Keto Pizza Crust Zero Carb Mix - Keto and Gluten Free Pizza Baking Mix - 0g Net Carbs Per Slice - Easy to Bake - No Nut Flours - Makes 1 Pizza (8.4oz Mix)

I love their bread and wanted to try the pizza dough. I didn’t want to subject my whole household to my keto pizza so I decided to make Strombolis with it (hot-pockets). I divide the dough into six balls and used parchment paper (oiled up) on the top and bottom while I rolled them out. I ended up making them pretty thin so I think next time I won’t flatten it do much. Filled them up with sausage, mozzarella and a little bit of pesto, topped it with egg wash, bacon, olives and Parmesan cheese. Came out better than expected, and I froze the rest. The third picture in my review is my reheated frozen Stromboli. I’m quite happy with the results.

This is great for the diet. It’s much better than trying to make pizza on cauliflower crust. Yuck. So what I would do different is definitely roll it thinner than you think all the way to the edge of 14in pan. Add more seasoning to crust- garlic salt, oregano, maybe even butter. The crust is bland but at least it’s firm. I cooked mine 8 mins and made sure it was cooked through. The other people complaining probably didn’t check to see if it was cooked. Also people who complained about it being stick didn’t think about putting a little olive oil on their hands and pressing the pizza all the out. Use your head. Geesh. You have to put that last tea spoon on it anyway. My only advice is press very thin because it is a crunchy crust if you cook it long enough - and add more flavoring to crust. Also add the entire little jar of pizza sauce to it. I did half. It needs full jar. Excellent for Keto!!

Purchased this during a promo to buy from small businesses. So I love keto things so I gave this a try. Like others said it doesn’t look like the picture however if I ever do this again I will do 2 bags instead of just 1 for a thicker crust and maybe add some seasoning to the crust. It lacks flavor it’s literally like flavorless. And crust is my favorite part. However it mixed well with my stand mixer. I greased my hands to flatten the crust when I went to bake it. I added the toppings then baked it for 15 minutes it came out great. Besides the lack of flavor my only other complaint is the laxative affect. I didn’t expect EVERYONE in my house who ate it would be on the toilet 3-4 times the next day. I usually eat keto or sugar free so it was a surprise for everyone

Cons:It was edible, but the texture and flavor was not satisfactory. Just kinda dry and crumbly. I did let the dough ball rise for at least an hour before I started to roll it out into a crust, so I don’t think that was why it tasted so sad.Pros:I followed the instructions exactly, and it’s a very easy recipe to follow and requires so little effort.Summary:If you don’t care much about the taste and texture of the crust, and you just want a delivery method for your toppings, then this crust is for you.I have been practicing a standard Keto diet, and noticed that when I eat something like this product which has lots of carbs, but low net carbs, my body feels sluggish and I end up craving more food later. It’s a snack trigger for me, and pricey for how sad tasting it was, so I won’t be purchasing this again but it was interesting to try it out.

This is honestly the worst keto pizza crust I've ever tried. I was excited because of all of the good reviews... but it had absolutely NO flavor and literally had the texture of moist cardboard. The idea of low carb, easy dough is great... but in the future, I will take the time to make it homemade or use a thin homemade sausage crust.

I often try out products that advertise as being low carb or keto friendly and I’m usually at best mildly impressed but I can easily claim that I’m blown away by this zero carb pizza dough. The preparation is pretty simple, even as someone with little experience in baking. In conjunction with other items like pizza sauce and cheese you’d have no idea this was a zero carb, regular dough alternative. I was so impressed with it that I made a few pizzas with it for my coworkers and they couldn’t tell there was anything different about it either.One packet makes enough for a thin crust 14 inch pizza or a regular 10-12 inch. Keep in mind that this is a high fiber item, if you’re sharing with friends or family who aren’t used to high fiber diets they may be in for a new experience!

Absolutely amazing. Here’s what I did. Crust came out perfect and crisp. I used one pack of mix, one pack of instant yeast, mix with spoon, rise for a few hours (I only added about a tablespoon of LIGHT MARGARINE) and the water. Roll out. It wasn’t sticky but I used parchment paper anyways. Top, bake for 15-20 mins or until desired crispness is reached. It was delicious. If it’s bland to you, then season the dough!! Will surely buy again. Dough also wasn’t sticky.

I was really excited about this pizza crust after all of the great reviews, but it sadly did not live up to the hype. The flavor was great and the color was great - it looked like pizza crust for the most part and even somewhat came together into a ball before being rolled/pressed out into shape.However, the texture was really bad - the crust itself cracked when cooking and it was so thick it was like eating drywall under my pizza toppings - it didn't "fluff" up like the picture implied and that's what I was really hoping for - that light, fluffy, New York style pizza crust. This might have worked fine as a deep dish style pizza, but I was really looking for that foldable, thin under the toppings but fluffy on the outer edges and it turned out more like a super-thick biscuit without enough leavening agent.Feel free to take this with a grain of salt - I live at 7000ft elevation and things simply don't rise as well here as they do at sea level, but I was overall disappointed by this crust and will be looking for a replacement. It did let this rise for almost twice the time recommended (as that is usually the recommended rise time at my elevation), so I did try to get it to rise and be fluffy, but it didn't work. I also prepared 2 packages - one by pressing the crust into shape and the other by rolling the crust into shape - to see if either worked better, but the end result was the same.