Blaze Pizza just launched the first keto-diet-approved pizza crust to be served at a national chain. I tried it and was surprised by how good it was.
My first surprise was that the keto crust is pre-baked. In contrast, the classic crust traverses the assembly line as raw dough before it meets the oven.
Its stiff texture gave me pause. It was like a frisbee of baked dough-like composite.
Like every outsider with radical new ideas, the keto crust was to be subjected to trial by fire.
The crust had a slight crisp around the edges, but my pizza was, overall, slightly undercooked.
Maybe I'd simply gone a little overboard with the cheese. I popped a lactose pill and dove right in.
The keto crust felt like any other crust in my hand. It held together remarkably well.
It was perhaps slightly less crispy than a flour crust, but otherwise successfully mimicked the texture and feel of a flour crust.
The texture was slightly grittier than flour dough, and it didn't quite have the same chew factor. However, it was close enough. There was also a vague cauliflower aftertaste, but it wasn't distracting.
I was surprised by how well the keto crust functioned as a pizza crust. It held together stunningly well, and the texture was similar enough to that of a wheat crust that it could have fooled me if I'd gone in blind. Even though I'm a die-hard carb stan and will still probably get a classic crust next time, Blaze's keto crust is a game changer for pizza fans on the keto diet.
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