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.

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

1 pkg Gluten Free Pizza Crust; 1-1/2 cups warm water; 2 eggs (Eggless Option: Combine 2 tbsp flaxseed meal + 6 tbsp water; let stand one minute. Add to recipe as you would the eggs); 2 tbsp olive oil; yeast packet (enclosed). Preheat oven to 425 degrees F. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leaving dough in bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes. Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 7 to 9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes. Makes two 12-inch or one 16-inch pizza crusts. Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.