Tonight we made two pizzas, using Bob's Red Mill Low Carb bread mix.  I
bought it because soy was way low down on the ingredients list (I hate
soy baked goods).  It's mostly high gluten wheat flour, oat flour, flax
meal, fiber, etc.

First pizza we made with half the bread dough, rolled it out to fit a
14" diameter non-stick pizza pan with holes in the bottom to enable
crisping.  We topped it with chunky marinara, yellow pepper strips,
onion, sliced black olives, Italian seasoning and a whole bag of
shredded mozzarella and some parmesan shreds.  Baked at 400F for about
15 minutes.  We were surprised at how good it was, but decided the crust
thickness was too much like a slice of LC bread.  Definitely not as good
as old fashioned white flour pizza crust, but the whole pizza was
incredibly delicious anyway.

Second pizza had the same toppings, except pesto replaced the marinara
sauce, and we used very thin slices of tomato on top of the rest of the
stuff.  We used half as much bread dough for the crust so it would be
thinner, and taste less like LC bread.  The pesto pizza was way better
than the other pie.  Only differences we'll try next time are a 450F
oven to see if we can get the crust crisper all the way through, and
sesame seeds on the bottom and top edge of the crust.  Would definitely
not attempt this without a perforated pan or a pizza stone.

Best part, besides the great meal, is that my BG is 108 at 1 hr., after
4 slices.  :-)

Susan