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.

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.

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.

Was surprised on how good it turned out. I gave it extra time in the oven, it made a difference for the crust. Allowing it to toast up more, and make it less chewy. But I did like the combination of both...chewy and nice crisp crust. Will purchase again. Just tried, and it's unavailable 🥲 please try it. Add your toppings. Spoon on some ricotta, thru out the pizza. Really nice!!!!

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.