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Important Information
Safety Information
manufactured in a facility that also uses tree nuts and soy
Ingredients
Brown rice flour, potato starch, millet flour, sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active fry yeast sea salt, guar gum
Directions
Combine water and yeast. Let stand. Add eggs and oil, blend briefly. Add GF Pizza Crust Mix and blend. On medium speed about one minute. Split in half and let rest for 20 minutes. Using wet hands spread out dough on prepared pizza pans. Bake 7-9 minutes. Top and then bake an additional 15-18 minutes.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
manufactured in a facility that also uses tree nuts and soy
Ingredients
Brown rice flour, potato starch, millet flour, sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active fry yeast sea salt, guar gum
Directions
Combine water and yeast. Let stand. Add eggs and oil, blend briefly. Add GF Pizza Crust Mix and blend. On medium speed about one minute. Split in half and let rest for 20 minutes. Using wet hands spread out dough on prepared pizza pans. Bake 7-9 minutes. Top and then bake an additional 15-18 minutes.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Bob's Red Mill gluten free pizza crust mix makes two twelve inch pizza crusts. The product is dairy free and whole grain. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory.
Product Details
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Customer Reviews
Most Helpful Customer Reviews
136 of 136 people found the following review helpful
By CMCM
This is my favorite gluten free pizza mix so far. I prefer thinner crusts (almost the cracker crisp type crust), but I'll probably never achieve that with gluten free pizza. This is the closest thing I've found, however. I had to experiment a bit to get it right. This mix makes TWO pizzas, and I use a very large 14" pan (actually, closer to 16 inches when you include the edges, which curve upwards.) If you were using a much smaller pizza pan, you might get 3 pizzas out of the mix.
I do the mix exactly as per the instructions, let it rise the recommended 30 minutes, THEN I divide the dough into two equal parts. One part I usually save and refrigerate (in a bowl and topped tightly with either foil or saran wrap) and I've used it up to two or three days later with perfect results. Then the other half I'll use the day I make it, since I usually only want to do one at a time. After the dough has risen (it only seems to rise slightly) , I grease the pizza pan using Crisco...my preference, and I like the results better. I don't roll it out. Rather, I put the blob of dough in the center, and use my hands to punch it down and push it outwards around the pan, bit by bit. So my hands don't stick to the dough too much, I use a gluten free flour mix such as the Amy's baking mix on my hands as much as needed, so probably a bit of this will get worked in as I spread the dough out in the pan. The dough would be impossible to roll out in my opinion, or at least, I don't want to mess with it due to the relative stickiness of the dough. After the dough is all evenly spread thru the pan and with a bit of an edge, I poke some fork holes around the bottom here and there. Then I bake the bare crust for about 10 to 12 minutes in the oven at 425...it will be faintly starting to brown at this point. This pre-cooking is important for gluten free crusts! Remove from oven, let it cool about 5 minutes, then put on your desired toppings. With everything on, it goes back into the oven for less than 10 minutes...just to heat everything up and melt the cheese, basically. The crust will brown a bit more in the process.
Even done in such a large pan, the crust isn't as thin as you'd expect, but you avoid the soggy bottom so common to GF crusts. My whole family loves this pizza and the wheat eaters of the family don't really notice or care about the difference in the crust. The taste is quite nice, it has that usual yeast flavor of a wheat crust, and there are no weird rice flour tastes at all. If anything, it's somewhat bland, but that's probably a good thing for a gluten free crust.
I do the mix exactly as per the instructions, let it rise the recommended 30 minutes, THEN I divide the dough into two equal parts. One part I usually save and refrigerate (in a bowl and topped tightly with either foil or saran wrap) and I've used it up to two or three days later with perfect results. Then the other half I'll use the day I make it, since I usually only want to do one at a time. After the dough has risen (it only seems to rise slightly) , I grease the pizza pan using Crisco...my preference, and I like the results better. I don't roll it out. Rather, I put the blob of dough in the center, and use my hands to punch it down and push it outwards around the pan, bit by bit. So my hands don't stick to the dough too much, I use a gluten free flour mix such as the Amy's baking mix on my hands as much as needed, so probably a bit of this will get worked in as I spread the dough out in the pan. The dough would be impossible to roll out in my opinion, or at least, I don't want to mess with it due to the relative stickiness of the dough. After the dough is all evenly spread thru the pan and with a bit of an edge, I poke some fork holes around the bottom here and there. Then I bake the bare crust for about 10 to 12 minutes in the oven at 425...it will be faintly starting to brown at this point. This pre-cooking is important for gluten free crusts! Remove from oven, let it cool about 5 minutes, then put on your desired toppings. With everything on, it goes back into the oven for less than 10 minutes...just to heat everything up and melt the cheese, basically. The crust will brown a bit more in the process.
Even done in such a large pan, the crust isn't as thin as you'd expect, but you avoid the soggy bottom so common to GF crusts. My whole family loves this pizza and the wheat eaters of the family don't really notice or care about the difference in the crust. The taste is quite nice, it has that usual yeast flavor of a wheat crust, and there are no weird rice flour tastes at all. If anything, it's somewhat bland, but that's probably a good thing for a gluten free crust.
35 of 35 people found the following review helpful
By J. Brooks
Amazon Verified Purchase
This is the best I've tried. one bag makes me two LARGE rectangular cookie sheet pizzas. You don't even have to wait for it to rise, it is just as good. I use my breadmaker to mix it and start the rise usually. I grease up two LARGE rectangular cookie sheets, the ones with a side that comes up almost an inch high, with olive oil; I then have a bowl of cold water to keep dipping my hands in, so they don't stick. pick up half the batch for one pizza with wet hands, add more water, roughly roll into a log, put in pan and take your time pressing down and pushing it to the sides and corners, keep adding water to keep non-stick. The trick for me is to make it as thin as possible. Follow directions for pre-cook, and then add ingredients and finish cooking. Comes out very good. I've only had better at a restaurant in Worcester MA, Boynton's - awesome.
This pizza, I"ll eat 3 or 4 pieces and then freeze the rest. It heats up fine in the microwave, wrapped in paper towels, 3 or 4 pieces at a time for the next few weeks. YUM!
I use "subscribe and save" with my amazon PRIME account, for free second day shipping, PLUS an additional 15% off. Can't beat it. I just set the frequency to 6 months and manually renew it whenever i run out.
This pizza, I"ll eat 3 or 4 pieces and then freeze the rest. It heats up fine in the microwave, wrapped in paper towels, 3 or 4 pieces at a time for the next few weeks. YUM!
I use "subscribe and save" with my amazon PRIME account, for free second day shipping, PLUS an additional 15% off. Can't beat it. I just set the frequency to 6 months and manually renew it whenever i run out.
31 of 34 people found the following review helpful
By jc
Amazon Verified Purchase
This is the best pizza I have made since I started eating gluten free. This crust actually was crispy & chewy like a pizza instead of crumbly & mushy! I really liked it and will definitely order more.
Most Recent Customer Reviews
1.0 out of 5 stars
Tastes Awful
I saw all the good reviews so was very excited to try this. The texture wasn't great but was acceptable. The worst part and more important is the taste and it is just awful. Read more
Published 3 days ago by Jim10011
4.0 out of 5 stars
Very Tasty
I bought this to try out a gluten free pizza crust. I went with Bob's Red Mill because I trust the quality of their products. Read more
Published 16 days ago by Rachel @ My Naturally Frugal Family
4.0 out of 5 stars
GF pizza crust
...that I like to use to make calzones. Not too sticky, so I can roll and wrap up the toppings for a fun change to GF pizza.
Published 20 days ago by KH
4.0 out of 5 stars
Our family's favorite gluten-free pizza
I have been consuming a low-gluten diet for eight years, and during that time I have experimented with a wide variety of crust mixes (including making my own from scratch). Read more
Published 26 days ago by gennysgarden
5.0 out of 5 stars
Awesome
I use this for lots of things- okinomiyaki, cinnamon rolls, snickerdoodles, etc., not just pizza! However, when I open the bag, first thing I do is throw away the yeast packet! Read more
Published 1 month ago by S. Jones
5.0 out of 5 stars
Absolutely delicious! "Doughy" texture we LOVE
Just made this for dinner last night. My daughter is allergic to eggs, so I used the substitution on the package and mixed the flaxseed meal with water instead. Read more
Published 1 month ago by MommyE
1.0 out of 5 stars
Worst tasting thing ever!
This is a terrible product, it was the nastiest pizza I ever had. I make pizza dough from scratch once a week. Read more
Published 1 month ago by R Swenton
2.0 out of 5 stars
Gastrointenstinal Distress
I will start out saying that neither my husband or I are gluten intolerant but wanted to give this mix a go to see if gluten free might be for us. Read more
Published 1 month ago by Ann Ciszak
5.0 out of 5 stars
I liked this
I've never made pizza crust before so I was somewhat hesitant to try this, but it was really easy. First I thought I hadn't mixed it long enough because it was separating as I... Read more
Published 1 month ago by Marla
3.0 out of 5 stars
DAMAGED PACKAGE !!! amazon refunded what was damaged
I GUESS THIS IS NOT A RETURNABLE PRODUCT. ONE OF THE 4 BAGS IS RIPPED OPEN SO I DONOT THINK I SHOULD USE IT I BOUGHT THIS FOR MY KIDS . Read more
Published 1 month ago by the Commish!!!
