Dixie Carb Counters Pizza Crust & Flat Bread Mix

This spreads out in a pan and sticks together pretty good. If you put enough "stuff" and pizza sauce on the top it isn't half bad. Since I put very little pizza sauce it lacks a lot to me. I shall continue to use it and prefect my own "stuff" to make it good.

I love this pizza crust. It has a lot of flavor and the texture is good, more like focaccia. I do add more water than instructed and cook it a bit before adding toppings. It holds up to a lot of ingredients and cheese. It doesn't taste like real pizza dough but is the best substitute I've tried.

I was able to make a pizza with it, and it didn't taste bad for being low carb, BUT it kinds tasted like sawdust. I Probably won't buy it again.I'll just go back to my cauliflower crust pizza.

Maybe I didn't mix it correct but it didn't turn out correctly for me. I end up throwing it away.

Okay, not great. A bit grainy and dry, but not too bad for low carb.

If low carb is a must for you, this crust isn't bad, but it is very high sodium. About 1800 mg's for the entire pizza. A rolling pin won't work with this dough. You have to press it all out in the pan, which isn't so bad. It serves it's purpose as a pizza dough though. Mind you, Netrition.com sells this two bucks cheaper than Amazon.

Imagine eating dough that after it is baked tastes like flour out of the bag, no body at all. Save your money, don't buy it.