Basic Preparation Instructions for Gluten Free Pizza Crust Mix

Our Gluten Free Pizza Crust Mix makes a light, crispy, delicious pizza crust. Specially designed for those sensitive to wheat or gluten and delightfully easy, this whole grain pizza crust bakes up to two 12″ gluten free pizzas! Top with your favorite gluten free toppings and savor how delicious homemade pizza can be.

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Votes: 240
Rating: 3.04
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Servings 8people
Prep Time 15minutes
Cook Time 22 - 27minutes
Passive Time 20minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 240
Rating: 3.04
You:
Rate this recipe!
Servings 8people
Prep Time 15minutes
Cook Time 22 - 27minutes
Passive Time 20minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 425°F and oil two 12-inch pizza pans or one 16-inch pizza pan.
  2. In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves. Stir in eggs and oil. Add GF Pizza Crust Mix and stir until ingredients are completely combined.
  3. 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.
  4. 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.
  5. Remove plastic wrap and bake without toppings for 7 minutes.
  6. 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.
Recipe Notes

*Eggless option: Combine 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minute. Add to recipe as you would the eggs.
Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.

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Recipe Comments

34 thoughts on “Basic Preparation Instructions for Gluten Free Pizza Crust Mix

  1. Lindsey

    The directions say to “blend about a minute on medium speed” but don’t tell you what machine you should be using to blend. Am I to use a hand mixer, or is this in a food processor or stand mixer?

    Reply
    1. Recipe Specialist

      You will want to use a hand or stand mixer. It isn’t recommended to use a dough hook attachment as you will have more control with. I find it important to note that this mix is sticky and may crawl up beaters. You may add more water to help this, or just keep stopping and scraping them with a spatula.

      Reply
  2. M D

    Can you freeze half of the pizza dough, and if so, should you do it before or after rising, and let it rise again after thawing?

    Reply
    1. Recipe Specialist

      Our Gluten Free Pizza Crust dough can be frozen for later use and stored for up to one month. After the dough has risen, wrap it in plastic wrap and put in a freezer safe plastic bag. The day before you want to use the dough, transfer it to the refrigerator to defrost. The day of use, let the dough come to room temperature and then shape on a pizza pan as directed. I highly recommend to prepare, shape and par-bake the dough for 7-9 minutes and then freeze it. The crust can then be taken out of the freezer, defrosted quickly in the microwave or at room temperature, topped and baked for an additional 15-18 minutes.

      Reply
  3. Sheri Franse

    Just tried Using plastic wrap on top of dough to smooth out as suggested. Worked perfectly!!! Thank you SO much!!!

    Reply
  4. Elsa

    Can I possibly make this pizza dough recipe with the Bob’s Red Mill pizza dough flour in my bread machine

    Reply
    1. Recipe Specialist

      Yes, you may prepare the pizza dough in a bread machine. Simply use the dough cycle to mix and proof the dough. You will then remove the dough and shape as per the directions.

      Reply
  5. Aude

    Hello,
    We have tried your ‘Gluten free Pizza crust whole grain mix’ twice , we followed the instructions carefully but we have a problem : the dough does not rise at all….why?

    Reply
      1. Maddie White

        I am having issues with the dough rising as well. I followed exact instructions making sure not to have too hot of water because I read that can kill the yeast and also not over mixing it. But there was a lot of the dry mix left at the bottom. I tried mixing it all together but it seemed like I needed more water or oil. Something to bind it. Because it was dry and not moist.

        Reply
        1. recipe specialist

          Hi Maddie,
          I’m sorry you had some issues with this mix. I’ve emailed you directly to address your comments further. Thank you for your feedback!

          Reply
  6. Sharon Friedlander

    I don’t understand. The recipe calls for yeast; the directions say to combine water and yeast; yet, the yeast is included in the dough. So … does one just begin with stirring in the eggs?

    Reply
    1. Recipe Specialist

      The 16oz packet of our Gluten Free Pizza Crust Mix includes a yeast packet. The yeast is not blended into the dry mix. I have emailed you further regarding this.

      Reply
    1. recipe specialist

      Hi Liz,
      We have not tested this recipe without the yeast so we don’t have a recipe for this sort of modification. I may suggest following a recipe specifically proportioned for a yeast free, gluten free pizza crust for the best results.

      Reply
  7. Laurie

    The dough sat for 20 mins but didn’t show signs of rising… I let the yeast and warm water sit for 5 mins before adding other ingredients. How much should it have risen? It looks the same after 20 minutes

    Reply
    1. recipe specialist

      Hi Laurie,
      I’m sorry for any issues with this mix; I have emailed you directly to address your concerns.

      Reply
  8. Monique

    The last two times I made the dough, it didn’t rise. I haven’t had this problem in th past. What am I doing wrong?

    Reply
    1. recipe specialist

      Hi Monique,
      I’m sorry for the issues you’ve had with this mix; I’ve emailed you directly to better address this problem.

      Reply
  9. Ron

    You said the GF pizza crust could be made in a bread machine – please advise me if I should use your recipe or the bread machine recipe – one of the recipe differences is an egg. Thank you, ron

    Reply
    1. recipe specialist

      Hi Ron,
      You can use the dough cycle on your bread machine to this dough, but you will need to remove it once its been mixed to finish the pizza. We would recommend following our recipe from the package.

      Reply
  10. Ron

    Thank you, my gluten free pizza crust was a huge success. And now I can eat home made gluten free pizza any time – all the time

    Reply
  11. mina

    Hi, I made the dough, i let it sit till it raised which it did. but i feel like my dough is very wet and not firm and or solid. when i went to stretch the dough it kept ripping. what did i do wrong?

    Reply
    1. recipe specialist

      Hi Mina,
      Gluten free dough tends to be much different than dough made with wheat, and this particular dough is typically very wet. Pizza crust made with wheat flour will stretch because wheat contains the protein gluten which gives the dough a stretchy texture. Since this pizza crust is gluten free it will lack that stretch. If your gluten free dough is very stiff it will not rise as well. Here is a link to a blog post by one of our staff members that goes into detail about this mix. Many customers find it very helpful as it includes tips on working with this dough.

      Reply
  12. Jennie

    Hi. I just tried to make this and the dough did not rise either. I followed the directions exactly, too. Is there anything you can do for me?

    Reply
    1. recipe specialist

      Hi Jennie,
      We’re sorry that your experience with this mix wasn’t a positive one. I’ve emailed you directly to better address your concerns.

      Reply
  13. Julie Otten

    The directions on the bag say to add the yeast and that it comes with 1 pack. However after adding the flour a second yeast packet fell out (at that point it seemed too late). Your online directions mention 2 yeast packets when I went in search of what went wrong. Can you please clarify what the correct amount of yeast is?

    Reply
    1. recipe specialist

      Hi Julie,
      Each package of Gluten Free Pizza Crust should only contain one yeast packet that contains 2 1/4 teaspoons of dry active yeast. It sounds like you had a package that contained an extra yeast packet by mistake. Only one package should be added. We apologize for the confusion!

      Reply
  14. Raelyn

    I’ve tried making this pizza dough twice now and both times it didn’t rise.. the second time I tried to bake it anyways and after 40 minutes in a 425°F oven, the dough is still half raw 🙁 Thinking of giving up on it!

    Reply
    1. recipe specialist

      Hi Raelyn,
      We’re sorry to hear about this issue, but thank you for letting us know. It sounds like there may have been an issue with the yeast in the mix. We may suggest “proofing” the yeast in warm water (110°F) along with a pinch of sugar in a small bowl that you cover loosely with a clean towel. If the yeast is active it will be slightly foamy and bubbly after about 5-10 minutes. If it’s not, the yeast may not be viable. Our products are guaranteed and we’re happy to send you replacements if you’d like to try this mix again- just email customerservice@bobsredmill.com or call us directly at 1-800-349-2173.

      Reply
    1. recipe specialist

      Hi Dana,
      If your dough did not rise, it could be an issue with the yeast. We suggest proofing your yeast in warm water- 110°F- and adding a bit of sugar or honey to feed the yeast. Make sure the yeast is dissolved and cover with a clean towel or similar. After about 5 minutes, the mixture should be a bit foamy and bubbly. This is how you know the yeast is active and viable before you add it to your other ingredients. For more information, you can call us directly at 1-800-349-2173. We’re happy to troubleshoot further if needed.

      Reply

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