I found a cheap and delicious gluten-free pizza crust mix at Walmart. It’s made with rice flour, tapioca starch, tapioca flour, and cauliflower flour. The cauliflower flour helps lower the carb level and cut a few calories from the mix. You can’t even taste the cauliflower in the crust. It’s easy to make and has great taste and texture. Try it out!
Delicious and Budget-Friendly Gluten-Free Pizza Crust Option at Walmart
I found this Gluten Free Pizza Crust Mix at Walmart. It costs under $5.00 and can make 2 crusts. That’s only $2.50 per crust, which is a great deal for a gluten-free mix. What surprised me was that one of the ingredients in the mix was cauliflower flour. I think this addition not only lowers the carb level but also cuts a few calories from the mix. However, I couldn’t taste any cauliflower in the crust.
The Pizza Crust Mix Ingredients include rice flour, tapioca starch, tapioca flour, cauliflower flour, and Arabic gum. It may also contain egg, milk, peanut, soy, coconut, sesame, and almond. You can find this Just About Foods Pizza Crust with Cauliflower Flour Blend at Walmart and Amazon.
In the video, I share my experience with the Gluten Free Pizza Crust Mix. I provide product notes, show how to make the crust, and demonstrate how to shape, top, and bake the pizza. Finally, I taste the baked pizza and share my final thoughts on the recipe and product.
For those interested, I also provide links to helpful pizza tools such as the Pizzacraft 15″ Square ThermaBond Baking/Pizza Stone and the Winco 16-Inch Aluminum Pizza Screen.
If you want to connect with me, you can visit my website, email me, find me on Pinterest and Instagram, or follow me on Facebook. Please note that this video contains music: Summertime Rain by Little North Fork. Also, I participate in the Amazon Services LLC Associates Program, an affiliate advertising program, and earn from qualifying purchases made through the provided Amazon links at no extra cost to you.
Transcription of the ‘Cheap and Easy Gluten Free Pizza Crust from Walmart’ video
Welcome to the channel so I recently found a gluten-free pizza crust mix at Walmart here it is it’s by just about foods and it figures out to $2.50 per gluten-free crust but is it any good let’s find out together I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free.
Lifestyle easier so please consider hitting subscribe and let’s get started so before we get started let’s go over some of the product details I haven’t opened it yet so I like to do that with new products that I’ve not used just to give you guys some more information on it so it is a gluten-free pizza crust with a.
Cauliflower flow blend so Tara is not excited about that she does not like the idea of cauliflower in her pizza but we’re going to try it anyway so the ingredients are rice flour tapioca starch tapioca FL flower I don’t know what the difference is I’ve never seen that listed together like that so not sure about that cauliflower flow Gum.
Arabic it also does say that it may contain egg milk almond peanut soy and coconut so if you have any reactions to any of those type of things then this may not be a good one for you to try this bag is a 16 oz bag and it makes two crusts that being said there are things you have to add to it so while this is.
250 per crust you have to have some things on hand you’re going to need some active dry yeast I’m using instant today that’s what I keep in the house most often so you’re going to need some of that you’re going to need some sugar you’re going to need some salt warm water of course and olive oil plus all your toppings it does say that the.
Product is vegan gluten-free free of fat no added sugars low in sodium and free of saturated fat of course sugar you’re going to be adding to the mix salt you’re going to be adding to the mix and fat you’re going to be adding to the mix so that’s not super important to me some of those things I’ll go over some of the things in the directions as we go.
Through it there’s a couple things I am tweaking just for my sake and time wise there’s a QR code on the front that says it’ll send you to more recipes and it does say it is ideal for pizza crust grini which are bread sticks and faka I have also seen this on Amazon so I will link down below to that as well as to Walmart’s link if I can find that one.
It is a little more expensive on Amazon I think it was showing about $10 which is still $5 a crust and not horrible if you want to make your own pizza crust so let’s get started I’m going to give the bag a really good shake to mix everything around and then I’m going to take out 8 oz of it for a pizza crust the first thing we need to do is proof.
Our yeast now the ingredients call for active dry yeast I only have instant yeast so I’m going to use that I don’t think we’re going to have any issues with it I am still going to proof my yeast to make sure my yeast is still good and it’s 150 M which is about 2/3 of a cup I did do it by milliliters it’s on the back of my glass one so if you.
Have one of a measuring cup like this go ahead and do it by the milliliters just to be a little more accurate so I’ve got my tablespoon of yeast the water is 110° or So the instructions call for it to be 95° for the active dry but I wanted a little warmer than that I’m also going to add a.
Tablespoon of granulated sugar let’s give it a good mix so the directions say to proof it for 20 minutes which is a long time I’ve never seen a recipe that you proofed the yeast for 20 minutes I’m going to go 5 to 10 minutes like I do on any any other bread recipe so I’m going to put this off to the side let’s get our flour ready that won’t take long and.
Then after 5 or 10 minutes we’ll get everything mixed together so here is 8 oz of our gluten-free flour blend and it looks pretty much like flour guys it doesn’t have a a much of a smell I can smell a little bit of something like that might be the cauliflower flour um but I just gave the bag a great big shake before I weighed out out and put.
It in here I am using the stand mixer it does say to use your dough hook for this so I’m going to do that to that I’m going to add half a teaspoon of salt and let’s give it a good mix just to get the salt mixed in so when we add everything else it’s already been mix some okay now I’m going to let my yeast finish proofing and then we’ll mix it.
Together so it’s been 5 minutes and there’s my water line and there’s all the foam we did not need 20 minutes with the instant yeast you probably don’t need it with dry active as well so of course we added our salt and our flour blend now we’re going to add our yeast mixture we’re going to use the dough.
Hook attachment so that’ll get your dough hook attachment some use if you’re like me and don’t use it all that often it says to beat it until everything is incorporated it does not give us the time so I’m just going to start it slow for a minute I have got the spatula should I need it and let’s just turn it on to we’ll start low and.
Then we’ll bump it up to about medium and see how long it takes okay so I’ve got it on speed 4 on my mixer and it’s just slowly bringing in that flour blend which I’m okay with so I’m going to let it go and if I need to I’ll get my spatula in there and knock some of that flour in there just a little bit at a time if it doesn’t look.
Like it’s pulling it in so guys I’ve moved you a little bit closer to try to get you guys to be able to see inside the bowl a lot of it’s come together but there’s still some dry spots so fold that all in get all that flour up from the bottom cuz we really want to get it Incorporated of course so everything can.
Hydrate it is a pretty firm dough by the looks of it all right let’s keep mixing so everything’s now Incorporated together and it actually is not a very sticky dough there is one more ingredient it calls for a tablespoon of olive oil and the instructions kind of make me laugh because it says that you should add the.
Olive oil and mix carefully until it is integrated perfectly to the rest of the dough so I think what I’ll do is I’m going to try to get it to land on most of the dough and not the bottom all right let’s lower the dough hook cook again get everything well.
Mixed so the dough hook is wanting to just push it around at this point so I don’t know if I need to adjust my stand mixer or not but I think what we will do is we’re going to take this off going move you guys up a little bit so you can see I’m just going to take my spatula we’ll see where we’re at so that to me looks like everything is.
Actually Incorporated really well all right there’s our dough it’s not super sticky it’s very very smooth so now we need to let it rise the instructions say to put it in a warm humid place for 25 minutes without drafts to rise I’m going to proof it in my oven like I do any other bread I set my oven to the lowest temperature.
Mine was 170° I let the oven preheat for 1 to 1 and 1/2 minutes and then I turned it off so I’m going to cover this with a towel pop it in that oven that’s warm and off and we will look at this in 25 minutes to get it rolled out into a crust so it’s been 25 minutes let’s look and see what our dough looks.
Like it has risen some um I can tell that it has it’s got some stretch marks on it which means that yeast is working it’s not doubled in size so if you’re looking for that I wouldn’t expect it when I took this out of the oven I have a pizza stone so I did put that in the oven and my oven is now preheating to 480° F that’s an odd temperature I don’t.
Know why you could do 475 so you know do what your oven is able to handle if you only have you know an analog like you know 25 50 75 do the 475 or do just a you know a little bit beyond that line if not go ahead and do the 480 I’m also going to cook it on parchment paper I’ve got to roll it out.
So I want something easy to hopefully keep it from sticking did stick a little bit in the bowl so let me get that out all right it says I should be able to roll it let’s see what happens I’m going to Pat it into a circle first and then I’ll get the rolling pin once I get it rolled out I’m going to transfer the entire thing.
To the pizza screen this will help me get it into the oven it does say to roll it out to about 1 cm thickness so you guys just you guys just want it really thin and you can go thinner than that if you want so I’m not sticking to it so that’s good so maybe it will roll let’s see it actually is rolling out out.
Pretty good because of the oil in it let’s see if that keeps up if not we will use our hands so I am getting some sticking and it’s tearing so I think I’m going to try to press it out with my fingers and see if that makes it a little easier and keeps it together better and then maybe we’ll just do a.
Little bit of touch-up at the end and you know what I think I’m going to oil my fingers down do a little bit olive oil that’ll hopefully keep that dough nice and pliable all right guys that’s about as thin as I’m going I’m not even going to measure the circumference of it we’re.
Not going to worry about that it’s probably 11 or 12 in so let me just give my hands a quick rinse and then we’ll get this topped all right so I’m going to slide my pizza screen underneath now I have some sturdiness first I’m going to top it with some sauce this is spaghetti sauce but you know what it’s.
Pretty much the same thing as pizza sauce so I’m going to use it okay pizza sauce is down I like using a little bit of that canister parmesan cheese on mine let’s do some garlic powder some Italian seasoning cheese I’m going to put some pepperoni on mine and this is the pepperoni that.
Cups up into little crispy like bowls so I’m going to put it pretty close together I think all right so my pizza is all ready and topped and the oven is still preheating and one of the odd things with this recipe that I’ve not seen before either is it says to let it rest for another 20 minutes to give the crust.
Time to Ry some more so I am going to do it we’re not doing it covered and I can’t put it back in the oven because the oven is preheating so I’m just going to leave it on the counter we’re going to let it proof for about another 20 minutes so it’s been the 20 minute rise time and I don’t really see that it’s risen up much maybe.
A little bit but in any case we’re going to get this baked off so 18 minutes 480° I will take it out earlier if I think it’s done and we’re going to give it a taste so here is our baked pizza this was about 133 minutes in my oven it did not take the full 18 probably cuz I had it on a pizza stone the crust is cooked through we’ll see how it.
Is it feels pretty hard so I don’t know how chewy it’s going to be let me see if I can look at the bottom so I’m going to try to lift it up but I don’t know if I’m going to be able to get you guys to see it or not so let’s move you closer let’s see if we can get underneath that and I don’t know that’s going to.
Work there we go so it’s pretty golden underneath definitely cook through so guys I’m going to let this cool for just a minute get a slice out of it and then we are going to taste it on camera all right so our gluten-free pizza crust with cauliflower flow in the blend is done it’s pretty crisp looking I don’t know.
How it’s going to taste yet and it seemed to cook up well mine took less than the 18 minutes of course I was doing it on a baking stone so there’s extra heat there that’s being held in that stone and I pulled it out because I didn’t want the cheese get any darker so let’s see how it is let’s start with the point so we can see how the crust itself.
Is with toppings on it that’s good it tastes like pizza crust it’s got a little bit of crispness on the bottom because of the pizza stone and the the interior part of it it has a good chew to it I think it has a good taste and I don’t think it tastes gluten-free which always a bonus for.
People that can’t have gluten in my opinion anyway so let’s try the actual Edge and see how that is that’s a good pizza crust there’s nothing wrong with that crust um I would be okay with that at you know 250 per crust okay I’ve almost devoured that piece of pizza so let me wipe the grease off my.
Face and we’ll go over some of the good and bad things about this crust okay so the crust itself gluten-free pizza crust with cauliflower flour blend so I got it at Walmart just under $5 $250 a crust really good price per crust if you want to make your own pizza crust that’s fren free you do have to add some ingredients so yeast sugar salt warm.
Water and olive oil so you do have to have those on hand or you need to buy them so that’s going to put the price up just a little bit if you don’t have them on hand but overall I mean you’re not using 50 cents in ingredients so you’re still well under $3 a crust if you’re like me and only making one at a time I would close the bag really well well it.
Is resalable which is nice and store it in the fridge I like keeping my gluten-free flowers as much as I can in the fridge especially the Blends because I feel that it makes them last a little longer and then I just try to bring them to room temp before I use them so I would move this to the fridge or even the freezer and if you’re going to make.
It next week guys you know if you’re making one one week and one the next leave it in the cabinet it’s fine working with the dough it was actually really really easy I didn’t feel that it was difficult I did have to give it a little bit of help with the dough hook so I pushed the flow back in there when I needed to gave it a.
Little bit of mix with my rubber spatula but it wasn’t a difficult dough to work with I do not recommend rolling it I recommend using some oiled fingers I think it worked much better so oil your fingers down oil your whole hand down to press it flat don’t worry about rolling it out it pressed out fine I did mine on the parchment paper and then transferred.
It to my pizza stone I do like baking pizza on the baking stone because I think I get better results and they’re not super expensive so I will link down below to one that is a pretty good price also link below will be links to the product if you want to look at it I will try to find the one at Walmart which is where I got it from and if you’re.
Looking for it at your local Walmart I found mine in the regular flower section so there were some other pizza crust mixes with it and so you’re just going to have to look in the regular section for it I did not find it in the gluten-free section which my Walmart also has so it was in there I think mine was.
Somewhere around ey Lev for me so you want to look in the middle not down at the bottom or way up high I will also link below down to their official website if you guys want as well as Amazon where you can get it for a little more expensive but $5 a crust not horrible either in my opinion uh especially for one that tastes good so.
Guys that’s all I have gluten-free pizza crust 250 is serving got it at Walmart just about Foods is the brand what do you guys think does this look like something you might pick up to try do you just like buying a frozen gluten-free pizza those are totally fine too thank you so much for watching guys and I hope to see you in the next video.
