Sleever Review of Real Good Brand Pizza

[OutsideMatchInside 10,166]

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.

[shedo82773 1,236]

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.

[Nataliesmom 112]

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.

[FLHappyGirl 171]

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.

[FluffyChix 17,410]

@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, 2017 by FluffyChix

[FluffyChix 17,410]

So weird. It posted twice.

Edited October 2, 2017 by FluffyChix

[OutsideMatchInside 10,166]

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, 2017 by OutsideMatchInside

[FluffyChix 17,410]

@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...)

[OutsideMatchInside 10,166]

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!