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Gluten Free Herbed Pizza Crust Mix

Gluten Free Herbed Pizza Crust Mix

Our Gluten Free Pizza Crust Mix creates a tasty, full flavored crust. It is light and savory with a crispy edge and ideal for those that are sensitive to wheat and gluten. Plus, the whole family will enjoy it for its great taste. Easy-to-make, just add the toppings and you're ready for a family pizza night!
  • Makes 2 medium pizzas or 1 large pizza
Our Gluten Free Pizza Crust Mix creates a tasty, full flavored crust. It is light and savory with a crispy edge and ideal for those that are sensitive to wheat and gluten. Plus, the whole family will enjoy it for its great taste. Easy-to-make, just add the toppings and you're ready for a family pizza night!
  • Makes 2 medium pizzas or 1 large pizza

Details+

Nutritional Info+

Made in USA

Weight
15.25 oz
Additional Information
From your pantry you will need: 1 1/3 cup water, 1 rounded tsp. sugar, 1 tsp. cider vinegar, 3 TBSP olive oil
Nutrional Info
Ingredients
Tapioca Starch, Sorghum Flour, Non Fat Dry Milk, Potato Starch, White Rice Flour, Cornstarch, Corn Flour, Gum Blend (xanthan, guar gum, sodium alginate), Sea Salt, Yeast, Gelatin, Basil, Garlic Contains: Milk Contains Ingredients Produced with Genetic Engineering
Allergens
MILK

Certified Gluten Free

Preparation & Instructions

Herbed Pizza Crust

  • 1 ⅓ cup water, warm (110℉)
  • 1 rounded tsp. sugar
  • 1 tsp. cider vinegar
  • 3 Tbsp. olive oil, divided

Preheat oven to 425℉. Open mix and reserve 1 ½ tablespoons of dry mix. Lightly brush or spray pizza pan with olive oil. Set aside. Pour contents of yeast packet and warm water into a small bowl. Add sugar. Whisk well and allow to stand 10 minutes. Pour pizza mix into bowl of a mixer. Add yeast mixture, vinegar and 1 ½ tablespoons olive oil. Beat on medium for 3 minutes, using the paddle attachment (expect a heavy batter consistency, more than dense dough). Place mixture on the prepared pan (use a 12-inch pan for two medium, a 16-inch pan for large). You may halve the dough and bake one and freeze the other half for later. Sprinkle dough lightly with reserved dry mix so that you can form the pizza without it sticking to your fingers. Pat into a ¼" to ½"-thick round with the edges thicker to hold toppings. Place in a warm, draft free spot and allow to rise for 30 minutes. Spread with your favorite sauce and toppings. Brush edges lightly with remaining olive oil and drizzle a bit over the top if desired. Bake 20-24 minutes until edge is golden.