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July 31, 2015Reviewer: Dennis in Ohio* Made a "pizza" this evening with the Carb Counters Pizza Crust Mix from Dixie USA. Followed the directions exactly. Hand formed the dough into a 10" circle, added sauce, little cheese, mushrooms, onions, green peppers and baked according to instructions. Baked it on a cookie sheet with a spray. Smelled great while baking. Allowed it to cool a bit, sliced and then sampled it. Taste is good. It's the texture that wasn't anything like a pizza. Way too cake-like. Crumbly and kind of dry. The taste of the "crust' was good...just not doughy. Did I do something wrong? I think this would make an ok flatbread.....maybe a little flavored olive oil, herbs, some bits of veggies. It would be fine. But nothing like any kind of pizza crust I have ever had. Not thin, not Chicago style thick....just nothing like pizza crust. And again it was more than edible. It's good. Perhaps next time I will spread the dough out thinner so that it could be less cake like. I am open to any and all suggestions or tips.