Betty Crocker has done it again!
It’s tough finding a good gluten free dough (pizza crust, biscuits, pie, etc) as most gluten free doughs are extremely sticky and unable to roll with a rolling pin. However, as with all other Betty Crocker mixes, like their Devil’s Food cake that I’ve tried, this pizza crust turned out great!
Product: Betty Crocker Gluten Free Pizza Crust
Buy again: Yes
Recommend to friends: Yes, I would tell them that it don’t rise as much as their gluten counterparts.
- Not very sticky! I had to use a little corn flour on my fingers when I punched it out but I bet I could have used a rolling pin.
- Was not crumbly and weak after it was cooked! This is amazing for something gluten free!
- It was not overly grainy and I wouldn’t have noticed if it was because of the cornmeal bottom I added.
- It had a crunchy texture, like a thin crust pizza. They do not rise as much as their gluten counterparts.
- Is a great substitute for pizza crust with gluten or store bought frozen gluten free crusts.
- Easy to make.
- I added polenta (corn meal) to the bottom of the crust.
Check out that pizza holding it’s shape under the weight of all of those toppings!
But let’s get back to the beginning…
The dough formed well and rose slightly during it’s proof stage.
This is the dough on the pizza stone with cornmeal under neath after it came out of the oven. It has some cracks in it but that didn’t make it loose it’s integrity.
I piled it high with toppings (pepperoni, dairy free cheese, green peppers, onion, garlic, fresh basil and dried oregano)
The finished product was so good that I ate half the pizza in one sitting. Next time I could use a rolling pin and get the crust a little thinner.
Easy instructions, like all of Betty Crocker’s mixes.