pizzacrustmix

Mixing It Up: Gluten Free Pizza Crust

by Cassidy Stockton in Featured Articles, Gluten Free

We’re going to get a little personal up in here. Not too personal, mind you, but perhaps sitting at the same table rather than just eating in the same restaurant. I had a baby (our first) last October and, as any parent can attest to, life got complicated quickly. Gone were my hours to fiddle with this recipe and that. Heck, it was a miracle if I got into the kitchen at all! Luckily, I had planned ahead (thanks to the wonderful mom-friends I have) and had several meals in the freezer. I also stocked my cupboard with a few packages of our Gluten Free Pizza Crust Mix for dinners that my husband could prepare in a pinch. I knew money would be tight and ordering out was likely to be out of the question for a while. Additionally, I knew that I didn’t want to spend any unnecessary time kneading or rising pizza dough from scratch.

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Let me tell you, we fell in love that first groggy October night when I’d finally convinced myself to put down the baby and enter the kitchen. I have liked our pizza crust mix since we released it in 2008, but this is new, this is love. I don’t eat a gluten free diet, but I happen to find this mix to be a wonderful combination of ingredients for a pizza crust. It’s not for everyone, I’ll give you that, but it sure beats many recipes that I’ve attempted. It has whole grains and so what if those grains happen to exclude wheat?

Here is what I do to make this mix really shine. I’ve even tested these minor adaptations on my husband who managed them and made a delicious pizza from *mostly* scratch.pizzacrustmix

  • Instead of eggs, I use the suggested egg replacer of flaxseed meal and water. I first tried this when we were out of eggs and the store was out of the question. Not only did it work well, we liked it more. Plus, it gets a little extra flax in our lives and, for that, I am grateful.
  • I make sure my hands are wet, like really wet, when spreading out the dough. I know it seems kind of gross, but truly, it makes a huge difference. As soon as my hands start to get sticky, I run them under the water again. Making sure to spread the dough out as thin as possible. Don’t worry, with the pre-baking step, the little bit of extra liquid becomes negligible.
  • In that vein, I spread the dough out as thin as possible. Thinner = crispier.
  • Then, and here is what I think is our coup de grace, I sprinkle a *light* layer of mozzarella cheese over it before pre-baking. I think this makes it a little crispier. You could try this method with a non-dairy cheese such as Daiya.
  • I don’t do this every time, but you can add a bit of garlic powder, oregano and red pepper flakes to the dry mix to give it a little extra pizzazz.

From there, I cook according to the package directions. We like pizza pretty simple at our house, so it’s usually just a combination of cheeses. Sometimes we add tomatoes, sometimes we make it a barbecue pizza with pineapple, bell peppers and chicken (“chicken” at our house). It doesn’t really matter what we top it with. It comes out great and it is E-A-S-Y and that’s a four-letter word that I can get behind now that I have a B-A-B-Y.

Do you have a secret to making this mix work for you? Share in the comments. Who knows? I may just kick down some random coupons to those who comment (that’s another word that has a whole new meaning!).

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Cassidy Stockton Google: Cassidy Stockton
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18 Responses to “Mixing It Up: Gluten Free Pizza Crust”

  1. I love this mix! I too use the flaxseed and water mixture instead of eggs. I sometimes will add oregano and basil to the dry mix. I also always add an extra pinch of salt to the mix. I use wet hands to spread the dough, but I like a little thicker crust so I don’t spread mine out so much. I pre-bake the crust because the toppings I usally put on the pizza don’t require much cooking time. After the pre-bake, I usually put a light layer of sauce on the pizza and then pile on the toppings. I love roasted veggies on my pizza. I usually take tomatoes, zucchini, bell peppers, red onion, and mushrooms and roast them off with salt and other herbs. After the roasting, I drain the veggies and then put them on the pizza. It’s a little time consuming, but worth it!

  2. I am so glad I stopped by your blog today! I am always looking for great products to add to my plant based life style including while grains and no meat or dairy and your little pizza I think has fit the bill! I am so excited to try this. Sprouts here I come! Thanks!

  3. We love this mix! My husband is a die-hard pizza lover. If he could only eat one thing for the rest of his life it would be pizza. So imagine his heartbreak when we realized gluten was causing health problems for all of us and all he could have was the nasty gluten free “pizza” offered by some restaurants. Then I spotted this at the store and decided it couldn’t be worse than our other options. I thought he would start crying from happiness when he bit into the first slice because this is PIZZA. And without any slaving away in the kitchen! (Important for this mom of 2 littles!) No particular “tips” since we love it as is, although I would really like to buy a pizza stone, I think it might bake up better than on a cookie sheet.

  4. We love this mix too! I also use really wet hands. I find parchment paper with cornmeal sprinkled over the paper does wonders for having easy clean up as well as an easy transfer to the cutting board. I too have babies(3!) and we stock up on crust! thx

  5. I agree the flax seed method is the way to go! It adds such a yummy nutty flavor. I’ve never had to do the wet hand trick because I use the plastic wrap it rises in for that job. I simply put the dough on my pizza stone and using my hands or a rolling pin, flatten out the dough. I lift and move the plastic wrap accordingly as I roll and flatten. So easy! After par baking my favorite toppings are a pesto base with picked ramps, sun dried tomatoes, green olives with pimentos and chunks of burrata cheese. Heaven!

  6. Well, I guess I will have to try this again and wet my hands. I found the dough to be super sticky and kept adding additional gluten free flour in order for it to roll out. Once I did get it on the pan and baked, it was delicious! I loved how it browned and was a perfect thin crust. I am a health coach and always encouraging my clients to reduce the amount of gluten in their diets, this is the perfect way to have your Pizza and eat it too!

  7. Hi there, we are new to Gluten Free eating and cooking and I’ve got a package of the gluten free pizza dough here. There are only 2 of us so I want to know if I can freeze the dough after it has been allowed to rise?
    Thanks so much :)

    • Yes, you can freeze half and defrost when you’re ready to use. If you have the room in your freezer, I’d recommend spreading it out into the shape of the pizza crust, par-baking it, then freezing. That way, all you have to do is defrost, top and bake when you’re ready.

    • I cannot give away the proportions of this blend, as it’s proprietary, but here is a close approximation of what it is- almost even parts brown rice flour and potato starch, and about 2/3 of that amount for millet and sorghum flour, 1/2 the amount for tapioca flour and 1/5 the amount of for potato flour. a small amount of xanthan gum and sea salt and a touch of guar gum. I’m sorry that I can’t be more scientific about this.

  8. Susan Armstrong

    Just bought a pkg of this pizza crust mix & there are no directions as to how to mix it up – there is a pkg of yeast in it. I assume there must of been a label with the directions missing. Can you help me……I have the mix in the bowl!

  9. Can you also mail me the directions. I want to make soft pretzels with my son but I only have the directions for the cinnamon rolls. Thanks.
    We love your products especially the brownies and chocolate chip cookies.

  10. Hello,

    I love your flowers and grains. Recently I purchased a 25 lb bag of GF Pizza Crust Flour and would like the recipes I can use with this flour to make bread, rolls and pizza crust. It doesn’t come with the yeast either so I would have to know how much to add.

    Thank you so much for your help.

    Kathy Jaeck

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