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!

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!!!!!!!!!!!!!!!

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 started a low carb, keto-derived diet back in July of '22 - it is now February of 23 and I have lost 85 lbs. I was pretty heavy before the pandemic overtook us, and gained almost 40 lbs. during that period. Something had to be done so I chose Keto. Of all the sacrifices one makes, the most difficult for me is good bread (like baguette - you can get decent enough things like hot dog and hamburger buns and basic loaf bread for toast or simple sandwiches from the grocery store to solve for that) and, or course, noodles. You can make a pretty decent pizza from this, but it makes very good baguette style loaves. I use 1.5 cups of 110 degree F water to which I add 1/2 tsp sugar, 1 tbs of the flour mixture and the yeast packet. Put the rest of the dry ingredient packet into the bread machine, add a tsp salt and 6 tbs oil (I use avocado). After the yeast slurry is frothy (about 10 minutes), pour into the dry ingredients. Run the machine on dough mode - takes about 90 minutes for the mix, kneed, rise cycle. Dump the dough out onto a well oiled surface, cut in half, take each half and spread it out with your fingers (if it sticks to your fingers, get more oil your fingers) to form a rough rectangle about 5" by 13". Roll the dough lengthwise into a log about 1.5" in diameter by 13". Place seam side down on well oiled baguette pan (like: https://www.amazon.com/KITESSENSU-Nonstick-Baguette-Perforated-Baguettes/dp/B0912CCQSN/ref=sr_1_5?crid=1MBKO7NJL7CUB&keywords=baguette+pan&qid=1677423342&sprefix=baguette+pan%2Caps%2C343&sr=8-5). Repeat for second half of dough. Preheat to 400 degrees F for extra long - that is, after the oven preheats let it continue for 15 or so minutes to get all the oven surfaces good and hot. In the mean time, brush the top of the loaves liberally with oil or melted butter. I sometimes sprinkle the top with sesame seeds, everything bagel seeds or just leave it plain. Put the pan in the oven on the center rack and toss a handful of ice cubes into the bottom of the oven (important; makes the crust wonderfully crispy in just the right way). Close the oven quickly and bake for 40 minutes. It won't remind of that summer you spent in Paris, but damn is it satisfying. King Arthur makes a Keto flour they sell by the pound. I tried the same recipe with that and it doesn't work. Doesn't rise right, and tastes bitter. NOT the same. The Keto pizza box provides 2 decent sized baguettes for around $3.50 each. I think that is worth it - and they are delicious. If you need to store it, let it cool, put in a bag and refrigerate (no preservatives) or freeze. When you take it out, it will be damp/moist - re-bake at 400 deg. for 10 to 15 minutes and viola! Oh, by the way. That King Arthur Keto Flour (which does not make the best bread to be sure), makes WONDERFUL NOODLES! One cup flour + 4 egg yolks + dash of salt. Kneed until smooth (can be very sticky), wrap in plastic wrap, put in fridge for an hour. Use it with a pasta machine as normal. The noodles come out with a slight al dente mouthfeel. What I mean by that is that if you boil them for 10 minutes or for 45 minutes they are al dente. Period. I make lasagna and reheat in the oven the noodle consistency remains the same. I don't know why, but consider it a fringe benefit. For those who bemoan the "non-Keto"-ness of the presence of flour in the KA pizza mix I can only reply with: a.) my starting weight (335), b.) my current weight (248 and falling) and my pronouns, which are "Jimmy" and "Crackcorn". A successful diet has much less to do with rule following than it does successful, healthy weight loss combined with *sustainability*. With access to a decent bread and a palatable noodle recipe I can be on Keto literally forever. Long live the King.

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.