Thank you dear knight of the Black Tie order, I'm gkad to know you have not given up the quest for a perfect Keto pizza crust... Your efforts in this matter keep hope alive for so many of us pizza addicts when we are on the verge of ruin. As said previously mentioned Long may your youtube Kingdom reign.

I tried using this stuff to make hot dog buns. I agree with you on the very wheat-y taste, sort of like when you make bread with ONLY wheat flour and not blended with all-purpose or bread flour. The texture was pretty dense and unpleasant. I'm pretty disappointed in the price point, as well. Thanks for confirming my feelings on this "keto" flour.

I had a similar reaction to using this flour - too pricey for the result. I love that you brought in Hold Grail, and your rendition of the ingredient zealot. Thank you for saying this, Keto is hard enough without being tracked and bullied like a criminal.

Made several pizzas with this. Results have approached great on more than one occasion. I find that the dough behaves differently with no real reason. Sometimes it's super sticky. Sometimes super wet. Sometimes super dry. Regardless of whether I use the same recipe or not. That said, I've gotten both a great rise and a perfect foldability out of it. You just need to form a wider, thinner, crust. You can really push the dough to the breaking point of thinness and still get a foldable rise out of it. Never had a problem with it sticking. But...the texture is a LOT dense and the overwhelming "whole wheat" taste is extremely distracting.

Thanks for continuing the quest for the holy grail of a good keto pizza crust. I look forward to your next video. And of course, LOVE the entertaining format. Long may you reign in the ketoverse!!

Absolutely love your presentations and content. Marvelous 👌

Educated and entertained. Thank you.

It’s just an amazing video my friend you are so funny I love watching your video

Oh my soul and body, this one had the added outdoor scenes and golfer/knight theatrics....so good. Dennis.....you never disappoint. I needed a Black Tie Kitchen fix and this did it. Grinning like a cheshire cat.....now I must sleep. Bon nuit!

I love your recipes. I had been wondering about the new King Arthur Keto Flour. Thanks for the video.

What can I say? Another FAB video that had me laughing aloud, yet again! I can hardly wait for part II! I feel like I need popcorn when I watch your work - but that would be wrong, I suppose. (FYI - I'm still making your delicious ice cream recipe every week! Can't wait for some new flavors to add - hint, hint!)

I bought the King Arthur Keto Wheat pizza crust mix, mine came in a box and had a package of yeast already inside the box which is awesome! It was super easy and rose and stretched just like real bread dough. It made an excellent keto pizza. I've made countless fathead doughs and they are barely edible for me. I'm sold on this King Arthur Crust! 1 box is $6.95 on Amazon and it's enough to make two 12" crusts. It says 1 net carb per serving and there's 16 servings in the box.... So between 2 pizzas cut into 8pcs each, that's 1 carb per slice for the dough. I added the lukewarm water, the oil and I added a teaspoon of honey because I know yeast needs sugar..it doesn't add too many carbs, not worried. I let it proof for 1 hr at 90 degrees and stretched it to a thin-medium thickness and then let it rise again for 10 mins and bake the dough only for 5 mins at 450 and then I take it out and fill it with toppings and then cook for another 13 mins. It's good stuff, as far as keto goes.

Cute video. I have been making pizza with 1 cup mozzarella, 1/4 cup Parmesan & 1 egg. Mix it up, add Italian seasoning, put it on a silicone mat. Add toppings & bake 15 minutes at 350. Turns out awesome.

I've seen this flour in my grocery store, but was hesitant. Thanks for testing it as pizza dough and look forward to your future experiments with this flour.

This was funny.😂😂 I'm going to see if they have this in my grocery and try it.

I love everything about this....Mike and the cheese...ingredient zealot....you managed to hand yourself something...golf interlude...the outtakes....all of it. I officially knight thee Sir Dennis. May your KZfaq kingdom continue to prosper. And I'm totally with Norma #whatshesaid. ;)

Who would have thought the narrator was a knight of the round table. You learn something new every day.

I'm with @Norma Peniche!! Delightful!! But as I'm completely gluten & dairy intolerant the content is worthless to me. But ahhhh... seeing one of Your comedic videos is humorously entertaining sooo... I watch ;-) SO happy to see anything from You! Pray You are feeling well & ready to educate, encourage & enthrall us regularly once again!!

It's nice that we finally get to see your narrorator's face, he could almost be your twin!

Love the inclusion of the outtakes at the end! Ive been on the fence about this flour for awhile but still on the side of not getting it, just too many negative reviews of it around, plus I'm still really happy with your pizza dough 2.0 recipe.

I just adore you! That's all

Loved the wink after the Michael Scott "that's what she said"

I’ve been using this flour for a while and I use it when I want to make the right consistency of baked goods. The chocolate chip cookies come out looking and feeling realistic even if they don’t taste that way. I make dinner rolls with it but you need to put a lot of butter on them when you eat them because there’s just no flavor. The same with the pizza crust… there’s just no flavor. But it’s easy to travel with so that you don’t have to take all of your different flours. I use the sweetener when I travel, too. Then I don’t have to take bags of erythritol, allulose, Bochasweet… although the sweetener is not very sweet and it’s pricey. I pay the high price for Bochasweet because it’s worth it but King Arthur is not really worth it.

Love the knight! Thought he and Mike were going to put that punk in his place 🤣 Boo!

I have the King Arthur pizza dough flavor and it adds a great smell and flavor. I have not made this pizza recipe, but am experimenting with Thunder Iron family’s pizza dough substituting lupine flour for the flaxseed meal as we do not care for that at all. I have the dough in the freezer and will try it later this week. The King Arthur flour is quite expensive for sure.

This was one of my most favorite videos! LOL!

Binge watching your videos and laughing all the way! Great stuff, keep it up please.

Omg, I loved this video. You had me rolling...Subscribed today. Like finding out about this keto flour in the most entertaining way. 🤣😆

I’ve been playing with this stuff for a while and I have a mixed reaction. I suspect that the cheese and Italian seasoning in the recipe are to mask the weird smell/taste of this “flour.” It’s not strong or overly offensive, but it’s weird. My first experiment was bread (per their recipe), but made it an Italian style loaf and covered it with sesame seeds. Most of the odd smell did not carry over to the baked bread, but it was tasteless. It works as a thickener for sauces (yup, it will make a roux) but only if there are going to be some other flavors to counter the weirdness. Just my experience.

This deserves more views

"Pizza Dough Flavor" - I'm using one on one sourdough and garlic flavorings in pizza dough, and the rye flavoring for my reuben keto bread. Highly recommended.

OMG! I busted a gut *that's what she said*! BWAAAAHAHAHAHAHAHAHA! You are a creative GENIUS! LMAO @ the golf ball and bloopers! I love your videos & recipies!

Have not seen you for a while. Glad you or me is back. This looks good.

I love your channel. We need to get you to one million subscribers!

Ugh, it has gluten 🤦🏼‍♀️ but i could watch you all day. Yummy!!!! 😋 and the top speed of a chicken on land is around 9mi/hr. Because, you asked lol

Great video! Lots of the complaints about this flour seem to be more when making food like breads and pizza crust, while there seemed to be pretty better reviews when it came to other food like cakes and cookies....basically, food that is favored A LOT and sweetened. I ended up buying it anyways, since I really want to be able to make a decent cake, cupcake, donut, or batch of cookies once in awhile (the keto flour is pretty expensive per oz) without the texture of almond flour, and I'm not a fan of coconut flour. As for pizza, I'm pretty satisfied right now just using slices of store bought keto bread (toasted before topping) or low carb whole wheat Mission tortillas for thin crust. I'm just to lazy and impatient when it comes to making pizza dough. BUT I still want to get some lupin flour (which is only slightly cheaper than the keto flour) so I can try the Pizza 2.0 recipe.

Thanks Dennis my friend.. Oh how i miss you and your vids.. You always make me smile and laugh.. I really do have to try and replicate you pizza recipe.. Oh how i miss pizza... Again thank you good sir.. And until the next time keep up the great work..👨‍🍳🍕🍕

This guy is the next alton brown, give him a food network segment! Keto chef segment or something.

I'm always looking forward to your videos! Keep them coming bro!

How entertaining! Nice for a laugh. Thanks for the amazing work you put into your videos

Great video... I'm so glad that I *finally* found your channel! This looks easier than your other pizza dough recipe (2.0) and less ingredients to purchase, but I wonder if it's more expensive in the long run, especially in a pizza-loving house... and if it's not as tasty, then it's definitely not worth it. I'm looking for THE pizza dough recipe, and I'm dying to try your Pizza Dough 2.0 version. I'd love to know how these recipes affect blood glucose and ketones. I don't mind "dirty" keto if it keeps me from eating the carbs that stick to my hips and throws my body into a tizzy, but if it spikes my insulin, it's not worth it at this point in my keto journey 9 years running now, when I try to follow keto a majority of the time (yes, I still "cheat" but recipes like this will hopefully keep me from wandering down that rabbit hole... as often). Thanks for your recipes and videos! EDIT: DUDE! I forgot to say... you for sure should have a million subscribers! I'll be sure to spread the word of your wonderful channel. I just told my fellow keto friend about you today!

You are my new favorite to watch...just hilarious. I've been doing keto for almost two years and have dropped five sizes. Still in search of that perfect pizza dough though. Good luck on your quest; I will be watching!

Your video's keep getting better and better 🤣 Love em'

The dough is best if your make it super thin, "bar" style. Also, I leave it in the fridge to find ferment for 24-72 hours

tried the bread flour....produced some pretty decent bread....downsides are the price and the carbs.....if I can get to Aldis I can buy pretty good bread with 1/4 the carbs.

I freakin' love your videos! I am going to look at your 2.0 recipe shortly. I made a crust that was not bad yesterday---thin crust pie---was not a fat-head dough that I got from "Cook with Mel" whose channel I also adore. Glad you reviewed this flour---this has been the hardest part for me. Some recipes out there are truly vile and you get annoyed wasting $$$$ and time with an outcome that you can't even eat! Keto is required for my high blood sugar and I think many people give up because of the great difficulty replacing staples in our diet.

I just bought and used the keto flour (I didn't notice it saying "wheat") for making biscuits. I thought the flour made delicious biscuits, but you're right about it being a bit pricey. I haven't tried any other recipe yet, but I must say, I've missed eating biscuits. I like I Don't Sugar Coat's recipes, in theory. It's just that I don't have a stand mixer, and I don't have a kitchen large enough to store one. So I don't know if my attempts at her recipes (or any other one that requires a stand mixer) will turn out how it should. Stand mixers are about a pricey as the King Arthur flour...lol

Still waiting on your ice cream class...although your current base vanilla recipe is excellent

Lovely episode once more 👏🏼👏🏼👏🏼! I’m informed and entertained!

Your videos are so super funny and entertaining!! You have some great accents too!!

Omg! This is great cinema! 💋🧚🏻‍♀️❤️🇺🇸

I would have done it differently. For me personally, I would have poof the yeast and then add it to the dough which would allow it to rise and give that yeast aroma.

Ahhhh hahahaha Monty python!!! Love it great job black tie !!! ❤️

I so enjoy watching your videos. And love your recipes. But I don’t think I’ll be drinking out this flower anytime soon

Anything that has wheat starch in bothers my blood sugars. I can feel the difference too.

Love seeing the Narrator in person here.

Thank you my good knight! I will try to find this ingerdient and mix it maybe with an almond fllour or cheese to enjoy while sitting in the round table.

I dont do keto but loving your videos! I see your subs has risen too! I've been here at around 20k or less? Cant quite remember 😂 great job! Cheers from Borneo!

Love you dude! Informative and Entertaining. Infotainment!

Excited to see how you will improve the recipe. I know you will

Great video, thank you 😊

Love Monty Python! Thanks for reviewing this for us! 💗💗

Binging With Babish/Alton Brown meets Keto! Love it

Victoria’s keto kitchen for her best keto flour recipe.

Wonderful review Dennis! 🤗😊

Good sir knight, who are you so wise in the ways of baking?

You sir are such a great actor. I bet you can sing and tap dance too!

Monty Python step aside! Excellent.

Thanks for all the pizza videos. I have your same addiction. I am convinced the missing ingredient to avoid that whole wheat taste is potato starch. My basic pizza flour is 25% each of gluten, lupin, potato and parm. Is that keto? I don't know but it makes a damn good crust!

Amazing. Not just in production but content. ...and hairstyle.

What an entertaining video. I enjoy all of your videos. 😂

Great job. Love the video. Again

It probably didn't rise because the yeast had nothing to eat, as there's no sugar in it. You could give it a little bit of sugar, or better yet, honey, that it would eat up entirely or there's something else you can use that is keto, but I forget what it's called.

Absolutely love your videos! A bit concerned about the ingredients in this flour, but interested to see what you do about it.

Thanks for ‘The Holy Grail’ takeoff, long time fan of Monty Python. A lot of Italian spices in the dough help. Not my favorite thing to do, but needs must.

procrastination of paper: check Entertainment: check Thanks for the help again. :)

I really do love your videos!

Great video! I've been making your 2.0 recipe for months now, and I've found that letting the dough do a slow rise in the fridge for 4-6 days helps with the texture/flavor of the dough. I'm curious if you've experimented with other rising techniques.

So a riddle for you, hope you can tell me. When I google vital wheat gluten, that one is easy. When I google wheat protein I either find a liquid on amazon or the same vital wheat gluten again? Is there any differnece or what is the second ingredient other than the first?

Yay, outtakes!!

This reminds me of the poured pizza of school days

The knight giving me Monty Python feels! 🤣🤣🤣 Will be watching after this video!

Indeed, yes!

I thought that was one of the power rangers at first! I’ve been marathon watching your “shows” while I’m waiting on my house to sell!

Great content! Thank you

Subscribing…absolutely hilarious and helpful!

You gotta love a video that makes you actually LOL

As much as I loved King Arthur's flours, I'm glad that I didn't pick this up. Looking at the ingredient list and the price, I couldn't do it. (Not that I'm a zealot -- I buy Carbquik, lol.) Awaiting your tweaks to see if you can fix this. . .

Very entertaining! :) And I mean that in a good way! The recipe seems to take a LONG time to make. Too much time for a pizza that's for sure! Thanks for the suggestion though!

I always use parchment for pizza. I've never been able to find a method to reliably prevent sticking.

King Arthur advertises their "King Arthur Flour Pizza Dough Flavor" as being the secret ingredient in any good pizza dough, with "the flavor of cheese and garlic" -- so just add a bit of garlic to this recipe and you've got that one covered. Both the Keto Wheat Flour and the Pizza Dough Flavor are pretty pricey, and sunflower oil isn't on my list of "clean keto" ingredients, plus I recently discovered I'm wheat-sensitive (imagine an Italian-American who can't eat regular pasta!) so will definitely use some other keto dough recipe for now. Still, very entertaining video, oh and by the way, did Sir Knight ever give Mike change from his $20 -- I thought not!!

Well I was going to try it but now...................................... Thanks for the heads up

love your videos

I didn't understand why I loved your channel being a gluten and carb lover, but Monty Python. We are cut from the same cloth.

Awesome video!

go figure the king also sells pizza dough flavoring ... sounds like the king is fleecing people

That was so great video.

Great video and the monty python play! That bitter wheat or strong wheat pizza crust taste is a tough one....I'm seriously wondering if a dry califlower and ground finer than " riced" was mixed with another binder such as tapioca starch or xantham gum and coconut flour could pull off a pizza crust without the strong wheat taste

Thank Dennis for your genius Monty Python and the Holy Grail references- having one of those days and your dry humor Def made things much much better, plus enjoyed your alter ego voices and ant references- don't change!☺🚫🐜🐜🐜

Great video!