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Authentic Foods Gluten-Free Pizza Crust Mix

Product Amount: 10 oz. Package
Model Number: GFD190070 - UPC/ISBN: 788214000589

Gluten Free FoodsMilk Free FoodsEgg Free FoodsSoy Free Foods

Points Credit : 5 points Currently valued at $0.48



YOUR PRICE: $4.79

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Authentic Foods Gluten-Free Pizza Crust Mix


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No xanthan or other gums

Pizza crust mix is produced by blending the combination of flours in a ribbon blender. This blend is processed under strict sanitary conditions, in accordance with good commercial practice. This product shall be free of undesirable flavors, odors, visible mold, and insect infestation.

Will make a 16 to 18 inch pizza
You will need:
1 cup warm water
1 tablespoon olive oil
1 packet of dry yeast (7 grams)

1. Preheat oven to 500°F. Grease cookie sheet or pizza pan.
2. Mix all ingredients together in an electric stand mixer using the paddle attachment. When the mixture comes together form it into a ball, cover it with a warm moist towel and let it rise in a warm environment for 30 to 45 minutes or until double in size.
3. Form the dough into a 16 or two 8 inch circle using a floured surface such as sweet rice flour. Add sauce and toppings then bake on lowest oven rack or pizza stone for 12 to 17 minutes or until the crust is golden brown.

For bread sticks, roll the dough into 2 inch balls. Roll them out in a cigar shape. Let it rise for 45 minutes. Brush lightly with an egg wash. Bake in a preheated 400 degree oven for 20 minutes.

Shelf Life: 24 months

Ingredients: 
Rice flour, potato, millet, tapioca, cellulose, psyllium, cane sugar, honey, salt, sodium bicarbonate, monocalcium, phosphate, ht monohydrate, dicalcium phosphate

Nutrition Facts
Serving Size Volume 1 Slice 
Serving Size Weight 38 G 
Servings Per Package 8  
Calories 120  
Calories From Fat 0  
Total Fat 0 G 
Saturated Fat 0 G 
Trans Fat 0 G 
Cholesterol 0 Mg 
Sodium 600 Mg - 21%
Total Carbohydrates 29 G - 10%
Dietary Fiber 3 G - 12%
Sugars 1 G
Protein 2 G - 4%
Vitamin A - 0%
Vitamin C - 0%
Calcium - 8%
Iron - 4%
Product added on: Wednesday 07 October, 2015.


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