I’m always talking about getting recipes from a trusted source, and getting ingredients – good ingredients – should be no different. Since cooking, baking & living gluten free I’m finding my most trusted source for gluten free ingredients is Bob’s Red Mill based in Milwaukie, Oregon. In operation since 1978 and being an employee-owned company further cements how I feel about them and their products. They are consistently of very high quality, and have the bonus of having great recipes on the back of the packaging, such as gf pumpkin muffins on the package of brown rice flour.
As for the gf pizza crust mix, I’ve seen it on store shelves so many times – I finally reached for it! My hesitation was that I don’t normally buy anything that’s a mix/premixed. Gluten free is begging to change me in that regard, since most successful gluten free recipes do require a mix of flours. I trust Bob’s. And they’ve done the mixing for me!
The 453 gram package was enough to make two twelve-inch pies, so I halved it by measuring, as in the photo above. The first one, after all – no matter who you are, is always the experiment. The dough comes together very fast, with no mixer needed, and in fact, is the fastest gf pizza I’ve made! From proofing the yeast straight through to baking, you can have a hot & tasty gf pie in just under an hour! There’s also a vegan option for the crust, subbing in flax meal & water for the egg, which also adds a boost of nutrition to the mix whose first ingredient listed is whole grain brown rice flour.
As far as taste goes, it’s right up there in the top, of all the gf pizzas I’ve tried. Ditto for the texture, providing the crust wasn’t too thick. I would definitely buy this product again, and plan to try it out on some of my gf friends. Soon.
Best tips, other than following the package instructions to the letter:
- don’t make the base too thick; I found half the package on a 12″ pan was too thick a dough for my liking – so I took some out a made a mini pie, in a cast iron pan.
- be sure to have the base sufficiently browned, for optimum flavour.
- use either olive oil or parchment for the pan. You could also use cornmeal, which is naturally gf.
- using the vegan option (ground flax & water) added taste and visual interest.
For next time: since the crust is par-baked I’ll mix the whole package, make different sizes, par-bake and then freeze them. After that, it’s just a matter of topping and baking, great for unexpected company or when you have little time!
If you don’t have a round pan, use a regular baking sheet or skillet – cast iron in particular is great for pizza!