Gluten free. Tested and confirmed gluten free in our quality control laboratory. An employee-owned company. To your good health, - Bob Moore. Dear friends, I think everyone can agree, there's something magical about the aroma of fresh baked pizza coming out of the oven. But in today's busy world, it can be hard to find the time to make something special-especially if you follow a gluten free diet. That's why we created a line of delicious gluten free mixes that offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating! To your good health, - Bob Moore. bobsredmill.com. Find more recipe at bobsredmill.com. For information and recipes, visit bobsredmill.com. Resealable package.

Mix: Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Tapioca Flour, Potato Flour, Sugar, Xanthan Gum, Salt, Guar Gum. Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid.

Pizza Crust: 1-1/2 cups warm water, about 110 degrees F; 2 eggs; 2 tbsp olive oil; 1 package Bob's Red Mill gluten free pizza crust mix, yeast packet (included). Combine all ingredients in a large bowl. Mix until thoroughly combined. Dough will be very sticky; wetting hands lightly with water or oil will prevent sticking while working with the dough. Leave dough in the bowl, cover with plastic wrap and let rise in a warm place for 20 minutes. While the dough rises, preheat oven to 425 degrees F and oil two 12-inch pizza pans or one 16-inch pizza pan; set aside. Place dough in the center of the prepared pizza pan(s). (If making two 12-inch pizzas, first divide the dough in half.) Cover each piece of dough with a large piece of plastic wrap. Using a rolling pin or your hands, roll or press the dough flat to fit the pan. Use your fingers on top of the plastic to create a crust edge, if desired. Remove plastic wrap and bake without toppings for 7 minutes. Remove from oven and cover with your favorite sauce and toppings. Bake for an additional 15-18 minutes, until crust is golden brown. Makes two 12-inch pizzas or one 16-inch pizza. Egg Free Variation: Combine 2 tbsp flaxseed meal and 6 tbsp water; let stand 1 minute. Add to recipe as you would the eggs. Freezing Instructions: Our gluten free pizza crust dough can be frozen for later use and stored for up to 1 month. After dough has risen, wrap in plastic wrap and put in a freezer safe plastic bag. The day before you want to use the dough, transfer to the refrigerator to defrost. The day of use, let dough come to room temperature and then shape on a pizza pan as directed. We highly recommend preparing, shaping and par-baking the dough for 7-9 minutes, then freezing the par-baked crust. Crust can then be taken out of the freezer, defrosted quickly in the microwave or at room temperature, topped and baked for an additional 15-18 minutes.

Store in a cool, dry place.

Tear to open.