Gluten Free Pizza Flour: Crispy Neapolitan-Style Crust - 32 oz Box, Perfect for GF Baking, Celiac-Friendly, 00 Pizza Dough Mix

It works fine, and tastes great. Not as fluffy as full wheat flour, but better than any gulten free flour I have used before in both taste and texture. It is wheat starch, which hasn't presented an problems for me, but may be an issue if you have a wheat allergy. I don't know, I'm not a doctor, could be fine, but be careful y'all!

Makes amazing pizza!!! I love this!! Makes the best pizza!! I add a bit more expandex tapioca in with this and the crust turns out amazing! Fluffy, chewy, and crisp! Thanks!

This is an excellent pizza flour for the gluten free people of the world. I have bought this many times and I do recommend it to anyone who is needing pizza but in a gluten free way!! I use the pizza recipe on the back of the bag every time and it makes 2 10” thin crust pizzas. I also make and bake on parchment paper for ease of transfer from countertop to oven! Yummy!!

This flour makes the best GF pizza! Having Celiac Disease, I was very skeptical when this first came on the market as it has wheat starch. But research confirmed it's safe from a gluten perspective (do not consume if you a wheat allergy, of course). I've now made dozens upon dozens of crusts with this flour, and it's the bomb! I've made pizzas for folks who don't have to avoid gluten, and they cannot tell the difference. The first few times I made pizza crust, I stuck pretty closely to the recipe on the back of the package, substituting honey for the sugar. Now, I just wing it and add more flour or water depending on what kind of pizza I wish to make (thin, pan, etc.). It's been a success every time. So, so easy to make. I've found the flavor is much better if it rises for at least 2 hours, preferably longer. I usually try to make mine to allow for a 3-4 hour rise. I do not refrigerate unless I want an overnight rise (be aware if you follow the recipe for a overnight dough, it will not rise much when removed from the fridge as there's a very small amount of yeast when the overnight recipe is followed). I always use honey in place of sugar, I add pizza dough flavoring from KAF, and I up the salt. I also add more olive oil. I also very generously coat the dough with oil for the rise. Oil helps keep the pizza from sticking to hands when forming the crust, and it adds a lovely crispness when it bakes. I use parchment paper for forming the dough, and then I remove the paper after the pizza cooks for a couple of minutes (I use a pizza stone)...makes for a very easy release. It's also delicious when I take the very easy route of leaving it on the parchment paper; still crispy and browned). This is a very forgiving recipe, and it seems pretty foolproof. But I'm a very experienced cook and know what I'm looking for in the texture, so for a beginner or novice this might be different. Another thing I changed from the directions was the cooking temp. 500 degrees in an electric oven doesn't really give me leoparding for the crust, but I also don't care. We like our toppings to be browned and the crust to be crispy, so I cook at 450 degrees for a longer period. We prefer it this way. It's light and crispy and absolutely delicious. I highly recommend this product. I've been GF for 9 years now, and it wasn't until I discovered this flour that I made truly excellent GF pizza. Good ones, yes, but this product creates stellar pizza as close to the gluten filled one as you can get. Love, love, love this flour! I always keep this flour stocked in my pantry as we make pizza once a week, usually, and I will not use anything else. If you do not have a wheat allergy and you love pizza, do yourself a favor and try this. I get very sick if I ingest anything containing or cross-contaminated with gluten, and this flour has never caused any issues. KAF does certify their GF products, and I've never had a problem with them.

This is quite good for someone in the family who can’t eat wheat without being in a ton of pain for days. The consistency and texture when being made doesn’t seem right but if you keep following the directions including the high heat baking it turns out pretty good, maybe even better than some regular flour crust pizzas. That being said, the price point does seem pricey for being corn and rice. The dough is kind of a medium thickness and consistency but gets more airy as you bake it, and it can be pressed thinner for a thin crust pizza. Not great cold but upon reheating it gets softer again.