Product Review: Bob's Red Mill Gluten Free Pizza Crust
This is a simple process: combine the egg-replacer with water; set aside. In a large bowl whisk together 1-1/2 cups warm water with the yeast and let it sit a few minutes. Add the egg-replacer mixture and 2 Tbs olive oil to the yeast mixture. Stir in the pizza crust mix. I don’t recommend a whisk, as the dough will collect inside of it; use a wooden spoon. Divide the dough into two, cover with plastic wrap and let rise for 20 minutes. The dough didn’t rise all that much after 20 minutes, but it could be that the dough wasn’t placed in a warm enough area. Preheat oven to 425. Grease a baking sheet/pizza pan and wet your hands with some water. Spread the dough onto the pan. The dough will have a spongy-mashed potato texture and having wet hands is critical when trying to spread it out. Bake for 7-9 minutes. Top with your favorite sauce and toppings. The kid went with Tofurky Italian Sausage and FYH Mozzarella: I also like to use Contadina sauce: The directions said to bake for 16-18 minutes. About 14-15 minutes worked for us, but ovens run differently, so keep an eye on it. I debated on what kind of pizza to make, but in the end, I went with spinach and mushrooms with truffle oil (big surprise, huh?) So the verdict is . . . great. We really liked this crust a lot. The edges are crispy, like a crusty bread and the rest if softer and chewier. The crunchy edge is really the only difference from regular pizza crust. I would regularly use this mix as an alternative to regular pizza dough. I think using this mix is much easier than making your own gluten-free pizza crust and highly recommend this one.