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.

I mean it’s keto crust so it doesn’t cook up like regular dough would but it does a pretty good job! My boyfriend can’t have pizza because he’s doing keto so this gets him pretty close. It’s not the most amazing pizza ever but if you make a good one it can be pretty tasty! Super easy to make the dough also. I do suggest you preheat the crust first for at least 10 mins to get it cooked some and then cook the toppings on it. We use our pizzazz and it works pretty good!

This makes a good Keto crust, better than others I've tried. The way I use it, it makes 3-4, 8-9" individual pizzas. Tips for the best crust: Time - Make this way ahead of time; like at 8 am to use at 5 pm., or even the night before. It holds and stretches better with more time than what's advised on the box. Bake - This stuff is not designed to make a thin crust, but I'd suggest you get it as thin as you can without it losing integrity (tearing). It does rise well during the bake so you'll still get a good crust; however, if it's made "deep dish" the center tastes doughy, even when fully cooked - definitely not as nice. Plus, it's extra carbs and if you're trying to do keto, stretching this into 3 pizzas is less carbs per pizza. f you have a pizza pan with holes, the crust bakes better, it's more evenly cooked and less "soggy" or "doughy" then when made in something like a traditional, solid-bottom ceramic backing dish. Mix/rest - I make this in my bread machine using the dough setting (it just does the mixing and rise for me). If you don't have a machine you don't need one, but I do think some additional time to rise helps - you can use an oven with the light turned on (not the heat, just the light) to keep it at the right temp for a good rise. If you do have a bread machine but it does not have a dough cycle, you can use any basic cycle with a rise, just make sure you watch your time and stop it before it starts any kind of baking. After mixing/kneading, it should look like a smooth ball of playdough - not stringy like taffy (indicates it's too dry), but definitely also loose and sticking to the sides and not liquid like a batter. Whether done in a machine or by hand, it should form a nice ball, like in my picture. I almost always need to add about 1-3 teaspoons extra water to get it to the right consistency. Split - Once risen, I cut into 4 parts, then use plastic wrap to wrap and freeze 3 of them. For the last one, I refrigerate it until about 2 hours before I want to use it. Then I take it out and let it get to room temp and rise one last time. Spread/stretch - I want to avoid flour (carbs), so to keep it from sticking to my hands and the pizza dish I use olive oil. I just spray the outside of the dough ball and the bottom of make baking pan, plop it on and then alternately press it flat and stretch it right onto the pan, working from the middle to the edges. If it's resistant (it keeps jumping back to a ball), just stretch it as much as it wants to go, leave it with plastic wrap over the top, and come back in 15 minutes. Add - I like adding about a 3 TBL of parmesan and about 1 tsp Italian seasoning right as I am pressing it into the pan. If you add at the beginning the protein of the cheese might mess with the rise/texture. If you don't bake it at 375 or 400, the crust won't cook completely underneath (especially if you're making one big pizza). If you're worried that your toppings will burn, you can loosely cover the top with foil for the first 5-7 minutes, but I didn't find that necessary.

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.

Really good for both the value and taste. I’ve had many different standard and low carb pizza doughs and this one is the best I’ve had in the low to no carb zone. Instructions are easy to follow and you get 2 12” pizzas per box. The crust comes out at the right level of moist and crunch for crust. Not a thin crust by any means and if cooked correctly it’s very sturdy and doesn’t drop all your sauce and toppings like some of the other low carb doughs. Any topping can go on these crusts and it won’t affect its end result. I made my own pasta sauce, just did motz cheese, with blended ground beef and pork chorizo with bell peppers (for the first pizza with bell peppers the total pizza was so low in carbs my wife’s monitoring still showed she was fasting) and the second without bell peppers registered negative Made two more pizzas but added 2 minutes to the cook time post toppings (went with the pre baked version for a sturdier crust: follow mix instructions and lay out crust as per usual, bake in oven after second stretch if necessary, bake for 10 min) and broiled for 1.5 min on high to crisp the veggies for a more wood fired crunch) this times added sliced strips of pepperoni and sliced strips of prosciutto and again my wife’s numbers were near fasting levels. For a pregnant lady dealing with gestational diabetes this food is amazing for her. I do suggest your own pizza sauce though if you are cutting carbs for any reason or buying a good one with no added sugar etc. Pictures show an 8 min cook post ingredients with bell peppers and a 10 min cook without. Tried 10 min pre cook and 12 min post ingredients cook and 2 min high broil (too cooked) and 1.5 min cook on high broil (much better) It’s really important to use warm water between 100-110f to get the yeast to do it’s work (mix it up with the water and oil, add flour, mix, fold a bit, and knead- if done right it will easily double in size and punch out air, cut in half if using the whole box… ) my first batch turned out fine despite not being nearly as doubled as the second attempt- both were great (some pizzas are near dumpster ready of the doubling fails; so this is a very easy dough to use)

Well , I guess amazon will flag my review like some of the others who were straightforward. But honestly, had I been served this Pizza Not being told that it came from a kit, i'd have thought it it was just another frozen pizza that you pop into the oven. ( And some of those even tasted better). The thin Crust didn't have much of a flavor, maybe even a stale flavor & consistancy ... a little like chewy cardboard. But the caveat is the crust will get slightly soggy too Just fyi, The instructions tell you to bake @ 475 degrees for 15+ mins. It would have burnt to a semi-crisp if you Leave it in after about 5-7 mins. The other issue was that it has to sit for an hr for the dough to rise.And then sit for another 10 mins once it's Pressed into the pizza pan (before even baking).. Overall, If you need to buy this because it's "keto", then at least make sure you put good sauce and a lot of cheese/or. pepperoni on it. I would hesitate to put any vegetables on it.Because the crust would get quickly soggy. ... Not bad, just a little much Ado for a mediocre tasting "pizza"..

I love it. First I must mention the rise time. It takes a lot longer than an hour. I expected that since I’ve used the KA keto wheat flour to make bread before. But a slow rise really develops some nice flavor. With that being said, I cooked it the Piezano and it was delicious and much better than I expected from a low carb flour. It’s stretches nicely and holds its shape. It was soft on the inside with a delicate crisp outside, not too chewy but a nice bite. It might take some trial and error, but if you treat this product right you won’t be disappointed. Long rise, stretch thin and fast, hot cook.

Great mix. It does have a different taste than regular crust but there are ways to balance it out a little. Substitute Fleischmann's yeast for the box yeast for a milder yeasty taste crust. I use either Diet or No sugar Cola, Rootbeer, or Dr. Pepper in place of the water. My next crust I am going to try light beer. I also add garlic powder in the mix. It's important to allow the dough to rise. We have used the crust for hot dogs in a blanket and calzones. For pizza, I do bake the crust about 10 min, flip, and another 10 minutes on a vented pan, 475* before adding toppings. We like a very crisp crust.

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.