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Availability:
In Stock.
Arrives
Wednesday, Oct 7
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Features
- Gluten Free
- Gluten Free Pizza Crust Mix is wheat free, dairy free, whole grain and can be made without eggs
- The mix contains a yeast packet and bakes up like a real wheat crust
- Easy to prepare; Just add eggs (or subsitute flaxseed meal), water and olive oil
Description
Bob's Red Mill Pizza Crust Mix, 16-ounces (Pack of4)
Product Dimensions : 10 x 4 x 9 inches; 4 pounds
Item model number : 1995C164
UPC :
Manufacturer : Bob's Red Mill
Units : 64 Ounce
Best Sellers Rank: #41,321 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #13 in Pizza Crust Mixes
#13 in Pizza Crust Mixes:
Customer Reviews: 4.6 4.6 out of 5 stars (802)
Brand Name: Bob's Red Mill
Flavor: Wheat
Specialty: Dairy Free,Gluten Free,Wheat Free
Number of Items: 4
Allergen Information: Gluten Free
Baking Mix Variety: Pizza Crust Baking Mix
Manufacturer: Bob's Red Mill
UPC: 129500822049 039978003942
Container Type: Overflow
Cuisine: Italian cuisine
Item Form: Mix
Item Type Name: food
Model Number: 1995C164
Set Name: Pack of 4
Part Number:
Unit Count: 64 Ounce
Item Weight: 4 pounds
Item Package Weight: 2 kg
Package Size Name: Pack of 4
Number of Pieces: 16
Size: 16 Ounce (Pack of 4)
Color: ...
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Oct 7
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
This is a very good value for a gluten-free pizza dough mix. One package should make two medium-sized pizzas. I only used half of the pizza dough (I put the rest in the refrigerator) and I ended up with a good-sized round pizza that works perfectly for planning on 8 slices of pizza. I used a mixture of water, ground flaxseed and chia seeds (already gelled) as an egg substitute and it worked fine (actually I think that it improves the pizza crust in that it adds healthy fat and fiber). Just after I started to add grated cheese, sauce, spinach and onions, I realized that I was supposed to bake the dough without toppings first. I turned the oven down to 350 degrees, then I baked the entire pizza with toppings for 25 minutes. I then turned the oven up to 450 degrees, put the pizza on a lower rack and baked for a little while longer. It came out crispy and tasty. Backing up the process a little - the dough was easy to work with even though it did separate some. I didn't use an electric mixer. I just kneaded the dough with my hands, then let it rise for 20 minutes. I took a Crisco-greased flat baking sheet sprinkled with cornmeal and then created a pizza pie circle of dough with a slightly elevated border of dough with wet fingers. I also put olive oil all around where the crust was exposed. The overall result was a very tasty and satisfying pizza pie. It should be noted that this is not low-carb at all, but there is a good amount of fiber in each serving. One serving is 1/8 of the package or 57g and each serving contains 45g of carbohydrate and 4g of dietary fiber. The mix contains brown rice, potato starch and flour, millet, sorghum, tapioca, evaporated cane juice, xanthan gum, yeast (separate package), sea salt, guar gum. There are 200 calories per serving in the dry mix with only 10 calories from fat. There are no soy products or tree nuts in the mix, but the facility manufactures products with these ingredients. Update: I used this pizza crust mix to make a very substantial and delicious gluten free artisan-style bread. I followed the recipe for the cinnamon buns on the package, but added milk instead of water and only 1 tablespoon of sugar. I also added whole chia seeds. The end result was impressive - a gorgeous loaf of bread that would be a great addition to any occasion. The only thing that I noticed is that the first day that I tried it out, it really sort of swelled in my stomach and created a very almost uncomfortable full feeling - and that was after eating a small amount. Update: After using this pizza crust mix to create two excellent pizzas, I can highly recommend this product. I stored the other half of the pre-made dough in the refrigerator for several days. Last night I used a flat baking sheet with a thin layer of olive oil sprinkled in the middle with coarsely ground corn meal (polenta). I moistened my fingers with water and spread the dough easily into a large circle and then sprinkled olive oil and seasonings on the dough and pre-baked it. I then added various cheeses and rinsed canned crabmeat, fresh basil and herbs and seasonings. The result was a very impressive tasting and looking "white" pizza. This pizza crust mix wins on all counts - taste, ease of use and price. It costs about $1.25 per medium/large pizza crust with Subscribe & Save.
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Reviewed in the United States on June 25, 2012 by HWWoman
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. Then, after the pan is greased- one review suggested Crisco, and I think I want to try that next- I sprinkle a course grind of kosher or boutique salt-judiciously- on the pan. See, I went to a wonderful gluten free bakery in Washington State- wish I could remember the name of the place, or I would totally give them the credit- did exactly that... finely chopped rosemary, with the lovely crunch of salty goodness on the bottom of the crust as it was baking. Incredible. You MUST try it!!!!! Like others have stated, I do not roll the crust out. I follow the directions on the pkg, which say to use wet hands (mine were more just damp, so that they didn't get sticky) to smooth the crust into the shape I wanted... Then, I poke my fork around to within an inch of the edge... this helps the perimeter to stay puffier then the center, and helps keep the toppings from sliding off the pizza. As others have said, pre- baking is absolutely essential for gluten free crusts. I should try Alton Brown's trick of brushing the edges with a little egg, see if that helps brown up the edges a little more. So many fun things yet to try! Finally, I think that even though this crust is gluten free, and there are definite differences between GF and "regular" baking... I think what Gramma said still holds... "If the dough is too wet, add more flour..." (I always have a stockpile of extra GF flours on hand, just in case... ) If I stumble on any other ideas, I will update promptly. This mix is a great addition to my kitchen, it's quick and easy, and tastes great.. (A bunch of us gals went away for a weekend, and I made pizza- first time- using this mix, and everyone was delighted... a double batched scarfed down quicker than I would have thought possible!)Gluten free success!
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Reviewed in the United States on October 25, 2011 by Secret Squirrel
I have found this to be the best tasting gluten free pizza crust. Best value for your money too. When you compare an already made gluten free pizza vs making your own, this is better. You can get 2 12 inch pizzas out of this mix. You can also use this mix for making caramel rolls - check out Bob's Red Mill for that recipe. The smell is good as it doesn't smell like a wheat crust, but also doesn't smell like some of those other gluten free ones. You can roll out to whatever thickness you want and even have a thick edge. Easy to mix, just follow the instructions on the bag and it short order you have 2 12 inch crusts.
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Reviewed in the United States on August 4, 2024 by sjisland