Gluten free pizza crust mix

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Bob's Red Mill Gluten Free Pizza Crust Whole Grain MixMix: 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.Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix. Delicious easy to make. Wheat free. Dairy free. You can see our quality. 100% whole grain 29g or more per serving. wholoegrainscouncil. org. Eat 48g or more or whole grains daily. Delightfully easy, this pizza crust bakes up two 12 gluten free pizza crusts! Top with your favorite gluten free toppings and savor how delicious homemade pizza can be. Directions 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. Warnings Manufactured in a facility that also uses tree nuts and soy.

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