I’ve tried MANY gluten-free pizza crusts. There was the cauliflower one, the spinach one, and the farinata one. But I have yet to really mimic a pizza crust using actual gluten-free flour. Tonight was the night! I trolled the internet for recipes and came across a few promising ones that I had all intentions of trying out, but while I was at the grocery store I came across Pamela’s Gluten-Free Pizza Crust Mix. 
The ingredients looked identical to the recipe I was going to try, so I thought, why not give this a whirl instead! The mix was $4.99 and makes two 10 inch pizza crusts. Which was perfect, one for my husband and one for me – with leftovers for lunch!
The instructions were simple, mix with yeast, warm water and olive oil. It says to wait 1-2 hours for the dough to rise. Yeah, I’m impatient, so I waited only about a half hour or so while I prepped the veggies.
Next, I spilt the dough in two. With oiled hands, I pressed each half onto a baking sheet covered in parchment paper and baked at 475F for 10 minutes until the edges just started to brown.
For the sauce I simply used 1 can of organic tomato paste whisked with 1/2 cup of water and equal dashes of salt, red pepper flakes, dried basil, oregano, thyme, garlic powder and onion powder.
Now it was time to decorate! I topped mine with spinach, kalamata olives, yellow peppers, red onions, Daiya mozzarella, goat cheese and fresh basil.
My husband had pepperoni, yellow peppers, red onions and mozzarella. 
Then they went back into the oven for another 10 minutes.
The results?? This is by far the best gluten-free pizza crust I’ve tried that has the strength of an actual pizza crust. Sure, I love a cauliflower crust, but it really doesn’t hold up to the toppings you put on it. This one you can pick up and eat with your HANDS! No knife and fork needed.
As for taste, it is very similar in comparison to other gluten-free breads and wraps. The only thing I was not a fan of was the texture. The edges got quite crispy while the centre was a bit chewy. My husband and I both liked it and said we would try it again but when pressed for time we’d use the Food for Life Ezikiel pitas or tortillas (for a thin crust), while not gluten-free, they are a tasty alternative if you can tolerate sprouted grains. Food for Life has gluten-free brown rice tortillas which are also great for thin crust pizzas!
Do you have a favourite brand or recipe that you use for gluten-free pizza crust?
[…] pizza crust – either homemade or I used Pamela’s Gluten-Free Pizza Crust 1 small butternut squash, peeled and sliced about 1/8 inch thick 1-2 Tbsp olive oil 2 Tbsp fresh […]