Bob’s Pizza crust

by - 1:13 PM

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I tried Bob’s Red Mill gluten free Pizza crust mix. I found it at Big Lots of all places.


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I did not know it came with a packet of yeast.


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But there it was so I used it.


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The instructions on the bag are very easy.


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I might put just a little less water in next time and add it if it feels like it needs it.


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pouring all the water in made dissolving the yeast more of a challenge but I got it.


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a couple of eggs


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and olive oil


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then mixed it together.


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Poured in the whole bag of gluten free pizza crust mix


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and carefully mixed it. Ok, some of spilled out when I was mixing in a hurry.



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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.


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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.


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It worked fine if you’re ok with it looking a little lumpy.


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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. 


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Here’s the risen dough. Very soft and airy but still very sticky.


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So sticky that I grabbed a butter paper and used that to spread it out on the baking sheet.


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I think that got it smoother.


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Conclusion from letting it rise or baking right away: Not noticeably different.


Now I’m off to pick out some pizza toppings

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  1. Using the butter paper was a clever move!


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