Better Batter Gluten Free Gluten Free Pizza Crust Mix- 1lb
Purchase
Description
Better Batter Gluten Free Gluten Free Pizza Crust Mix- 1lb
Already a viral hit - each 1 lb pouch of pizza crust mix makes a 14 inch pie, or buy our bulk bag! Just add your own water, oil, & baking powder or yeast (a pack is only included in our 1lb pouch) and voila! You have gluten free pizza dough that stretches, cold proves, and more! Great for pizzas, breads, stromboli, garlic knots & more!
- PERFECT PIZZA & MORE: Developed in commercial kitchen over 2 years and perfected in homes across the country, our pizza mix will give you the chewy crust you crave with NO wheat starch!
- CERTIFIED GLUTEN FREE FROM: Certified Non-GMO and GFCO certified gluten-free, CFF Top 9 Free From: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame, and egg. This mix contains no mustards or sulfites!.
- KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED: Certified OU Parve and made without animal products or bioengineered ingredients. Vegan instructions on the bag!
- CELIAC FRIENDLY INGREDIENTS: Our Better Batter gluten free flour helps with the dietary requirements of celiac disease.
- OUR PROMISE: We will always be committed to high standards for quality, safety, and transparency. Our dedicated team will treat you kindly, the way we'd want to be treated!
Serving Size: 58g
Protein: 3g
Ingredients: White Rice Flour, Tapioca Starch, Potato Starch, Brown Rice Flour, Xanthan Gum, Potato Flour, Sugar, Pectin* (Sucrose, Pectin, Citric Acid), Salt. *From Lemon
Baking Instructions for A Delicious Pizza
1lb package contains yeast pack: Yeast (Yeast, Sorbatin Monostearate, Ascorbic Acid).
Servings 8| Prep Time 40 min | Cook Time 12 min
INGREDIENTS
- 3 ¼ cups (1lb, 454g) Mix
- 1 ½ cups (354ml, 340g) Water
- 2 ¼ tsp (7g) Yeast or Baking Powder
- 2 tbsp (30g) Oil
INSTRUCTIONS
MIX - Combine mix, water & leavening of choice in medium mixing bowl. Knead until dough comes together. Time will vary depending on if mixed by hand or stand mixer, about 5-10 minutes. Scrape dough from sides of bowl and form into a ball. Place back in bowl.
REST - Pour oil over dough in bowl. If using yeast, cover oil-coated dough & let proof in a warm place (90F) for 30 min, or cold proof in fridge for up to 48 hours. If using baking powder, knead the oil into the dough, then allow to rest for no more than 15 minutes, while oven heats.
PREHEAT OVEN to 450F or turn oven to Broil (HI) and arrange rack about 4-6 inches from broiler.
SHAPE - Roll or press dough directly onto greased or lined pizza stone or baking sheet. Use fork to poke holes all over the crust.
PARBAKE OR BROIL -
TO PAR BAKE the crust 10-15 minutes. Remove crust from oven, flip if desired, and top pizza. Return to oven and bake 10 more minutes, or until topping is cooked to your liking.
TO BROIL until golden, 3-5 minutes. Remove the crust from the oven (flip the crust if desired and return to the oven to broil another 3-5 minutes). Top the crust as desired & place back in oven. Broil until topping is cooked to your liking, about 3-5 more min. Remove from the oven and allow to cool a minute or two before, slicing and serving.
