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Gluten-Free Pizza Crust Mix

Our Gluten-Free Pizza Crust Mix is a custom blend of rice flour, chickpea flour and other essential ingredients like salt and tapioca starch, making gluten-free pizza crusts both quick and easy.

  • Subtle, mild flavor

  • Finely ground, flour-like texture

  • Pale beige in color

  • Naturally gluten free

  • Manitou Trading Company
    Price: $9.90
    $0.62 / Ounce

    This product will be returning soon!

    Suggested uses

  • Roll out dough to desired thickness to create thin or thick-crust pizza

  • Use to make breadsticks or bread bites

  • Basic prep

    Preheat oven to 425°F. Stir 2 tablespoons water and 1/2 tablespoon oil into 1/4 cup Crust Mix. Knead into a ball.

    Lightly dust with additional Crust Mix. Roll into 8-inch circle about 1/4-inch thick on parchment paper. Slide parchment onto sheet pan.

    Brush edges of dough with olive oil. Top with 2 ounces pizza sauce and 1/3-cup shredded cheese. Bake for 13-15 minutes or until cheese melts.

    Storage & handling

    Store in a dry, cool place.


    Rice flour, tapioca starch, non-fat dried milk, bean powder, bakers yeast (yeast, sorbitan monostearate), xanthan gum, contains 2% or less salt, granulated honey (sugar, honey), vinegar powder (corn maltodextrin, apple cider vinegar, modified food starch). Contains Milk.

    Made with a custom blend of gluten-free flours, including rice flour and garbanzo bean flour, our Gluten-Free Pizza Crust Mix makes it easy to recreate pizzeria-style pies.

    Essential ingredients including salt and tapioca starch are blended into the mix for added convenience and quicker preparation. Granulated honey adds a hint of sweetness while apple cider vinegar powder balances out the flavor. Also included is a precisely calculated amount of xanthan gum, an ingredient that performs the structural role that well-developed gluten does in wheat-based flours.

    Baking without gluten creates the need for a replacement structural element, usually xanthan gum or guar gum, as gluten’s function in baking is primarily structural. Its network of interconnected protein strands is instrumental in capturing the gases created by leavening agents like baking powder or soda.

    Gluten’s protein strands are formed when water is added to wheat flour, allowing the glutenin and gliadin proteins to combine. These strands then begin to trap the gases released by the leavening agent, allowing the dough to rise.

    Classic recipe

    Gluten-Free Skillet Pizza

    With a little patience and care pizza is back on the menu for the gluten intolerant. This technique for skillet pizza is the same as any other dough, and it works just as well. Our Gluten-Free Pizza Crust Mix is a cup for cup roll and bake competitor to any wheat based flour.