My goal was always to make healthy food that tastes good. In my journey I’ve been able to do this to a certain extent. I was able to create a gluten free, keto sauce for pizzas and pastas, dipping etc that had no added sugars. I’m very proud of this.
The attempt to also make a keto/gluten crust has also been made but there are some truths that we can’t ignore. First, the cost to bring this product to the public would be too much right now. A person is not going to pay 3 times as much for a smaller pizza just because it’s gluten free or keto. In addition it doesn’t taste great. They just don’t. Some taste “ok” but do you really want something that tastes somewhat pizza or something that definitely tastes like pizza?
Seeing this challenge at the moment with costs of ingredients and taste I believe that the hurdle can be handled with just using better ingredients and thinner layers of regular crust. There will be follow ups to this approach so that this post doesn’t turn into a book. Be well and eat well.