Keto Pizza Crust Mix: Low Carb Delight with 1g Net Carbs per Serving - Easy to Make, Crisp & Chewy 10.25 oz Mix for Two 12 in Crusts - Perfect for Keto Pizza Lovers

We LOVE this product. King Arthur always makes great products and we look for their name for any baking products. We were all excited when we tried this pizza dough! Can't find at local grocery store. So happy to find on Amazon. A little pricey but the keto contents and easy to make with amazing texture and flavor makes it worth it. It's still cheaper and healthier than eating out. Looks and taste like pizza in a pizzeria. No more only thin pizza crust eating keto or low carb. Now we have thick crust again. Next to try making a calzone with the dough!

The flour in this box produces two standard pizza crusts. Easy to make and makes keto pizza crust a great advantage over regular pizza flour. Has a nice pizza dough flavor. Just add your own toppings and you are good to go. Very convenient and cost effective.

Finally, a Keto friendly pizza crust that tastes like real pizza crust! Easy to make but remember to use a fork to perforate holes in the crust before baking. Otherwise the crust will puff up to much. You get enough mix to make two 12” pizza crusts.

This is easy to make, especially within a couple of hours of making making a dinner choice. It satisfies a pizza craving, when you are looking to cut carbs, however It would Not be my first choice by any means when planning a pizza night. The crust rises well, but it does not crisp up or have the air pockets as you would in the King Arthur 00 combined with their bread flour, allowed to proof for 48-72 hours in the fridge. The result is night and day. I did bake in a preheated oven with a stone @ 700°’s Fahrenheit for 3 minutes as I do with the other KA 00 flour mix. Again, the taste was satisfying along with the standard pizza toppings. ( sausage, roasted red peppers, garlic ) It was a bit too chewy for me and is not on the same level as the above mentioned

I discovered that I was a type 1 diabetic in 2020, right after my 41st birthday since then, I have been working on my low carb lifestyle. It's definitely something that takes time to build pizza is one of those items that I only ate on very rare occasions. Whenever I did eat pizza, I had to be prepared for an unpredictable blood sugar roller coaster, since I do not use an insulin pump. Over the years I have tried a few pizza substitutes. The Papa John's crustless pizza bowl is okay, but I don't really get the pizza feel from it. I made cauliflower pizza crust from scratch, but it was way too much work, and I still thought it tasted like cauliflower. The Lavash flatbread holds toppings, but it's really just a tortilla wrap. We made pizza crust from carb quick mix, but we weren't able to get it to taste cooked all the way through. It may have worked if we kept trying, but it was just okay. After reading the reviews, I had high hopes for this King Arthur mix. Plus, the price is actually affordable. My issue is that I understood that this recipe would require a person to follow the directions very carefully to get right. I am a person who is very good at making things that don't require exact measurements and perfect technique, so I knew this was going to be difficult for me to make on my own. Thus, I enlisted my husband to make it for me. He is a very precise cook. Is excellent at baking things like chocolate chip cookies from scratch that require appropriate cooking technique. He made this tonight. He made one pizza Ffr me. He and the kids were having regular frozen pizzas. I decided to use leftovers from earlier this week as my toppings, so he used pre-cooked fajita chicken strips and frozen fire roasted pepper blend. We cheated and bought sargento shredded cheese. The result was a really good pizza. The most important thing about a pizza crust is the texture. I'm really picky about texture and all things this was a bit of a thin crust for me, but it had just enough chewyness to be remunescent of a full carb pizza I did think that it tasted a little like whole wheat, but I think it's just because it's pretty bland. We were tossing around ideas to make it better in that respect. We definitely think that garlic butter coating on the crust would help. Maybe some seasoning in the crust as well. We will continue to experiment. My husband, who does not believe in eating healthier versions of regular foods, tasted a piece. He said that he would be willing to give up regular pizza for this. That's a bit of an exaggeration he meant he would be willing to give up Frozen pizzas and standard pre-made pizza crust. I am impressed with my blood sugar results it has been about 5 hours, and I have seen no negative blood sugar impacts. In fact, I ate 3/4 of the pizza by myself. I took about four units of rapid acting insulin. My blood sugar went up a very small amount. Then I had to eat dessert because it was dropping. I feel like this has made it possible for me to put pizza back into a fairly regular rotation. This is not something that I ever thought would be possible. Our next step is to try to freeze a pizza for later baking. My husband needs to be able to make the pizza at his convenience, but I want to be able to eat it at my convenience. If I remember to follow up, I will report on how well that works.

I love it. First I must mention the rise time. It takes a lot longer than an hour. I expected that since I’ve used the KA keto wheat flour to make bread before. But a slow rise really develops some nice flavor. With that being said, I cooked it the Piezano and it was delicious and much better than I expected from a low carb flour. It’s stretches nicely and holds its shape. It was soft on the inside with a delicate crisp outside, not too chewy but a nice bite. It might take some trial and error, but if you treat this product right you won’t be disappointed. Long rise, stretch thin and fast, hot cook.

Don't expect a good-flavored crust. The pizza topping were delicious but the crust is just a carrier. It barely rose in volume (even after a couple of hours). It was tough to roll thin, cardboard like, and not very tasty. I won't purchase again.

it's a perfectly decent diet pizza dough, just found it a pain to use, you need to wait one hour for it to rise, if you're hungry it's tough. once you put enough toppings on it it's actually ok, but it still has a very yeasty flavour. I'd buy again because it's a lot better than cauliflower pizza.

This stuff looks the part... I've made a lot of amazing woodfired pizza in my time, but then there was that one time I had a few drinks and got a kebab after the pub and accidentally ate some of the kebab wrapper - and eating this pizza dough kinda reminds me of eating that wrapper. It's not very tasty, even for cardboard. I don't know what your solution is for keto pizza, but it's not this. Maybe keto wraps with topping next time, it's passable at least, really disappointed this wasn't :(

Needed practise to make a good base. Could barely tell it is Keto! Turned out crispy and slightly chewy almost like the real thing. Repeat purchase highly recommended for Keto dieters.