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Bob's Red Mill

diannalynn0711

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diannalynn0711 Rookie
diannalynn0711
Posted

Today I decided to try the Bob's Red Mill pizza crust mix.... I have tried many others and they have not turned out the greatest or to my taste-buds satisfaction. I was very impressed by Bob's Red Mill, it tasted just like pizza used to way back before I was diagnosed. The instructions were very good and the crust did not become soggy like some of the others do. I absolutely love this crust! I will not accept any other now :)

Just wanted to share that information and maybe let some others know the quality of the mix....

diannalynn

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Ginsou Explorer
Ginsou
Posted

Thanks for this info.....I have a package on hand and will try it soon. I've been using Kinninick pizza crust, and am hoping to find something cheaper and more to my taste.

diannalynn0711 Rookie
diannalynn0711
Posted
  • Author
Thanks for this info.....I have a package on hand and will try it soon. I've been using Kinninick pizza crust, and am hoping to find something cheaper and more to my taste.

I cooked mine in a toaster oven because unfortunately I live in an apartment that has a gluten caked oven that I cant use. Anyways... My suggestion would be to let your facet run until the water is good and hot to mix with the yeast. If your using a toaster oven I found that at 450 degrees, 8 minutes without toppings and 18minutes with toppings it turned out nice and crunchy yet soft. Be careful how much sauce you use though as it may make the crust soggy. It is definitely the best pizza I've had that was gluten free! Happy baking! Hope you enjoy it!

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