Mix: Brown Rice Flour, Potato Starch, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Tapioca Flour, Potato Flour, Cane Sugar, Xanthan Gum, Sea Salt, Guar Gum. Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid.
What you'll need: 1 1/2 cups warm water. 1 packet yeast (included). 2 large eggs*. 2 Tbsp. olive oil. 1 package gluten free pizza crust mix. Step 1: Preheat oven to 425 degrees F and oil two 12-inch pizza pans or one 16-inch pizza pan; set aside. Step 2: In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves. Stir in eggs and oil. Add pizza crust mix and stir until ingredients are completely combined. Step 3: Leaving dough in the bowl, split in half for two pizzas or keep whole for one large pizza. Cover with plastic wrap and allow to rise 20 minutes. Step 4: Place dough in the center of the prepared pizza pan(s). Cover each pieces of dough with a large piece of plastic wrap. Using a rolling pin or your hands, roll or press the dough flat to fit the pan. Use your fingers on top of the plastic to create a crust edge, if desired. Step 5: Remove plastic wrap and bake without toppings for 7 minutes. Step 6: Remove from oven and cover 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. *Vegan option: Combine 2 Tbsp. flaxseed meal and 6 tbsp water. Let stand for one minute. Add to recipe in place of eggs. Store in a cool, dry place to preserve freshness.
Always refer to the actual package for the most accurate information