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    Kbosh Artisan Keto Pumkin Zuccini and Cauliflower Gluten-Free Keto Crusts

    Reviewed and edited by a celiac disease expert.

    We give two thumbs up to Kbosh's Artisan Keto Crusts, which offer everyone a convenient way to enter the world of keto dieting while also staying gluten-free.

    Kbosh Artisan Keto Pumkin Zuccini and Cauliflower Gluten-Free Keto Crusts -

    Celiac.com 10/30/2020 - Over the last couple of years the ketogenic, or "keto diet" has really taken off, and for good reason. It's a diet that is lower in carbs (the aim is to keep them under 25g a day), higher in “good” fats, with a moderate amount of protein.

    Kbosh Artisan is a food company that has tapped into this popular diet by creating an amazing assortment of specialty gluten-free keto crusts that cover every occasion, including the following varieties, and each packages contains two crusts:

    • Cauliflower Keto Crust: Pizzas & Lots More
    • Zucchini Keto Crust: Pizza, Low Carb Snacks & More
    • Italian Spinach Keto Crust: Pizzas, Wraps, Breakfast
    • Broccoli Keto Crust: Pizzas, Wraps & More
    • Mexi Zucchini Keto Crust
    • Kale Keto Crust: Pizza, Wraps, Lots More
    • Dessert Cauliflower Keto Crust
    • Chocolate Zucchini Keto Crust
    • Pumpkin Zucchini Keto Crust

    Celiac.com Sponsor (A12):
    For this review we tried their Cauliflower Keto Crust to make two low carb, gluten-free margherita pizzas, and their Pumpkin Zucchini Keto Crust to make a gluten-free, low carb pumpkin pie.  

    Kbosh recommends leaving their crusts in the freezer until you use them, and ours thawed out in direct sunlight in only about 30 minutes. Each crust was simple to remove from the package and did not break or fall apart. 

    For the pizzas we oiled a baking pan and laid the Cauliflower Crusts on it, and then added tomato sauce, cheese and basil. We used a small skillet to make our pumpkin pie, and after oiling it we laid the Pumpkin Zucchini crust inside, and then poured in our pumpkin pie mixture.

    It took only around 15 minutes at 450F to bake the pizzas, and the results were amazing! I was really surprised how great they tasted, and the texture of the crust was perfect—a bit chewy with a nice light taste.

    We left the pumpkin pie in the over at 350F for an additional 25 minutes after we removed the pizzas, and it also came out amazingly well. The crust was light and crispy tasting, just like you would expect from a pumpkin pie crust.

    We give two thumbs up to Kbosh's Artisan Keto Crusts, which offer everyone a convenient way to enter the world of keto dieting while also staying gluten-free.

    Visit their site for more info.

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