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November 08, 2018Reviewer: Terry in Texas* I used this to make a pizza crust and it turned out great. Crispy on the edges. It was so nice to have pizza finally. Will order it again.This review is specific to Pizza & Bagel Flour
September 21, 2018Reviewer: Leora in Pennsylvania* This dough is fantastic. You will need to add quick rising yeast, oil and water to prepare the dough. I made the entire package and it yielded 3 medium sized pizzas. I have been doing keto for 3 weeks and this is the first time I tried a packaged “low carb” food before. I use the ketone strip before I ate the pizza and it showed medium ketones or dark pink. I ate the entire pizza (1/3 of the packaged contents), 1/2 cup of 5g carbs crushed tomatoes, 3 ounces of mozzarella, 2 slices of provolone, 3 ounce of thick sliced pork pepperoni and made a garlic butter sauce for the crust. The pizza came out fabulous. I checked my urine ketone level using the strips 1 hour, 3 hours and 5 hours after I ate the pizza. My strip constantly read “trace”. Well, at least I had a Litty pizza and was still showing I was in ketosis, even if it was less ketones present in my urine. I baked the crust of the other 2/3 contents and added the toppings. I froze them for a later date. This will be a once a month treat or when I’m having a serious cravingThis review is specific to Pizza & Bagel Flour
September 02, 2018Reviewer: DIANE in Arizona* While I don't particularly love this for pizza (but I'm not a giant pizza fan to begin with, so bear that in mind) I think this is amazing for bagels.
I double the recipe on the bag, throw it all in my bread machine on "dough" mode and then make 12 bagels out of it. It does rise considerably while baking so you might think you can make less bagels with more dough, but I've found that 12 is the perfect number to be able to get a nice bagel thickness, still some semblance of a hole in the middle (pull it the ring much wider than you think before baking!), and it comes out to an amazing 1 net carb per bagel.
Press into some King Arthur "everything bagel" seasoning before baking and delicious!
I actually think these are better the second day. The first day they do have that kind of ... mouthy, chewy feel that low carb baked goods can have (I still like them though!) but by the check day they are more just bagel chewy. Cut in half and toasted and they are pretty dang close to the real thing.
I am so glad I trusted the reviews and tried this. It will definitely become a staple in our house because bagels make the standard low carb egg and bacon breakfast so much better. Not to mention what a handy snack they are just for any time of day.
With the next bag I'm going to see if I can manage to get a credible cinnamon/raisin bagel made and I'm completely optimistic. Don't hesitate to buy this!
March 06, 2018Reviewer: A customer in Vermont* The bagels are not hard to make at all, and in the end you have EDIBLE BAGELS that are low in carbs! I recommend using an egg wash right before baking. Toppings stick better, and the bagels come out glossy.
January 16, 2015Reviewer: Marilyn in Ohio* I doubled the original recipe on the bag and put in my bread maker dough option. There are only 2 of us, and it made a nice size pizza. I do have a giant Lodge cast iron pizza pan and although it didn't cover the whole pan, it made at least what is equal to a med - large pizza. The crust was fantastic, crispy on the outside, soft on the inside. I may take another poster's suggestion and add a tsp of vital wheat gluten next time, but it actually was great the way it was. Out of the 1 lb package, we have gotten 2 nice size pizzas, with a little flour left.This review is specific to Pizza & Bagel Flour
September 09, 2013Reviewer: Donna in Georgia* I just made my first pizza and it is wonderful! Took the advise of previous reviews and pre-baked the crust. Made it exactly according to directions - using LC Sweet Natural sweetener. The rise was about double after about 1 hour. After rolling out the crust onto parchment paper, I sprinkled with garlic powder. Pre-baked for about 10 minutes. Used very thin slices of pepperoni - cooked those in my microwave until they are like crisp bacon. After baking I covered the crust with shredded cheese (Italian blend), spooned pizza sauce onto cheese then crumbled the pepperoni over that. Added small amount of cheese over the top. Baked just to melt the cheese - probably about 10 minutes - and it is incredibly crispy. It did not get soggy at all even after cooling. Great product. Will definitely purchase again.This review is specific to Pizza & Bagel Flour
July 27, 2013Reviewer: Brandi in Michigan* Finally, a low carb pizza I can actually stomach! I followed the directions that Louis gave in his review, but added some italian seasoning and garlic powder to it. I also had to add a little bit of golden flax flour, but only because the recipe called for 2 and a half cups of flour and the 8 oz package only had 2 cups. I've tried several lc pizza recipes and this is by far the best and closest to the real thing. A dough ball actually forms and everything. haha. Back to order this in the bigger size today :D
May 14, 2013Reviewer: Virginia in Georgia* For those on a low-carb diet, nothing beats being able to eat pizza! With this product, you can! LC products are really great; and Netrition is great to provide them even in larger sizes which are hard to find. The service is unbelievable! So fast. Everything arrives in great time, packed exceptionally well, and just as they advertised. Can't beat that! Will be a customer for a long while...Thanks!This review is specific to Pizza & Bagel Flour
March 22, 2013Reviewer: kim in North Carolina* This makes a wonderful pizza. The second time I made one, I added cheddar cheese to the mixture and that made it even better. I plan on trying a Calzone next. I will always stay stocked up on this and other LC Foods flours.
March 01, 2013Reviewer: A customer in Georgia* Amazing pizza! You won't be disappointed.
12 of 12 people found the following review helpfulFebruary 08, 2013Reviewer: Louis in Texas* I am submitting a new review on this LC pizza and bagel flour, since I cannot 'edit' my prior review of August 2012.
After experimentation, I have come up with the perfect way to utilize this low carb pizza flour. My recipe is for 2 pizzas (I think 12 inches each)using my bread machine:
2 and 1/2 cups of LC Pizza & Bagel Flour.
2 Teaspoons of rapid rise yeast.
Some salt (to taste; I use about a teaspoon).
Two teaspoons of sweetener (I use "Just Like Sugar", found here on Netrition). Excellent stuff.
1 teaspoon of Vital Wheat Gluten (optional; but I believe it helps the flour rise).
Mix the above dry ingredients in a bowl. I use a bread machine, so I then put the dry mixture into the machine, and then add:
3/4th cup of warm water.
Two tablespoons of olive oil.
Use the 'pizza' or 'bread' dough setting (about 90 minutes). Add more water if needed; you want a nice 'ball' to develop.
When the dough cycle is finished, the dough should have risen nicely. Pull it out, cut in half, and then roll it out into shape of a pizza. Note that in my earlier review I noted that the LC recipe does not really 'roll' well. However, my new way does. You should hear some 'popping' noises as you use your rolling pin, which is good!
One problem I had (especially using a pizza stone) was that the resulting pizza crust was soggy. However, I have solved that:
I use a Lodge Cast Iron Pizza Pan (I think 12 inches). Once I have the pizza dough rolled and formed, and placed into the iron pizza pan (where I finish rolling it out into a circle) I pre-heat the oven to 400 degrees, and then bake the naked pizza dough for 10 minutes. Then, pull out the pan, let cool a few minutes (the iron will be hot) and then place your ingredients as usual. Note that your dough will have 'risen' again some in the oven. It will look wonderful!
After you have prepared your pizza, bake, again at 400 degrees, for another 15-18 minutes.
If nothing else take this advice: pre-bake the pizza dough for a firmer, dryer pizza crust. You will now have a piece of pizza you can pick up and enjoy.
February 03, 2013Reviewer: NORMAN in Texas* Best low carb pizza crust I have ever tasted and I have tried alot....great job LC
2 of 2 people found the following review helpfulSeptember 25, 2012Reviewer: Penney in Maryland* I have been using this product for over a year. I would love Netrition to carry the larger size of this. :( This is far and away the best Lo Carb pizza flour ever. I have tried at least 20 mixes, recipes etc. Don't roll it with a pin... hold it in your hands and work it like you would regular pizza. The best taste ever....I like to cook it longer than what it states...it needs more time. I like it crispier. Its even better the next day. Heat in your toaster oven. YUM
1 of 1 people found the following review helpfulAugust 31, 2012Reviewer: Louis in Texas* A surprisingly tasty pizza dough!
My wife and I are following the low-carb diet (I due to being diabetic, she due to wanting to lose some weight). One food we had to cut out was pizza, until finding LC Pizza and Bagel Flour.
It is rather expensive, for you are purchasing 8 ounces of product. The instructions on the bag are for a 'small' pizza, 7-8 inches, using 3/4ths of a cup. I dumped the whole bag into my 2-cup measuring cup, and it is just over 2 cups. There are no instructions for using the whole bag. I essentially triple everything.
I was able to make two 12-inch (approximately) pizzas. One was cooked on a pizza stone, the other on a cast iron pizza pan.
The dough: I have a bread machine with a 'dough' button, so I simply put all ingredients (including the 'rapid rise' yeast, very important) into the bread machine and let it take care of all. The dough rose nicely. Indeed, I was pleased at how 'pizza like' the dough was.
However, it does not really 'roll' out like pizza dough (it tends to tear more easily). The instructions mention 'molding' into a shape you want. I did have to use some regular flour so my hands and rolling pin would not stick to the dough; next time I will reserve some of the LC product for that purpose. The crust browned nicely. However, on both pizzas (stone and cast iron) the bottom of the dough was not cooked, but was a bit doughy. Next time, I shall put the pizza on the middle rack, or maybe one rack down. I saw no reason for the 'upper rack' direction.
When you are making your pizza dough be careful to not use too much water, at first. It is better for your dough, while mixing (whether by hand or machine), to be a little dry so you must add water, rather than too wet. As with all pizza dough, you want a nice, elastic ball.
For a low-carb pizza treat, you are getting two 12-inch pizzas (rather thin crust, about 1/4th inch or so) out of the package, or a little less than three bucks per pizza. Not too bad, in the scheme of things.