We spent years perfecting this pizza crust so it is just the right consistency. This pizza crust is rustic and hearty with great flavor. It is crispy on the outside and chewy on the inside. We made this mix yeast free so all can enjoy it. It rises beautifully just like yeast crust. Enjoy it with your favorite toppings for every pizza night at home. Makes two (2) 12” pizza crusts. Free from gluten, dairy, soy, egg, peanut, tree nuts, refined sugar, and is also naturally vegan. These crusts freeze well after being par baked. Makes 2 Crusts!
Ingredients: *Brown Rice Flour, *White Rice Flour, *Tapioca Starch, *Psyllium Husk, Cream of Tartar, Baking Soda, Salt
This mix also makes: Hamburger and Hotdog Buns, Yeasted Fluffy Pizza Crust, Yeasted Pumpkin Donuts, Artisan Rustic Boule', Artisan Dinner Rolls, Sub Rolls, Pita Bread, Apple Cider Donuts, Apple Fritters, Soft Pretzels, Vegan Egg Free Sandwich Bread, Focaccia, Calzones and Pizza Pockets, Pot StickersInstructional Video
Alternative Ingredient Options
Honey: The honey can be exchanged with any sweetener of your choice. Our next choice would be maple syrup as it keeps it as a liquid sweetener and won’t change the liquid content. If you choose to use coconut sugar or table sugar you may need to add up to 1 Tablespoon of water. No problem!
Olive Oil: If you don’t want to use olive oil, feel free to use any other mild tasting liquid oil. We don't recommend exchanging a liquid oil, for a solid oil like coconut oil or shortening as it will change the consistency of the dough.
Flax Egg: (traditional egg is not used in this recipe) We have not found a suitable replacement for flax egg (flax meal and water). If you choose to use a replacement, we cannot guarantee the outcome of the pizza crust. If you discover a working substitute, we'd love to hear about it. =)
- White Vinegar: White vinegar can be substituted with apple cider vinegar.
Convection vs Traditional Oven: The preferred baking method for this crust is a convection oven setting. That said, traditional oven baking certainly works too. We have thoroughly tested both.
Remember, Two Oven Temperatures: Don’t forget that the baking temperature changes from your first par bake (325°F) to your last bake with the toppings (425°F)!
- Bowl & Spoon Friendly: The beauty of this mix is that you can make it with a bowl and spoon, we just did it on vacation. Super simple and easy, and oh so delicious!
- One vs. Two Crusts: If you choose to make one thick crust instead of two crusts, know that you will need to adjust the baking time. The goal is after the par baking, the crust is cooked through, but not brown in any way. It should still be soft. After the last baking with the toppings, the crust should be golden brown and crisp, but not hard.
- Try Bread Sticks: This crust also makes great bread sticks! Make your favorite shapes and brush with butter/oil, garlic, and spices. Baking times will vary depending on your shapes and sizes. Bake on 375° until slightly golden on the outside and cooked through the middle.
- High Altitude Instructions: You will need to add 2 Tablespoons more water, increase your oven temperature by 15°F for both the par bake and final bake, and decrease the baking time by a 5-10 minutes for the par bake.
- Freezing Crusts: Our crusts freeze well after being par baked. Since the crusts are large and don’t easily fit in a gallon size ziplock bag, we cover the crust tightly with plastic wrap and then place them in a medium sized trash bag with the end tied off. Then freeze.
- No Par Bake Instructions: You may bake our crusts without par baking if you are in a pinch for time or just don't want to wait. Once your crust is spread out onto your pan/s, place your sauce and toppings on the raw dough. Bake on 350° F for 25 minutes, then drizzle crust with oil of choice, and return to bake at 400° F for 7-10 minutes or until the cheese is melted and the crust is golden.