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.