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"The BEST gluten free flour and mixes I have tried yet. You can't really even tell you're eating something that's gluten free! Great product, ships in a timely manner. HIGHLY recommend!"
—Living Social Customer

"I LOVE all your products! Your flour is so wonderful- I cannot thank you enough for it."

"I made a batch of cookies using the Cookie Mix. They are the most awesomely tasting cookies I ever ate! The only problem is that if I don't have someone hide them from me, I will be eating all of them!!!"

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  Jules Gluten Free Pizza Crust Mix
Jules Gluten Free Pizza Crust Mix

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Pizza Crust Mix--
Makes Two 12" gluten-free pizza crusts

Jump right in! JGF's Pizza Crust Mix contains two separate inner bags, that EACH make a 12" crust. We've even added the yeast packets. You only add olive oil, apple cider vinegar, water and eggs (or egg substitute).

Average Customer Review: 5 of 5 | Total Reviews: 17 Write a review.

  0 of 0 people found the following review helpful:
Delicious, versatile, and easy April 11, 2014
Reviewer: Sara from Columbus, OH United States  
I can't imagine how one reviewer thinks this is complicated.  Water, egg whites, vinegar and oil.  Mix.  Add yeast. Beat. I covered a pizza stone with foil and spread oil on it, then used well-oiled hands to work with the dough.  It was very easy and the results were really good.  I prefer a thinner crust, so the second time I made it I only used half of the dough.  The other half I formed into bread stick shapes on an oiled foil-lined baking pan and had some very nice bread sticks.  The next time I made the entire recipe and formed it into a thicker rectangle to make rolls.  After the rise, I partially cut them in squares but didn't separate, then baked. I'm excited about the endless possibilities!

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  1 of 1 people found the following review helpful:
Amazing GF Pizza March 25, 2014
Reviewer: Jaimie C. from CT  
I made your pizza crust tonight for the first time! It was absolutely amazing?!! Thanks so much for making GF pizza GOOD AGAIN!!! I have missed decent pizza the most!

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  1 of 1 people found the following review helpful:
OH so good... March 25, 2014
Reviewer: Linda Dresselhaus from Rosemount, MN United States  
I have made this twice now...and it is SO good!  I used the oiled foil method, sprinkled the sticky dough with a little flour, and used a large oiled spoon to spread the dough worked perfectly!

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  0 of 0 people found the following review helpful:
High Elevation Adjustment February 21, 2014
Reviewer: Kathy Witte from Columbia, MD United States  
Advice from a high elevation pizza lover:  

I added an extra egg white, decreased rise time to 20 minutes, and increased the oven temp to 400deg.

Best pizza I've ever made!

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  1 of 1 people found the following review helpful:
Needed extra flour February 6, 2014
Reviewer: Andrew from Auburn, WA United States  
The taste of the final product was good, but I needed to add between 3/4 and a full cup of flour to get a dough ball instead of batter. I did not even use the amount of water listed in the instructions, I used just over half. I am not sure why just egg whites instead of an egg or two, nor why the cider vinegar. The instructions seemed a bit complex also. My wife was a little confused with all the steps needed.

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