I just tried this pizza crust last night, and I definitely prefer the fathead crust in terms of taste. Kristie's was way too salty for me, BUT 1) I'm overly-sensitive to salty flavour, and 2) there's a good chance that there's a big difference between her US ingredients vs mine here in Canada.

I'm going to tweak it and try it again, because it's easier than the fathead crust.

I just took the plunge and joined the dietdoctor.com site, and I've bookmarked this thread to go and listen to her other content. I used to never enjoy talks, podcasts, etc; but now I enjoy putting them on while I'm knitting. I've finished two toques since I joined dietdoctor.