Bob's Red Mill Gluten-Free Pizza Crust Mix
Just did a pizza night with gluten-free friends. I had planned on trying out a more complicated recipe, but found the mix SO much easier than having to buy large quanitites of xanthan gum, tapioca flour, etc. Great results - even for the non-G-free portion of the group.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 8
pizza
dough
italian
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1 package bob's red mill gluten free pizza crust mix
- 1 3/4 cups warm water
- 2 tb olive oil
- 1 tb herbs optional
- Carbohydrate 0.48125 g
- Cholesterol 264.375 mg
- Fat 7.05625 g
- Fiber 0 g
- Protein 7.8625 g
- Saturated Fat 2.05338 g
- Serving Size 1 1 Serving (115g)
- Sodium 89.590625 mg
- Sugar 0.48125 g
- Trans Fat 1.06472375 g
- Calories 97 calories
Combine water and yeast, let it sit for a couple minutes, and then add the rest of the wet ingredients. Knead the flour mix into the wet ingredients, and let it rise for 20 minutes. Easy peasy. You'll want to pre-bake before adding toppings for 7-9 minutes. The dough is MUCH slimier than traditional gluten doughs, but wetting your hands before kneading makes the dough much easier to handle. I rolled it out between two sheets of wax paper (which turned out to be a bad idea in the oven - but great for getting the right shape). Bake all the way through with toppings for about 15-20 minutes.
