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

I'm glad I did not read the reviews for this keto crust before I purchased a couple and before I made one. I followed the directions, hand mixed it in a bowl, grab the ball put it out on a lightly oiled surface put a little bit of oil on my rolling pin rolled it out just the way I like it, and then put it on my nonstick pizza pan that has holes all over the bottom so that the crust can get all crispy and delicious. One of the easiest meals I've ever cooked, certainly no more difficult than putting a frozen pizza in the oven, and it was so tasty, so satisfying and near enough to real pizza crust. Being diabetic and counting carbs and following keto, I have tried so many low-carb keto items just to keep variety in my diet so that I don't feel restricted, this keto pizza crust will be in my rotation. I was so surprised at how wonderful it is. It isn't necessarily chewy but it's a lot like a breakfast pizza biscuit crust and that works for me. I had no problem with sticky dough, I didn't have to add more water or oil, it didn't stick to my pan or my rolling pin and it was easy Clean Up. I'd give this more than five stars if I could. I expected it to be similar to the keto one Nett carb crackers that I snack on from time to time and pleasantly surprised that it did have some moistness still in the crispy dough after the 18 minute bake. This was so easy and fast for me I'm going to try other products from this company.

This is my favorite pizza doe. I am a diabetic and this allows me to enjoy a pizza. It’s so easy to make as well.

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 lifestyle 2) Gluten-Free so that my Celiac daughter and I can split a pizza without carbs or gluten alergy issues 3) 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 size 2) 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.

Definitely recommend! Really good! My partner and I have had to be on a low carb, low sugar diet for health reasons so it’s been a month since we’ve had a real pizza experience. Saw this had 0 net carbs and needed to give it a shot. I definitely read some of the other reviewers before making it, taking in peoples recommendations on how to make the dough. Well, first shot at it and so pleased with the flavor and results. It was crispy and held the toppings well. -I used 1 cup of water and 2 tablespoons of olive oil in the mixture. Added sea salt, Italian seasoning, and everything bagel seasoning. Mixed it well into a big ball. -I put a thin coat of olive oil on the cast iron pizza stone. Kept my fingers wet and spread the dough out, using my fingers to press it into a circle. Put another tablespoon of olive oil on top of the dough. -I baked it on its own for 5 minutes. Someone else in the review did it, I think it helped make the bottom crispier. -added the rest of the toppings and baked for 18 min! Ate and enjoyed every bit of it! Big take away is to add a bunch of seasonings to the dough mixture. The everything bagel seasoning was chefs kiss. I just wish this was cheaper so I could justify buying it more! I think this will be our once a month treat :)

One serving has 22g of carbs so I expected the serving to be the size of a personal pizza. Instead it's the size of a slice from a personal pizza. They say 21g of carbs come from dietary fiber but that is a lot of carbs to neglect and just count net carbs or to risk having more than one serving.