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1 of 1 people found the following review helpfulFebruary 13, 2008Reviewer: Anne in Pennsylvania* Great pantry item - if you have some sauce and cheese on hand. The pizza I make tastes OK if I put on lots of sauce, cheese and spicy vegies or meat. I have trouble getting the dough thin enough without breaking. I can get three good sized servings from one bag - so be careful if you are counting carbs - 1/3 is more than one serving.
October 17, 2007Reviewer: Valerie in Kansas* Just made this pizza crust mix with the whipped butter---it's GREAT!! This is the best low-carb pizza crust I have tried. Will be ordering this again!!!
0 of 1 people found the following review helpfulJuly 29, 2007Reviewer: Tammy* I followed the directions, but the crust turned out really dry. Next time I'm going to follow the other poster's recipe with the whipped butter. BTW-I got really bad heartburn after eating this pizza.
5 of 5 people found the following review helpfulMay 20, 2007Reviewer: Leslie in Illinois* There are a few products on the market designed to be a low-carb substitute for pizza crust. Pizza being one of my favorite foods, I have tried most of them and none is really an adequate substitute for the real thing, in my opinion, and some are simply dreadful with severe problems in both texture and flavor. In that context alone my rating would probably be no more than 1 or 2. My rating, however, is primarily based on how the product performs on its own -- I subtracted one point for its inadequacy as a substitute for pizza.
The fact is, the product produced a pretty tasty crust. Its consistency was quite a bit different from normal pizza crust -- it had no particular crispness to it and overall a slightly spongy feel. The crust mix contains herbs and other flavorings which really work nicely together, however, and the end result is quite tasty. It might not be enough to completely stave off any cravings for pizza but as a vehicle for serving pizza toppings it works pretty well and might at least provide an every day alternative to pizza which one could supplement with the occasional indulgence in the real thing.
In reheating the slices, I first microwaved them, then fried them briefly in a little olive oil to drive out some of the moisture which microwaving inevitably adds to bread-like products. The resulting texture, I felt, was superior to the product fresh from the oven and the olive oil added to the flavor as well.
2 of 2 people found the following review helpfulDecember 14, 2006Reviewer: Brian in Colorado* This pizza dough depends on the pizza your making! I've made a couple of pizzas that were awful, dry and chalking tasting. However, I've also made many pizzas that have lots of moisture in the toppings, like lots of cheese and sauce, vegetables, etc. and the pizzas come out great! I've also learned at 5200 ft. elevation, to cook the pizza only 17 minutes at 425F which keeps from drying them out. If your pizzas are tasting dry, cook them a shorter time!