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BOBS RED MILL MIX GF PIZZA CRUST, 16 OZ

4.4 out of 5 stars 357 customer reviews
| 8 answered questions
About the Product
  • Quality Flour and Meal Products

Frequently Bought Together

  • BOBS RED MILL MIX GF PIZZA CRUST, 16 OZ
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  • Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix, 16-Ounce (Pack of 4)
Total price: $37.82
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Product Description

Bob's Red Mill Gluten Free Pizza Crust Mix makes homemade gluten free pizza easy and fun! All you need from your kitchen is eggs, olive oil, and water. The instructions are easy to follow and the yeast (included in package) results in an airy, light crust of perfect texture. It doesn't just stop at pizza, though - you can use this mix for cinnamon rolls, Stromboli, cheese breads, naan, and anything else your imagination "bakes up" for this versatile blend. 1 package makes up to two 12" crusts. Like all of our gluten free-labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status.

Product Details

  • Item Weight: 4 pounds
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • ASIN: B001D0676C
  • UPC: 021959129680 129500822049 039978003942
  • Item model number: 039978003942
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (357 customer reviews)
  • Amazon Best Sellers Rank: #45,785 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Safety Warning

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.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

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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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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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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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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Okay, first a few disclaimers...

This CAN be a little different to work with, so don't expect the typical, (gorgeous) glutenous, stretchy feel that happens with wheat crusts... (sigh.)
It's GONNA be messy... but don't let that stop you. This crust is delicious, and totally worth it.

Here's what I do.

I follow the directions on the package, with a few substitutions.
First, for more flavor punch, I warm some veggie broth in place of the warm water that is called for. I add the yeast right to this, (taking care that it isn't hotter than 105 degrees F, or it will kill the yeast.) I even throw in a smidge of sugar to nudge the yeast along.

Then I mix in the dry indredients, which is basically, the mix. To that, I add a bit of flaxseed meal (You may also use flaxseed meal as a substitute for eggs, as it describes on the pkg.- with tasty results. I find that the flaxseed gives the mix a nice texture, so I will often add a bit in addition to eggs when I am not cooking for my vegan friends.)

Don't forget the Xantham Gum! This helps out with the texture... helps to give back some of that lovely "glutenous" feel... Amazon has good prices, so snoop around... don't recommend baking without Xantham or Guar gum. Per another reviewer's suggestion, I tried 1/4 tsp. xantham gum for each 16 oz. pkg. I found that advice to be spot on, and I am so glad I decided to try it! Recommended!

Then, I add finely chopped, fresh rosemary leaves from the garden... and I do mean, finely... nobody wants chunk of tree in their pizza.
This just elevates the crust, almost gives it a focaccia feel. Yummy.
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