Rustic Scoop Pizza Crust Mix

This pizza crust is rustic and hearty with great flavor. It is crispy on the outside and chewy on the inside. It also makes bread sticks, dinner rolls, artisan loaves, and more!

We spent years perfecting the pizza crust so it is just the right consistency. We made this mix yeast free so all can enjoy it. It rises beautifully just like yeast crust. Enjoy it with your favorite toppings for every pizza night at home. Makes two (2) 12” pizza crusts.

We set out to make safe and delicous food for those with and without food restrictions. Our mixes make it easy to feed those with food restrictions and you can be sure everyone will love what's made!

We owe our beginnings to a couple of nutritionists. Baking everything from scratch allowed our food allergic and celiac kids go from failing to thriving! Our kids nutritionist coined "the glutinator" approved because she didn't like gluten-free food. She loved our gluten-free food and that is where Rustic Scoop began.

Nutrition Facts
Serving Size: 1 slice crust (49g)
Calories: 169
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0%
Sodium 226mg 19%
Calcium 4mg 10%
Potassium 103mg 3%
Phosphorus 49mg 5%
Total Carb 40g 13%
Dietary Fiber 1g 10%
Sugars 0g
Protein 2g 3%
Iron 4%

Ingredients

*brown rice flour, *white rice flour, *tapioca starch, *psyllium husk, cream of tartar, baking soda, salt, *organic

Directions

1. Preheat oven to 325 Degrees F. Prepare two 12 inch pizza pans with parchment paper and set aside. Mix warm water, yeast, and honey in a bowl and let sit to proof for 5 minutes.
2. Usin an electric stand mixer fitted with a paddle attachment, pour in the Rustic Scoop Pizza Crust Mix. Once the yeast mixture has proofed (Foamy) add it to the mix, beat on medium until barely combined. Add the rest of the liquid ingredients and mix until well ombined.
3. Using a spatula, scrape all of the dough onto the prepared parchment paper(s). Dough will be sticky. Using greased or wet hands, spread the dough out evenly making it slightly thicker at the edges. If using yeast, let the pizza crusts rise for 30 minutes in a war, draft free area (or in the fridge for up to a week).
4. Lightly drizzle the crust with olive oil and bake at 325 Degrees F. for 25 minutes without toppings to par bake. It should be thoroughly cooked, but not wet, golden or crispy. Once the crust is done par baking. Take it out of the oven. Plaxe the sauce and toppings on the crust then drizzle the otuer crust with olive oil to give it a nice golden appearance once baked. Retunr it to oven, baking at an incresed temperature of 425 Degrees F. for 14-17 minutes or until the cheese is melted and the crust is a bit crispy. Enjoy!