Julian Bakery | Paleo Thin | Pizza Mix | Easy To make | Grain-Free | Gluten-Free | Lower In Carbs | Makes Two 10" Pizza Mix

This remains to me the gold standard of gluten free pizza crusts. Where this product separates itself from other Gluten free pizza crusts is very simple and is largely two things:1) there is no other taste introduced. So many of the other brands add something.....oregano or some other spice and it just detracts. This is just crust....plain and simple.2) consistency. From mixing in the bowl, to spreading it on the pan, to taking a bite.....it performs like a pizza crust should. It can be sticky just like real dough if you get it too wet. I usually oil my hands up liberally with EVOO before attempting to spread it out.I do a home pizza at least once per week. If you follow the directions and bake it about 10 minutes with no toppings first to cook off some of the moisture....you really get a great result. Crispy crunch edges and firm, non-mushy center pieces. Love the product.

I have tried a variety of cauliflower pizza crusts and ones with almond meal and coconut flour, but none of them were GOOD. This mix didn't just serve as a vehicle for pizza toppings like most other recipes we have tried, this mix was very tasty!! It isn't as gummy as a gluten free crust based on rice flour. It was rigid like a cracker, had good flavor, and you could actually pick up a piece and eat it like normal pizza.One pack made 2 - 10 in pizzas for dinner and fed my husband and I with no leftovers. If we had made a salad also, there may have been leftovers.I think this is a good value considering Costco sells gluten free (not paleo) pizzas 2 for $11, so I'm willing to pay a little more to have something grain free. Nuts are way more expensive than rice or wheat, so I feel the price is fair for the product being offered. Totally quick and easy to throw together too! I loved it!

I have tried this pizza crust twice by now and each time it has been excellent. The ingredients for this mix make it Paleo friendly as well as gluten free, which is perfect for our life style. It only requires half a cup of water to mix this and I use a Kitchen aid mixer which works great and makes this dough ready in about 5 or six minutes. Spreading the dough out requires a roller and some additional coconut flour or almond four in order to make it easily open up and not stick to the roller.The first time I used pepperoni and mozzarella cheese and baked it in the oven for about ten minutes. It came out great and it was crispy and flavor was as good as any other pizza or better. The second time I used canadian bacon and the same mozzarella cheese. This time it came out very dry but it was still good. I knew that coconut flour, which is used in a lot of Paleo recipes, absorbs oil and water and it does much better with more oily ingredients. Well, I could definitely tell the difference between the two pizzas and I definitely prefer the pepperoni version.I definitely plan to buy more of this and play around with more toppings.

Well, while it certainly does not make a traditional pizza crust, it is really quite tasty. The crust is thin and somewhat brittle, but chewy , more like a cracker than anything else, but that description does not do it justice either. Papa Murphy's used to make something like this, an ultra thin crust. Anyway, you roll out the crust like you would a pie crust (looks and feels like a pie crust), then you bake the crust until golden, add the toppings and cook the whole thing. I was skeptical, but it was really quite good, everyone liked it. Interesting texture and flavor. I might opt for it occasionally over regular pizza, even if not living a low carb lifestyle. So that says a lot.Rather than use parchment paper as instructed, I decided to roll out the crust on layer of thick aluminum foil that had been lightly greased, this allowed me to pop the whole thing, foil and all, onto the hot pizza stone, very convenient and effective. Peeling it off of parchment and getting it to the stone seems like it would be really difficult.This stuff is really expensive, although the price seems to fluctuate wildly on Amazon (not unusual, I use an Amazon price tracker and "buy low"). If this is something you intend to do a few times a year to scratch that pizza itch, it is just fine. It would be pretty expensive to do frequently, or for a big group. And it is not really "low carb", it is "lower carb" than regular dough, about 40% as much in terms of effective carbs, and no fewer calories. Two slices (1/4 pie) traditional pie gives you about 45 grams of effective carbs, including no-sugar added pizza sauce and mozzarella cheese. If you can eat only once slice (1/8 pie) than it would be about 23 grams of carbs. So eat according to your diet.

MMMMM. Pizza... When my husband decided to go Paleo, we had a long discussion about all of the things we would miss. One of them being our beloved pizza. Well, not anymore! I figured I would try out the Paleo Pizza Crust and give it a shot, not really expecting too much from it. Wow was I wrong! This pizza came out sooooo yummy! The directions were super easy to make the crust, mixed it together in cinch, baked accordingly, threw on our toppings, baked again and Pure Pizza Perfection! The only thing we were disappointed about was that we didn't order more! Definitely going to become a regular in my household. I would highly recommend this if you're Paleo (even if you're not!) and when you buy, order a few of them! Trust me, you'll be glad you did!

I am super picky about pizza. We are kind of pizza snobs in this house. We usually make it ourselves, both regular and gluten free. My son and I have recently gone grain free, and I had no idea what to do about pizza!! I have to say I didn't have high expectations for this. I was pleasantly surprised! I can honestly say this is the best (non-wheat) pizza dough I have ever had, hands down! We've been doing GF for 8 years now so I have tried so many. This blows them all away. Great taste and texture, and super easy to prepare. I did add an extra tablespoon or so of water because it was a little dry when I first mixed. That did the trick and it turned out perfect!!

We've been paleo (on and off) for years, but one thing we always missed was pizza. We tried various recipes, but they were dry or the wrong consistency or just not right. Julian Bakeries has hit it out of the park with this one. Two things to note:1. Be VERY careful with the water - if you add too much, it'll be a sticky mess! (You can add coconut flour to absorb the excess water, but this will change the flavour.) If anything, err on the side of caution, add a little less than the half cup it calls for. Mix it well - it should just form into a large ball. If it's still too dry, adding a teaspoon of water and mix some more.2. Once you've got your dough into a ball, roll it out between two pieces of parchment paper. This is the easiest way to do it, trust me.

Honestly, in one word amazing!!! Been trying to make the perfect paleo pizza base for ages and nothing comes close to this! It’s just as good as a normal base!!! Yum!!!

Pizza was great once I scraped the toppings off and threw out the crust.

The best low carb pizza crust I've had!

Not fun of the flavour