King Arthur 00 Pizza Flour, Gluten Free, 32 OZ

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!

I was skeptical at first when I got this product and saw wheat starch in the ingredients, but neither I, nor my daughter, had any issues (digestive, joint, migraine, or behavioral) from the pizza. It is now permanently on our weekly menu!First of all, the crust immediately reminded me of how Pizza Hut pizza tasted back when I was a kid and they did the deep dish pizzas brought to the table. It was so good that after trying it, my gluten-eating husband and sons chose to have homemade pizzas after that first night.Making the dough is super easy in a stand mixer, but be prepared to have active yeast on-hand, and be prepared for 1.5 hours of rising time. You will also need room in the fridge for 30 minutes of the rise time. The dough is extremely sticky to work with, and I have found that well-oiled hands help.It is well worth the work! For the first time in 10 years, I had what tasted like real pizza!

Made my first pizza today with this and the claims are 100% right. Forget Almond Flour, and all the others. Directions on package are accurate. Dough mixes easily with a spatula. Rises as expected and is super easy to work with. I'm not allergic to gluten but it does make me feel sluggish and you can always drop a few pounds when you cut it out just by virtue of switching up from a carb heavy diet. since I'm not allergic I found it helpful to sprinkle a little regular flour on my hands and the dough when working with it since it is a bit sticky. used a rolling pin to spread and got pizzas much larger than the 10" they advertise (more like 12 1/2") Well worth a try and a great price considering what some others cost. Some helpful notes: roll it on parchment paper. DO NOT try and roll it between 2 pieces - it will stick and be unusable. Precook the pizza shell at round 450 for a few minutes until the dough solidifies to shape. Easily separates from the parchment paper onto an aerated pizza tray to allow for circulation in the oven. DO cook it at the full 500 degrees for crispiness. Good undercarriage, can hold a lot of weight and DOES NOT crumble. Very Solid and essentially identical to regular pizza. Because it is wheat starch and uses yeast it has the same dough flavor as typical pizza. I will try and pre-make a few shells and freeze and see how that goes. This is 10 of 10.

Great product, made a really good crust good flavor, no grit like some gluten free products.

12/10 recommend. First pizza mix or even pizza in general that I couldn’t tell was gluten free. It actually looked, tasted, and had the texture from what I remember.