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Review of Bob's Red Mill Gluten Free Pizza Dough

Product Review: Bob's Red Mill Gluten Free Pizza Crust

In her YumSugar Community group, The Dairy Free Diva Recipe Exchange, reader girlA discusses all things vegan. Here, she provides a wonderfully in-depth review of Bob's Red Mill Gluten Free Pizza Crust.

I've been wanting to try gluten-free pizza crust for quite some time now. I'd like to reduce to the amount of gluten I eat, so I was anxious to try this mix from Bob's Red Mill. The mix requires water, oil and eggs. However, it suggests using 2 tablespoons of flaxseed meal and water as an egg replacement. I used Ener-G Egg Replacer. The package also comes with a yeast packet. The crust makes 2 12″ pizzas, or one 26″ pizza. Since The Husband is in San Francisco for work, the Sixth Grader and me decided to make a couple of pizzas tonight.

Check out the rest of her thoughts after the break.

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.

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Meg5475475 Meg5475475 4 years
Keep back a bit of the gluten free pizza dough flour and and sprinkle it evenly on the pizza pan/stone before putting the dough on it. That is always a sure solution for me. Oil is far less successful because it absorbs into the crust.
Jennifer2798122 Jennifer2798122 5 years
I tried making this and the flavor was good. The edges of the pizza were nice and crisp. My problem was that it stuck to the pan even though I had generously greased the pizza pan. This seems to be the theme with the gluten free poducts since I tried another brand of pancakes and that glued itself to the pan with no way to get them off. I finally had to just put them (the pan with the pancakes) in water to get them off the pan. I was bummed. And then it happened with the pizza too. Does anyone have any suggestions?
naziazholesusuck naziazholesusuck 6 years
thanks for the review and ideas. i was just diagnosed gluten intolerant so im new to all this. love the idea of gluten free alfredo sauce and chicken on a pizza!
liza024 liza024 6 years
This is my go-to GF pizza crust, I love it! And my dough never looks like it's risen either but it always tastes just fine. Wet hands to spread the dough and a good pre-bake are essential!
burke_chi burke_chi 6 years
girlA girlA 6 years
You bet, Cassidy! It's a great mix and I plan on using it every time I make pizza :)
CassidyStockton CassidyStockton 6 years
Thank you for your wonderful review of our Pizza Crust Mix! We're so glad you both enjoyed it. Cheers! Your friends at Bob's Red mill
Susannah-Chen Susannah-Chen 6 years
I've never had gluten-free crust before, but I'm intrigued.
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