Bob's Red Mill Gluten Free Pizza Crust Mix makes a light, crispy, delicious pizza crust. Specially designed for those sensitive to wheat or gluten and delightfully easy, this whole grain pizza crust bakes up to two 12" gluten free pizzas! Top with your favorite gluten free toppings and savor how delicious homemade pizza can be.
- An Employee-Owned Company
- To Your Good Health
- Gluten Free
- Kosher Parve
For over 30 years, the Bob's Red Mill family has been committed to providing the very best in Gluten Free flours, cereals, baking mixes, and grains for their friends on Gluten Free diets. So you could say they know a thing or two about what it takes to make a wide variety of the best products available. You see, they thoroughly batch test every Gluten Free product in their quality control laboratory upon delivery, during production and after packaging.
These instructions are printed on the label of Gluten Free Pizza Crust Mix.
1 pkg (16 oz) GF Pizza Crust Mix (3 1/4 cups)
1-1/2 cups warm Water
2 Tbsp Olive Oil
1 Yeast Packet (enclosed)
Preheat oven to 425°F. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes. Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without topping for 7-9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes. Makes two 12-inch or one- 16-inch pizza crusts.
Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.
Variations: You may want to add 2 Tbsp Molasses when preparing the mix. Sticky dough problems? Lay a piece of plastic wrap over the dough when shaping instead of wetting your hands. *Eggless Option: Combine 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minute. Add to recipe as you would the eggs.
Store in a cool, dry place to preserve freshness.
Mix: Brown Rice Flour, Potato Starch, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Tapioca Flour, Potato Flour, Cane Sugar, Xanthan Gum, Sea Salt, Guar Gum, Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid.