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Gluten Free Pizza Crust Mix
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I wanted to get some oppinions on the different Gluten Free Pizza crust mixes. I know of a few but would like some input from others that may have already ventured this way.

I use Pamela's Ultimate Baking and Pancake mix regularly. We have it on Amazon prime shipping for the discount. We use it for cookies, brownies, banana bread, etc. I tried it once for a pizza crust(found recipe from her site) and it was really runny. The pizza was okay, but it was a bit soggy.

I also saw on her website she has a product that is a "Wheat Free & Gluten Free Bread Mix". Her website listed two different recipes for a pizza crust. I also like that it looks like we could make just regular sandwich bread, rolls, maybe even bread to dip in olive oil on the rice pasta nights. Problem is I can't find a store in my town that sells the stuff. They only sell the ultimate banking/pancake mix which we already have. So I would be stuck having to buy $30 worth of mixes on Amazon. I really don't want to waste the money if it isn't good for pizza, breads, etc.

I also saw that there is Bob's Red Mill Pizza mix and a "King Arthur gluten free multi purpose flour." It had a pizza recipe on the back of the pack I saw at a store.

So what I'm asking... has anyone tried any of these products I mentioned (or something else I am missing)? My wife and I really miss pizza.

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I just made King Arthurs pizza crust mix last week. It is pretty good overall. Makes 2 really large pizza's. Cut dough in half and freeze if that is too much.

You need to roll it out fairly thin , I just patted it out and got a super thick crust . Taste was nice, as was consistency.

Rice crust IMO tends to be sweet so a more robust sauce I think is best. I just thinned a marainara sauce with plain tomato sauce.

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The King Arhtur Pizza crust recipe (using their AP gluten-free flour) is Excellent. It's the best gluten-free pizza crust I have made. It is time/labor intensive but so worth it. Another one I like is Chebe. Chebe is very different gives a great chewy crust and is good when you want pizza fast.

I tried Bob's Red Mills and it was barely edible to me. Tasted sort of like corn bread and fell apart when I picked it up. I tried it the next day for leftovers thinking maybe it would have gotten better like some pizza does and I nearly gagged it was so bad. I had to throw it away.

I have not tried Pamela's for making pizza crusts but everything else by Pamelas that I have tried (cookies, cakes mixes, etc) has been great.

ETA: Just wanted to clarify that this is the King Arhtur's recipe I made: http://www.kingarthurflour.com/recipes/gluten-free-pizza-crust-recipe

I'm not sure if they have a different one, but the post above mine mentioned something about rolling out dough. The "dough" in the recipe I made is really more like drywall spackle or thick cake batter--you can't roll it out with a rolling pin.

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Our favorite is Gluten Free Pantry French Bread and Pizza Crust Mix. Each box makes 3 round crusts and the dough freezes very well.

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How about making your own Pizza crust from scratch? It's really not that much more work. Here's a few helpful tips for you:

  • Cook pizza on a baking stone and make sure to pre-heat the stone in the oven before putting pizza on it
  • Prick the pizza dough lightly with a fork to control blistering or bubbling of the crust
  • Turn the heat up to 500F when cooking
  • Change the shape of your pizza's (ie. square or rectangle)
  • Use a pizza wheel cutter (kid's love using these)

Here's my favorite homemade recipe:

http://www.glutenfreeclub.com/g/SimplePizzaCrust

Sure hope you enjoy it as much as I do!

Angie.

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I just made King Arthurs pizza crust mix last week. It is pretty good overall. Makes 2 really large pizza's. Cut dough in half and freeze if that is too much.

You need to roll it out fairly thin , I just patted it out and got a super thick crust . Taste was nice, as was consistency.

Rice crust IMO tends to be sweet so a more robust sauce I think is best. I just thinned a marainara sauce with plain tomato sauce.

oops , No, you can't roll it out, I should of said pat it out as thin as you can

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We tried the pizza crust recipe using bisquick and did not like it at all - it was very sticky and "ricey". It's not a mix but the Udi's pre-made pizza crust came out OK.

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I've only tried Bob's Red Mill and I agree, it's barely edible. Will not buy again. I think the next time I try pizza I'm going to use my favorite recipe for French bread.

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We tried the pizza crust recipe using bisquick and did not like it at all - it was very sticky and "ricey". It's not a mix but the Udi's pre-made pizza crust came out OK.

We eat the Bisquick gluten free pizza crust once a week. We actually love it. Mine does not come out sticky or ricey at all. Mine is a nice crispy crust. I do add 1/2 cup of Kraft Parm. cheese (shaker cheese)to it though before I spread it in the pan.

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Pizza in a Pinch

Udi's Bread- Toasted

Put one spoon of Tomato sauce (I use Basil/Garlic)

Layer Pepperoni

String Cheese cut in half lengthwise and crosswise.

Lay 2 or 3 of the cheese on each slice of toast.

Broil in toaster oven until the cheese melts and slightly browns.

Yum!

Y'all made me hungry for pizza so I had to come up with something!

My son loved it. Guess I can buy less BJ's Pizza now!

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Totally agree with making it from scratch. I have yet to find any even decent bought pizza crust so make my own (thin and thick crust). All the yummy charred bits! Mmmm...more like the real thing than bought (but then I practically live in the kitchen!). :D

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I actually like the John's Red Mill, but it is a lot of trouble. I use Udi's and preheat the pan (I don't have a pizza stone) while the oven heats. Pile those goodies high! We love it.

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Thanks for all the input! This really helps us eliminate a few options and try a few different products and make our own to see what our family really enjoys the most.

Thanks again!

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I love Namaste pizza crust mix. It makes a very light and crispy crust. One mix makes 2 crusts, but you can just measure out and mix dough for one. I spread it out on parchment paper so I can cook it on the pizza stone that's been used to make regular pizza.

I tried Pamela's bread mix for a pizza crust (that's my fave bread mix!) but thought it was a little too thick and chewy. I like the Namaste much better!

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