Baking Keto Pizza Crust Mix, 1g Net Carbs Per Serving, Low Carb & Keto Friendly, 291g (10.25 oz)

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.

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.

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.

This makes a good Keto crust, better than others I've tried. The way I use it, it makes 3-4, 8-9" individual pizzas. Tips for the best crust: Time - Make this way ahead of time; like at 8 am to use at 5 pm., or even the night before. It holds and stretches better with more time than what's advised on the box. Bake - This stuff is not designed to make a thin crust, but I'd suggest you get it as thin as you can without it losing integrity (tearing). It does rise well during the bake so you'll still get a good crust; however, if it's made "deep dish" the center tastes doughy, even when fully cooked - definitely not as nice. Plus, it's extra carbs and if you're trying to do keto, stretching this into 3 pizzas is less carbs per pizza. f you have a pizza pan with holes, the crust bakes better, it's more evenly cooked and less "soggy" or "doughy" then when made in something like a traditional, solid-bottom ceramic backing dish. Mix/rest - I make this in my bread machine using the dough setting (it just does the mixing and rise for me). If you don't have a machine you don't need one, but I do think some additional time to rise helps - you can use an oven with the light turned on (not the heat, just the light) to keep it at the right temp for a good rise. If you do have a bread machine but it does not have a dough cycle, you can use any basic cycle with a rise, just make sure you watch your time and stop it before it starts any kind of baking. After mixing/kneading, it should look like a smooth ball of playdough - not stringy like taffy (indicates it's too dry), but definitely also loose and sticking to the sides and not liquid like a batter. Whether done in a machine or by hand, it should form a nice ball, like in my picture. I almost always need to add about 1-3 teaspoons extra water to get it to the right consistency. Split - Once risen, I cut into 4 parts, then use plastic wrap to wrap and freeze 3 of them. For the last one, I refrigerate it until about 2 hours before I want to use it. Then I take it out and let it get to room temp and rise one last time. Spread/stretch - I want to avoid flour (carbs), so to keep it from sticking to my hands and the pizza dish I use olive oil. I just spray the outside of the dough ball and the bottom of make baking pan, plop it on and then alternately press it flat and stretch it right onto the pan, working from the middle to the edges. If it's resistant (it keeps jumping back to a ball), just stretch it as much as it wants to go, leave it with plastic wrap over the top, and come back in 15 minutes. Add - I like adding about a 3 TBL of parmesan and about 1 tsp Italian seasoning right as I am pressing it into the pan. If you add at the beginning the protein of the cheese might mess with the rise/texture. If you don't bake it at 375 or 400, the crust won't cook completely underneath (especially if you're making one big pizza). If you're worried that your toppings will burn, you can loosely cover the top with foil for the first 5-7 minutes, but I didn't find that necessary.

Really good for both the value and taste. I’ve had many different standard and low carb pizza doughs and this one is the best I’ve had in the low to no carb zone. Instructions are easy to follow and you get 2 12” pizzas per box. The crust comes out at the right level of moist and crunch for crust. Not a thin crust by any means and if cooked correctly it’s very sturdy and doesn’t drop all your sauce and toppings like some of the other low carb doughs. Any topping can go on these crusts and it won’t affect its end result. I made my own pasta sauce, just did motz cheese, with blended ground beef and pork chorizo with bell peppers (for the first pizza with bell peppers the total pizza was so low in carbs my wife’s monitoring still showed she was fasting) and the second without bell peppers registered negative Made two more pizzas but added 2 minutes to the cook time post toppings (went with the pre baked version for a sturdier crust: follow mix instructions and lay out crust as per usual, bake in oven after second stretch if necessary, bake for 10 min) and broiled for 1.5 min on high to crisp the veggies for a more wood fired crunch) this times added sliced strips of pepperoni and sliced strips of prosciutto and again my wife’s numbers were near fasting levels. For a pregnant lady dealing with gestational diabetes this food is amazing for her. I do suggest your own pizza sauce though if you are cutting carbs for any reason or buying a good one with no added sugar etc. Pictures show an 8 min cook post ingredients with bell peppers and a 10 min cook without. Tried 10 min pre cook and 12 min post ingredients cook and 2 min high broil (too cooked) and 1.5 min cook on high broil (much better) It’s really important to use warm water between 100-110f to get the yeast to do it’s work (mix it up with the water and oil, add flour, mix, fold a bit, and knead- if done right it will easily double in size and punch out air, cut in half if using the whole box… ) my first batch turned out fine despite not being nearly as doubled as the second attempt- both were great (some pizzas are near dumpster ready of the doubling fails; so this is a very easy dough to use)