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

This pizza crust kit comes together quickly and bakes up nicely. It's got a great texture and no funny chemical taste.

Great product. Has the taste and texture of a non keto crust.

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 lifestyle2) Gluten-Free so that my Celiac daughter and I can split a pizza without carbs or gluten alergy issues3) 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 size2) 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.

The sodium content in this mix is listed as 470 mg per serving (20% of the recommended daily value), and there are eight servings in one pizza crust (it uses the whole bag for one crust). Assuming this is accurate, if you were to eat the whole crust, you would be consuming a whopping 3760 mg of sodium or 160% of the recommended daily value!I do not intend to use this mix and I will be returning it. Stay away from this product if you have any problems with high blood pressure or heart problems.Note that the sodium here comes from baking powder, and not table salt, so strictly the title of this review inexact. However, it's still just as unhealthy, regardless of the source.

I have been on Keto for over 4 years and have just recently found this crust. I have tried every other brand on the market and none of them are great. I did not have hopes for this one either and man was I wrong. There are a few things you need to know before using this.1. The instructions are off. It says 3/4 of water. Use more. 5 times in I settled on 1 cup of water for the mixing of the dough.2. Add salt, garlic powder, herbs or some other seasoning of choice while mixing. It adds a ton of flavor to the crust.3. Use more oil than they direct. The dough can be so sticky if you follow the exact instructions it makes a horrible mess. Use 2 spoons of oil in the mixing. 2 more in the shaping process (I don't roll I shape with my hands and fingers), and use a ton on the pan so the crust does not stick.4. Keep your hands wet while working with the dough. This will keep it from sticking and allow you to easily shape or maneuver the dough. The crust rises quite a bit, so press super thin if you want crispy. I like hand-tossed, so I keep it a little thicker.5. Manage your expectations. This is not going to be Chicago's finest deep dish pizza, but with quality ingredients and seasoning, it is by far the best Keto pizza you will have.Bottom line: This is a great product. Use more water, oil and keep you hands wet.

This is not pizza dough. This is definitely something else. It's not bad. It doesn't plump up the way real dough does. It's zero net carbs! So you have to take all things into consideration. The taste is good. The texture is what's not right, but it's not terrible. It's acceptable. This and this company's premade pizza doughs are good, not great, but for now they are maybe the best ones. It can't be too bad, I keep buying it. You do need to be patient and be willing to experiment. After all of that, I do recommend this product.Update: 12/16/22 I think this is the second bag of pizza flour I have tried. I don't think that the pizza in the photo on the bag came from this flour. I don't see how they could get it to fluff up like that. So this time I added one packet of Fleishman's instant yeast. I blended half a carrot in 1/3 of a cup of water and topped it off to have the required 3/4 of a cup of water for the recipe. I made it warm and added the yeast. Why the carrot water? - to feed the yeast, without using sugar or honey and the yeast really reacted well to it. So other than that, I followed the directions, but I kneaded it for about 5 minutes. Then I used a rolling pin and created the round shape. You cannot toss this like a real dough. Those who say this feels like real pizza dough, either have never touched real pizza dough ( many of my uncles and cousins have owned pizzerias) or they are from an alternate reality or they are high.So, that being the case if you want to enjoy a plump rounded crust, you need to make it happen manually. I tried to do it. Then I put the dough on some parchment paper, ( a pizza stone would be better) I placed it in a warm oven, but with the heat off for about an hour. Then I took it out of the oven, preheated it to 450F then I baked it dry with some olive oil spread on top for 4 minutes, added my homemade tomato sauce and baked it for another 4 minutes, then I added mozzarella and parmesano mix. I didn't have enough mozzarella. I usually only use mozzarella with a pinch of parmesano. I improvised. I baked it for another 8 minutes or until the cheese started to look like it does in the photos, slightly brown.I won't eat this pizza all at one time. So instead of heating up the oven each time I want to have a slice, I actually will heat it up in a non-stick frying pan maybe with a little olive oil in the bottom. The white crust gets perfectly crispy and the cheese all melty.I still feel the same way as my original review. Compared to cauliflower or some other crust, this is way better. But it doesn't taste like pizza crust should. I'm happy it exists and has zero net carbs. It has a neutral flavor, which is great. So it doesn't taste bad. The mouth-feel is more bready or cakey. I look forward to future endeavors to create zero net carb concoctions that get closer and closer to those high carb items that we miss. I applaud the makers of this flour. I was happy with how this one came out.