King Arthur Keto Pizza Crust Mix Review and Glucose Testing

[@fanpe68]

Steve, thanks for the review. I've been using this mix for over a year and have added a few tweaks - I add about a cup of fine oat fiber and 3 tsp quick rise yeast + the included packet and 1 3/4 - 2 cups warm water (the brand and/or lot# of oat fiber seem to affect the liquid needed). It's less sticky, you can roll it out, and of course it adds volume. I make 3 pizzas, but we like thin crust. I've also made Stromboli for gatherings and no one knew it was "keto".

[@ArtistInNewHampshire]

Just paused the video, to say how wonderful it is to see your grandson so engaged and completely immersed in the recipe process. Brings back warm memories of my kids in the kitchen. Watching your content is my idea of Quality of Life! Thanks again! Patty in New Hampshire 🤗❤️

[@ArtistInNewHampshire]

Hmm. I wonder if the chewyness would be enhanced by adding shredded mozzarella to the crust, like a hybrid fathead-King Arthur mix. I thank you for the blood sugar reading, and will now consider KA as a possibility. ❤️🤗

[@mpoharper]

He has really grown up since I first watched this channel!!

[@CindyAnderson-c2f]

Colton in his chef hat is too precious!

[@truthinthefaceoftyranny]

Colton made me smile, pouring the water and reading the instructions at the same time like a pro. 😊

[@amydavis7951]

I love that Colton was involved in making the pizza. I used to love cooking with my mom when I was little so I enjoyed seeing him in the kitchen…. Especially in his chef hat! Thank you for reviewing this.

[@paulm.5979]

Nice video! I been buying these for about a year. I just spread them directly on the pan with olive oil. The strange thing i s when I eat the leftovers, i think it is better than the day I made it.

[@SeriousKeto]

I'm a big fan of cold pizza and this holds up pretty well for that too.

[@cyndimiller216]

I've been afraid to try this. Thanks for the review and glucose testing! I might try it out now! 🍕

[@SeriousKeto]

The great thing is that it's a small investment if it turns out to spike your glucose or drop your ketones.

[@angeesteiner8493]

I would not have wanted to skip watching your adorable grandbaby helping you cook!

[@BethNeutze]

Just love the interactions between Colton and you. These are memories he will remember forever. Great job!

[@myramyraUSA]

The pizzas look great. You can see that you know what you’re doing. Also great to see Colton helping out with the cooking. That’s so important for kids.

[@OleensEmbroidery]

You are so much fun. First good laugh of the day was reading your t-shirt

[@BSaunders87]

Thanks for the review, Steve! I tried the KA crust a few months ago. Growing up on NY/NJ pizza, my experience also probably colored my view of the end product here. But I agree with your outcome that it was definitely a very serviceable crust. And very glad to see the promising BG results!! Will have to give it another try again sometime soon.

[@SeriousKeto]

I can't think of a way to tweak this to get a NY style crust. I think with some modifications, I could get it to be like a Quad Cities style crust with the inclusion of some King Arthur sourdough flavoring and diastatic malt powder (though that would up the carbs a bit). What has me a bit baffled with this mix is that it isn't chewier. Anytime I've worked with a high protein flour (like 00-Antimo Caputo) that has a similar springiness to it as this dough, the final crust had that wonderful tear/chew. What's fun about pizza is all the different regional (whether in the US or Italy) variations. 🙂

[@BSaunders87]

@@SeriousKeto Agreed on all this. Would be fun to use the mix as a canvas to further "riff" on. I'll re-comment here if I stumble upon anything noteworthy. Thanks again for the video!

[@SeriousKeto]

My mind is already churning with some "riffs". The mix was on sale for under $5 today on Amazon, so I just ordered a bunch.

[@SeriousKeto]

@@Unknown-rb3ip I like them equally, but for different reasons. The UnbelievaBun flatbread is much easier and quicker to work with.

[@hammeigh]

@@SeriousKeto Martie had the mix at around $3 recently, but I missed on the deal. I did buy some for 1/2 price from an Acme supermarket that closed up, but haven't tried it yet.

[@lisae1032]

Colton is adorable, Steve. What a fun Grandpa you are for him! Thanks ❤

[@Debbie-Savings]

Colton is the star 🌟 of your videos! Having him in your videos with you sometimes are priceless memories for he and you to see when he’s older. ❤❤❤

[@SeriousKeto]

Absolutely. 🙂

[@denis_catroun6167]

I have used that dough before and I liked it. Thank you for that great presentation and for including Colton (and Terry) in the process. I love the fact that you do not talk down to Colton. You treat him like an equal. That's great education and nurturing. As an educator, I respect that. Keep up the great work.

[@janearmato2565]

Did you say speed it up? I think most of us had to pause it to see how cute Colton looked in his chef hat. Adorable! I love Terry’s and your relationship with your grandsons.

[@MelaniaT-r6m]

I just love your T-Shirts! AND YOUR CHANNEL!!!

[@pjstpierre2340]

Oooh Steve 💙💙💙 Jave always loved your videos. I have to tell you Colton is stealing your Thunder! He’s so adorable. Smart, funny, and the relationship between you both is Stellar! BTW thanks for the great video!

[@melaniekuffel7871]

You are amazing grandparents!! The grandkids are so lucky to have these experiences ❤

[@mrs.grandmamaBrau]

Hi Colton. It’s good to see you again. 😊

[@etejan42]

Excellent video. I was shocked that it tasted good enough and delivered a stable glucose response! We have not been able to completely step away from pizza and this will help LOTS, even being dirty keto.

[@TimAZ-ih7yb]

We use this mix for cinnamon rolls subbing butter for the olive oil and adding some sweetener. I mix the dough in a stand mixer bowl with a spoon until it’s soft/raggedy, then knead it with the dough hook for a few minutes until it’s elastic. Give it a try.

[@SeriousKeto]

You had me at "cinnamon rolls". 😉

[@BillGreenAZ]

I love the dough for pizza and I hadn't thought about using it for cinnamon rolls! Thanks for the suggestion.

[@truthinthefaceoftyranny]

wow....now I am going to buy it, if I find it in Calgary or Amazon .... ahhhhhhh (Homer) Cinnamon rolls.

[@marymcilvean2926]

Due to volume of dough using the paddle to mix maybe better. I have the larger kitchen aid and often use the paddle instead of dough hook for smaller recipes.

[@TimAZ-ih7yb]

@ Yes, if you have the mixer with a larger bowl, that might be the better choice. The King Arthur mix has a lot of gluten, and adding an egg + some room temperature butter near the end of kneading will help soften the texture. Another trick is the proofing, with keto doughs there is only one rise, so the dough goes straight from the mixer to the rolling table.

[@bobbythomas5016]

Hey Steve you are by far one of the best Keto content infuencer on youtube love watching your videos please keep up the great work

[@SeriousKeto]

Thank you so much. I really appreciate your kind words. 😊

[@JAdams-jx5ek]

You're a good teacher & good grandpa. Well done.

[@Someone-vn9ce]

Your grandson is so cute!!! The chef hat is adorable! What a great helper!! I love his enthusiasm! I have tried King Arthur's crust, their keto flour and Tova Industries Carbalose flour and Carbquick and none of them give me a glucose spike as a type 1 diabetic on a continuous glucose monitor! I spent my entire life as a child never being able to eat pizza or any type of baked goods. The Keto crowd may see them as "not clean" which I am not clear on why unless they have gluten intolerance, but to me they are a God send!!! Thanks for the video, I enjoy them!

[@marilynmcmanis4630]

Another great review Steve! That pizza looks delicious! I am going to have to give it a try. Love seeing Colton helping you out. So adorable! 😊

[@Lauraj36]

We use this and my husband makes it real thin for me. I love it.

[@seniorgal2752]

Loved the video. Your pizzas really did look good. I think I will buy a box of the pizza crust mix to try. Thank you.

[@nicolevanputten2030]

We use the KAF keto wheat flour and follow their recipe on their blog. It’s less expensive than the mix and it’s easier to make. The flour is cheapest at Walmart!

[@lindamckeny876]

Your grandson is so cute and has grown so fast. I made a chef's hat and apron with Sponge Bob character on the fabric for my grandson about your grandson's age. Why do our grand kids have to grow so fast, darn it. Always enjoying your channel.

[@danitafries1557]

I use this for a nice soft bread as well. It does not spike me. I've also used it to do a calzone and stromboli.

[@SeriousKeto]

I'm definitely going to be trying other applications with this mix. 😉

[@danitafries1557]

I use oat fiber or bamboo fiber to help roll it out.

[@kathyfanchi2557]

Loved Colton in his chef hat. 😊 You lost me when you started tossing the dough in the air. I could NOT do that successfully. 😂

[@kditty1023]

I have used this crust several times and I find the trick to getting it to roll out is to stretch your dough out as far as it will go and then stop for a minute or two to let the gluten relax and then stretch it again. Repeat this until it is the size you want.

[@jerritanner275]

1:38 The chef hat is fantastic, Colton! Thanks for showing how you made it. 😊

[@janetfisher5992]

Hi Steve. What an efficient and adorable helper Chef you have...

[@SeriousKeto]

He asked to be signed up for a kids’ cooking class in two weeks. Soon , he’ll want to be Executive Chef in the SeriousKeto kitchen. 😉

[@rancancookcanoy9768]

Steve, good review. Thank you, Colton and Terry for your video. Thank you.

[@truthinthefaceoftyranny]

at 8:43 I was drooling. That pizza looks really appealing.

[@Debbie-Savings]

Thanks for trying this out Steve! You’re the best. 😊👍

[@RachelLouren28]

This was fun to watch! Thank you for sharing. I found your channel about mid Jan since I was having bad heartburn and I saw your video about ACV. Since then I've gone keto and it's been an amazing two weeks. I'm aiming to do keto long term.

[@SeriousKeto]

Outstanding. I’m happy to have you here and I hope you continue to find my content helpful on your journey. 🙂👍🏻

[@teresap626]

You guys are such great grandparents!!! Colton is a stitch!!

[@joane8651]

This was a fun video to watch, love Colton. I've been checking out ALL the keto pizza recipes online, still need to try the cottage cheese one and there a few others since PIZZA has become a family staple for many. Thanks for trying out the mix, I think they are one of the best companies out threre.

[@davebnsfnscale4433]

Looks great,glad about the glucose response

[@sueellens]

Excellent work Sous Chef Colton! Thanks for the review. I❤

[@jrjohnson2159]

Colton looks great as chef! He just like his Grandpa does great job! Another fantastic video Steve!

[@debbie3795]

I actually use this product. The crust is my favorite part. It's good to know that you had a stable response. Great review!

[@hammeigh]

Especially important to me as a diabetic. I'm always a little nervous about keto products with wheat because of it.

[@PhillipJoanMoore]

This is my go to pizza crust to make low carb for me & diabetic friendly for my husband. I try to punch up the flavor of the pizza crust by adding 2 Tbsp Italian seasonings, 2tsp garlic powder & 2tsp onion powder (per box). It really adds to the taste. Also, when I roll out the dough I put it between 2 sheets of parchment paper & it works fine (less mess too). Thanks for the video, Steve.

[@RondaRinger]

Thanks so much for doing this video, Steve. We’ve been using these for a few months now and have wondered how “cheaty” they really are. Glad to see you had a stable response. A tip or two….We make em into four thin crusts, about ten inches each. The two of us split one as a meal. We par bake them, about five minutes and then store them in the fridge. And when we top them, we brush the exposed edge with softened butter and then sprinkle with garlic powder and a wee bit of salt. Delicious!

[@allisonbubier5561]

I buy this crust often. I really like it and have never had an issue working with the dough. It rises nicely after sitting in a warm area covered for an hour.

[@joebottoms6126]

thanks for the review...been trying to decide if I want to try this product.

[@theastewart6721]

I love seeing Colton in his chef’s hat! Too cute. I bought one of these a while back and never made it. I’m not sure I still have it. Thanks for this video. I’ll be interested in what you do next with this product. Way to go flinging the pizza up in the air! Your experience certainly shows!😊

[@VonHoff6]

100% agree with your experience and results. As far as keto products go, it doesn’t move my blood sugar and the price is right. I have two boxes in my pantry right now, and we have moved pizza back into our rotation of weekday meals.

[@leeoCraftylady]

This def isn’t on my ok to eat list, but watched to enjoy Colton baking with Grandpa, great stuff!

[@festussmom6364]

I love Colton’s little Chef hat! He is so smart and kind and adorable…💋🧚🏻‍♀️❤️🇺🇸

[@keckojones3324]

Another great video. Loved the family participation too. It’s a beautiful thing. I’ve baked bread and made pizza for a living. Doughs with high gluten are very hard to work with. If you’ve ever made croissants or watched someone make them, you have to let the gluten rest in order to stretch out the dough. Maybe that would help? I’m definitely going to try this out (I miss pizza a lot). I’m going to try to let it rest a bit after making the initial disc. Hoping it works. Thanks again for the great video and all you do for the keto community.

[@SeriousKeto]

I suspect that the excessive kneading that happened in the KitchenAid may have further activated the gluten.

[@cathydickson6923]

We use this pizza dough, too. We discovered that baking the pizza in 😊 our 12 inch cast iron skillet basted with a generous amount of olive oil creates a crispy crust and bottom. Same heat and time settings as directed.

[@SeriousKeto]

Good info. Thanks.

[@frances4309]

Wow... your numbers were not what I expected. Happy for you! Love the multi-tasters approach! Stromboli, please! :) Great thorough review, Steve. Thanks!

[@Susieq0408]

Ohhh. Looks great, I’ll look for it!

[@MrCharlesEldredge]

Interesting. I love the glucose testing. Thank you for another great product review and testing.

[@vickiwalker975]

Thanks, Steve. I just placed my Amazon order ($5.49 for the box that makes two pizzas) which I thought was a pretty good price. It's supposed to arrive tomorrow so I will have pizza this weekend! 🙂

[@jeanniemainzer8551]

We use this brand all the time and love it. One thing though: we found that putting raw mushrooms on the crust made it "weepy", so I now pre-cook my mushrooms in water in the microwave and then squeeze out all the water. No more wet toppings.

[@SeriousKeto]

I’ll have to try that

[@zan3do]

Hi, your grandson is a cutie. I’ve been using the King Arthur pizza dough as bread. I just put the mixture into my bread maker. I really like it. It makes a beautiful bread. Thanks for the tutorial.

[@SeriousKeto]

Same recipe as the crust, just in a bread machine?

[@MontanaWelldigger]

Thanks for the video and testing!

[@pobrien864]

I have seen this mix at my local market and was using quite a few King Arthur flours for sourdough baking before I went keto. I will have to try this and see if my glucose response is the same as yours. If it is we may just be able to make pizza again!

[@ElCid_86]

$5.50 on Amzn right now! Thanks, I never would have tried it if you hadn’t.

[@SeriousKeto]

It was under $5 earlier today, so I ordered a few more boxes. I have some ideas for this stuff that I hope turn out as good in reality as they are in my imagination. 😉

[@B81Mack]

You are very good grandparents. 👍

[@maxineprobst8899]

Love the video!! this is perfect timing, as I was just getting ready to take a chance and try the crust mix after trying their keto pancake mix (which was really good, btw). I will definitely order some to have in my crust rotation. 😋

[@helensarkisian7491]

Thank you for the test. I like King Aurther but doubted the keto claim. Not sure I'll use it because I don't think I could stop at three slices! Including Colton was awesome. Colton is awesome. Watching your interaction with him was ... Heart warming. 🤗

[@denisec7250]

Hi Steve, this is the only crust I use now. It's not perfect but it still satisfying the craving for pizza. I do it by hand and roll it out between to sheets of parchment paper. I also add seasoning to the dough, its a little plain for me. Great review!

[@SeriousKeto]

I have some "pizza dough enhancer", I think by King Arthur, that is supposed to add more flavor. I'll definitely be trying that on the next batch.

[@rowanrollo9226]

I have a box but haven't tried it yet, so I am looking forwards now to doing so. Also, seems like a good compromise for a family that are not all Keto.

[@debcevans]

I use this product frequently, and I have never had a problem with the dough-making process. However, I use pizza pans and just spread it out with my hands before the last rise, rather than rolling it.

[@mateo6858-b7s]

Thanks Steve! I think the results were pretty respectable for it being very close to a "real" pizza crust. I think I need to try one!

[@reikiwithcary2682]

I love this dough... I make this and bake on my pizza stone on my Weber grille... I too find the dough difficult to stretch out to a not too thick thinner crust... but it is worth the effort ...I'm not a pizza freak by any way, but if I am going to make pizza on the stone on the grille I get picky and with this I was pleasantly surprised. I like king Arthur's keto flour blend as well ... I don't have to be left out of Irish soda bread at st Patrick's day! Glad that Colton approved!

[@Leonardokite]

That chef's hat and apron on Colton was just too much LOL👨‍🍳. Judging on a comments he was definitely the star of the show hahaha. If one wants to take the time to make their own pizza crust that seems to be a pretty good option. Good to see that it didn't spike your glucose.

[@BillGreenAZ]

I really like pizza, so when I went on my keto diet I had to cut back. The I found this flour. I love it! It is a little bit chewier than regular pizza but that doesn't bother me. My blood glucose doesn't spike at all. Guilt free pizza! I don't usually have problems rolling the dough out. I put it on a glass cutting board and I have a polished stone rolling pin that I spray with oil before rolling the dough. One thing I would like to add, there is some King Arthur keto dough available in bulk packages that doesn't seem to be the same as this keto pizza dough. I have a terrible time rolling that out so I always use the box you show.

[@nitawallace5347]

Love videos with Colton and Terry in the kitchen. Looks like a viable option! On rolling out the dough could you put a piece of parchment on top to roll out? Although your tossing technique was impressive! Thanks Steve!

[@smholly6814]

Wow! Your pizza tossing skill was pretty awesome! 😉

[@KetoRitas]

This is our favorite if we dont want meatzza their cake mix is amazing too! Love the shirt

[@paularaulinaitis3068]

Hi Steve - My husband and I LOVE this pizza crust and have made it a few different ways. We are pizza lovers for sure. First method was this - I rolled out the dough thin on parchment like you did, and then let it rest a bit, and then rolled it again. You absolutely cannot make this one the same way. I then flipped it onto a crispier pizza pan (with holes) and cooked one side for several minutes, removed from the oven, flipped it over and then put the toppings on and cook the remaining time. You kind of have to play with the timings depending on your oven. Method #2 was using an outside pizza oven. I will say that I learned the hard way to roll it out EXTRA thin and huge because it puffed up quite a bit in the pizza oven, but DELISH! Now I’m craving pizza. Lol

[@paularaulinaitis3068]

One more thing - I have also used the KA keto flour occasionally. Usually for dredging and/or breading something and it works really well. Like I use it for my chicken marsala, I put a little in my breading mixture which is mostly (ground pork rinds, parm cheese, almond flour) but my first coating is seasoned KA keto flour, then egg, then that other mixture. You should give that one a try and review!

[@flutini1]

Haven't even watched the vid yet but, LOVE the t-shirt!

[@emilysaunt5748]

Great video! Thank you!

[@todd2649]

I was buying these for a while at pick n save before they stopped carrying it. It was pretty good.... but I could just not get the center to not have soft mushy feel. But in the end it was really good for what it was. I make a portesi cheese fry as well. I know you know what that is! I mix sour cream, butter and the portessi seasoning for the sauce. Great video as usual.

[@RondaRinger]

Try par-baking them for a few minutes. We do about five minutes for our thin crusts.

[@funzeevanzee]

Great review.

[@wirelessone2986]

I bought some on the discount shelf at the store a week ago was hoping for a review,thanks

[@zeldafranklin5105]

Colton is on his way to being a great chef with you has his helper.

[@SeriousKeto]

Only a matter of time... 😉

[@TheHrb1234]

I got hooked on King Arthur products just before the c19 thing as it was the best flour Ive found in the States to make bread. I will def think about trying this out as an alternative to the fathead dough.

[@ernajuliannaprimo9745]

FANTASTIC VIDEO Steve...Colton is ready for the pizza shop hat and all.....he is such a good boy so reminds me of my Grandson....You said its good for STRICT keto....??? it has wheat...Im originally from NY and Pizza is the staple of life LOL I just LOVE that you tossed it in the air brings back great memories NC has NO pizza I will eat such a shame......Julianna NC

[@SeriousKeto]

I said if you are doing strict keto, this is not that.

[@ernajuliannaprimo9745]

@@SeriousKeto I am so sorry I misunderstood I dont understand how I confused that because I figured from all the videos I watch of yours that that is what you would say so sorry I love all your taste tests and pizza tests you help us all with what you do Again I apologize...Julianna

[@SeriousKeto]

@@ernajuliannaprimo9745 No need to apologize. We all mis-hear stuff from time to time.

[@RRW_HomeGrown.Keto.Cookin]

Colton is trying to show Grandpa up with those smooth Pizzaiolo skills. ❤ I don't know... Grandpa still has the chops when it comes to Pizza Dough tossing! I had to laugh at the end, nothing like a knife to the Heart, eh, Steve? I'm sure he knows your Pizza is by far the best. lol Colton is so serious with his tasting notes. He's going to be a Restaurant Reviewer, I just know it. 🍕😘 Fun video. Thanks, guys!

[@SeriousKeto]

I was hoping that Terry was following the spinning dough all the way up so people could see my mad skillz (or what remains of them). 😉

[@silviacarver7054]

Hi Steve, I think this crust is better than any keto crust I have either made or bought. One of the things I do is to divide the dough into about 10 pieces and flatten them out enough to put a chunk of mozzarella in there, and then pinch together. Great snack. Also make rolls for garlic bread. And of course, it makes great croutons! No more boring ceasar salad!

[@SeriousKeto]

I think I’ll try something similar with my tortilla press next time.

[@silviacarver7054]

I want to try the King Arthur keto flour to make pasta with. Many keto pasta are good but they’re just not the same. Wish me luck, I’m trying it tonight.

[@SeriousKeto]

@ please let me know how it turns out

[@stay-salty43]

This dough doesn’t cooperate whatsoever in my climate. It is extremely difficult to work with on the East Coast even after resting! I look forward to your experiments on it! On another note, our unbelievabuns came today and a breakfast sammie is calling my name tomorrow ❤

[@Tru_G.R.I.T]

Worth a try thanks.

[@Arthur-vv9fc]

Great video as always. I've used this mix several times now and you are correct it's very difficult to work with. Only the create a ball and tap down method really works. I also get a similar minimal glucose response. But what I have found is products like these with resistant starches or modified flour will shunt my ketone production (measured through keyto device), no matter how much additional fat I've added when eating.

[@SeriousKeto]

I measured no impact to my ketones. And as a bonus, no inflammation.

[@TracyKMainwaring]

this is why I get so frustrated when a product or recipe says it's keto. I guess "can help you stay in ketosis" is too wordy LOL

[@e815usa]

Haha Steve, you made the Amazon store SOLD OUT!

[@SeriousKeto]

Seriously? Already? 😲

[@e815usa]

@@SeriousKeto Yup, no joke.

[@DrewDvorak]

Thanks, Steve. I've made this a few times. The results were like yours - it was ok. Not bad at all but not quite as good as it could be. For me, a lot of the reason it wasn't great was the wheat flour taste. It says it's wheat flour so not sure what I expected, just not used to it when I think of pizza dough.

[@SeriousKeto]

I'm to the point where I don't expect any "keto" pizza dough to taste like something from a pizzeria, but I still can't help but compare all doughs to the crusts I was used to making pre-keto.

[@Zenas521]

It looks like it might work for calzone, pasties, and maybe empanadas. I am really into rapping meat and stuff in dough before cooking. I got to give it a shot. Thank you. Good job Colton.

[@williampierson4340]

A few things that might help. First, water chemistry is going change from region to region, so there's no single one-size fits all approach to water quantity that will produce a fool proof dough with any pizza recipe. The reason why this dough was so hard to work with was because it was too wet. Dialing back the water a bit should help produce a far less stickier dough. Next, handling dough activates gluten and creates a dough that doesn't want to be stretched. The failed roll ramped up the handling quite a bit. The second dough ball was a bit easier to stretch, right? If you want to foolproof the process completely, when you make this dough, split it into two balls at the get go, place each in an oiled bowl, and let them rise separately. A single dough ball that's allowed to fully rise will stretch exponentially easier than a dough ball that you have to split into two separate balls first. And no punching the dough, just dump the dough ball out onto the counter and start rolling it out. Lastly, oil/fat has a shortening effect on dough- it literally shortens the gluten strands that form. If you want a bit more chew to the crust, a bit more pull, you can reduce the oil in the recipe a bit.

[@JoyfullyOrangeDeborah]

Colton rocks! 🧡

[@SeriousKeto]

I agree. 😉

[@ColPopcorn65]

I use this mix all the time to make detroit pan pizzas and it does not spike my glucose very much at all (2 slices max per serving)

[@gsts379]

This video showed you making the pizza dough according to the box instructions. If you ever try this again consider a few changes: 1. The large size KitchenAid mixer doesn't work as well with small quantities. The hook would be able to grab onto a large recipe of dough for two loaves couldn't with this mix. Because of this, the dough was not kneaded enough. Solution is to knead it by hand or use a food processor. 2. The dough needed to rise longer. When Colton punched down the dough it was easy to see that it hadn't risen enough. 3. When rolling out use some kind of flour/protein powder/oat fiber to help the dough not stick. I pleased to see the low rise in glucose since you have three "servings" of dough.

[@SeriousKeto]

I plan to use the food processor next time. That's how I do the America's Test Kitchen "One Hour Pizza" recipe for my family and that works great.

[@bobfarnsworth8938]

I’ve made many pizzas with this crust for months. It’s become easy and routine. I never need a mixer it works very well with hand kneading. Always rises. I enjoy adding many seasonings to it. I bake in my Anova Steam Oven as convection only. I use non stick rectangular pans from Amazon. I like that shape. Perfect every time. Is real pizza dough better? You bet. But this is the simplest and easiest and most cost effective Keto crust I have ever made. I also wear disposable gloves I buy from Costco in bulk. My glucose response is always excellent.

[@SeriousKeto]

Thanks for sharing your experience. I think hand mixing probably would activate the gluten less.

[@katiedisimone4801]

I use the King Arthur mix. We like the pizza with it. I’ve also made cinnamon rolls with the dough, they were the closest thing to a real cinnamon roll I’ve had and still be technically keto!

[@SeriousKeto]

I'm totally going to make cinnamon rolls with this. Thanks!