How To: Positively Free™ Gluten-Free Pizza Crust Mix {Coupon Code}

*If you’ve never tried our pizza crust (or need to stock up!), keep reading for an exclusive coupon code*

I’m going to be honest—the first time I made Positively Free™ gluten-free pizza crust, I was pretty sure I did it completely wrong. Sure, I followed all the directions (at least I think I did), but as a non-baker/amateur cook, I had very little confidence in my follow-through. I was pretty devastated when I completed Step 4 and was left with a cake-batter-like dough…

Step 3 4 via Positively Free

I thought I had screwed it up, but I kept going with the cooking process and was shocked when THIS pizza crust came out of my oven:

Step 7 3 via Positively Free

It was chewy!

It was crunchy!

It looked like real pizza crust!

It TASTED like real pizza crust!

Keep reading to see how to make your own chewy, crunchy, and delicious gluten-free pizza crust.

This post is intended to provide visual cues and helpful hints for folks who have never made our pizza crust before. Although it’s not difficult to make, this pizza crust mix has several steps that need to be completed in a certain order. If you’re fairly new to cooking and/or you prefer visual recipes, you may enjoy reading this post. If you have any additional questions or if you’d like to see more posts like this one (perhaps for our other mixes), please contact me or leave a comment below.

Ingredients

Pizza Ingredients via Positively Free

Single-Batch Double-Batch
2 egg whites 4 egg whites
2 Tbl olive oil ¼ cup olive oil
½ tsp apple cider vinegar 1 tsp apple cider vinegar
½ cup warm water (divided) 1 cup warm water (divided)
1 packet yeast (included in mix) 2 packets yeast (included in mix)
1 packet pizza crust mix (210 grams) 2 packets pizza crust mix (420 grams)

Notes

  • I always double this recipe. Each box contains two packets of pizza crust mix, so using a whole box requires the double-batch amounts listed above. It’s fairly easy, but it can be time-consuming (compared to pulling a frozen crust from the freezer!), so I like to get my money’s worth. If I had two ovens, I’d definitely make four crusts at a time.

Finished Pizza via Positively Free

  • I have made this pizza crust lots of times over the years. I have used an electric hand mixer, a food processor, and a stand mixer to make the dough. All three work well, but I prefer to use the stand mixer because 1) it does all the hard work for me and 2) it’s easy to clean.

Stand Mixer via Positively Free

  • Pre-heat the oven to 200°F while working on Steps 1-4. Turn it off right before Step 5 and your dough will rise beautifully in that warmed oven.

Warmed Oven via Positively Free

  • Make sure the egg whites are room temperature. When I double the recipe, I’m left with 4 egg yolks. To reduce waste and add some protein to my pizza, I scramble the yolks and put them on top of my pizza. How do you use your leftover yolks?

Leftover Yolks 1 via Positively Free Leftover Yolks 2 via Positively Free Leftover Yolks 3 via Positively FreeStep 8 1 via Positively Free

  • FYI: Every now and then, we get a concerned email from a customer about “bugs” in our pizza crust mix. Don’t worry—that’s just oregano!

Step 1

  • Add the egg whites, olive oil, apple cider vinegar, and half the water to the bowl. Do a quick stir.

Step 1 via Positively Free Step 1 1 via Positively Free

Step 2

  • Open the pizza crust mix. Remove the yeast packet inside.

Pizza Crust Mix via Positively Free Step 2 via Positively Free Step 2 1 via Positively Free

  • Add the mix and remaining water to the bowl. You will probably need to scrape down the sides at least once.

Step 2 4 via Positively Free Step 2 3 via Positively Free

Step 3

  • Open yeast packet with scissors (trust me) and add it the the bowl. Beat on high for 2 minutes. You may need to scrape down the sides.

Step 3 via Positively Free Step 3 1 via Positively Free

  • Our directions say “Dough will be firm, but sticky.” This is what that looks like:

Step 3 3 via Positively Free

Step 5

  • Our directions recommend using an oiled pizza pan. I do not have a pizza pan, so I prefer to use baking sheets lined with foil and parchment paper because it makes cooking, storing leftovers, and reheating leftovers super-easy (see below!).

Parchment via Positively Free

  • Divide dough in half. Spread each half onto baking sheet. I use my spatula to move the dough side-to-side until there is a thin rectangle on the baking sheet. It will rise, so don’t worry if it seems really thin—as long as the bottom isn’t peeking through, you’re fine!

Step 5 via Positively Free Step 5 2 via Positively Free Step 5 1 via Positively Free

  • Put each baking sheet into warmed (but turned off) oven to let rise for 30 minutes. I usually cover them with parchment paper during this stage, but we ran out on this day (they still rose!).

Step 6

  • Take crusts out of the oven.

Step 6 via Positively Free

  • Pre-heat oven to 375°F.

Step 6 5 via Positively Free

  • Poke crust with fork several times. This step prevents enormous air bubbles in the crust.

Step 6 1 via Positively Free

Step 7

  • Bake 15 minutes. Take out of the oven. Drizzle olive oil on baked crust (optional).

Step 7 1 via Positively Free Step 8

Step 8

Add your favorite toppings and bake another 20 minutes.

Pepperoni & Mozzarella

Pepperoni & Mozzarella

Feta, Egg Yolk, & Kale

Feta, Egg Yolk, & Kale

Finished Pizza via Positively Free

Step 9

  • Eat!

Sliced Pizza via Positively Free

Storing Leftovers

  • When you’re done feasting and the pizza has cooled, simply wrap the pizza in the parchment/foil combo and store in the fridge.

Leftovers 1 via Positively Free Leftovers 2 via Positively Free

  • When you’re ready to reheat (or eat cold), open up your foil package on a baking sheet. Heat for 5-10 minutes. Toss foil package.

Leftovers 4 via Positively Free Leftovers 5 via Positively Free Leftovers 6 via Positively Free

Freezing Options

From our baking expert, Baking Free™ blogger, Kathleen:

  1. Freeze dough:
    “If they want to freeze the dough, I’d wrap it tightly with plastic wrap once it is mixed and before any baking. When ready to use, thaw completely on the counter and proceed from there. Dough will rise some as it thaws, so treat it gently as you try to spread it out on the baking pan.
  2. Freeze pre-baked crust:
    “I haven’t tried freezing a baked crust, but nothing should be frozen until completely cooled, tightly wrapped in plastic wrap, and used within the month. I’d try to freeze it before the last 20 minutes of baking as you will do that when using the frozen crust. Thaw for about 30 minutes on the counter–and on the baking pan. As it is completely baked at this point–top with desired toppings and bake for the 20 minutes. It won’t rise any more.”

Email her if you have additional freezing questions!

Click here to order your pizza crust mix today!

For a limited time, use coupon code winter50 to get:

All mixes (including pizza crust) for $6.25 each.
Flour for $12.50 each.
Pasta for two for $6.25.
Free Shipping on orders $50 or more.

Expires 2/29/2016

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