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Bob's Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4)

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Price: $15.31 ($0.24 / oz) + $6.99 shipping
In Stock.
Ships from and sold by 24HR.
  • Gluten Free Pizza Crust Mix is wheat free, dairy free, whole grain and can be made without eggs.
  • Easy to prepare. Just add eggs (or subsitute flaxseed meal), water and olive oil.
  • The mix contains a yeast packet and bakes up like a real wheat crust
9 new from $15.31

Frequently Bought Together

Bob's Red Mill  Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) + Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix, 16-Ounce Packages (Pack of 4) + Bisquick Pancake and Baking Mix, Gluten-Free, 16-Ounce Boxes (Pack of 3)
Price for all three: $45.01

These items are shipped from and sold by different sellers.

Buy the selected items together


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.

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

  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B001D0676C
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (264 customer reviews)
  • Amazon Best Sellers Rank: #8,470 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

Taste pretty good.
B. A. Mougey
This is the best pizza I have made since I started eating gluten free.
jc
Makes a great thin crust pizza!
Ernestine Conklin

Most Helpful Customer Reviews

168 of 171 people found the following review helpful By CMCM on March 8, 2009
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...
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48 of 48 people found the following review helpful By James Burkes on April 25, 2010
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.
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40 of 44 people found the following review helpful By jc on February 26, 2009
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.
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16 of 17 people found the following review helpful By Kathryn Ozan on June 25, 2009
I'd say this is one of the best gluten free pizza crust mixes out there! It's simple to make & is not too heavy. I like to add some italian seasoning to the dry part of the mix before I combine the wet & dry ingredients for some extra flavor. Even the pizza eaters not on a gluten-free diet like this pizza crust. All in all a good one! And a decent price too!
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12 of 12 people found the following review helpful By Dave Bedini on January 8, 2010
Verified Purchase
First, a great thing. Before I had a chance to make a pizza, I tried some of this flour to make banana oatmeal cookies. They came out great, just like Mom used to make. I'm so grateful I found that I can use this stuff to do that.

As far as making a pizza. I added a little salt and basil to the mix for flavor, made a pizza, and it was pretty darn good. It's really hard to get the "dough" to spread out, I used a wetted rubber spatula and a lot of patience, but got the pan covered. With a homemade sauce, and some cheeses and mushrooms, it was SO good to have a pizza again. Perfect? maybe not, but very enjoyable. I'll do it again. I guess that's the question, isn't it? Would you bother to do it again? So, recommended, try it and see if you can deal with it.
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18 of 20 people found the following review helpful By Paja Penmaker on April 6, 2010
Verified Purchase
Bob's Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) works beautifully giving me wheat-free PIZZA. I'd been without pizza pie for so very long and going pizza free was one of the hardest parts of becoming gluten free. Now I make pizza every week!

GF foods are never going to act exactly like the wheat varieties, you probably know that by now. When I roll this soft dough on my pizza stone, my hands and roller must be wet with water. A gentle touch is all it needs. I find that using a circular motion as my final move gives me a little 'ditch' to catch any errant sauce.

The dough bakes a few minutes without toppings. I find pricking the dough with a fork prevents excess rising. After this first baking, I think one could fill half and fold over for a large calzone, but I've not tried this yet. Normally I top with a Picante sauce, precooked sausage, broccoli, sliced carrots, onions, peppers of several varieties and whatever else is handy. As I'm also casein/dairy sensitive, I use Nutritional Yeast in place of cheese. NY will never be stringy as it's a powder; but it adds a unifying color and extra 'cheezy' taste. The second baking is about 15 minutes. Because my 'cheese' cannot bubble, I use steaming and color of the crust's edge as my done guides.

One box of mix makes two crusts. I freeze the uncooked one for the next week. This way a 4-pack lasts me two months and works perfectly for the auto-ship process.

Note: If you use raw shrimp on your pizza... drain them very well and pat dry with paper towel. They are delicious even if you don't :-)

Love and Light,
Pat
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