This is the best pizza crust mix we've tried for a corn-, wheat-, soy-free diet. I modify the mix, though, so I can make multiple individual crusts, fresh, over a period of time. I've been using this ratio for over a year:
3/4c. dry mix
5/8c. water (1/2c+2T., but I just eyeball it in a 2c Pyrex glass measuring cup)
I do follow the mixing instructions -- about 15-30 seconds on low to get it all wet, quickly scrape the bowl with a spatula, then on a med/med-high speed for 3min. It looks rather like cake batter when you're done mixing. Then I pour it out on a silicone baking mat that's placed on a cookie sheet (or you can just use foil on a cookie sheet and spray the foil with oil), spreading it around in a circle of even thickness, about 10" in diameter (the spatula works great for spreading). Bake in a preheated oven at 450 (yes, 450) for 15-20m, remove and add sauce and other desired toppings, then bake another 8-10m. Depending on one's appetite, this makes enough for 1-2 meals for 1 person. Super yummy! Each bag makes maybe 4-5 crusts of this size, if I recall correctly. You may have to slightly modify the water or time based on your preferences, but I've made at least 1 a week like this for over a year and it works great for us! Once you get the hang of the routine and spreading out the "batter" the prep time is mostly the 3m of mixing.
We've also tried Bob's Red Mill Pizza Crust Mix, 16-Ounce (Pack of 4)
-- a good tasting crust, but this one is faster (no rising time for the yeast), and super easy to scale down to individual size as there is no yeast packet. Plus, I prefer the seasoning in this Namaste crust.