I finally had the chance to get my hands on Real Good Pizza without having to order a case. I had a Supreme.

I am a pizza snob so I fully admit my bias, and just is just my opinion which is entirely subjective.

My opinion

High in Calories - It is a mini pizza, think smaller than personal pan, but 260 calories for 1/2 a pizza, so a whole pizza is 520 calories. 1/2 a pizza is 135 grams, which is 4.7 ounces. It is really saucy and not dense at all. I was able to eat a whole pizza and I am not even full. I am kind of pissed right now because I blew a ton of calories on it and I could have had a pork chop for lunch instead and be full for a couple hours.

Taste - It is okay as far as taste. The toppings and cheese are good, the sausage is really delicious. The sauce is almost flavorless and sucks. I had to put some pizza seasoning on it. Taste pay off for the value of the calories is a no from me. The taste/quality for the calorie cost is terrible.

Texture- The texture is gross to me. There was little crispness even cooking it on a pizza stone. I imagine it is really terrible out of the microwave (which I was horrified to see a cooking option)

Cost- I purchased this for 6.99 at Kroger. That puts this at roughly $11 a pound. Compare that to a pound of grass fed ground beef at $5.99 to 8.99 a pound, Pork chops at 2.99 to 6.69 a pound, etc. It is a fairly high cost item for 2 servings, putting it on par with a better cut of steak, like ribeye.

Time - 27-30 minutes in the oven or 4.5 minutes in the microwave.

I would never buy this again. It was okay to try one time. I make low carb pizza at home for less than 1/3 the cost and it tastes much better. It is over hyped honestly. I wouldn't even get this as an option to eat in the office or something. A bunless burger from some place like 5 Guys or Hardees is far more satisfying

I want to punch everyone over hyping this on Facebook and Instagram.

There are some recipes on Pintrest for Pizza Crusts. They are made from Califlour or ground chicken for the crust. I haven't tried them myself but have heard they are delish. One thing that I have tried and we both love is Pork Fried Rice made with riced Califlour. That is well worth it. Sorry that your Pizza was an EPIC fail. Good hunting for a better one.

Try fat head dough for pizza, it’s awesome, I’ve also made zucchini crust. I haven’t had my sleeve yet. I’ve just been doing low carb.

Completely agree with OutsideMatchInside! I made the mistake of microwaving my first pizza and it was a puddle of greasy, soggy goo. I did take the suggestion of transferring to a pan after microwaving and it helped crisp it up a bit but had I not it would have been almost impossible to eat. The flavors were ok but the calorie count for the amount of food is not worth it in my opinion.

@OutsideMatchInside How do you make your low carb pizza?

@shedo82773 I haven't made the chicken crust, but the cauliflower crust is pretty tasty!

Edited October 2, 20178 yr by FluffyChix

So weird. It posted twice.

Edited October 2, 20178 yr by FluffyChix

I already make low carb pizza, like I stated in my original post.

I have made fathead. It is good but it is high in calories and lacks the crispness I like. Ilike using fathead dough for other things, like garlic knots etc, for pizza, it is meh.

Cauliflower pizza takes a ton of work and isn't that great.

I like making pizza with the Italian Light FlatOut Bread or the ProteinUp version. Or just skillet pizza.

Pizza overall is kind of a waste of calories to me. I have it once in a while for variety but Steak and Pork chops provide the most flavor/calorie/restriction/protein payoff for me.

@FluffyChix you already do my favorite 2 methods. Even though I am from the land of deep dish pizza, I like most natives like thin crust better. You could do fathead with celiac though. All you would need to do for crispness is make it really thin. I have got it pretty decent like that.

Still fat head sits in your stomach like a brick since it is all cheese so I don't think it is for people less than a year out.

Edited October 2, 20178 yr by OutsideMatchInside

@OutsideMatchInside I edited my post to remove my discussion of low carb pizza, cuz I realized I was ruining your review!

(Yeah the celiac thing has really pee'd in my Wheaties and thrown me for a loop. Not that I eat wheat very often, being low carb, but I did occasionally use things like the Flatouts and tortillas. I do like Fathead, but as you mentioned, I prefer it made into rolls or garlic knots--and it's a PIA to make. The idea of making it super thin is a good one. I may have to try that this month. I'm a thin crust Neapolitan pizza fan or a crispy cracker crust girl (think that's one of the Chicago styles).

But I really agree with you on the pork chop/steak thing and satiety. Hard to argue with that one. KISS has been working for me this go-round, so I've been trying to stay away from gooey, cheesy things...I've backslid a bit with no-pasta-lasagna bowls lately...)

The first few times I made fathead it was a pain in the ass, the last few it was a lot easier and I realized it has to do with the moisture level of the cheese how hard it is to stir or not. With the right cheese it is super easy to make!