The Best Gluten-Free Pizza Crust? Bob’s Red Mill Paleo Baking Flour Review

 

If you’ve been in the gluten-free or paleo world for a while, you know the struggle of finding a pizza crust that doesn’t taste like cardboard or shatter like a cracker. Tonight, I decided to put Bob’s Red Mill Paleo Baking Flour to the test to see if it could actually deliver a "real" pizza experience.

What’s Inside?

Before diving into the dough, I took a look at the ingredients. The texture immediately reminded me of almond flour, and a quick check of the bag confirmed it. This blend is a powerhouse of grain-free staples:

• Almond Flour

• Arrowroot Starch

• Organic Coconut Flour

• Tapioca Flour

Note: Since it’s heavy on the almond and coconut, keep in mind that this mix does contain tree nuts!

The Process: A Parchment Paper Revelation

I decided to follow the flatbread/pizza crust recipe found right on the back of the bag. The instructions have you let the dough stand for five minutes to firm up, and then comes the interesting part: the "smush."

I had never made a pizza crust by pressing it between two sheets of parchment paper before, but I have to say, I’m super impressed. It worked out beautifully and made it incredibly easy to get an even, medium-sized crust without the sticky mess.

The Bake and the Reveal

I gave the crust a "first bake" for about seven minutes. Even though I forgot to oil the parchment paper (pro tip: you probably should!), the crust pulled away perfectly clean.

After adding my toppings—including some fresh mushrooms—I popped it back in the oven. I did find that I had to bake it a bit longer than the package suggested. Mushrooms tend to release moisture, so keep an eye on your timer if you’re a fan of heavy toppings!

The Verdict: Soft, Chewy, and Delicious

The biggest test for any gluten-free pizza is the bottom of the crust and the "bite."

• The Bottom: Perfectly golden, not burnt.

• The Texture: This is where it wins. Most frozen or handmade gluten-free crusts turn out rock hard. This one stayed soft, flexible, and easy to cut.

Honestly, this might be one of the best homemade gluten-free pizza crusts I’ve ever made. Bob’s Red Mill did it again! If you’re looking for a grain-free alternative that actually feels like real bread, this Paleo Baking Flour is a winner.

Check out Bob's Red Mill Paleo Crust

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