Bob's Red Mill, Pizza Crust Mix, Gluten Free, 16 oz (454 g)

Pizza crust

• 1 1/2 cups warm water, about 110°F
• 2 eggs
• 2 tablespoons olive oil
• 1 Pack of Bob's Red Mill® Gluten Free Pizza Crust Mix
• Yeast packet (incl.)

Combine all ingredients in a large bowl. Mix until thoroughly combined. The dough will be very sticky; lightly wetting your hands with water or oil will prevent sticking as you work with the dough.

Leave dough in bowl, cover with plastic wrap, and let stand in warm place for 20 minutes.While dough rises, preheat oven to 425°F and oil two 12-inch pizza pans or one 16-inch pizza pan; set aside.

Place dough in center of prepared pizza pans. (If making two 12-inch pizzas, divide dough in half first.) Cover each piece of dough with a large piece of plastic. Using rolling pins or your hands, roll or press dough flat to fit pan. If necessary, use fingers on plastic to create edge of crust.

Remove plastic wrap and bake plain for 7 minutes.

Remove from oven and top with your favorite sauce and toppings. Bake for an additional 15-18 minutes until crust is golden brown.

Makes two 12-inch pizzas or one 16-inch pizza.

Egg-free variation: Combine 2 tablespoons flax meal and 6 tablespoons water; let stand 1 minute. Add to recipe as you would eggs.

Freezing Instructions: Our gluten free pizza dough can be frozen for later use and stored for up to 1 month. Once dough has risen, wrap in plastic wrap and place in freezer safe plastic bag. The day before you want to use dough, transfer to refrigerator to thaw. On the day of use, allow dough to come to room temperature, then shape in pizza pan as directed. We highly recommend preparing, shaping and igniting the dough for 7-9 minutes, then steam freezing the crust. The crust can then be removed from the freezer, quick thawed in the microwave or at room temperature, topped and baked for an additional 15-18 minutes.