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Our dough, your toppings. Gluten free flour. But you'd never know it. Makes 2 crusts. Developed by chefs for consumers. Celiac Sprue Association. Made in USA.
This Pouch Contains: Pizza crust mix + yeast packet. You Will Need: 1 cup (250 ml) warm water (95 degrees F/35 degrees C) + 1 whole egg + olive oil. Yield: Two 12-inch pizza crusts, 6-8 slices each. Preheat oven to 500 degrees F. If using pizza stone, place on bottom rack of oven. 1. Mix together Cup4Cup Pizza Crust Mix and yeast in a large bowl. Add water and egg to the dry ingredients. Using a fork, stir until the dough is shaggy, then knead using your hands until dough is a uniform consistency. 2. Divide dough in half and roll each into a ball. Wrap one dough ball in plastic wrap and set aside until ready to repeat steps 3 through 8 (uncooked dough is best stored in the refrigerator and used within 24 hours). Place the other dough ball onto a sheet of parchment paper or a silicone mat. 3. Roll the dough into a 14-inch circle about 1/8 inch thick without using any additional dry ingredients for dusting. Fold down 1 inch of the circle's outer edge all around to create a ridge, pinching well to seal. 4. Pour 1-1/2 tablespoons of olive oil onto a half sheet pan. Transfer the round to the oiled pan. Spread 1 tablespoon of olive oil evenly on top of the dough. Prick all over with a fork. 5. Prebake in the oven for 8-10 minutes until crust is light golden brown. Remove from oven. 6. Top the cooked crust with your favorite toppings. 7. Transfer pizza onto the heated pizza stone or bake directly on a rack in the top half of the oven. Cook until toppings are melted and bubbling. 8. Slice and enjoy!
Cornstarch, White Rice Flour, Brown Rice Flour, Milk Powder, Tapioca Flour, Potato Starch, Baking Powder, Xanthan Gum, Salt and Sugar.
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