In a separate matter, my blood sugar still spiked and stayed elevated for hours afterwards. If you're PD, then be sure to "eat to your meter" and test as everyone will have an individual response.

What the heck? I threw half of it in the garbage and I'm not in any rush to cook the one in my freezer.

I'm a HUGE pizza guy. Eating pizza on KETO & LOW CARB is really tough....you know it's true! You can hit the flavors...but..

While this isn't OMG......it is decent. I'll buy again.

They may be low carb, but you can do a whole lot better than buying these. I will never again.

Must say, I truly loved them! The big difference of whether you will love or hate them is based on how you "doctor" them up. They have very little taste in and of themselves, so you might not appreciate them without some modification. I used melted butter on the whole crust (after doing the edges on the first one wasn't enough for me), and then added garlic salt on top of the melted butter (since regular garlic powder wasn't enough for me). I also added sesame seeds to the outside part of the crust to give it more flavor. I then cooked it for 10 minutes at 350. If you prefer a crispier crust, increase to 400 and maybe add another 5 minutes of cook time. Enjoy!

I like my pizza crispy (think well done) and this crisps up well on my pizza stone. It reminds me of a big cracker in texture but that is because I always cook it longer than recommended.

If you like their other bread products, give this a try!

I agree with some of the other reviewers who say the thick crust option is a little too "bready"-- and I usually LOVE thick crust pizza! I think it is because the crust is rather bland. Perhaps lightly brushing it with garlic butter or adding other spices would make a difference. The toppings also do tend to slide off while baking.

All of that said, it's still a wonderful product! My blood sugar did NOT spike and crash. The pizza also tasted like real pizza! If you have ever tried the bread-less pizza alternatives, like the cauliflower crust, the cream cheese base, or upside-down portobello mushroom caps, you will LOVE this company!

I certainly plan on ordering them again. Next time, however, I will probably order the thin crust option for an occasional "healthy junk food" splurge. :-)

I could see that if there was a lot of variation in the thickness, that I happened to get one that was on the thick side, it would be better.

I also found that the slice that was leftover and refrigerated was much less tough when reheated, as if the moisture got more balanced. If it had started out like that, I'd probably recommend it.

I do have another crust, and I am toying with the idea of putting some drops of water on the crust when I cook it.

Note that I love their products in general, so this was rather a disappointment.