Scotty's Everyday - Keto Pizza Crust Mix - 0g Net carbs, 0g Added Sugar, Gluten-Free, High Fiber - No Nut Flours - 8.4oz, Pack of 1

Going on the keto diet wasn't easy and it meant giving up some of my favorite carbs including Italian foods like pizza and pasta. I looked for some carb friendly pizza mixes and crusts and Decided to give scottys a try. The instructions are straightforward and easy to follow. After mixing the water, 3 tablespoons of olive oil and kneading the dough, just add the sauce prefebly sugar free pasta sauce , mozzarella cheese and other toppings of your choice and you're ready to cook the pizza. I used a pizza stone in a breville pizza oven to cook this keto friendly pizza. While it didn't come out looking like restaurant quality pizza, the crust wasn't grainy like your typical almond flour keto breads. It had a much softer taste that sort of resembles gluten breads made from regular flour. I probably need to better my pizza making skills but I will be buying this mix again. Update I perfected the way to make this pizza. The Dough is sticky so I recommend wearing gloves and spraying cooking spray while handling it. I recommend spraying the rolling pin so that the dough doesn't break up and stick to it. Use parchment paper and spray it with olive oil and use the roller until you get a 12 inch pie. A sugar free pizza sauce like Rao's is highly recommended along with mozzarella cheese and pepperoni. A good pizza oven with a pizza stone is highly recommended. I use a breville pizza oven with a pizza stone. The first time making the pizza vs my recent attempts to make this pizza I've seen a total difference and the before and after pictures I posted show the results

I have been on Keto for over 4 years and have just recently found this crust. I have tried every other brand on the market and none of them are great. I did not have hopes for this one either and man was I wrong. There are a few things you need to know before using this.1. The instructions are off. It says 3/4 of water. Use more. 5 times in I settled on 1 cup of water for the mixing of the dough.2. Add salt, garlic powder, herbs or some other seasoning of choice while mixing. It adds a ton of flavor to the crust.3. Use more oil than they direct. The dough can be so sticky if you follow the exact instructions it makes a horrible mess. Use 2 spoons of oil in the mixing. 2 more in the shaping process (I don't roll I shape with my hands and fingers), and use a ton on the pan so the crust does not stick.4. Keep your hands wet while working with the dough. This will keep it from sticking and allow you to easily shape or maneuver the dough. The crust rises quite a bit, so press super thin if you want crispy. I like hand-tossed, so I keep it a little thicker.5. Manage your expectations. This is not going to be Chicago's finest deep dish pizza, but with quality ingredients and seasoning, it is by far the best Keto pizza you will have.Bottom line: This is a great product. Use more water, oil and keep you hands wet.

Let me address the elephant in the room right away - this is NOT the beautiful crispy, chewy, soft delicious crust of a carbohydrate-laden pizza crust. It is a zero-net-carb pizza crust that serves as a decent vehicle for your other low-carb toppings. And in that regard, it is a pretty good product.Pros:1) Lots of fiber - always a good thing for a keto/low-carb lifestyle2) Gluten-Free so that my Celiac daughter and I can split a pizza without carbs or gluten alergy issues3) The crust requires very little additional ingredients, just a little oil and water.4) It is pretty tasty, reminiscent of pizza crust, but nobody would be fooled into thinking it is "real" pizza crust.Cons:1) It takes some effort to make. The dough is sticky, very sticky, and it takes a while to form into the pizza shaped size2) Because the dough is so dense and sticky, it is also very difficult to roll out. I found that if you place it between two sheets of plastic wrap that you can get it to a 14" diameter. But even still, the crust is a lot thicker and denser than I would like. I think in future attempts that I will roll it even thinner and try to get 16" of pizza crust.3) The instructions have you placing your toppings right onto the rolled out dough. I found that this causes it to never really crisp, and the resulting baked crust has none of the delicious air pockets or chewyness of a real pizza crust.But....it holds toppings!...and it tastes good enough that you get a satisfying low-carb pizza experience. So until somebody else invents something better, this is my new favorite pizza crust.

I cook. I’m not foreign to the kitchen. I was so excited about this pizza no because I’m diabetic, type one. I just made it tonight and it’s possibly the worst pizza dough I’ve ever tasted ever. Like cardboard. Exactly. No flavor whatsoever

This is really easy to make and tastes really great. The texture and consistency is great. I made it on the thinner side and don’t know how it would be if thicker. Defiantly will buy again