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.

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 negativeMade 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)

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!