πŸ• Keto Bakes Pizza Crust Review πŸ• – Any Good?

keto bakes reviews
keto bakes reviews

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Check the whole video review from the experienced user who explains in detail below.

A great keto pizza crust remains largely the stuff of myth. There are some really good recipes out there, such as Black Tie Kitchen’s “Pizza Crust 2.0” – but what if you don’t want to make your own from scratch?

I this video, I try out the pizza crust mix from Keto Bakes. I render my verdict on it and get the opinion of a couple of non-keto folks, my son Connor and my grandson Colton.

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Bench scraper:
Pizza peel:
Boos board:

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38 thoughts on “πŸ• Keto Bakes Pizza Crust Review πŸ• – Any Good?”

  1. The crust is the most important part of the pizza and even with flour making a good crust is extremely difficult. However if you are on Keto, you have to make some compromises. Thanks for testing these products out for us so we can come as close as possible. As a bread loving Italian American, Keto can be difficult. Not everyday, to to think of never having certain foods again is hard. How about some bruschetta?

  2. If one of the things they sent you was their chocolate chip cookies, don't eat them hot. You'll be disappointed. Let them go to luke warm (the hottest I'd try) or best bet, put them in the refrigerator overnight and then eat them.

  3. Just watched your other Keto Bakes videos and wonder if you can use this dough to make cinnamon rolls.

  4. You could crisp up the pan pizza by finishing on the stovetop for a couple minutes.

  5. I am the only one doing keto in my family and I just made the pizza dough. I made a breakfast pizza and a pepperoni pizza. My question is can I freeze this dough? I don't want to have to make 2 pizza's.

  6. Tried the buns…now the pizza crust. The overall taste is really good. I'm wondering if I could make garlic bread sticks or but them in the oven longer for crackers. Husband like it as well but suggested I make a thinner crust. I doesn't make a difference to me.. boy I got full quick. Whole milk mozzarella cheese, real pepperoni, onions, red pepper and Italian seasoning. Good to go .. will buy again.

  7. Environmentally friendly hack re plastic wrap on bowls: When I'm resting or temporarily storing something in a bowl or mixing bowl, I use different size saucers or plates on top of the bowl. Good enough seal for gov't work. πŸ˜‰ Just have to wipe off the moisture under the plate afterwards.

    Oh, pizza crust snobbery is a thing. When people don't eat the edge crust, I think, "They don't really like pizza." Horrible, I know. But, IMO, crust is the most important part of the pizza. ANYBODY can buy good pre-made sauce, cheese and toppings. The crust is where pizza's artistry lies. It's regrettable and currently ironic that I'm so good at making standard pizza dough (regular and ultra-thin).

    This product is an intriguing option. I typically just fix something different for myself on pizza night. Hard to complain that you're not eating pizza when you're having a big steak instead. But maybe a "good enough" crust every once in awhile would be nice instead of stepping all the way off the wagon.

  8. Lol. I’m like you, I’ve worked it three pizza places and I spent a couple years perfecting pizza dough on my own and it’s all about the dough, you can use a jar of sauce and Walmart cheese and it’s going to be good. You can use white sauce or you can do barbecue chicken or you can do a garlic butter shrimp the toppings are good but it’s got to have that dough base or it’s just not pizza. I am not this looked decent but I think people probably have to have realistic expectations but it’s better than nothing in that looked pretty decent, I would just go for a very strong topping flavorings with lots of garlic and herbs, and it may never replace real pizza but that could still be pretty decent I haven’t tried the black tie pizza yet mainly because I’m lazy but whether it’s fat head or vital wheat gluten or chicken, every time I end up trying to make a keto pizza it’s just disappointing and I’ve pretty much given up. Something like this I might go for because it’s easy.

  9. I bought this mix and love it. Do you know if you can make up the crust ahead of time and freeze them? I cut the dough all into 4ths and have four 8” pizzas. Thanks!

  10. Trouble with these alt flours is that almond flour drives up the calorie count. I am sure most of us will be eating at least a quarter or half a pizza. The entire crust is already 1,800 calories before you get to the toppings.

  11. Thanks for the review Steve, we just placed an order with your discount. Looking forward to trying this.

  12. I would love to try it but it's a bit expensive. I make pizza using low carb tortillas on the grill. Quite good if you're craving pizza.

  13. I also deduct sugar alcohols which makes it 1 net carb for me. Thanks Steve!πŸ’–

  14. Hi Steve. Thanks for the review.. I will prob try Dennis' recipe first.. have you tried preheating the cast iron before adding the dough? It's always worked well for my pies (on the oven or grill).. maybe that would cook it up better.. nice to see the boys, too.. 😎

  15. Hi ,Steve. I bought the Keto bakes Crust and decided to make them exactly like yours but what size pan did you use? I can't tell if it's a 8inch or 10 inch.

  16. Can you make small mini pizzas and how many do you think I could get out of a package on the only keto person in my house

  17. I use what I assume is a fat head dough from a keto crescent dog recipe for pizza now. It’s chewy and firm enough to pick up a piece. (1 oz cream cheese, 3/4 c almond flour, 1 1/2 cup mozzarella cheese. Microwave 1 – 1/2 minutes to lightly melt cheese then add 1 large egg. Roll in between wax paper to desired thickness/size, poke with a fork, brush with oil, bake about 20 minutes until brown, top and bake your toppings.)

  18. I’ve bought there sandwich bun mix, and really liked that. I’ll have to try there pizza mix now. Thanks for the review!

  19. Almond flour crusts can be weird, right? I found that for me, they are best as leftovers and reheated in a med-hot cast iron pan with a spray of olive oil, to sort of fry it in there a bit. Beyond pretty good at that point! Great review – I will buy some.

  20. Steve, give this dough a try directly on your pizza steel at 550. Roll out your dough and lube your pizza peel with lupin flour, works a lot like corn meal. Don’t blind bake it, too after rolling out and straight into the oven.

  21. Hey Steve! As usual, I'm trying to hack this recipe–I have a very similar one, without the oat bran, and I'm wondering if you have any experience with oat bran. Specifically, I'm trying to figure what proportion of oat bran to almond flour to use. I'm thinking maybe one tablespoon of oat bran per cup of almond flour to start. Your thoughts?

  22. You talked me into it, sure miss pizza. Thanks for the discount code and all your hard work.

  23. It’s so hard to find an actual keto mix that doesn’t have gluten in it and is where I need it to be carb wise. I’m glad you were given the opportunity to demo this product. I’ve missed eating pizza with the exception of a cauliflower crust available at a local pizza place but it’s definitely not keto but I sacrificed that part so I could enjoy pizza with minimal guilt and none of the side effects of vital wheat gluten being used.
    This product will go on my shopping list for occasion special dishes.

  24. I make this mix all the time! Love it! I make a big sheet pan pizza and it feeds the whole family with leftovers. One time I accidentally put a half of a cup of water instead of 1/4 cup and I liked it better so been making it that way ever since 😊

  25. The crust is a must! It's the vehicle to everything else. Thank you Steve. Colton and Conner were the best to review! 😊

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