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

by Bob's Red Mill

Product Features

• 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

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: 4.2 out of 5 stars  See all reviews (105 customer reviews)
• Amazon Best Sellers Rank: #318 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • #1 in Grocery & Gourmet Food > Cooking & Baking Supplies > Doughs & Crusts > Pie Crusts

Customer Reviews

Most Helpful Customer Reviews

94 of 94 people found the following review helpful:

4.0 out of 5 stars My favorite mix so far, March 8, 2009

By 

CMCM (Nevada City, CA USA) - See all my reviews

This review is from: Bob's Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) (Grocery)

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.

25 of 26 people found the following review helpful:

5.0 out of 5 stars Best gluten-free pizza mix!, February 26, 2009

By 

jc "gluten-free" (missouri) - See all my reviews

Amazon Verified Purchase

This review is from: Bob's Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) (Grocery)

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.

20 of 20 people found the following review helpful:

5.0 out of 5 stars This is the best, April 25, 2010

By 

J. Brooks "jbrooks544" - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Bob's Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) (Grocery)

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.