Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Tapioca Flour, Potato Flour, Evaporated Cane Juice, Xanthan Gum, Active Dry Yeast, Sea Salt (Magnesium Carbonate), Guar Gum.
Directions: 1 pkg gluten free pizza crust. 1 1/2 cups warm water. 2 eggs*. 2 tbsp olive oil. Yeast packet (enclosed). Preheat oven to 425 degrees F. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF pizza crust mix and blend about a minute on medium speed, until combined. Leaving dough in bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes. Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 7 to 9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes. Makes two 12-inch or one 16-inch pizza crusts. Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed. *Eggless option: combine 2 tbsp flaxseed meal + 6 tbsp. water; let stand one minute. Add to recipe as you would the eggs. This mix was created by Chelsea Lincoln, our resident gluten free baking expert.
Always refer to the actual package for the most accurate information