Mar 292014
 
Bob's Red Mill Gluten-Free Pizza Crust Mix

Yes, I’m still in the process of clearing out my pantry and using up the gluten-free flours/mixes I bought on sale, including a bag of Bob’s Red Mill Gluten-Free Pizza Crust Mix.

Pizza is one of the foods I miss most since going gluten-free, and while places like Mellow Mushroom offer really good gluten-free pizza options, they cost a small fortune. So it’s not something I can afford to have every weekend. Or even once a month.

My kids love pizza, as I think most kids do, and while I’m not delusional enough to think they prefer my homemade offerings over Pizza Hut, I was thinking that it would be nice for us to all enjoy our own individual pizzas that we can make however we like, since my people rarely stray beyond the basic pepperoni and cheese toppings. I had sauce, cheese, and spinach on mine. Yum!

Gluten-Free Pizza Crust Texture Gluten-Free Pizza Crust

The bag of mix says it makes two 12″ pizzas or one 16″ pizza, but we managed to get eight individual pizzas out of it. The only thing I don’t like about this mix is that you have to par bake the crust before adding the toppings, which means an additional step, and I’m lazy. But other than that I think the pizzas turned out fine. We made the crusts pretty thin, so the edges were a bit crispy, but the texture was good, and the crust didn’t go soggy. Taste-wise the crust was pretty bland, but then, I suppose it’s really up to you to add flavor to your pizza with the sauce and toppings.

Since I don’t have the option to eat regular pizza, I liked it more than anybody else. I might pick up another bag if I see it on sale for a good price, but considering my kids would rather eat the real deal instead of settling for the gluten-free version of anything, I’m not sure if it’s worth buying a mix that makes that much dough for just me. Although I did notice an alternative recipe on the bag for gluten-free cinnamon rolls, so that would be worth trying if only for comparison purposes. And you can store this dough in the refrigerator for a few days, which is nice. Assuming you don’t mind eating pizza two or three days in a row and you have the time to fix it.

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