King Arthur 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.

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!

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.

My son and I like thin crust pizzas and we can make four pizzas, 8-10 inches each, from one box using a tortilla press. That's only 4 carbs per pizza according to the box. Not a bad deal if you are on Keto. After mixing the dough and letting it sit for an hour, I cut it into 4 equal pieces by weight (grams). Then laying parchment paper on the tortilla press (10.4" tortilla press), adding one round dough, and another parchment paper on top. I press it, turn it 180 degrees, press again, turn 90 degrees, press again, turn 180 degrees, press again. Keep this up until it's fairly round. Leave the parchment paper on. Lay it on a counter and smooth it out by hand and let it sit for 10 minutes. When the oven is ready, smooth out them out by hand again. Then lay them on a pizza pans (Cast Iron, 15 inch. I have two but can probably buy smaller) with the parchment paper. I cook both for 5 minutes, one upper and one lower, then switch them and cook another 5 minutes. I can either store all of them for later in the fridge, or use them right away. If you want thicker, just make them 6 inch or so. Works perfect for use and they taste great.

When Type 1 diabetes made a debut in our home pizza was one of the main things that was missed. I'm a thin crust kind of girl, the rest of my family likes soft, pillowy, thick crust. This pizza dough is easy on BLOOD SUGAR. (for those who are diabetic, split bolus is still necessary due to protein and fat) but the line stays beautifully steady. The taste satisfied all of us. My husband mentioned it reminded him of a nice, soft, flatbread. It is quick to throw together. It is more springy and sticky than traditional pizza dough, but once you get use to it, no worries. I make two boxes at a time = 4 pizzas (sheet pans) and have them ready to go in the oven (after the 1 hour rise time) in 30 minutes or less. They cook up in 13 minutes and are AMAZING!!!!!!!!!!!!!!!