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Bob's Red Mill Gluten Free Pizza Crust Mix Description
Delightfully easy, this pizza crust bakes up two 12" gluten free pizza crusts.
- Gluten Free
- Vegan
- Vegetarian
- Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Easy to follow instructions
- Versatile
Directions
Pizza Crust
1½ cups warm Water, about 110°F
2 Eggs
2 Tbsp Olive Oil
1 package Bob's Red Mill® Pizza Crust Mix
Yeast Packet (included)
Combine all ingredients in a large bowl. Mix until thoroughly combined. Dough will be very sticky; wetting hands lightly with water or oil will prevent sticking while working with the dough.
Leave dough in the bowl, cover with a plastic wrap and let rise in a warm place for 20 minutes. While the dough rises, preheat oven to 425°F and oil two 12-inch pizza pans or one 16-inch pizza pan; set aside.
Place dough in the center of the prepared pizza pan(s). If making two 12-inch pizzas, first divide the dough in half. Cover each piece of dough with a large piece of plastic wrap. Using a rolling pin or your hands, roll or press the dough flat to fit the pan. Use your fingers on top of the plastic to create a crust edge, if desired.
Remove plastic wrap and bake without toppings for 7 minutes.
Remove from oven and cover with your favorite sauce and toppings. Bake for an additional 15-18 minutes, until crust is golden brown. Makes two 12-inch pizzas or one 16-inch pizza.
Free Of
Mix: Whole grain brown rice flour, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, sugar, xanthan gum, salt, guar gum. Yeast Packet: yeast, sorbitan monostearate, ascorbic acid.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 Tbsp. Dry Mix (30 g)
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 180 mg | 8% |
|
| Total Carbohydrate | 24 g | 9% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 1 g | |
|
| Includes 1g Added Sugars | | 2% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 4 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 74 mg | 2% |
|
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Gluten-Free Baked Apple Dessert Pizza
If you’re a pizza lover, then you’re no stranger to enjoying leftover pizza for breakfast. But what about dessert? This recipe yields two balls of
gluten-free pizza dough so you can enjoy both! Use one half to make a delicious dessert pizza – complete with apple butter topped with a stunning spiral of apples, plus a touch of turbinado sugar for added sweetness. Use the other half to make a savory
fall harvest pizza with butternut squash for dinner (but we totally won’t judge if you snag a slice for breakfast).
Gluten-Free Baked Apple Dessert Pizza
- 1½ cups warm water about 110 degrees F
- 2 eggs
- 2 Tbsp. olive oil
- 16- oz. pkg Bob’s Red Mill Gluten Free Pizza Crust Mix
- 1 cup apple butter
- ¼ cup turbinado sugar
- 1 large apple (thinly sliced)
- Preheat oven to 425 degrees F. Line a 10-in. cast iron skillet or pan with parchment paper.
- In large bowl, combine water, eggs, olive oil, pizza mix and yeast. Mix until thoroughly combined. Dough will be very sticky; wetting hands lightly with water or oil will prevent sticking while working with the dough. Leave dough in the bowl, cover with plastic wrap and let rise in a warm place for 20 minutes.
- Divide dough in half and spread one half into prepared pan and press to edges. Reserve other half for another use. Bake for 7 minutes.
- Remove from oven and spread apple butter over partially baked crust. Starting from the outer edge, layer apple slices in a spiral. Sprinkle apples with turbinado sugar and bake for an additional 15-18 minutes, or until the crust is golden.
- Nutrition facts information appears slightly inaccurate due to the halved dough recipe.
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