King Arthur 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

I discovered that I was a type 1 diabetic in 2020, right after my 41st birthday since then, I have been working on my low carb lifestyle. It's definitely something that takes time to build pizza is one of those items that I only ate on very rare occasions. Whenever I did eat pizza, I had to be prepared for an unpredictable blood sugar roller coaster, since I do not use an insulin pump. Over the years I have tried a few pizza substitutes. The Papa John's crustless pizza bowl is okay, but I don't really get the pizza feel from it. I made cauliflower pizza crust from scratch, but it was way too much work, and I still thought it tasted like cauliflower. The Lavash flatbread holds toppings, but it's really just a tortilla wrap. We made pizza crust from carb quick mix, but we weren't able to get it to taste cooked all the way through. It may have worked if we kept trying, but it was just okay.After reading the reviews, I had high hopes for this King Arthur mix. Plus, the price is actually affordable. My issue is that I understood that this recipe would require a person to follow the directions very carefully to get right. I am a person who is very good at making things that don't require exact measurements and perfect technique, so I knew this was going to be difficult for me to make on my own. Thus, I enlisted my husband to make it for me. He is a very precise cook. Is excellent at baking things like chocolate chip cookies from scratch that require appropriate cooking technique. He made this tonight. He made one pizza Ffr me. He and the kids were having regular frozen pizzas. I decided to use leftovers from earlier this week as my toppings, so he used pre-cooked fajita chicken strips and frozen fire roasted pepper blend. We cheated and bought sargento shredded cheese.The result was a really good pizza. The most important thing about a pizza crust is the texture. I'm really picky about texture and all things this was a bit of a thin crust for me, but it had just enough chewyness to be remunescent of a full carb pizza I did think that it tasted a little like whole wheat, but I think it's just because it's pretty bland. We were tossing around ideas to make it better in that respect. We definitely think that garlic butter coating on the crust would help. Maybe some seasoning in the crust as well. We will continue to experiment. My husband, who does not believe in eating healthier versions of regular foods, tasted a piece. He said that he would be willing to give up regular pizza for this. That's a bit of an exaggeration he meant he would be willing to give up Frozen pizzas and standard pre-made pizza crust.I am impressed with my blood sugar results it has been about 5 hours, and I have seen no negative blood sugar impacts. In fact, I ate 3/4 of the pizza by myself. I took about four units of rapid acting insulin. My blood sugar went up a very small amount. Then I had to eat dessert because it was dropping. I feel like this has made it possible for me to put pizza back into a fairly regular rotation. This is not something that I ever thought would be possible. Our next step is to try to freeze a pizza for later baking. My husband needs to be able to make the pizza at his convenience, but I want to be able to eat it at my convenience. If I remember to follow up, I will report on how well that works.

The first time we purchased just one box. Not knowing how it was going to work for our needs. It worked really well. We followed the directions on the box and let it rest as directed. Baked the pizzas in the oven. Tasted great. Really satisfied my craving for pizza. Being diabetic, I normally just eat the toppings off the pizza. Now I can have the whole thing.We reordered and wanted to try cooking the pizza on a Blackstone flat top. We cook outdoors a lot in the summertime. But instead of making two pizzas, we made 4 smaller pizzas. We started the crust on the flat top to partially cook. When we flipped the crust over, we added the sauce and toppings. Closed the grill top and let the pizza finish cooking and the cheese melt. Turned out awesome. Can’t wait to make these with the grandkids!We used a second box of pizza dough mix. Mixed it according to directions except we added about 4 tablespoons of garlic powder. Let it rise for one hour. Devided dough into 16 balls, rolled each ball into a 6-8” strip and tied them into a knot. Arranged on oiled cookie sheet, brushed with mixture of 5 Tblsp of butter, 4 Tblsp of minced garlic, and 4 Tblsp of minced parsley. Let rise for 20 minutes and baked at 400* for 15 minutes. They turned out great and only 1 carb per knot.Can’t wait to try more of your products!

I make pizza, garlic knots, calzones, and even cinnamon rolls with these. I absolutely love this product and highly recommend it. I've been keto for years. This is much better than traditional bread for those of us trying to keep carbs a little lower. The taste. Thr texture. 10/10.

I ordered this and made it after reading some of the reviews. The reviews were all mixed... some said it was thin like cardboard, some said it was thick and bready and didn't cook. I just went with the reviews about the thinness of the crust, and one reviewer that said she used the whole package to make just one pizza. So the dough is dark, like whole wheat, it didn't have that nice doughy smell that bread and pizza dough usually have, but it developed over time. I make pizzas ALL the time, but have never used this stuff before, so I went halfies with their instructions, with were a bit different than I normally do. After kneading, I only let it set out after mixing for half an hour instead of an hour (I usually let dough sit for about 15 mins). I lowered the oven to 425, because that's what I usually cook pizzas at (425 - 450). 475 is way too high! I didn't really pre-bake the crust, as some reviewers suggested.. I just stuck it in the oven for a minute or two while I was shredding cheese (I never pre-bake pizza crust). Then I took it out, put on the sauce, cheeses and pepperoni. I don't know how long I cooked it, I always cook by sight. I take pizzas out of the oven when they have nice browning on them... the cheese has some brown, the pepperoni and the edge of the crust. Not burnt, but browned, a slight toast. The pizza came out just like any other pizza I've made. The crust was done through, and everything was just right. No problems or complaints. However, next time I make it, I will probably use a little less flour mixture. For me, one half of the mix wouldn't be enough, but the whole mix was a bit much and just a bit too bready for me. So I'd say if I left out 3 TBs - 1/4 cup, it'd probably be perfect - not a thin crust, but not a deep dish crust either, just a regular pizza crust.Other things I did... I always spread the dough with my hands, I never ever use a rolling pin. It just seems like common sense to me that a rolling pin will make the crust hard like cardboard. I use a cast iron pizza pan. The pan is seasoned, but I always coat it with olive oil (NEVER cooking sprays!).As far as how the dough is to work with (some reviewers saying that it was "sticky"), I did not experience this. Using the whole package, it was a bit "bready" - which, at first, seemed to be a hinderance. But as I worked the dough around the pan more, it seemed less bready and ready to spread. FYI, I will stretch the dough into a round shape, as round as I can, then place it in the pan and spread it out with my fingers, pushing down from the center to the edges. I liken it to the way you would spread clay, pushing down the heavy areas toward the edges. This dough was probably easier to work with than regular dough.As far as taste,... if you've been craving pizza, but avoided it due to Keto, you will like this pizza dough mix. I have never made Keto dough from scratch (i.e. fathead dough), so this is my first Keto pizza. But to me, the taste of the crust is just a little "off" tasting. I thought to put some parmesan in the mix, but didn't. Probably should have. It's not horrible, just a little... off. So, four stars for me. Would I buy it again, absolutely. But I am going to try the fathead dough recipe - This "mix" is relatively cheap, but still overpriced for what it is.