7 Mistakes That Ruin Low-Carb Pizza (and How to Fix Them)

Crafting the perfect low-carb pizza crust can be tricky, but two flour alternatives—Carbquik and Carbalose flour—offer a game-changing way to enjoy pizza while keeping carbs in check. Both are designed to mimic traditional flour but differ in composition, taste, texture, and best uses.

In this guide, we’ll break down the key differences between Carbquik and Carbalose, covering everything from nutritional profiles and baking performance to the best pizza dough techniques for each.

We’ll also highlight common mistakes people make when using these flours—like improper hydration, over-mixing, and dough consistency issues—so you can achieve the ideal crust every time.

Whether you prefer a crispy thin-crust pizza, a soft and bready pan-style pie, or something in between, this deep dive will help you choose the right flour, avoid pitfalls, and perfect your keto/low-carb pizza game.

Carbalose flour is a high-fiber, low-carb alternative to traditional flour, designed to closely mimic its look, feel, and baking performance. Since low-carb baking requires substitutes that replicate the texture and taste of bread or pizza without the high carb content, Carbquik and Carbalose have become two popular choices. Both are made from wheat, allowing them to function more like regular flour while significantly reducing the carbohydrate content, making them ideal for keto and low-carb diets.

This guide compares Carbquik and Carbalose in terms of nutrition, taste, texture, and ease of use, especially when making pizza dough. We’ll also see how they compare to traditional flour and provide clear guidance on which option works best for different preferences—whether you want a thick or thin crust or need to consider specific dietary needs.

What Are Carbquik and Carbalose?

Carbquik: A Low-Carb Baking Mix

Carbquik is a low-carb baking mix, similar to Bisquick, designed for simple, keto-friendly recipes. Its main ingredient is Carbalose flour, supplemented with vital wheat gluten, vegetable fiber, a small amount of fat, and leavening agents.

In essence, Carbquik comes pre-mixed with everything you’d typically add to flour for baking–it contains shortening (palm and palm-kernel oil), dry buttermilk, baking powder, salt, and egg white powder built in.

You can make recipes like biscuits or pancakes with minimal additions (often just water or eggs), and they’ll rise and bake properly. For example, a 3-lb box of Carbquik can make ~90 biscuits by adding water.

Because it’s made from wheat (not soy), Carbquik-based foods taste similar to those made with regular flour. The manufacturer touts that it has 90% fewer net carbs than Bisquick, yet can be used for everything from pancakes and waffles to pizza crust and even frying batter. In short, Carbquik is a convenient, “just-add-water” style mix for low-carb baking.

Carbalose Flour: A Low-Carb Flour Alternative

Carbalose flour is the base ingredient in Carbquik–essentially a low-carb all-purpose flour replacement. It’s made mostly from enzyme-modified wheat and wheat fiber, with most of the starch removed, leaving behind only a tiny fraction of digestible carbs.

The flour is high in fiber and protein (from wheat gluten and other plant fibers) and was engineered to behave very similarly to wheat flour. Carbalose looks, feels, and tastes like white flour (it’s white, odorless, and bland on its own). You can use Carbalose one-for-one in recipes instead of regular flour. It works in breads, pizza dough, pancakes, muffins, and gravies.

Unlike Carbquik, however, Carbalose is just flour (albeit a special low-carb flour). When using Carbalose in recipes, you’ll need to add baking powder, fat, eggs, or other typical baking ingredients, just as you would with ordinary flour. The benefit is flexibility: Carbalose flour can be used in any recipe as a direct substitute for AP flour (with possibly minor tweaks like a bit more liquid or leavening to compensate for the extra fiber).

It does not taste like soy or almonds or have a “funky” aftertaste. It was designed to avoid the gritty texture or bitterness that some other low-carb flours (such as soy or nut) can impart.

Carbalose is a versatile low-carb flour that lets you bake traditionally with far fewer carbs.

Nutritional Differences (Carbquik vs Carbalose vs Traditional Flour)

From a nutritional standpoint, Carbquik and Carbalose offer drastically lower net carbs than traditional wheat flour. Most of the carbohydrates in these products are non-digestible fiber, which means the net carb count (carbs minus fiber) is very low. A typical serving of Carbquik or Carbalose (⅓ cup dry, about 30–40 grams) contains roughly 2 grams of net carbs.

The same amount of all-purpose flour can pack around 20–25 grams of net carbs (about 90 g net carbs per cup). The low-carb flours have 80-90% fewer net carbs, a massive benefit for keto or diabetic diets.

Both Carbquik and Carbalose are also rich in fiber (e.g. Carbquik has about 8g fiber per ~30g serving) and provide a decent amount of protein from wheat gluten. One key difference is fat content and added ingredients. Carbquik contains about 3.5 g of fat per serving (from the palm/canola oil shortening and the dry dairy it includes). This makes Carbquik a bit higher in calories (60 kcal per 1 oz, or roughly ~80 kcal per ⅓ cup) than Carbalose alone, but still lower than traditional flour (which is ~100 kcal per ¼ cup, ~150+ per ⅓ cup).

Carbalose flour has only a tiny amount of fat (a little canola oil is used in processing) and is mostly fiber and protein, reaching about 90 calories per ⅓ cup. Because Carbquik is “diluted” with fats and leavening, per cup of mix it contains fewer total carbs than a cup of pure Carbalose–but the net carbs remain similar since those extra ingredients have virtually no carbs.

In practice, both products yield about 2g net carbs per serving, so the difference is negligible for your diet. Where it might matter is sodium or other micronutrients: Carbquik has added salt and baking powder (about 130 mg sodium per biscuit serving), whereas Carbalose only has a pinch of salt in its formulation. Neither contains sugar, although Carbalose does include a tiny amount of dextrose and sucralose for conditioning, but not enough to add carbs.

Compared to traditional flour, Carbquik and Carbalose are much more diet-friendly for low-carbers. They usually turn high-carb foods like bread or pizza into high-fiber, lower-calorie versions. For instance, a pizza crust made with these substitutes might contribute only a few grams of net carbs per slice, versus the dozens of grams in a white-flour crust.

They’re also higher in fiber (helping with fullness and blood sugar moderation) and provide protein that all-purpose flour lacks. The main trade-off is that they are not gluten-free (they’re wheat-derived) and are more processed than whole wheat flour, but carb reduction is the significant advantage for anyone managing carb intake.

Since both Carbquik and Carbalose are wheat-based, their flavor is much closer to traditional flour than many other low-carb alternatives. Unlike almond flour, which has a naturally sweet and nutty taste, or coconut flour, which carries a distinct coconut flavor, these flours have a more neutral profile. Carbalose, in particular, was specifically formulated to mimic the taste of wheat flour without any strong or bitter aftertaste.

Baked goods made with Carbalose flour taste very similar to those made with regular flour, meaning they don’t introduce any unusual flavors beyond what the recipe expects. Since Carbquik is made from Carbalose, it also delivers a wheat-like flavor. Many users find that Carbquik-based pancakes, biscuits, and pizza crusts taste 'fairly close to the real thing,' with only minor differences in flavor.

Including a bit of buttermilk in Carbquik may give it a subtle rich or savory note. Still, otherwise, it’s designed so that “you’d never guess it was low carb. That said, taste is subjective, and a few people notice differences. Some detect a minor aftertaste with Carbquik–described as a hint of soy or something “off”–especially when they first start using it. This could be from the enzyme-treated fibers or the chemical leaveners. The good news is that this aftertaste tends to be mild, and many bakers say they “got used to it” quickly and no longer notice it.

Using Carbquik in flavorful recipes (with cheese, herbs, spices, etc.) can mask any subtle aftertaste. Carbalose on its own is quite bland (like plain flour). Still, interestingly, some users comment that Carbalose can taste “lacking” in flavor–essentially too dull or not wheaty enough for their palate.

Others have said they simply “don’t like the taste” of Carbalose-flour baked goods, even though no strong flavoring is added. This could be due to the fiber content or just personal preference (for example, a 100% Carbalose loaf might taste a bit different than a white flour loaf made with sugar and milk, since Carbalose has no sugar and lots of fiber).

Overall, both products do a great job of avoiding the off-putting tastes that plagued older low-carb flours (like the beany flavor of soy flour or the dense nuttiness of almond meal).

Carbquik’s built-in ingredients can even enhance flavor in some recipes (for example, the slight salt and buttermilk can give a biscuit a nice savory depth). Compared to traditional flour-based dough, you might notice a subtle difference in flavor or aftertaste, but it’s generally minor. In a well-seasoned pizza or a buttered biscuit, most people find the taste very satisfying and close to “normal.”

If you have a very sensitive palate, you may detect the change. However, for most, enjoying bread, biscuits, or pizza while staying low-carb is well worth any subtle flavor nuances.

Texture and Baking Performance

Texture is one area where you’ll find some differences between Carbquik, Carbalose, and regular flour–though both low-carb options outperform alternatives like almond or coconut flour when mimicking wheat-based dough. Carbalose flour contains gluten (vital wheat gluten is one of its components), meaning doughs made with Carbalose can develop elasticity and chewiness like traditional wheat dough.

You can knead Carbalose dough and get a decent rise with yeast, resulting in a texture closer to bread than you’d ever achieve with gluten-free almond or coconut flours. Carbalose is noted to “behave like wheat flour” in recipes–it forms a cohesive dough or batter, isn’t gritty, and yields a tender crumb.

For example, people have successfully made yeast-risen loaves, pizza crusts, and even homemade pasta with Carbalose; one baker found it “lacking in flavor for bread but makes decent pasta,” suggesting the structure was on point (holding together noodles) even if the taste was plain.

Carbquik’s texture will depend on how you use it. Because it already contains shortening and leavening, a Carbquik dough resembles a biscuit mix dough. It produces a tender, crumbly texture (great for biscuits or pancakes) rather than a chewy, elastic texture. For instance, Carbquik pancakes and waffles come out fluffy. Still, some users note they can be delicate or “lack structural integrity” unless you fortify the batter (e.g., adding a bit of extra oat fiber or gluten to firm up Carbquik pancakes).

This is likely because the built-in fat “shortens” the dough, which is excellent for flaky biscuits but means less gluten development for stretchy breads. When making cookies or muffins, Carbquik’s texture is usually excellent—moist and soft—because the fat helps mimic the richness of a traditional batter.

For pizza dough and breads, the textural outcome can differ:

A Carbalose flour pizza dough (with yeast) will behave much like a classic pizza dough. It can be kneaded and stretched (thanks to gluten) and will rise when proofed (though not quite as vigorously as high-gluten bread flour). The resulting crust tends to have a bread-like chew and structure. It might be slightly denser than a 100% white flour crust (due to all the fiber), but you can still get air pockets and a nice bite.

Bakers using Carbalose sometimes add more yeast or a touch of sugar (for the yeast to feed on) to ensure a good rise, and extra moisture to hydrate the fiber.

The need for tweaks is minor, and many report that Carbalose dough “works very well” for things like pizza crust, yielding a dough that holds together and isn’t crumbly. Expect a texture very similar to a whole-wheat pizza crust or a high-fiber bread—slightly heartier than white flour but satisfying.

A Carbquik pizza dough can be made in a couple of ways. Some recipes treat Carbquik like a quick dough (mixing it with just water or a little yeast and pressing it out immediately), resulting in a more biscuit-like or flaky crust. Other recipes incorporate yeast and even extra ingredients (one popular recipe mixes Carbquik with yeast, warm water, a little sugar for the yeast, plus a pinch of baking soda) to create a more bread-dough-style pizza crust.

Because Carbquik has fat and leavening, a pure Carbquik dough might not stretch as much–it can be a bit sticky and soft. One workaround is rolling it out between parchment (like a biscuit dough) rather than hand-tossing. The texture of a baked Carbquik crust is often described as somewhere between a biscuit and a bread. It can be tender and light inside (like a biscuit dough) but if rolled thin and baked hot, it becomes nicely crisp at the edges. An official Carbquik-based recipe labels it a “Crispy Low-Carb Pizza Crust”

The added oils in Carbquik can help the crust fry and crisp on the outside, especially for thinner crusts. If you make a thick Carbquik crust, expect a texture akin to a savory scone or American biscuit—softer and crumbly rather than chewy. Some people love this, while others find it “nasty” if they were expecting a traditional chewy pizza base. It’s essentially a matter of preparation and expectation.

One quirk with Carbquik is that the mix contains little fat globules (shortening) that appear as tiny lumps in the dry mix. These aren’t flour clumps but bits of fat that will melt during baking. So, sifting Carbquik isn’t very effective–the lumps can clog a sifter.

The recommended approach is simply to whisk or mix thoroughly; any small lumps will disappear upon cooking, yielding a consistent texture. This is different from regular flour or Carbalose (which sifts usually). It doesn’t affect the final baked texture, but it’s something to be aware of during prep.

In summary, Carbalose excels at producing doughs that mimic the structure of traditional bread, which is excellent for chewy pizza crusts, loaves, or any application needing gluten development. Carbquik excels at quick breads and tenderness, making it fantastic for fluffy biscuits, pancakes, and crisp waffles. It can also double as a quick pizza crust with a more biscuit-like bite.

Traditional flour still has an edge in absolute elasticity and rise (since it’s pure gluten and starch), but both Carbquik and Carbalose come impressively close in most baking scenarios. Many users are pleasantly surprised they can get a real bread or pizza texture using these products–a testament to how well they’re formulated to imitate wheat flour.

Ease of Use in Baking

One of the most significant differences between Carbquik and Carbalose is how they are used in the kitchen. Carbquik is all about convenience—it was created to make low-carb baking “easy.”

If you have a Bisquick recipe or a generic “baking mix,” you can directly substitute Carbquik. You can use Carbquik instead of Bisquick in almost any recipe (pancakes, biscuits, even particular cakes), often with no other changes, and get a great result.

This mix already contains leavening (baking powder), so you usually don’t need to add that in your recipe (though some bakers choose to add a pinch more for extra lift). It also includes some salt and fat, which means you might use slightly less salt or shortening than a from-scratch recipe would call for.

Many Carbquik recipes require adding a liquid (water, milk, eggs) and perhaps a flavor ingredient, then baking like a boxed mix. For example, to make Carbquik biscuits, you can mix Carbquik with water and drop the dough on a sheet; the mix has enough fat and leaveners to create a biscuit that rises and has a tender crumb. This “just add water” simplicity is a big draw for those who want low-carb breads without much fuss.

You can even use Carbquik as a breading for frying (something you can’t do with many other low-carb mixes)–users have breaded chicken or mozzarella sticks yielding fantastic results.

Carbalose flour, on the other hand, requires standard baking technique. You use it as you would AP flour, which means you’re responsible for adding all the usual suspects (yeast or baking powder, fat, eggs, liquids, flavorings). This gives you more control. If you’re an experienced baker, you might prefer Carbalose because you can apply all your normal bread-making or cake-making knowledge.

You can knead it, allow yeast to ferment, shape the dough, etc., without worrying about pre-added ingredients interfering. For instance, to make a low-carb yeast bread with Carbalose, you follow essentially a standard bread recipe: flour, yeast, a little sugar or inulin for the yeast to eat (the sugar is mainly consumed by yeast and not counted in net carbs), water, salt, maybe some oil – knead and rise. The process might require more yeast or a longer rising time (the dough is heavier with fiber); otherwise, it’s by the book.

If you tried that with Carbquik, the extra baking powder and fat in the mix could throw off the ratios or yeast activity slightly (not that it can’t be done, but it’s different). Carbalose can also be combined with other flour alternatives more quickly. For example, some people mix Carbalose with almond flour or vital wheat gluten to fine-tune texture or carb count in recipes–treating it like a component in a custom flour blend, which is harder to do with a pre-mix like Carbquik.

Regarding recipe adjustments, Carbquik generally requires fewer adjustments (since it’s intended as a cup-for-cup baking mix replacement). You might need to tweak liquid amounts because Carbquik’s fiber will absorb moisture differently than pure flour. Carbalose, being closer to flour, often needs what a regular high-fiber whole wheat flour would need: possibly a bit more liquid and leavening.

The manufacturer of Carbalose notes that, given its high fiber content, you may need to add slightly more baking powder or yeast to get the best rise and perhaps increase baking time or lower the temperature a bit to ensure it cooks through completely.

These tweaks are usually minor. In many home cook experiences, simply swapping Carbalose for flour 1:1 works out of the box for things like roux, gravy, cookies, or quick breads. But with cakes or breads, some experimentation (adding an extra egg, a splash more water, etc.) can improve the outcome.

Regarding ease for pizza dough: if you’re comfortable making traditional pizza dough with yeast, you might find Carbalose more straightforward, as you can follow a standard dough recipe (proof yeast, knead dough, etc.). If you prefer a quicker, no-yeast approach or a provided mix recipe, Carbquik has published recipes (like their quick “crispy crust” that mixes Carbquik with eggs and cheese) that are very easy–more of a batter you spread in a pan.

One isn’t inherently “hard” or “easy,” but Carbquik saves you measuring multiple ingredients. As one user said, “I just substitute it for the flour called for in the recipe… sometimes I add a little baking powder and a pinch of salt–sometimes I don’t,” when using Carbquik. This highlights that Carbquik can often stand in for flour with minimal tinkering, simplifying the baking process.

Finally, consider cleanup and prep: Carbquik being a mix means one container to open (versus multiple for flour, baking powder, etc.). For a casual cook, this convenience is a plus. Carbalose might appeal more to those who enjoy the traditional baking process or want the flexibility to tweak every ingredient.

Also, from a storage perspective, Carbquik has a shorter shelf life once opened (because of the fats) than plain Carbalose flour. It’s wise to store Carbquik sealed to prevent the fats from going rancid over time (just as you would with Bisquick). Carbalose can be stored like regular flour.

These are minor points, but part of the ease-of-use equation for some.

In summary, Carbquik = convenience and speed, while Carbalose = flexibility and traditional method. Neither is difficult to use, but beginners might find Carbquik more foolproof (since it’s formulated to give good results with little effort). In contrast, seasoned bakers or those with specific recipes in mind might gravitate to Carbalose to have complete control.

Low-Carb Pizza Dough Considerations

A low-carb pizza made with Carbquik or Carbalose can look and taste similar to a traditional pizza but with a fraction of the carbs. Regarding pizza, Carbquik and Carbalose offer the chance to enjoy real crust again on a low-carb diet. Using these, you can create a pizza base with the familiar taste and texture of pizza dough (as opposed to cauliflower crust or pure cheese crusts) with only a few net carbs per serving.

However, there are some nuances in how each performs for pizza, and how they compare to a standard flour dough:

Carbquik Pizza Crust: Carbquik’s official recipes and many user recipes exist for pizza. One approach, as mentioned, is a quick mix with eggs and cheese to form a thin, crispy crust almost like a flatbread. This yields a firm base you can pick up, and the crust tends to be crunchy and rich (think like a cheese cracker meets biscuit dough).

Another approach is using yeast with Carbquik. Despite Carbquik containing baking powder, you can still add yeast for flavor and added rise. Some have had great success making a yeast-risen Carbquik crust: letting the dough rise for 30-45 minutes to puff up, then baking. One blogger raved that using Carbquik in a yeasted recipe was “as close as you’ll get to the real thing” and the best low-carb pizza crust they’d ever tried.

After a short rise, this crust style will be softer and more bread-like than the crispy method–more akin to a pan pizza or hand-tossed style. Remember that Carbquik dough may not double in size like regular dough (less available starch for yeast to eat), but it will expand somewhat. The resulting texture is a bit denser than a classic pizza, and some find it too soft or cakelike if made thick.

If a Carbquik crust comes out too soft for your liking, rolling it thinner or prebaking it before adding toppings can help it crisp up. Also, because Carbquik has that slight aftertaste for some, a pizza with flavorful sauce and toppings will mostly mask it.

Carbalose Pizza Crust: With Carbalose, you’re essentially making a traditional pizza dough with low-carb flour. You’ll typically use yeast, warm water, a pinch of sugar (which yeast consumes), salt, maybe a bit of oil–precisely as you would in any pizza recipe, just swapping in Carbalose for the flour.

The process will yield a dough that you can knead and stretch. Expect it to be a bit tighter and less stretchy than a pure gluten dough; you might notice it resists stretching initially (due to high fiber absorbing water), but given a short rest, it becomes workable. Many low-carb cooks report that Carbalose pizza crusts turn out very well: they brown nicely, have a bready, chewy texture, and hold toppings without issue.

You can make the crust thin or thick. A thin Carbalose crust will be more like a classic New York thin: foldable, with a slight chew. It may not get as cracker-crisp as some high-gluten thin crusts unless you add more oil or bake it very thin, but it’s firm.

A thicker Carbalose crust can resemble focaccia or traditional homemade bread pizza crust. It will have air bubbles and a softer crumb inside. One advantage of Carbalose for pizza is that you can let the dough ferment longer (even overnight in the fridge for flavor development) just like regular dough, since there are no dairy or chemical leavener components that would spoil or react. This can improve flavor and texture even more.

Traditional Flour Crust (for comparison): A standard pizza dough made with all-purpose or bread flour is the gold standard for texture—it has strong gluten, significant rise, and that distinctive aroma of fermented wheat.

However, it comes at a cost of very high carbs (a medium pizza crust easily 80-100+ grams of carbs). Using Carbquik or Carbalose will reduce that carb load massively (you can get a whole pizza crust down to ~20g net carbs for the entire pie, which might be 2–5g per slice depending on size). The trade-off is that you might not achieve the same texture perfection as a classic dough.

A Carbalose crust might be a bit more bread-like or heavier, and a Carbquik crust might be more tender or biscuity. In terms of flavor, an all-flour crust has a neutral wheat taste; Carbalose is very similar, while Carbquik has a hint of richness from the buttermilk/fat. Some pizza aficionados on keto blend approaches (for example, mainly using Carbalose flour but throwing in a 1/4 cup of Carbquik for added tenderness, or mixing Carbalose with vital wheat gluten for extra elasticity).

But if we stick to pure Carbquik vs pure Carbalose: both can produce an enjoyable pizza, and which is “better” can come down to personal preference.

Potential Drawbacks: It’s worth noting that not everyone will love the low-carb crusts equally. Some might find a Carbquik crust too soft, or notice an aftertaste. Others might see a Carbalose crust a bit drier or firmer than expected (high-fiber doughs can turn out drier if not enough moisture is used).

There is also a dietary preference factor: strict keto folks sometimes avoid wheat-based products altogether, even if their net carbs are low. In fact, one source explicitly notes, “CarbQuik is not ketogenic but it is low-carb,” implying that if you follow a clean keto ethos, you might shy away despite the low net carbs.

But these flours are acceptable and widely used for a balanced low-carb diet (like Atkins, South Beach, or a less strict keto).

Regarding blood sugar response, high-fiber products have a much lower glycemic impact than white flour. Some diabetics have tested Carbquik and found that, given the low net carbs, it doesn't significantly impact their blood sugar. However, individual responses vary, and huge servings (it’s easy to eat multiple slices of yummy low-carb pizza!) could still add up and have an effect, so portion control is always wise.

Which One to Use? (Thick vs Thin Crust, Preferences, and Diet Needs)

Carbquik and Carbalose can work for pizza and other baked goods, but each has its ideal uses. Here’s a quick guide to help choose the right one for your application and preferences:

For thick, bread-like pizza crusts, go with Crablose flour. Its gluten development will give you a chewier, airier crumb that mimics traditional thick crusts. You can make a pan pizza or deep-dish that is fluffy inside.

Carbquik can also be used thick, but it will be more like a heavy biscuit (soft and dense) rather than chewy bread. If you use Carbquik for a thicker crust, use yeast, give it time to rise for the best result, and expect a texture similar to a biscuit dough pizza.

For Thin or Crispy Pizza Crust: Carbquik has an edge for crispness, due to the fats in the mix. It’s easier to get a cracker-crisp edge or a snap in the crust with Carbquik, especially if you add cheese as in the official recipe for a “Crispy Carbquik pizza crust”. Carbquik is excellent for a tavern-style thin crust or flatbread that’s sturdy and crunchy.

Carbalose can also do thin crust nicely, but the crust will have a bit more chew (like a traditional thin crust). If you prefer a slight chewiness in your thin pizza, Carbalose works; if you want it extra crisp or almost pastry-like, Carbquik is a fun choice (some even describe Carbquik thin crust as similar to a pastry or pie crust crunch).

If You Love Chewy, Elastic Bread Textures: Carbalose is generally better. For hamburger buns, baguette-style loaves, or anything where a bit of chew and bounce is desired, Carbalose flour’s composition (with gluten and without shortening) will yield a closer texture to real bread. Carbquik tends to make more tender, cake-like crumb in such cases.

For example, Carbquik bread might crumble more easily and won’t have the pull-apart stretch of a gluten bread. So Carbalose (perhaps with extra gluten added) would outperform Carbquik for a chewy pretzel or a bagel.

If You Prefer Soft, Biscuit-Like Texture: Carbquik shines here. It was practically made for biscuits, scones, pancakes, and quick breads. So if your goal is a southern-style fluffy biscuit or scone, or even things like quick cinnamon rolls or drop dumplings, Carbquik will likely give a lighter, more tender result than Carbalose (because it already has the perfect ratio of fat and leavening for those). In pizzas, this translates to Carbquik being a good pick for a Detroit-style or “pan” pizza where a slightly cake-like, soft crust is desirable (imagine a thick focaccia-like pizza—Carbquik can do that easily).

For Maximum Ease and Speed: Choose Carbquik. If you want to whip up dough with minimal ingredients or steps, Carbquik is the winner. It’s practically foolproof for beginners; you can find countless Carbquik-specific recipes (for pizza, biscuits, waffles, etc., including some within our recipe index) and follow along.

There’s less need to measure out multiple ingredients–great when you’re in a hurry or not confident with yeast. Carbquik is also quite versatile: beyond baked goods, people use it to bread foods for frying or to thicken gravy in a pinch, making it a handy one-box tool.

For Recipe Flexibility and Customization: Choose Carbalose. If you like to experiment or have a beloved family recipe you want to adapt to low-carb, Carbalose allows you to replicate the original steps closely. Bakers who enjoy tweaking hydration, fermentation time, or blending flours will appreciate that Carbalose behaves predictably (like flour) and doesn’t have surprise ingredients.

You can use Carbalose in a bread machine, or for sourdough starter, etc., which might be harder with Carbquik due to the extra ingredients. Carbalose is better for the “from scratch” baker and gives you creative control.

Dietary Restrictions: Consider the ingredient differences. Carbquik contains dairy and eggs (via buttermilk and egg white in the mix), whereas Carbalose flour alone does not–it’s vegan (though recipes you make with it might not be, depending on what you add). So if you need to avoid dairy or eggs, Carbalose is the safer base (you can add substitutes as needed).

In terms of soy, earlier formulations of Carbquik were noted to include soy fiber, but the recent official ingredients list just says “vegetable fiber.”

If you have a severe soy allergy, double-check current labels; Carbalose’s known ingredients don’t list soy explicitly so it may be soy-free, but it’s always possible the “vegetable fiber” could include soy. Gluten is present in both–neither is appropriate for a gluten-free diet since wheat is the main component.

You must stick to almond/coconut flour recipes if gluten is an issue. For those on strict ketogenic diets, as mentioned, some avoid these products because they are made from wheat and are seen as “processed” or “frankenfoods.” Others on keto use them as the net carbs are low–it depends on how strictly you define keto.

Nutritionally, they are low-carb, but metabolically, some people report stalling if they over-rely on these (possibly due to gluten or reaction to wheat). The best advice is moderation: see how your body responds. For diabetics or low-carb eaters not avoiding wheat, Carbquik and Carbalose are a welcome addition with no blood sugar spikes., making pizza night possible again.

Calorie and Fat Considerations: If you are not only watching carbs but also mindful of calories or fat intake, note that Carbalose flour has less fat (and thus slightly fewer calories from fat) than Carbquik. Carbquik’s added fats make it richer (each serving of Carbquik has ~30 calories from fat).

You’d add fat (butter/oil to flour in many recipes, so Carbquik has it pre-included. If you want complete control, maybe use a healthier fat (olive oil instead of palm oil) or reduce it. Carbalose gives that flexibility. The calorie difference in end products is usually slight, but it’s something to consider if you’re on a strict calorie-cutting regimen in addition to low-carb.

Final Notes

Everyone’s body reacts differently to low-carb ingredients, so if you’re curious about how Carbquik or Carbalose affects your ketosis levels, consider using a blood ketone meter, like Keto Mojo, for real-time feedback.

Tracking your ketone levels before and after meals can provide valuable insight into how your body processes these flours, helping you fine-tune your diet for optimal results.

DIY Carbquik Alternative

If you love Carbquik's convenience but want more control over the ingredients, try our DIY Carbquik recipe! By making your own low-carb baking mix, you can customize the type and quality of fats, leavening agents, and fiber sources while still enjoying an easy-to-use, keto-friendly flour blend.

In conclusion, Carbalose and Carbquik each have strengths. For a pizza lover on a low-carb diet, Carbalose flour might be the choice for a yeast-risen, authentic dough experience (especially for a classic or thick-crust pizza).

At the same time, Carbquik offers a quick-mix, no-fuss solution that can yield a tasty thin or pan pizza in less time. Many low-carb bakers keep both on hand: Carbquik for instant pancakes or biscuits and Carbalose for baking projects that require a traditional flour touch.

By understanding their nutrition, taste, and behavior differences, you can pick the one that best fits your recipe and dietary needs. You can enjoy everything from a crispy pizza to a fluffy biscuit while staying low-carb. Bon appétit, and happy low-carb baking!