Features:

  • Case of 6 mixes (total of 96 oz) Makes 12 12" pizza crusts
  • Wheat Free, Gluten Free, Sugar Free, kosher
  • Dairy, Corn, Soy, Potato, Casein & Nut Free
  • Dedicated Facility, made in the USA
  • Ships in Certified Frustration-Free Packaging
Paleo Pizza!

The best dairy-free, soy-free, egg-free, gluten-free pizza crust I've tasted. The key is to make the crust VERY thin so it's crispy and light. Otherwise prepare yourself for a chewy, raw tapioca-flour mess. I use 1 CUP of mix spread across a 14 inch pizza pan - the Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch works really well for this - just grease it and spatula on the mix. Follow the cooking instructions (bottom oven shelf, flip at 20 minutes for a crisper crust, load toppings on (which I pre-cook if it's sausage or bacon) and then back in for another 15 minutes). The key is not to over-sauce so it's soggy, and put the pizza on a rack when you pull it out of the oven so it can breathe. I usually top with cashew nut-cheese for a paleo-approved pizza!

Delicious crust, best to eat it crispy! Works as bread substitute for sandwiches too!

This is delicious! I like it crispy, so I follow the directions for crispy crust and I tend to let it cook without toppings after I flip it for about 5-10 min, then add toppings and let it cook another 10 min assuming my toppings aren't burning. (you have to make sure to spread it thin and I don't have a 14" round pan so I use a large rectangle pan and just spread it out as thin as I can personally I don't care if my pizza is round.) I will sometimes use this like a pita bread and cook it without toppings, then put sandwich ingredients on 1/3 of it after I've cut it, and kind of roll it or curl it like a taco so the ingredients will stay in place and just eat it that way as a bread substitute. It's yummy either way.

Find your perfect cook time before you give up on this product.

Took a while to find the perfect way to get this mix to behave, but after I did it is delicious. I like a crispy crust, thin crust etc. Since discovering my gluten intolerance I became resolved to suffering my days without my beloved crispy-ness, deep dish risen crust forever in thick crust hell. Trick with this crust is use melted butter not oil. Spread that strange textured batter reeeeallly thin. I use half the bag and cover an entire standard cookie sheet. A little over half way I flip it and then cook it a bit extra. Take it out sprinkle some cheese on top (like those thin crust ready made crusts) and bake it a little more. If you don't spread it thin enough it is chewy and strange. Side note, it looks and smells like a thick chip dip uncooked.

Great if you know how to work with it..

Great gluten free pizza crust, IF you know how to use it. It is a pudding consistency that you need to spread across a pizza stone, put it in the oven until you can peel it off the stone and then remove it and put it directly on the oven rack until it is crispy, then remove and add sauce and toppings put into oven for 5-7 min then remove and put in broiler to get bubbly cheese like the pros make. If you do not use this method it may be soggy and weird as I have heard others say. Using it the way described above makes for an awesome crispy pizza crust that our family loves.

Delicious ~~ Note each box makes 2 crusts.

I love the flavor of this GF crust. But it has been a learning experience. The first time I made it I used the whole box with the amt of water stated & It was extremely dry & wouldn't spread out over the pan & never baked up properly. The 2nd time I read it better & although it doesn't state it in directions each box makes 2 crusts. Be sure to measure the mix & then add water. 😉

The BEST gluten-free pizza crust EVER!!!

The BEST gluten free pizza crust that you can buy or make yourself. I have tried dozens of recipes, and this beats them all. Crispy on the outside. Soft and chewy on the inside. It is spectacular! Even friends and family without celiac disease LOVE this pizza crust.

Fantastic Gluten Free Pizza.

It took a little while to figure out the right way to make the crust. But I roll it out and a preforated pan with all the holes, put wax paper on top so the mix doesn't spill thru, and that way I don't end up with soggy crust that doesn't cook. You do have to roll this out much thinner than you would expect...when rolled all the way to the very edge of my 15 inch pan, I get a perfect cracker crust thin and crispy ! I use a GF sauce and roasted veggies. I roast all the veggies first , make the crust, then everyone gets to top it with what they want. Back in the oven to melt the cheese and we have the very best pizza.. gluten free or regular... that anyone in our house has tasted. We favor a thin crust but it has to crispy. This mix does not do well undercooked or thick. It is more work to do than say take out for sure... but the whole family gets involved when you let them make their own toppings . This is a weekend favorite here.

Best GF crust ever!

We have tried quite a few gluten free crust and this one is the clear winner! I read where some of the reviews mentioned it being soggy and gummy and that has NEVER been my experience. It sounds like they are not cooking it enough or are not using the proper amounts which have to be determined. The amounts I use are 2 1/4cups of crust mix, 1 1/2 cup water and 1 1/2 tsp. oil and it needs to be spread thin in a large pizza pan. Follow baking directions and enjoy!

Best GF crust we have had

This was a fabulous find for this newly gluten free family that misses decent pizza. I am a decent cook and have tried to make several crusts from scratch that no one wants to eat. We also hate all the take out pizzas and the store bought GF crusts. Considering that I am not a fan of their GF blend I almost didn't try it and was very pleasantly surprised we ALL liked this a lot! Cook it exactly as it says and I do recommend flipping it as they suggest for crunchier crust. It makes a great thin crust type of pizza. The fluffy hand tossed and deep dish I'm not sure is realistic for the GF world.

Excellent alternative to regular pizza crust....

I can't eat sugar or gluten or yeast, so this is about what I can eat when it comes to pizza crust. My boyfriend and I were pleasantly surprised. We bought it and as we were about to make it, discovered we needed an electric mixer, which we don't have. We just mixed vigorously with our hands and it still turned out okay. We followed directions: cooked for 10 minutes first, then added toppings, then cooked a little more--and what it resulted in was a crisp pizza crust that tasted pretty darn good. I think other negative reviewers are disappointed that it's not exactly like regular pizza crust--and it's not going to be. In other words, you're not really going to be able to bend it in half and get that malleability that comes w/normal pizza crust. However, this is as close as it gets, I think and I was very happy with it.

Full Reviews