Namaste Foods, Gluten Free Pizza Crust Mix, Allergen-Free, 16-Ounce (Pack of 6)

As a former professional pizza chef, this pizza ‘dough’ takes some getting used to, but as far as a gluten free (GF) option, I have not found a better way to make a fresh pizza crust and it’s really tasty. It took me several attempts, but this is what worked for me.First, commercial pizza ovens normally run at something like 550F and I prefer to cook pizza closer to that temperature.Another key to a pizza oven is the stone. The stone heats the bottom of the pan and really provides a nice crust. So, I purchased a pizza stone and I use my barbeque with a temperature gage. The Cuisinart CPS-445, 3-Piece Pizza Grilling set, on Amazon works well. It has a stone, a Folding Pizza Peel and Pizza Cutter. You can use your kitchen oven, but there’s something about cooking outdoors that I appreciate and I think it results in a better tasting pizza. I found that when I set the burners on low, the temperature gage reads between 450 and 500F This works very well with this crust.The biggest difference between this crust and a wheat dough is the dough. The Namaste GF dough is not really a dough, but rather a cake like batter. This really threw me off in the beginning. My days of kneading dough and spinning it in the air to stretch it out are over, LOL.But, this GF pizza batter works! Here’s how.Place the pizza stone in the BBQ or oven and get it good and hot, minimum 450F, 500 max for the timing. While the stone is heating, follow the directions on the box to combine the flour, oil and water in a mixer for 3 minutes on high. I have used an electric hand mixer and a counter top electric mixer and both work well. Get a 16 inch, yes 16 inch, diameter, steel pizza pan with a good lip on it. Spray the pan with cooking oil. I use spray coconut oil. With a spatula, put the batter in the center of the pan and spread it out evenly across the pan. Build up a little extra batter on the edge, this will form a nice crust. The pizza batter needs to be fairly uniform and thin, something on the order of ¼ inch. If the batter is too thick, the crust does strange things and does not come out the best. Put the battered pizza pan on the stone in the BBQ/oven for about 10 minutes. This is where it gets interesting, by now, the batter will have cooked enough and will have shrunk and pulled away from the pan. It's like magic! Check that the bottom of the edge of the crust is slightly brown. This is the sign that the crust is ready for toppings.Remove the pan and flip the crust over using the pizza peel. Flipping the crust results in a very nice overall browning to the crust and texture. Add your pizza sauce, cheese and toppings. Season to taste. Put the pizza/pan back on the stone and cook for about another 12 minutes or until the cheese just starts to brown on top. Slice using a pizza cutter and Enjoy the goodness!

Let me first say that I am very impressed by this product ( I am a food snob to say the least). My husband worked in a pizza parlor as a young man and is a pizza fanatic. When he was diagnosed with a wheat intolerance he thought his life was over. I am an accomplished cook/baker and have spent a great deal of money time and energy learning how to cook for our new lifestyle. I refuse to give up taste and texture in anything I make. If it doesn't taste exactly like or better than the normal wheat based products I will not make it again and it does not go into my recipe book. We have tried all of the gluten free frozen pizza's on the market and those made in local pizza parlors and have been disappointed. This product makes a wonderful flavorful pizza crust. Here is how it is done.1. Purchase a 16 non-stick pizza pan and a 16" pizza screen.2. Heat your oven to 450 degrees (I have a gas oven) and place your oven rack on its lowest setting pulling your second rack out to be used later.3. Mix the dough as directed (I use hot tap water).4. Spray the pizza pan with PAM or your choice of a non stick spray and pour dough out onto the pan.5. Spread the dough which is like a thick cake batter completly to the edge of the pan.6. Bake for 20 minutes and then pull out of the oven. The crust will have shrunk about 1" in from the sides of the pan and would have turn up slightly which is normal and a good thing to help hold in your sauce and toppings.7. Use 3-4 heaping kitchen tablespoons of ragu traditional pizza sauce to lightly cover the baked crust. Using to much sauce will cause your toppings to slid off the pizza when eating and contributes to a soggy crusts which many home pizza makers experience.8. Cover the sauce with a light coating of mozzarella cheese. By this, I mean you should still see 50 percent of the pizza sauce not covered in cheese.9. Place your toppings of choice and then cover again with mozzarella cheese. Many people place to much cheese on their home made pizza which will also ruin the final taste of the finished product. I highly recommend you go light on your toppings the first time you make your pizza and then adjust up after you have established your baseline.10. Pop this back into the oven on the lowest rack and cook for 10 additional minutes. The cheese should have completly melted meaning it is smooth and you no longer see individual shreds.11. Turn on your broiler and bake for an additional 3-5 minutes being sure to watch the cooking cheese making sure it does not burn.12. This is VERY IMPORTANT. When done, pull out of the oven and slide it onto the 16 pizza screen to cool for approximately 4 minutes. Ensure the screen is placed on top of another type of wire rack....I use the rack I've pulled out of the oven since I do not leave my top rack in when baking pizza's. You must let air get to the bottom of the pizza in order to let it release the built up heat and steam. This is why so many home pizza pies have soggy crusts.13. Slide onto cutting board and slice your pie and then return it to the pizza screen.14. When reheating the pizza I would recommend you reheat it in the oven on a piece of tinfoil coated with PAM at 450 degrees for approximately 5 minutes. The crust will be perfect. I love this product so much I have purchased 2 cases through amazon. Trust me....you will not be dissapointed.

We have been eating GF out of necessity for nearly 10 years. Things have come a LONG way in that time (thankfully!). This crust tastes delicious & has a "chew" that is the closest to "real" crust that I've found. I often mix up both packages at the same time & spread it into several forms on the baking sheet: multiple small pizza crusts (6" rounds or roughly 3"x8" rectangles) on one pan & then blobs for small herb rolls on the other. We use a few of the crusts right away for individual pizzas, and I freeze the rest with Parchment paper in between the layers (this may not be entirely necessary, but it is how I've always done it).Itook these in roll form to a friend's house. They were all commenting how tasty they were & then were surprised when I put one on my plate as well. No one had suspected they were GF b/c they were so yummy!