carLO CARBiano Low Carb Pizza Crust Parmesan
Date Added: 03/23/2010 by Brittany R Wells
This is not very good. I'm sure if you put a ton of toppings on it and load it down so the crust is just a vehicle for the toppings, rather than adding flavor like a crust normally does to a pizza, it would be fine. But it's very hard (difficult to cut) and carboard-like when it's cooked. I actually prefer making thin pizza crusts by using two low-carb tortillas baked with olive oil in between them to hold them together.