I don't think they get it

(Ellie Baum) #1

IMG_20170614_183717.jpg4032×3024 2.69 MB

Corn flour! Whhhhhhy?

IMG_20170614_183739.jpg4032×3024 2.44 MB

Eh, I’ll just make Carlshead pizza. Tastes better anyway.

(G. Andrew Duthie) #2

Definitely would not be on my “to try” list, but at the same time, I’d bet that if you compared to a standard wheat pre-made pizza crust, the carbs are probably significantly lower.

Not low enough for me, to be sure.

Baby steps, though.

(Ellie Baum) #3

Good point. I just get sad when food companies come close but miss.

Close is better than nothing​ though.

(G. Andrew Duthie) #4

Amen to that.

Still hoping that the tide is turning, and as it does, hopefully entrepreneurial creativity will be unleashed on true keto options. Hopefully just a matter of time, at this point.

KCKO!

(Brad) #5

So normal pizza dough…close

(Tim W) #6

BUT it’s GLUTEN FREE!

I think many of the companies are still “catching up” to the “remove gluten to increase sales” idea.

The good thing is that as they remove gluten they often reduce carbs, and we reap the benefits!

I am surprised they didn’t cram some sugar in there in some form… Is the anti-sugar message gaining steam?