Pamela's Products Gluten Free Pizza Crust Mix, 4 Pound

This is the first gluten free pizza I've ever made at home. I have eaten it at Ruggles Green, Domino's, Studio Movie Grill (yuck!) and a couple of other places. I probably like Ruggles Green's the best but this was amazing!Anyhow, after loving the Pamela's Pancake mix and Pamela's Bread mix (which we make in the breadmaker!) we decide we HAD to give the Pizza Crust mix a try. It actually just came in today and I just couldn't wait to try it!The directions say to use a stand mixer but I don't have one. I have always used my Cuisinart food processor for regular pizza dough before and I thought I'd give it a try. It took longer to get the thing out, find all the pieces I needed and then clean all the dough off. That took the LONGEST! So the second batch I just mixed up with a table spoon. It took about one minute, True story.The first batch came out looking and feeling like some thick cake frosting. It rose but not as much as regular gluten laden dough.I decided to add a touch more flour to the second batch and it was just like thicker frosting. The second batch didn't rise as much. I used to have that problem with wheat dough. I thought it might have something to do with the water temperature but who knows. It pretty much spread out the same and had the same volume of dough so no big deal.I divided each batch in half and the pizzas were not huge. (a good 8-10", MAYBE) The first one I flattened out by using a silicon spatula dipped in olive oil. It took forever and was tedious but it worked. The second thru fourth pizzas I flattened by taking a second piece of parchment paper adding extra oil to it and placing it on top of the dough that was already on a sheet of parchment paper. I think the directions might have suggested that to begin with. Duh.I just flattened it with my hand, peeled the parchment paper off and voila! It was good to go. I did bake for about 8 minutes at 475 before adding toppings. I thought about just cooking it without the pre-bake but husband would have had a fit if his pizza had come out even a tiny bit chewy.I do have two pizza stones and I think it really helps to cook the pizza dough better. We like ours "crunchy" on the bottom.I think I might add salt to the recipe next time. The dough tasted fine but I remember forgetting salt in wheat dough before and it made a huge difference.The crust had a very nice texture. You almost couldn't tell it was not "regular" pizza.I highly recommend this gluten-free mix.

I am not that familiar with gluten-free recipes, but we are having a pizza party for the Christmas holidays and one of my wife's relatives is gluten-free. So, I looked online for gluten-free pizza recipes, and this was the only one that actually got favorable reviews. We ordered a 4 lb. bag of the pizza mix, and I just made two pizzas today. One of the reviews I read said that he used his food processor and got great results, and since I use my Cuisinart food processor for my normal pizza dough, I used it for the Pamela's. It worked fine, although I thought the dough seemed like it was a bit dry, but it was sticky as the recipe said it would be. Maybe I accidentally packed the flour or under-measured the water. Not sure, but I will probably try to have it a little less dry next time. Definitely use oiled fingers for handling and shaping. I let it rise for three hours, but it really didn't double. It was a bit difficult to press out into the pizza shape, even with oiled fingers. I actually found that brushing the dough with olive oil and then covering it with a piece of plastic wrap, and then pressing it out, worked much better. At our pizza party, my oven will be at 500 degrees, so that's what I set it for tonight, even though the Pamela's recipe says 475, and I will also have pizza stones in the oven. I also used parchment paper as the recipe calls for, and dusted it with cornmeal for texture and flavor. My oven was pre-heated for an hour at 500 degrees with two pizza stones in it. I par-baked in the pizza pans on top of the stones for 8 minutes, although I originally planned to only go for 5 minutes, but at 5 minutes it just didn't seem like it was ready, so I went for the full 8. Then I added my sauce (SeriousEats NY sauce) and my cheese (a 4 cheese blend of whole milk mozzarella, asiago, parmesan, and romano) and sautéed mushrooms, and cooked it for another 8 minutes with the parchment paper directly on the stone. Okay, the toppings were bubbling and the cheese was starting to brown, but the crust was still pretty much pale. I went until the cheese was starting to brown in spots (perfect!), and pulled it out. I was amazed! Okay, so the crust wasn't as crispy/chewy as my (SeriousEats) NY crust, but it was damn near! And it actually tasted good! Again, not as good as my (SeriosEats NY) normal crust, but I have certainly had a lot worse! The edge of the crust was a bit crunchy, but the main part of the crust was actually pretty good. Although it's not quite up to my normal standard for pizza crust, for gluten-free I'll give it a 5.

Gluten free, taste is really good. Still isn't like gluten containing pizza, but definately one of the best I have found and their mixes are safe for celiac.

We've been wheat- and dairy-free for 10 months, since my baby was diagnosed with food allergies. I had been dying for pizza and we LOVE Pamela's bread mix (and buy it by the 25-lb bag)! Just made our first pizzas with this and the crust was great! Just a note: We DOUBLED the recipe on the back and got one 14" pizza and one 10" pizza. The crust was not thick (though we plumped it a little around the edges)... So I'm not sure if you'd have to be more skilled at rolling/pressing it out to get two 10" pizzas from the regular recipe! Besides that, the dough is very sticky, so the first time I tried to work with it (after it had risen for 2 hours) I used just oiled hands and cornmeal. Disaster! I gave up and put it in the fridge for 30 mins or so. After taking it out, I used RICE FLOUR (one of the options in the recipe) pretty generously and that helped a lot! Next time I'll refrigerate it for longer (I remembered that they always refrigerated the in-house pizza dough overnight in the fridge at a pizza place I worked at a long time ago) and use rice flour from the get-go. Great stuff! Can't wait to make some other recipes (focaccia, calzones...)