Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Bobs Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4)
- Quality Flour and Meal Products
Frequently Bought Together
Customers Who Bought This Item Also Bought
manufactured in a facility that also uses tree nuts and soy
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
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.
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.
Top Customer Reviews
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...Read more ›
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.
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,
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.Read more ›
Most Recent Customer Reviews
It's the only gluten free pizza crust my husband and I like!Published 18 days ago by Chelsea M Jones
Love this stuff! It takes a little practice to get it rolled out well; sandwiching the dough ball between two pieces of plastic wrap during rolling is essential because it's so... Read morePublished 1 month ago by Alex
I followed the instructions to the letter. The finished "dough" had the consistency of snot.You'd never be able to roll it out with a rolling pin or pat with your hands. Read morePublished 1 month ago by Jamie T.
Packaging and shipping went great. Makes great pizza crust and even tastes good leftover. I use the cinnamon roll recipe on back to make a king cake every Mardi Gras. So yummy!Published 1 month ago by Taliah Bortin
Love this stuff, haven't been seeing it in grocery stores recently, so ordered it. Packaging and shipping went great. Makes great pizza crust and even tastes good leftover. Read morePublished 1 month ago by Hannah Lucero
Love this. People who can eat gluten have no idea when I serve this that they are eating a dietary restricted food, and doesn't that just say everything?Easy to mix and form.Published 2 months ago by M. Wyze
I miss pizza. I'm not gonna lie. This isn't my artisan pizza dough I made by hand every Friday. This isn't my sourdough pizza crust with cheese in the crust (cheese, how I miss... Read morePublished 2 months ago by GeeMom
Super yummy especially when you add garlic and Italian spices to the mixPublished 3 months ago by Mica