Bob's Red Mill Gluten Free Pizza Crust Mix, 16 oz

My husband says it's the best crust he's ever eaten and we didn't even know that it was gluten free.

My Grand daughter and great granddaughter ate it and said it was good.

Found this GF Pizza Crust mix online when shopping for other items needed. It is by far the best one we have found! It is easy to make and turns out great! Attached are the before we baked it and after it came out of the oven pictures. We made ours with Garlic Alfredo Sauce, 3 kinds of cheese, oven roasted chicken, pepperoni, bacon, prosciutto. We also added some Penzey's Roasted Garlic granules and Pasta Sprinkle to the top. It turned out really good! We will definitely make this again. Thank you for such an easy to use mix that taste great too!

Bobs Red Mill is by far the best out there. We've been through them all, fresh, frozen, pre-packaged. Bob's supplies the mix with the yeast included. This will make 2-12” pies. I like to cook in a pizza stone. ***here's a tip if cooking in a pizza stone*** Form your 2 pizza crusts on parchment paper, cook on the stone for 7 mins. and then follow directions on the package.

Perfect pizza crust. Also works as deep dish. I've made this crust according to package directions several times and it was very good. Last night, instead of pressing the dough onto a baking sheet, I pressed it into a 12” oiled cast iron skillet. I pressed it up the sides of the skillet as if it were a deep dish pizza pan. I prebaked it for 10 mins. It was firm but not really browned, which was fine. I added sauce and toppings as I normally would, including a double layer of cheese. It was wonderful. I used a spatula and removed the pizza from the pan. It looked, acted and tasted like good, deep fish pizza. My daughter has been missing good pizza since going gluten free and this fit the bill. Go Bob's!

Haven't used it for pizza yet, but it makes the BEST cinnamon rolls!!! My celiac brother and dad called it a Christmas miracle :) tastes as good or better than rolls with gluten, and topped with cream cheese frosting is heavenly. Thank you once again, Bob's Red Mill!

I baked 1/2 recipe in a cast iron skillet for 10 minutes at 425. Removed from oven, added toppings and baked for 18 minutes. My husbanded raved about how delicious it was. Crust was crispy. The dough had been in the freezer for 2 months. After it thawed, I pressed in skillet with about 1 inch up the sides and let it raise for 1 hour.

I chose this dough because I can't have gluten or corn. I was nervous because of some of the reviews and because I've never worked with yeast before. It was a bit more work than I had hoped for but it was worth it. It was so delicious and I didn't feel sick at all! I followed the directions exactly and it came out great! I did spray EVOO on my hands to help as well. I'm so excited I have this a try. I topped with spinach pesto, mozzarella, and pepperoni… Yummy!

My husband has a gluten-free allergy so I was really trying to find a better pizza dough that isn't already premade. Something that can taste fresh and doughy. I don't know what it was, (I measured exact) but this is extremely sticky. all over the rolling pin…even when you're trying to roll it out it it sticks all over which and by the time we added enough flour for it to not stick everywhere, it ended up with too much of a coconut flouring flavor. I would be open to try it again, but I don't know that I want to risk an entire purchase to have it do it again. I would recommend if somebody has already bought this. Try a little less water.

Texture, taste, feel the instructions should be modified to allow for a thinner crust. Crust was too thick and almost like a cornbread inside of a pizza crust. Disappointed