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Keto Pizza Recipe: Perfectly Balanced & Macro Based- Thomas DeLauer… I’ve got a ketogenic pizza recipe, and you’re probably thinking this is going to be some generic kind of pizza recipe where Thomas is just going to take a cauliflower crust and he’s going to throw random toppings on it, but you guys know me and if you’ve seen my videos, you know I’m all about the science. So I have made up this pizza to be the perfect ratio of healthy fats and low amounts of protein so you actually get the right kind of ketogenic ratios that you should be having and every single one of these ingredients has an anti-inflammatory component to it and is also going to help out the ketogenic lifestyle in a tremendous way.

Now those of you that know me and follow me know that I just had a baby boy. I’m super excited but it also means that time is becoming a precious commodity so I figured, “Okay, this is something that I’ve already made twice since I’ve had the kid about two weeks ago,” and I figured I’m going to share it with you because it’s a quick, easy thing that you can make at home. We’re making cauliflower crust pizza but we’re using specific ingredients to make it the perfect, scientifically proven ketogenic pizza. Now I can go ahead and I can make this with regular cauliflower crust that I made from scratch and I’ve done it before and I’ve done it on the Home & Family Show but honestly, it takes a while and this video would end up being 30 or 40 minutes long so I’m going to use Califlour Crust Pizza. Okay, now I’m going to give them a big shout-out because they did donate the pizza crust for this and they are super awesome, so it comes like this where it’s already a free, created cauliflower crust pizza, so I’ve already got the crust.

Now before I go any further with this, I’m going to go ahead and I’m going to make sure that this is preheated to 375. That’s getting warmed up and in the meantime, I’m going to go ahead and lay that crust out right there. Now let’s get to some science. So I’ve got the cauliflower crust laid out. Now here’s the reason why I prefer using cauliflower crust over using an almond flour crust. Cauliflower contains diindolylmethane. Indole 3 carbinol and diindolylmethane are very, very powerful anti-aromatase. So basically what that means is it stops the conversion of testosterone into estrogen. We have this enzyme in our body known as the aromatase enzyme, and it’s the job of that aromatase enzyme to take that free-flowing testosterone in our bodies and turn it into estrogen which causes us to hold a lot of water, causes us to feel bloated, and quite frankly, makes us feel moody, whether you’re a man or a woman. Cauliflower is definitely a powerful anti-estrogenic food, so that’s why we’re using it here.

Within the next thing that I’m going to go ahead and add on here, I’m not using marinara sauce, I’m actually going to use pesto. Now the reason that I’m using pesto is simple. It contains good old fashioned pine nuts. The thing about pine nuts is they contain something known as pinolenic acid. Pinolenic acid is very intriguing in the fact that it produces what’s known as CCK, also known as cholecystokinin. Cholecystokinin is a satiety hormone. It’s released in our digestive tract whenever we’re satiated, similar to ghrelin. In fact, a study that was published in the Federation of the American Societies of Experimental Biology actually found that those that consumed about three grams of pinolenic acid ended up consuming on average 37% less calories than those that did not, so a very, very, very potent appetite suppressant. This isn’t just one of those five favorite foods or five top foods things. Those good old pine nuts really have a really powerful result in terms of reducing your appetite.

Then after that, I’ve just got some regular old-fashioned almond cheese. Nothing crazy here, I’m just using almond cheese because I don’t want the dairy. I don’t want the excess dairy, there’s no need to have it. Sprinkle that on there, super simple. Trader Joe’s has an awesome almond cheese. Only has about one or two grams of net carbs so super, super simple there. Okay, now we get on to the goat cheese. Why am I using goat cheese? I know I just said I’m not using dairy. It all comes down to something known as BCM7. If you’ve ever researched casein or you’ve researched lactose before, you know that those are the two different components of dairy that can affect people. When it comes down to goat cheese, goat cheese uses A2 casein proteins, okay? There’s A1 and there’s A2. A2 is the old variation of casein protein.

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