I tried Bob’s Red Mill gluten free Pizza crust mix. I found it at Big Lots of all places.
I did not know it came with a packet of yeast.
But there it was so I used it.
The instructions on the bag are very easy.
I might put just a little less water in next time and add it if it feels like it needs it.
pouring all the water in made dissolving the yeast more of a challenge but I got it.
a couple of eggs
and olive oil
then mixed it together.
Poured in the whole bag of gluten free pizza crust mix
and carefully mixed it. Ok, some of spilled out when I was mixing in a hurry.
In my hurry I forgot that the directions said to let it rise for 20 minutes. I just put it in a backing sheet right away.
This stuff is sticky, I didn’t even try to roll it out with a rolling pin. I just mashed it out with my singers and washed my hands off a lot.
It worked fine if you’re ok with it looking a little lumpy.
While the 1st one was in the oven I wrapped up the other ball of dough to put in the fridge ‘cause they said it can be stored in the fridge. Then I re-read the part about letting it rise for 20 minutes. Oops. So I unwrapped the 2nd one and left it to rise in a bowl on top of the freezer where it’s warm.
Here’s the risen dough. Very soft and airy but still very sticky.
So sticky that I grabbed a butter paper and used that to spread it out on the baking sheet.
I think that got it smoother.
Conclusion from letting it rise or baking right away: Not noticeably different.
Now I’m off to pick out some pizza toppings