King Arthur Keto Wheat Pizza Crust Mix

10.25 oz

$6.22 each($0.61 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Finally, a pizza crust mix that delivers great pizza taste and texture with only 1g of net carbs per serving! Our easy-to-make mix makes it simple to create crisp and chewy, keto-friendly pizza crusts just the way you like them. Packaging includes directions to make one or two crusts.

Highlights

Nutrition Facts
Mix
16 servings per container
Serving Size
2.00 tbsps mix
- Amount Per Serving
  Calories
  45
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  140mg
  6%
- Potassium
  31mg
  0%
- Calcium
  19mg
  2%
- Iron
  1mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Prepared
0 servings per container
Serving Size
1.00 prepared
- Amount Per Serving
  Calories
  80
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  140mg
  6%
- Potassium
  39mg
  0%
- Calcium
  20mg
  2%
- Iron
  1mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Mix: Vital Wheat Gluten, Modified Wheat Starch, Cellulose & Psyllium Fiber Blend, Whey Protein Concentrate, King Arthur Unbleached Flour (Wheat Flour, Enzyme or Malted Barley Flour), Salt. Inactive Yeast, Yeast: Yeast, Sorbitan Monostearate, Ascorbic Acid.
Allergens and safety warnings
Contains: milk, wheat.,Do not eat raw mix, dough, or batter.
Keto Wheat Pizza Crust: Makes two 12 inch pizza crusts. You’ll Need - 12 inch Pizza Crust: Yeast (Packet included): 1; (1/2 Packet); 2 (full packet). 12 inch pizza crusts: (Lukewarm Water): 1; (3/4 Cup); 2 (1 1/2 cups). 12 inch pizza crusts: (Olive Oil): 1; (2 Tablespoons); 2; (4 tablespoons). 12 inch pizza crusts.: (Mix: 1; (1 1/3 Cups); 2: (full bag). Directions: 1. Combine yeast, water, oil, and mix in a medium bowl. Stir then knead (b hand or a mixer with a dough hook) until the dough is bouncy and firm, about 2 minutes. Cover and let rise until puffy, about 1 hour. 2. Preheat oven to 475 degrees F. Grease a baking sheet or 12 inch pizza pan with olive oil. Divide dough in half (Use two pans if making two pizzas). Transfer dough to prepared pan(s) and turn to coat with oil. 3. Press dough into 12 inch circle. Cover and let rest for 10 minutes, then press to 12 inch again if the dough has become smaller in diameter. Top with sauce, cheese, and additional toppings as desired. 4. Bake pizza(s) until cheese is bubbling and crust is browned, 15-18 minutes. Baker's Tips: Neapolitan-Style Pizza: Place baking stone or steel in middle of oven before preheating. Shape pizza on parchment, top, and bake on hot stone or baking steel. For a Crispier Crust: Bake pizza(s) without toppings for 10 minutes. Remove from oven, top, and finish baking, 8-10 minutes. Bake 2 Pizzas at Once: Increase baking time to 20-23 minutes. For guidelines on baking at hight altitude visit BakeWith.Us/Altitude.