Pizza Crust My Way

16 Feb

I don’t know about you, but when I want pizza for dinner, I don’t usually have the time or the patience to wait for yeast to rise. Besides, it generally doesn’t do as well with gluten free flours anyway. So, here’s what I do with Bob’s Red Mill Pizza Crust Mix, when I actually use it for pizza crust.

This makes a 12″ round(ish) pizza.


  • 2 cups Bob’s Red Mill Pizza Crust Mix
  • 2 Tbsp baking powder
  • 2 Tbsp olive oil
  • 1 cup water (more as necessary)

Directions (soooo easy!):

  1. Preheat your oven to 450.
  2. Mix the flour mix with the baking powder.
  3. Add oil and water. Stir it up.
  4. Place the dough onto a greased (with Pam or something) piece of aluminum foil. Flatten it using your method of choice, until it’s about 1/4″ thick.
  • Roll it with a greased rolling pin
  • Roll it between 2 sheets of greased aluminum foil, then peel the top one off
  • Press it out with your hands (we make our heart shaped pizzas this way).

Keep the dough on the foil! Bake it (without any toppings yet) for about 10 minutes, on a cookie sheet, pizza pan, pizza stone… whatever you have. It should be cooked through and just beginning to brown. Remove from oven and peel off the foil.

Add your desired toppings and bake about 10 minutes more.


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