top of page

Compre seus sabores favoritos

Gluten Free Pizza Crust Mix
  • 17-oz mix makes TWO - THREE 12-inch crusts, depending on thickness
  • 2 yeast packets included (or bake with no yeast with directions below)
  • Dairy free, nut free, non-GMO
  • Certified gluten free (GFCO); Kosher (OU) & Certified Free From (CFF) the Big 8 Food Allergens: NO wheat, milk, eggs, peanuts, tree nuts, soy, fish, crustaceans


INGREDIENTS: Modified Tapioca Starches, Potato Starch, Cornstarch, Cassava Flour, White Rice Flour, Corn Flour, Tapioca Maltodextrin, Cane Sugar, Sea Salt, Xanthan Gum, Garlic Powder, Dried Oregano Flakes, Yeast Packet.


Ingredients to add to HALF of package (1 2/3 cup of mix); double ingredients if using whole mix (for 2-3 crusts):

  • 2 egg whites, room temperature (8 Tbs. or 1/2 cup egg whites) OR flax egg
  • 2 Tbs. olive oil + more for oiling your hands to spread dough
  • 1/2 tsp. apple cider vinegar or lemon juice
  • 1/2 cup+ warm water
  • 1 yeast packet (included with mix)


Whisk egg whites, oil, vinegar and warm water with pizza mix, then slowly add yeast packet. Continue mixing for 2-3 minutes using a stand mixer or by hand with a fork. Dough will be firm but quite sticky; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.

Spoon dough out onto pizza pan or baking sheet lined with parchment. Liberally oil your palms and spread pizza out to a 12-14” circle or small personal pizzas, adding oil to your hands if the dough is sticking (see videos). Leave a higher edge around the pizza to contain the sauce.

Cover with oiled parchment and let rise for 30 minutes in a warm spot. Remove parchment, poke holes around crust with fork to prevent large pair pockets. Heat oven to 375°F and bake for 15 minutes, or until crusts have risen and are lightly browned. Remove to spread warm sauce and toppings then return to bake for 8-10 more minutes.

Gluten Free Pizza Crust Mix

    bottom of page