Customer Reviews

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

5 star:		(68)
4 star:		(12)
3 star:		(5)
2 star:		(6)
1 star:		(10)

 

 

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.

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.

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.

We not only loved this mix as a pizza crust, but it has become our favorite gf dough for other recipes. We cut the dough for donuts and fried them, then coated them with powdered sugar or cinnamon- best ever! And the dough fried and then salted with mustard was the perfect replacement for my mall pretzels. With garlic and butter, these were the best breadsticks. I subscribed to 2 cases per month!

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

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!

This is a good gluten and soy free mix. I've found most GFSF mixes that people rave about not to be any good without eggs. This one holds together OK when made with egg replacer or flax seed meal as suggested on the package, but recently I've found it to be even better when I added 1/4 tsp xanthan gum (to the dry mix) on top of that. To make thin crust, I put the dough on a greased pan (without holes), brush the top with a little oil and cover with a sheet of parchment paper (or plastic wrap), then roll out with a rolling pin. Carefully and slowly lift the cover sheet and pre-bake the crust according to the instruction, then you can make a pretty good pizza. I do make my own mix from time to time, but this is the mix I use when my stash runs out and I am short on time.

I originally purchased this product to use for making pizza crust. It makes a decent GF pizza crust, although with some tinkering, I've improved on it.
Why I love this and keep buying it, though, is because I use it in nearly all of my baking. Because I can get it for such a good price through Amazon's subscribe & save program, I've experimented with using it in other baked goods.
Mixed 50/50 with BRM brown rice flour, I can use it in place of all-purpose flour in most recipes, and it works like a charm, AND tastes better.:-) I simply discard the yeast packets.
Hope this helps someone!

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.

The "dough" part is a bit misleading...this is the wettest dough I've ever worked with, even way more so than scone dough. It's near impossible to work with. If you're hoping for a super thin crust, you won't be able to attain that with this. First of all, it does not really rise, leaving you with wet slop to push apart on the pan. Don't try it on a pizza pan with holes, either. If you keep your hands soaking wet, you may be able to spread it out some but not as thin as I would really like. Once baked, it's a very uneven crust due to the difficulty of spreading it. It also has a bit of a "funky" taste but my husband likes it a lot. It's the only gluten-free pizza crust I've tried thus far, so I have nothing to compare it with.