Gluten Free Food Reviews

Honest reviews of gluten free products for a tastier life

Product Review: Bob’s Red Mill Gluten Free Pizza Crust Mix- dairy free/ eggless option/ whole grains

Posted on | October 5, 2008 | 7 Comments

I got an email from Laura, a blog reader that was curious about the new Bob’s Red Mill Gluten Free Pizza Crust Mix.  I was happy to try it out for her, to see if it is worth the time and money to make it.  I am always up for a good pizza!

I purchased the 16 ounce pizza mix from my local grocery store for $4.39. It makes two medium 12 inch pizzas or one really large pizza. I actually made a rectangular pizza on a cookie sheet using the whole mix. Start to finish the pizza took 40 minutes to prepare and all you have to add is water, two eggs, olive oil and your own toppings.

The dough was fairly easy to mix and spread in the pan, as long as I kept my fingers oiled to prevent sticking. At times it was a bit challenging to get the dough to an even thickness, but that is not a unique problem for me when I make gluten free pizza. I prebaked the crust for 8 minutes, added my toppings, and baked another 18 minutes.

The flavor of this crust is very mild and doesn’t compete with any toppings. In fact, the flavor is so mild it didn’t taste like much of anything. The crust baked evenly and was not soggy under the toppings, even with my hearty helping of tomato basil sauce.  I did not detect any aftertaste either.

Despite the fact I tried to make the crust fairy thin, it fluffed right up when I baked it in the oven. As a result, the crust was spongy and thick, almost like a piece of gluten free bread -  a piece of gluten free bread that tasted like gluten free bread. Not so great. I expected a better result based on the fact that this mix utilizes both millet and sorghum flours- usually a big bonus in my book. This is a very soft crust with almost no crispness and crunch to it. I think next time I will try to make the crust even thinner and add more olive oil to the crust to help give it more of a crunch

Overall, I think this crust if just “OK.”  It wasn’t horrible/inedible, but I didn’t finish my meal thinking ” Wow- this is great!”

*This gluten free pizza crust mix has an eggless option by substituting 2 tbsp. flaxseed meal and 6 tbsp. water for the eggs.

Rating: 3 stars

Pros: fairly easy to make, enough dough for two pizzas, no sogginess, 4 g. of fiber, 3 g, of protein

Cons: bland flavor- you may need to add additional seasoning; very soft crust

Want to try it for yourself? Click the link below:

Ingredients: 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, guar gum

Comments

7 Responses to “Product Review: Bob’s Red Mill Gluten Free Pizza Crust Mix- dairy free/ eggless option/ whole grains”

  1. Jenny
    October 5th, 2008 @ 5:52 pm

    I really did not like this pizza crust. It reminded me of cardboard. Maybe I did something wrong when mixing it. The dough was very spongey and bland when cooked. Don’t mean to be negative – I really appreciate your hard work and site.

  2. Karen
    October 5th, 2008 @ 6:40 pm

    No jenny, you aren’t being negative- just factual. It IS bland and spongey! I gave it 3 stars because compared to some of the crusts I have tried, this one was “middle of the road.” Not good, but not as bad as some I have tried.

  3. Laura
    October 6th, 2008 @ 7:49 pm

    Hey Karen,

    Thanks so much for your review. I really appreciate how much detail you give in how easy/difficult it is to prepare, texture, taste, etc. I guess I’ll pass this one up – I don’t like spongy crusts, either. For me BRM is pretty hit-and-miss. I am SO glad they have the gluten free oats, though. Be well – and thanks for also reviewing Joan’s Great Bakes. I had been wondering about the muffins and bagels!

  4. Hilary
    October 31st, 2008 @ 5:11 pm

    Thanks for your review. I had tried Bob’s Red Mill Gluten-free Pizza Crust Mix prior to reading your review, and I wish I would’ve seen this 1st! I agree with you about the taste/texture. In fact, I had such a hard time working with the dough, I put in the exact measurements it called for, but it was still so wet and sticky I had to add a lot more gluten-free flour to it before I could even think of spreading it out. I found it very doughy, and not very tasty. This was my 1st attempt at a GF pizza crust, and it didn’t turn out well!

  5. Margaret
    March 28th, 2009 @ 8:12 pm

    I agree, it is a bit spongy – remniscent of school lunch pizza. I actually really liked it though, the first time I made it, because it wasn’t rock hard, dry, or crumbly like others I have made. I just made another one today though, and the it has the bitter aftertaste. I the bean flours must have gone rancid, so, watch out for that!

  6. Laura
    September 9th, 2011 @ 1:51 pm

    I wonder if they have changed their product? I realize I’m like 3 years late to the party but I just made pizza with this crust and loved it. I made it extremely thin to the point where I wondered if it was even going to work. I brushed the pan and the top of the crust with olive oil and baked 7 minutes, put my toppings on and baked another 12. The crust barely rose at all and made a nice thin crust that was crispy on the underside. I’m not even GF and neuter is my husband and he didn’t even notice anything was off. For what it’s worth, I used the recommend flax meal as an egg replacer. The dough was super sticky but bakes up nicely.

  7. Sarah
    May 17th, 2013 @ 7:30 pm

    My husband and I separately came to the same conclusion: this tastes exactly like those awful elementary school cafeteria pizza crusts!

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