Bob's Red Mill Gluten Free Pizza Crust Mix.

I used this mix to make two 12 inch pizza crusts the dough mixed easily and the yeast worked perfectly to make the texture light and soft to work with I used room temperature eggs for the mix and water at 110 degrees Fahrenheit I placed the dough on parchment paper then covered with the clear plastic wrap to roll out on the tray, removed the plastic wrap and baked as directed The pizzas were a hit with my family and I am so grateful to have a quality mix free from the allergens that cause me trouble. Please do not change the recipe and continue to produce this product

Followed instructions to the letter, had to add a significant amount of water and the dough wouldn't come together. Dough is dry and crumbly, and there are no directions that explain what the dough should look like when it's done mixing. It never rose. Frustrating waste of money and time with nothing to put on the table for dinner. It's not just the cost of the mix that I'm out. It's the cost of the other pizza ingredients too.

Great gluten free pizza dough. Made as directed then sprinkled a little garlic powder on the crust before putting on the toppings.

Don't buy. I followed direction EXACTLY as on package and dough did not rise, was too sticky to work with and tasted bad.

Followed directions exactly as written, dough was too sticky to work with, did not rise, and tasted bad.

I watched the video of how this dough is supposed to be made, it's not the steps that I followed. I believe you should list the steps as seen exactly in the video to help people. I also think it's amazing to see the lady have nooooooo problems with sticking and used hardly any olive oil on her hands to spread it out. I enjoy so many of your items I just think this isn't one of them.

Horrible. I followed the instructions exaclty as written on the package. The result was an absolute disaster. I won't buy it again.

Came out a soggy dense mess. I didn't like it at all.

This is my favorite GF pizza crust! It's important to remember that GF dough does not behave like traditional dough, it's very sticky and doesn't really stretch. Follow the directions to cover the risen dough with some oil, then plastic wrap, and roll out right on your pan that way, or even press with your fingers (over the oil & plastic wrap, dont touch it otherwise or it just sticks). I do it really thin, otherwise I've had issues with the middle still being doughy. I use half the dough in the regular size package per baking sheet (normal size sheet pan, like you'd use for cookies). I do not dissolve the yeast in the water first, I just mix it all together with the warm water and its risen nicely. It's very versatile too, you can use it for many things. I've had great luck with garlic knots (Use oil or GF flour when shaping & handle as little as possible) and monkey bread. So basically don't touch it with your bare hands, use plenty of oil, roll it under plastic wrap, and get it nice and thin, and it will come out great!

I recently changed my diet by lifestyle choice not because of restrictions. And this gluten free dough is really good for pizza without gluten! I have made 1000's of pizzas and not fond of following directions but if you can read and follow the recipe it comes out perfect! If you have never made dough before you may struggle. Just follow the instructions and my suggestions would be to check water temperature with a thermometer and add yeast and water first to your bowl with a pinch of salt and let it activate for 2 minutes then save about 1/2 cup mix till the raise is done for handling the sticky dough. I didn't use any water or oil at the shaping just extra mix and rolled in pan. Came out better than I thought and was very good pizza!

Worked really really well - my non gluten free husband thought it was great too. Next time, I'll add a little sugar and salt to the dough. I added the yeast to water with a couple pinches of sugar and let sit for 7 mins before adding the other ingredients. Not sure if this made a difference but the dough rose well and is springy. To address issues with stickiness, it is very sticky but this isn't an issue at all if you keep water on your hands and spread the dough by hand. I decided to skip the plastic wrap and rolling pin so it wasn't perfectly smooth but that didn't matter once the toppings were put on. I wet my hands about 5 or 6 times in the process of spreading the dough and it worked really well. I've only ever used this for cinnamon buns in the past (which are great, too!) and I'm excited to make pizza again.

This is not a review but a question. Has anyone used Bob's Red Mill Pizza Crust mix to make an Italian bread. Before I was gluten free (not by choice) I used to make an Italian bread (sausage stuffed etc.) using pizza dough. Would love to do this again. Any ideaswould be very much welcomed. Thank you for your time, Susan

We absolutely love this and yes it is sticky dough but after it bakes the crust rises and is delicious. All I can say is that the ppl complaining and giving 1 star must be doing something wrong or have bad expectations... this is gf pizza... the dough will not behave like pizzeria dough and stretch/roll... there is no gluten! The results if you follow the instructions are fantastic!

I've made this before and it was delightful. Bought a bag a short time ago and was making pizza for dinner tonight. !Do not add 1 1/2 cups of warm water as the bag says. Add water as needed while you mix everything else and it will be wonderful! Not a sticky mess like what I just made tonight. I had to add extra gluten free flour to a bowl and scrape the sticky dough off of parchment paper and my rolling pin to get the proper consistency. You'll end up using around 3/4 of a cup of water I think. Spread the word lol

Absolutely terrible!!! Very sticky! I had to add a lot of regular flour to ge it work somehow… I'll never buy it again!!! Waste of money!!!

Made this last night following the instructions. What a sticky glob of un-usable dough this made. No matter how I tried, I could not work it into a piza shape, it was like globs of glue. Do you need to add 2 eggs to a pizza crust? I felt like I was making a souflee. I doubt a real pizza expert would settle for this mess.

This is absolutely the worst product i have ever purchased in any category you can imagine. A DISASTER! Save yourself s headache, big messy cleanup and WASTE of all your good ingredients. For a horrible experience, buy this product.

I baked 1/2 recipe in a cast iron skillet for 10 minutes at 425. Removed from oven, added toppings and baked for 18 minutes. My husbanded raved about how delicious it was. Crust was crispy. The dough had been in the freezer for 2 months. After it thawed, I pressed in skillet with about 1 inch up the sides and let it raise for 1 hour.

Really wish you would find a better flour than sorghum. So many celiacs are intolerant of this flour and may not realize that is what is causing painful bloating and IBS issues. Other than the painful experience after eating; the dough was difficult to work with, does not make as much dough as the package states, frequently the yeast packets are expired but texture was okay if the dough does manage to rise. Not easy enough for a new cook or to make with children.

I've been making pizzas and calzones for almost 20 years now and I am so impressed with how well this pizza crust dough works. My husband and his co-workers say that the pizzas and calzones I make are the best they've ever had! I just made calzones for the second night in a row and my husband is already drooling. Thank You Bob, you're truly amazing!