperoni. This one is regular. I usually do the turkey pepperoni because it's less fat. But this is what I've got. Hello, Knox. So we're just going to slice this kind of small and put it on there. All right. So sometimes you just got to do it the old fashioned way. Nothing's wrong with that. All right. These little pepperonis, you could also make a nice low carb snack if you want to make like your own adult Lunchables. I get the plastic off. Oh, that's the casing. Yeah, I don't know. I think. Oh, yeah, that's just the casing. But still, that's why I'm just kind of like. All right, let's go ahead and cut some more of these. You can make your own Lunchable. You can eat these with like, you know, like a charcuterie board with like nuts and cheeses. You could dice it up and put it in an omelet. Let's see if we can get. Let's see how many we have. I just like to cover the whole thing. Oh, can y'all see? Make sure y'all can see. All right. So we're going to put our pepperonis. Or it could be the small ones, the pepperoncinis. All right, let's do a couple more. All right. So I like to have a little bit of everything and the love for DJ on each bite. OK, so now we have our pepperonis on here and then I like mushroom. You could stop here. You could have stopped at cheese. You could have stopped at pepperoni. We are going to do a little bit of mushroom. We got UFO kamikaze in the house. Hello, sir. Love for DJ. Hello. Hello. Thank you so much for being here. All right. So we've got our gluten free tortilla. We've got our dairy free cheese. We've got our sugar free marinara. This was supposed to be turkey pepperoni, but we're using real pepperoni. And then these, I think I just got them at the dollar store. Y'all just sliced mushrooms. You can buy, you know, some things in the can and they're fine. Fresh is best if you can get it, of course. But I know, you know, everybody's at different levels. Sometimes you don't have access to produce and the dollar store has some good canned and frozen options. All right. So we're just going to drain these and then put a few on. If I'm making your pizza, let me know what I'm putting on it. Are we doing banana peppers? Are we doing all this? Are we doing pineapple? Are we doing what do y'all have it on your pizza? All right. So I would do supreme like pepperoni and sausage, onion, mushrooms, peppers, all of that. All right. Whoa. OK, so let's go in with a little bit of mushroom. All right. Hello to you and hello, Lauren. All right. So let's come in here and I like just as much mushroom as pepperoni. You can do you like spicy. You know, and again, this is where it's fun. Go ahead and have your crust. And then what I used to do for the kids or what you could do for family style, just have all the toppings out, you know, just like an ice cream bar or baked potato bar or whatever. Let everybody put their own thing so you don't have that. I don't need that. Whatever. No, let them make it themselves and get comfortable with different foods. OK, so I think we're good. I got a couple other things I will do after the pizza comes out, but pretty much this is it. We'll do a little bit more Italian seasoning. You can do as heavy or as light as you want. And then we're just going to go into the oven. I mean, back into the air fryer. Sorry. Until we melt the cheese. All right. And get it like brown and bubbling. So we'll clean up and then bring out a few more toppings. Cocoa Roast is supreme all the way. You want all the fixings. I know. Shout out team Greedy. Exactly. All right. So stuff starts moving. I'll get one of my air fryer liners, the little silicone wrap, and then we'll melt it because we're about at the same point. All right. These little air fryer liners, or you could go directly on the rack. These have been treated with silicone. So I'm just going to put this back on the same shell. And we have our personal size pizza. It's going to go here. And now we'll go back in. I'll press the pizza button. I think that's like 375, but y'all get the picture, right? Super easy. Super easy. All right. It says 360 and literally just three, four minutes. Keep an eye on it. My mom says cook with all of your senses. Watch it before it burns. Listen for it as it's bubbling and popping and whatnot. Taste it as you go. Smell it. We already said smell. I don't know what other senses are left. Y'all know what I mean, right? But get in there with your food and you can start really, really simple. UFO Kamikaze says black olives make it look official. I know. I'm just not an olive person. I'll tell you, I have some olives here from Spain. Let me know if you want them. No, not from Spain. I went to Italy. My ex-husband always used to say military family. He always used to say, because I didn't like olives. He was like, oh, you haven't had them until you've had them like at the Mediterranean. And he is right. I think the ones in America here, they're like overly salted and I just don't care for them. But look, we don't judge what other people like. You could put some peppers on there. Kind of good stuff. Okay. So let's get ready because really we're just going to plate and do a couple more toppings after it comes out. But I got you. If you want olives, I'll put olives on it for you. No problem at all. Okay, we'll see if this is any good. I got some fresh basil. It must have been for a recipe. I'm always buying stuff for recipes and then I'm like, where did this come from? But you know, of course, basil is going to be great on any Italian recipe. So I'm going to put this on. Let's see what we can salvage. See if we can get some fresh green on here. Yeah, it's kind of peppery, kind of spicy. It's looking kind of sad, but I'm going to see if I can salvage some. And we'll just take off a couple leaves. One of these days I'm going to have a fancy herb garden. Leron says, you do not be playing. I'm not sure if I understand, but y'all, this is really me at home cooking what I'm going to make for me or for the family. That's how my channel started. I used to just recreate these recipes on my own and then I would post the finished product and people would say, did you make that? Hello, Queen Mama. So now I just go live and show y'all how I made that. All right. So let's rinse off this basil and we'll chop it up. Let me go check on the pizza. All right. Because y'all know I can burn and not in a good way. That's the number one rule. When I taught the kids, it's like, okay, safety first, you know, clean hands. Let's show them how to cut properly, but don't be fooling about running around and have something in this kitchen, you know, focus. It's coming along. I may take it off of the air fryer, off of the silicone because it's kind of flapping and I want it to brown evenly. Okay. So with the herbs, I got some fresh basil here. I'm just going to chop this and we'll sprinkle this on top for that nice Italian, you know, for a little green as well as some good flavor. All right. So a little wet, but it's okay. A little goes a long way with the herbs. It's a great way to add flavor. Got that flavor for your ear or is it flavor in your ear? Y'all know, I don't know. All right. So we've got some fresh basil to go on. And then the last ingredient I'll show y'all in a second. Let's check on the pizza. Like literally it's just like three, four minutes to get the cheese to melt. All right. Let's see what we got. Hello. All right. So our pepperonis are starting to curl. It's looking good. Y'all want me to do a little bit more cheese on top? Is that cheesy enough or do you want some more cheese on there? I wish I had my turkey pepperoni. I can see how much oilier this is, but y'all get the point. Y'all want some more cheese on here? All right. How do you think we're looking? I'll get a different plate to put it on. I'm going to give y'all a little bit more. Mine is going to be like a light pizza. We can do some more cheese if you'd like. Let me get my cheese, please. Okay. Okay. I got you. I got you. All right. We'll do a little bit more cheese and then just blast it for like one more minute. Official honor. Missed it. All right. We're going to put a little bit more cheese on here so you all can see. All right. Having it on the cheese block, too, is good for portion control. And now I'm doing the sheep's milk cheese. If you have mozzarella that's already shredded, you know, you could just do a big old handful. All right. So let me go on top for y'all. Get some more. No, I'm not strong. This thing is heavy and my hands are not. I don't have big old cheese grating hands. Sorry. Okay. Let me go back in for y'all. I want to try and give you that nice cheese pull. So we'll go back in and then looks good. Okay. All right. Just like one more minute. Let's clean up and we'll put some fresh basil on here. And some Pecorino Romano. And those of y'all that like heat, we'll do a little bit of chili flake. Hello, ALSX. Thank you so much for being here. All right. Let's clean up. So this will help hit the spot on your pizza cravings or, you know, whenever you want something that's like, you know, sometimes you just want that, like sauce, that like marinara, you just like, or maybe it's just me. All right. So what are we going to plate this on? And then let me get my pizza cutter. We'll cut it into little pizza pieces. Hello, Kyosha. All right. So the last few toppings, because I want to try and get a good picture while the cheese is melted. So fresh basil, hopefully it's brighter green than that. This is what I'm using for Parmesan. This is Pecorino Romano. This is another sheep's milk cheese, but this one is that graded. You can use the one in the green jar. Use that. And the last. Any of y'all that like a little red pepper flakes on your pizza, that's an option. Linda says you love that massive wedge of cheese. Costco, Sands Club, you can get the big block and then shred it on your omelette, put it on your pizza, wherever you would use cheese. That's what I use. Let's do one more minute. It's nice and bubbling, y'all. I'm so excited. I'm so excited. And then we'll cut it up. Let's get everything moved out of the way. Whenever I'm doing like whipped cream or melted cheese, I like to get the pictures quickly because the whipped cream will start to slide, the cheese will start to set. But y'all are here to see everything. That's why I cook live for you. All right, let's turn it off. Let's get it started. Uh-huh. Let's get it started in here. We're at E. Capone in the house. Thank you so much for being here. E. Capone is coming to Atlanta. Y'all, we are having a Maggie Lou meetup. If you want to meet me and Lou Kaisley next month, tickets are available. We're going to be at Eclipse de Luna. Go to teachablemomentswithmaggie.com, unlimited sangria, appetizers. It's just going to be a casual happy hour. And then at the end of the year, we'll have another meetup, the cruise. E. Capone was on our first annual. We're going to do it again to the Bahamas. Adults only. Go to teachablemomentswithmaggie.com. Let's get the pizza. Hopefully, you all like. I'm going to slide it off so I don't burn myself again. I just wish it were the turkey pepperoni, but I think the kids cleaned me out because it would be less oily. But we've got that there. Let's do our fresh basil or what we have for basil. Maybe I wasn't supposed to rinse it, but give you a little bit of green, give you a little bit of on there. All right. So you have your... I need that to be more uniform. Okay. A little OCD, never hurt anybody. A little food styling. Okay. Not that I need it, but I'm going to give you all everything. A little Pecorino Romano. This is my Parmesan substitute. So another salty. So just giving you all lots of substitutes. If you think you can't have pizza, if you think... It's a little clumped up. Let me do it by hand. If you think you can't have pizza, if you think you got to give up a lot of the stuff you like, I want to give you all options. Everybody's doing good. We got Sheila. Oh, oh, oh, oh, Sheila. I love her when you come to class, Sheila. All right. So this is what we got. Let me take a picture and then I'll cut it, just in case my cutting doesn't go so well. All right. I like to get it while it's nice and hot. So when y'all see these pictures and people are like, did you make that? Yes, we made that. All right. Get up close to your food. Some with the flash, some without the flash. That's what Caitlin, our photographer, taught us. So looking good. Looking good. All right. And then a quick video. All right. So this is our version of the low carb love one ingredient pizza. We have a gluten-free tortilla, air fried with sugar-free marinara, pepperoni, mushroom. We have fresh basil, manchego cheese and pecorino romano to keep it dairy free. Enjoy. All right. So we got all that. Let's get some cuts in here. I'm going to use the big one so I can press down. All right. So I already kind of messed this up. Let's go in. Get another. If you like thin crust pizza, this is a great official honor. Did the almond butter come out good? No, it did not. I am determined to do it again. Y'all have no idea. I got so much stuff over here. I'm like, I will not be defeated. It's more of an almond paste. I'll show you because I am not afraid. I'm still eating. It tastes great, but I did not get the texture right. Some of y'all have made this and told me you were able to. I know it looks just completely chunky and bad, but I still scoop it up with my apple. I'm going to do another batch. I was told to leave the almonds in there longer to let more oil come out. But anyway, I'm excited. My mouth is starting to water. All right. Let's see. Do I want to take some pictures while it's cut? I try and get all the pictures that I can, y'all, because, you know, once you get in here, it's like it's good. Should have been here. All right, some with some without the flash, lots of different angles. And then let's do one more. All right, this is the low carb, love one ingredient pizza with a gluten-free tortilla, sugar-free marinara, basil, pepperoni, mushroom and manchego cheese to keep it dairy free. Enjoy. All right. All right, y'all. I'm not fooling around. Let's take a bite so you all can see our pizza. Hold up. It is so good. Now, however, I will say this cooking it on the the what is that? Oh, my God, y'all mess. That's why I use the turkey pepperoni towards the middle. It got kind of heavy with the sauce. So let's see if we can get that crunch. Now, we'll say this, I probably should have melted it without the silicone. So good. Mm hmm. Y'all can absolutely do this. Wow. It's been a while since I've used regular pepperoni. It does give you a lot more oil. But if you don't have to watch the extra calories, I say go for it. Or turkey pepperoni has less fat. The flavor is incredible. It's going to block. But yeah, it definitely gives you, you know, that Italian can see it's a little heavy in the middle. But it definitely gives you that Italian pizza. I mean, that Italian flavor. So absolutely. That's what I wanted to show you all tonight. I'm a mess. Okay, so there's your one ingredient pizza crust. We'll finish her video. Just so you all can see. I like my version better with the airfryer. But I have to give the credit to low carb love for giving me the inspiration. And that's what I do, y'all. Like I find these recipes and then I'm like, what else could we do? So I don't know if y'all like, oh, she made three of them. What do y'all think? So you can see her tortillas. She fried them in avocado oil. And I think ours came out. Now the frying will probably give you a stiffer like a harder. She puts her sauce all the way to the end. Her mozzarella. She's putting a lot more cheese on there. That's good. I would recommend that. And she's doing lots more. Let's fast forward. Okay, so the pepperoni for photos. So that's hers. And this is mine. All right. So I wanted to give you guys some ideas. I'll go ahead and let you have your evening. We've been going long. So we'll go ahead and wrap this one up. Thank you all so much for watching. So tomorrow I'll be with Luke Kaseley. On Wednesday, instead of Ask Us Anything, we'll be doing the Reaction Wednesday. We're going to break down the Risa Tisa saga. She has gone completely viral. And now I think she's on Good Morning America, but we're going to really look at what we can learn from her episodes of her meeting someone online, marrying them, moving in together and getting divorced all in a year. All right. So thank you all so much for being here. Let's go ahead and dismiss and I'll let you all have your evening. Thank you much. So thank you so much, TikTok. We'll see you all tomorrow at 9pm Eastern. Thank you all for the hearts. I appreciate it. Class is dismissed. Thank you so much, Instagram. I'll let you know official honor when I redo that almond butter. Class is dismissed. And then over here, Facebook, YouTube, Twitch and Twitter. Thank you all so much. Class is dismissed.