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|Combo Discount:||- $3.00|
- An Employee-Owned Company
- To Your Good Health
- Gluten Free
- Kosher Parve
Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about the gluten free diet and how important it is to millions of people like you.
Over the years, we have introduced a variety of measures to ensure purity in our line of gluten free products that have become industry standard. We inspect all farm deliveries, use dedicated gluten free production facilities and employ batch testing in our quality control laboratory. Knowing that we're providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort.
To Your Good Health,
What you'll need:
- 1 1/2 cups warm water
- 1 packet yeast (included)
- 2 large eggs*
- 2 Tbsp olive oil
- 1 package gluten free pizza crust mix
Preheat oven to 425ºF and oil two 12-inch pizza pans or one 16-inch pizza pan; set aside.
In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves. Stir in eggs and oil. Add pizza crust mix and stir until ingredients are completely combined.
Leaving dough in the bowl, split in half for two pizzas or keep whole for one large pizza. Cover with plastic wrap and allow to rise 20 minutes.
Place dough in the center of the prepared pizza pan(s). Cover each piece of dough with a large piece of plastic wrap. Using a rolling pin or your hands, roll or press the dough flat to fit the pan. Use your fingers on top of the plastic to create a crust edge, if desired.
Remove plastic wrap and bake without toppings for 7 minutes.
Remove from oven and cover with your favorite sauce and toppings. Bake for an additional 15-18 minutes, until crust is golden brown.
Makes two 12-inch pizzas or one 16-inch pizza.
*Vegan option: Combine 2 Tbsp Flaxseed Meal and 6 Tbsp Water. Let stand for one minute. Add to recipe in place of eggs.
Mix: Brown rice flour, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, cane sugar, xanthan gum, sea salt, guar gum, yeast packet: yeast, sorbitan monostearate, ascorbic acid.
Manufactured in a facility that uses tree nuts and soy.
Store in a cool, dry place to preserve freshness.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA gluten Assay test to confirm that a product is gluten free.
|Serving Size: 1 Pizza Slice (57 g mix) |
(1/4 of 12" / 1/8 of 16")
|Servings Per Container: 8|
|Amount Per Serving:||Mix||As Prepared|
|Calories from Fat||10||50|
|% Daily Value **|
|Total Fat||1 g*||2%||8%|
|Saturated Fat||0 g||0%||5%|
|Trans Fat||0 g|
|Total Carbohydrate||45 g||15%||15%|
|Dietary Fiber||4 g||16%||16%|
|*Amount in mix. |
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb||300 g||375 g|
|Dietary Fiber||25 g||30 g|
Best Gluten Free Pizza mix I have found!
I am not a baker or pizza maker, but by following the directions I actually made a pretty decent tasting pizza for the first time in my life. This dough does need to be spread thin as it puffs up in baking and the recipes makes bigger diameter pizzas than written on the package IMO.
Posted by Reviewer2859086 on Nov 30, 2016
Makes a good pizza crust.
Has multiple purposes
Posted by 4801916820385796331 on Jul 05, 2016
I use this mix to roll out pita breads and other flat breads (less water, dough keeps in fridge for five days, hot oven roast or dry pan fry). My wheat eating family members prefer it.
Posted by 5110268600864162995 on May 19, 2016
it is a thick base so not for those who like thin crispy one. And please do not take the recipe seriously as it misleads you.
Posted by 4813966897335957227 on May 25, 2015
I found the dough very wet and difficult to work with. When cooked, the base had a very doughy consistency that we didn't like.