Gluten Free Pizza Flour: Crispy Neapolitan-Style Crust - 32 oz Box, Perfect for GF Baking, Celiac-Friendly, 00 Pizza Dough Mix

It works fine, and tastes great. Not as fluffy as full wheat flour, but better than any gulten free flour I have used before in both taste and texture. It is wheat starch, which hasn't presented an problems for me, but may be an issue if you have a wheat allergy. I don't know, I'm not a doctor, could be fine, but be careful y'all!

This is an excellent pizza flour for the gluten free people of the world. I have bought this many times and I do recommend it to anyone who is needing pizza but in a gluten free way!! I use the pizza recipe on the back of the bag every time and it makes 2 10” thin crust pizzas. I also make and bake on parchment paper for ease of transfer from countertop to oven! Yummy!!

Made my first pizza today with this and the claims are 100% right. Forget Almond Flour, and all the others. Directions on package are accurate. Dough mixes easily with a spatula. Rises as expected and is super easy to work with. I'm not allergic to gluten but it does make me feel sluggish and you can always drop a few pounds when you cut it out just by virtue of switching up from a carb heavy diet. since I'm not allergic I found it helpful to sprinkle a little regular flour on my hands and the dough when working with it since it is a bit sticky. used a rolling pin to spread and got pizzas much larger than the 10" they advertise (more like 12 1/2") Well worth a try and a great price considering what some others cost. Some helpful notes: roll it on parchment paper. DO NOT try and roll it between 2 pieces - it will stick and be unusable. Precook the pizza shell at round 450 for a few minutes until the dough solidifies to shape. Easily separates from the parchment paper onto an aerated pizza tray to allow for circulation in the oven. DO cook it at the full 500 degrees for crispiness. Good undercarriage, can hold a lot of weight and DOES NOT crumble. Very Solid and essentially identical to regular pizza. Because it is wheat starch and uses yeast it has the same dough flavor as typical pizza. I will try and pre-make a few shells and freeze and see how that goes. This is 10 of 10.

This flour makes the best GF pizza! Having Celiac Disease, I was very skeptical when this first came on the market as it has wheat starch. But research confirmed it's safe from a gluten perspective (do not consume if you a wheat allergy, of course). I've now made dozens upon dozens of crusts with this flour, and it's the bomb! I've made pizzas for folks who don't have to avoid gluten, and they cannot tell the difference. The first few times I made pizza crust, I stuck pretty closely to the recipe on the back of the package, substituting honey for the sugar. Now, I just wing it and add more flour or water depending on what kind of pizza I wish to make (thin, pan, etc.). It's been a success every time. So, so easy to make. I've found the flavor is much better if it rises for at least 2 hours, preferably longer. I usually try to make mine to allow for a 3-4 hour rise. I do not refrigerate unless I want an overnight rise (be aware if you follow the recipe for a overnight dough, it will not rise much when removed from the fridge as there's a very small amount of yeast when the overnight recipe is followed). I always use honey in place of sugar, I add pizza dough flavoring from KAF, and I up the salt. I also add more olive oil. I also very generously coat the dough with oil for the rise. Oil helps keep the pizza from sticking to hands when forming the crust, and it adds a lovely crispness when it bakes. I use parchment paper for forming the dough, and then I remove the paper after the pizza cooks for a couple of minutes (I use a pizza stone)...makes for a very easy release. It's also delicious when I take the very easy route of leaving it on the parchment paper; still crispy and browned). This is a very forgiving recipe, and it seems pretty foolproof. But I'm a very experienced cook and know what I'm looking for in the texture, so for a beginner or novice this might be different. Another thing I changed from the directions was the cooking temp. 500 degrees in an electric oven doesn't really give me leoparding for the crust, but I also don't care. We like our toppings to be browned and the crust to be crispy, so I cook at 450 degrees for a longer period. We prefer it this way. It's light and crispy and absolutely delicious. I highly recommend this product. I've been GF for 9 years now, and it wasn't until I discovered this flour that I made truly excellent GF pizza. Good ones, yes, but this product creates stellar pizza as close to the gluten filled one as you can get. Love, love, love this flour! I always keep this flour stocked in my pantry as we make pizza once a week, usually, and I will not use anything else. If you do not have a wheat allergy and you love pizza, do yourself a favor and try this. I get very sick if I ingest anything containing or cross-contaminated with gluten, and this flour has never caused any issues. KAF does certify their GF products, and I've never had a problem with them.

Makes a huge difference in pizza crust. Almost like regular pizza crust

This is quite good for someone in the family who can’t eat wheat without being in a ton of pain for days. The consistency and texture when being made doesn’t seem right but if you keep following the directions including the high heat baking it turns out pretty good, maybe even better than some regular flour crust pizzas. That being said, the price point does seem pricey for being corn and rice. The dough is kind of a medium thickness and consistency but gets more airy as you bake it, and it can be pressed thinner for a thin crust pizza. Not great cold but upon reheating it gets softer again.

If you are gluten sensitive and you like to make your own pizza and you hate frozen cauliflower crust, this is nirvana! It does contain gluten free wheat product so, celiac people should check with doctor or Dietician but, this makes the most delicious pizza crust. I have really missed making my own pizza from scratch and this gave it back to me!

This is my FAVORITE gluten-free pizza crust mix. I even prefer this crust to the ATK GF pizza crust recipe, and it’s a lot less work. I strongly recommend!!