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.

So I made my own grain free pizza crust one day and was all excited because I just knew it was going to be delicious. The ingredients I put in were great. The crust smelled delicious baking in the oven. I had all these great toppings that I had made for it. And...it was horrible! And ever since then I've resigned myself to the idea that tasty grain free pizza was just not possible. I bought this one day while scouting for some other good paleo products and saw all the good reviews. Yesterday, I finally said what the heck, maybe it won't be that bad. First of all, I didn't expect the prep to be so simple. I was prepared to spend some time getting the dough together but all I had to do was add water and mix! And second of all, OMG! It was the best pizza I could've ever imagined! Is it as good as some of the rice crust options I've had? No, but I'll bet if I baked it on a pizza stone and rolled it out thinner with a rolling pin (instead of with a tall glass) it may have been just as good as rice crust pizzas or even better! Either I was just really hungry or this crust is really pretty darn good. I'm going to just go ahead and give it 5 stars because it's a snap to make and I almost at the entire pie in one sitting.

I'm in love with this pizza crust. I'm serious. I have digestive issues, and due to that, I stick to a paleo diet. I missed pizza more than anything, and when I ate this, I could not believe how amazing it was. Prior to eating paleo, I stuck to a gluten-free diet for four years, so it has been quite awhile since I had "real pizza". To me, gluten free pizza, even the ones from pizzerias, had this awful after taste that I just could not stand (I always tell people that it tastes the way an air conditioning unit smells - yuck) … Not this one! Paleo Pizza Crust is crispy, but not crunchy. It complements the cheese, sauce, and whichever toppings you choose so well. It's not overly filling or heavy, it's light (but not too light), and the only downside is that you will not be able to stop eating it. It's THAT good. I freak out when we have none left, and I have to reorder. I do wish that it wasn't this expensive, but when you think about it - you'd end up spending the same if you ordered pizza anyway. It's super easy to make, by the way - just mix some water in, mix, and pop into the oven. This would be good to use for cheese and chicken too - like a cheesy quesadilla. I bet there are a ton of other ideas for this mix that would work great. It seems like it'd be pretty versatile. I haven't tried yet though, because as soon as I get in the mail, I'm baking a pizza within seconds. I'm attaching photos - the second is of the entire pie uncooked and the slices are cooked, of course.

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.

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!!

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.

The flavor of this pizza crust was okay, but it was extremely dense and had a texture more like a pita chip. The mix would make great, albeit really expensive, crackers. For the cost, I don't think it is worth it for my family. We got one small pizza out of it. It was filling. I could only eat one piece, and I can usually eat 2-3 pieces of pizza. It was also fairly bland. I know you can't expect the dough to be the same as the super high-delicious-gluten stuff you get at a restaurant, but I do think non-grain alternatives can be delicious in their own right. This one was just okay. I think you might have better luck making your own from a recipe

Lets get the positive down first, which is a very big positive since it's food. It was actually pretty darn amazingly tasty. Sometimes 'replacement' foods are just that, pasty imitations of the real thing but this crust stands on it its own proudly. Second, the negative and it is a teeny tiny one, possibly only applicable to my experience in my kitchen, the quantity of water required was quite a bit more than called for in the instructions. I used a cup and a half to get the dough into a ball. But I am proud to tell all and sundry that I was able to make a pizza that was entirely recognized as such even if only I was the one admiring it. Would I buy it again? Absolutely. Should I buy it again? Probably not because although it's Paleo, it is not something that should be indulged in too often. Would I recommend it to my Paleo Peeps and others, HECK YEAH!

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!

Terrible product. We added half a cup of water as per the package instructions and it turned into a liquid sticky goop! We could not roll it or shape it any way and had to throw it out. Very disappointed.