Shout out to my baby sister, Nicole, for this discovery! Growing up Italian, my parents' homemade pizza was made the traditional way: with a thick, rectangular, Sicilian-style crust, tomato sauce, and lots of mozzarella cheese!
Well...after being diagnosed with food allergies, especially wheat and soy, I was heartbroken to find that every single store, restaurant, and recipe I tried left me with a thin, crispy, not-anywhere-near-the-real-thing crust. Ever reminiscent of my old Friday night pizza nights, I became depressed at the thought of never actually enjoying one of my favorite foods again (I'm the type of person who would beg for the slice with the thickest, fluffiest crust).
I basically gave up hope of finding a decent pizza crust...until the day my sister discovered Bob's Red Mill Gluten Free Pizza Crust Mix. My youngest sister has always been the greatest at converting recipes to be safe for me (when I was in college, she would constantly stop by with batches of allergy-free brownies, cookies, banana bread, etc.). Anyway, one day, upon walking through the door, I found my sister hovering over a bowl in the kitchen. She was hard at work making pizza dough. When she was told me it was gluten free, I was a bit skeptical, not expecting anything amazing. But this crust was different - as it baked, I watched in awe as it rose at exponential rates in comparison to other gluten free pizza doughs. It looked like the real thing! When it was done, there was no denying that Bob's Red Mill deserved a gold medal. I literally hugged my sister over my first bite of the pizza. The dough baked into a light, fluffy, and crispy crust, emphasis on the FLUFFY! I was amazed beyond belief - I hadn't had truly fluffy pizza crust in years! The taste and texture would give any regular wheat crust a run for its money.
Bob's Red Mill's Gluten Free Pizza Crust Mix is made with whole grain brown rice flour, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, cane sugar, xanthan gum, active dry yeast, sea salt, and guar gum. And the preparation? Simply add 2 eggs, 1-1/2 cups water, the included yeast packet, and 2 tablespoons of olive oil. You can even substitute the eggs with flaxmeal for a vegan crust! The mix makes enough dough for two 12" pizzas or one 16", but it is a bit sticky so I would recommend using wet hands to spread it out into pans or onto pizza stones. For me, the fluffier, the better, so when I make my pizzas, I spread out the dough and then roll over the edges to create a thicker outer crust. Make sure to blend folded dough edges into the bottom of the pie so it doesn't separate while baking!
Bob's Red Mill's Gluten Free Pizza Crust mix can also be used to make other delicious bread treats like donuts, pretzels, and breadsticks. I have used it to make fried dough in my air fryer, as well as the traditional way in oil, and the Bob's Red Mill package has a recipe for scrumptious cinnamon rolls that will be the accent of any Sunday brunch!
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